Organic Turkey Giblets, Previously Frozen

A traditional favourite for cooks in the know, our Organic Turkey Giblets bring richness, nutrition and old-fashioned flavour back to the kitchen. Sourced from our organically reared turkeys, these giblets are perfect for homemade gravies, broths, stocks and festive stuffing — offering depth and savouriness that simply can’t be replicated.

Each pack contains a selection of turkey neck and offal, prized for their natural goodness and culinary versatility. Loved by those who enjoy cooking nose-to-tail, giblets are also packed with essential vitamins and minerals, making them a thoughtful addition to nourishing winter dishes.

Good To Know:

To lock in freshness at its peak, these giblets arrive previously frozen, ready for cooking straight away. They will arrive on the defrost with a shelf life of 3 days including day of delivery.

Whether you’re elevating your Sunday roast, simmering a slow stockpot or embracing a more sustainable approach to eating, Organic Turkey Giblets are a small yet mighty ingredient that reward the cook with flavour.

How to Cook Turkey Giblets

1. For Gravy (Most Popular)

1. Place the giblets (neck, heart, liver) in a small saucepan.

2. Add sliced onion, carrot, celery, herbs (bay leaf, thyme), and a pinch of salt.

3. Cover with water or stock and bring to a gentle simmer.

4. Cook for 1–1.5 hours, topping up liquid as needed.

5. Strain the broth and use it as the base for silky, flavour-packed gravy.

   • Tip: Chop the cooked liver finely and stir into the gravy for extra richness.

2. For Broth or Stock

• Combine giblets, bones, onion, garlic, herbs and a splash of apple cider vinegar.

• Simmer for 3–4 hours for a nourishing homemade stock.

• Ideal for soups, noodles, risottos or sipping as broth.

3. Pan-Fried (Especially the Liver)

• Turkey liver can be sliced and pan-fried in butter or olive oil for 2–3 minutes per side, seasoned simply with salt, pepper and herbs.

• Delicious on toast with onions or used to enrich stuffing.

4. Added to Stuffing

• Finely chop the cooked heart and liver after simmering.

• Fold into traditional stuffing or bread-based mixes for deeper savoury flavour.

5. Roasted (Neck Only)

• Roast the turkey neck alongside a bird or on its own at 180°C for 45–60 minutes.

• Use the roasted neck for gravy or to pick tender meat for stock.

Tips

• Do not simmer liver for too long or it can turn bitter — add it in the final 30 minutes when making gravy stock.

• Giblets freeze exceptionally well and are great for batch cooking broth.