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Am I the only one that loves turkey gizzards

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Mickey
Mickey Posts: 19,674
in EggHead Forum
Damn good!

Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • WeberWho
    WeberWho Posts: 11,029
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    Usually in gravy or gets sent home with my MIL. She always appreciates it
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    We peel & grind them for our dressing.  This year I'm doing a new dressing recipe without the giblets.  Never thought about egging da gizzard.  
    Flint, Michigan
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  • RRP
    RRP Posts: 25,895
    edited November 2015
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    You're in luck Mick! You can have all my chicken and turkey gizzards for life!
    Re-gasketing America one yard at a time.
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  • Mickey
    Mickey Posts: 19,674
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    RRP said:
    You're in luck Mick! You can have all my chicken and turkey gizzards for life!
    Will trade you for my livers for life. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • RRP
    RRP Posts: 25,895
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    Never even tasted a gizzard until I was 68. On a lark I bought a dozen from a local chicken specialty restaurant which supposedly had the best gizzards in town. Took one bite chewed it around, spit it out and gave the other 11 to my b-i-l. 
    Re-gasketing America one yard at a time.
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  • bi11fish
    bi11fish Posts: 36
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    Gizzards are definitely an acquired taste. That being said I do like well prepared innards.
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  • onedbguru
    onedbguru Posts: 1,647
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    yes you are...   BLECCHHHHHH!!!!!!! (and that goes for livers and hearts as well)
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  • Mickey
    Mickey Posts: 19,674
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    onedbguru said:
    yes you are...   BLECCHHHHHH!!!!!!! (and that goes for livers and hearts as well)
    With you on livers! But like the hearts =)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SGH
    SGH Posts: 28,791
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    @Mickey
    Brother we love them. I prefer them soaked in buttermilk for about 12 hours and then dusted and deep fried. Serve with collard greens and sweet potatoes and you have a true southern staple my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,674
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    @SGH toss next turkey one on grill next turkey cook. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SGH
    SGH Posts: 28,791
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    Mickey said:
    @SGH toss next turkey one on grill next turkey cook. 
    I sure will brother. You haven't steered me wrong yet my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 25,895
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    SGH said:

    Brother we love them. I prefer them soaked in buttermilk for about 12 hours and then dusted and deep fried. Serve with collard greens and sweet potatoes and you have a true southern staple my friend. 
    always made me wonder - fine, you got the gizzards, but who got  all the chickens?
    Re-gasketing America one yard at a time.
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  • Canugghead
    Canugghead Posts: 11,527
    edited November 2015
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    You're not alone, but I love turkey azz even more  =)
    canuckland
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    Mickey said:
    @SGH toss next turkey one on grill next turkey cook. 
    @Mickey - Do you marinade yours?
    Flint, Michigan
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Never had one. "Gizzard" just doesn't sound like an edible thing. =)

    Chicken livers, OTOH, are perhaps the best part of the bird. Never had a turkey liver.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mickey
    Mickey Posts: 19,674
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    Fred19Flintstone said:
    Mickey said:
    @SGH toss next turkey one on grill next turkey cook. 
    @Mickey - Do you marinade yours?
    No, that one had some coffee rub and that is all. 
    I have used Bad Byrons Butt Rub and works well. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • omigosh
    omigosh Posts: 17
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    Gizzards and hearts are the best part!

    Irmo, SC  LBGE and MiniMax

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  • bboulier
    bboulier Posts: 558
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    I like both turkey and chicken gizzards.  I cook them  in a cast iron skillet with a little butter and oil.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Catfish like them...
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  • pgprescott
    pgprescott Posts: 14,544
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    YES. 
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  • blind99
    blind99 Posts: 4,971
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    I've used it in the giblet gravy... But tomorrow it's getting egged. Looks good!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Toxarch
    Toxarch Posts: 1,900
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    My mother used to pan fry gizzards in some sauce when I was young. I liked them. When I went to Brazil they all eat chicken hearts when doing BBQ so I figured, when in Brazil... I thought they tasted a lot like gizzard so I ate quite few of them.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    I like them chicken and turkey, hearts and liver too! Good eats for sure. I always just put some rub on them and on the egg with the bird and I eat them as soon as they are done. Oh and no one else in the family likes them lucky me. :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Dobie
    Dobie Posts: 3,364
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    Love gizzards. Can eat a couple pounds of good fried chicken gizzards with hot sauce 
    Jacksonville FL
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Just ain't gonna happen.....  Some things are not made to eat!  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • JethroVA
    JethroVA Posts: 1,251
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    I married a Pennsylvania yankee and she and her family would fight over internal organs.  I prefer to use them in the gravy and not have them so prominent on the palate.  Giblet gravy = great.  Hunk of organ in my mouth = no thanks
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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