1. What do turkey gizzards taste like?

They have a rich, savory flavor and a firm texture—like a cross between dark meat and liver.

2. Can I skip the boiling step?

No. Boiling is key for tenderness. Skipping it will likely result in chewy, rubbery gizzards.

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness.

Yes, freeze cooled cooked gizzards for up to 2 months. Reheat straight from frozen at 375°F.

Yes, just slice them into small pieces and ensure they’re fully cooked. Kids often enjoy the crispy texture.

This turkey gizzard recipe delivers golden, crispy gizzards with tender insides using boiling, marinating, and frying—Southern comfort at its best!

1 lb turkey gizzards, cleaned and trimmed

4 cups water or chicken broth

1 onion, quartered

2 garlic cloves

1 bay leaf

1 tsp salt

½ tsp black pepper

1 cup buttermilk

1 tsp hot sauce (optional)

1½ cups all-purpose flour

1 tsp paprika

½ tsp garlic powder

½ tsp cayenne pepper (optional)

1 tsp salt

½ tsp black pepper

Vegetable oil, for frying

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1. Rinse and trim the gizzards, cutting any large ones in half.

2. In a pot, combine gizzards, broth, onion, garlic, bay leaf, salt, and pepper. Bring to a boil, then simmer for 45–60 minutes until tender.

3. Drain and cool slightly. Place in a bowl with buttermilk and hot sauce. Refrigerate 1 hour to overnight.

4. Mix flour, paprika, garlic powder, cayenne, salt, and pepper in a bowl.

5. Remove gizzards from marinade. Dredge in seasoned flour until well coated.

6. Heat oil to 350°F (175°C). Fry in batches for 4–5 minutes or until golden brown.

7. Drain on paper towels and serve hot.

Boiling ensures tenderness—don’t skip this step.

Double-dipping in flour creates extra crunch.

For a lighter version, use an air fryer at 375°F for 15–18 minutes.