How to Remove Turkey Giblets

Remove the giblet packet and neck before seasoning or roasting by checking both the main body cavity and the smaller neck cavity between the wings. The packet holds edible organs, while the neck may be packaged with it or tucked separately near the front of the bird. If the turkey is frozen or the packet was accidentally cooked inside, use the appropriate handling path below instead of forcing it out.

What Turkey Giblets Are and Where They Hide

Turkey giblets are the heart, liver, and gizzard, per the University of Arkansas Division of Agriculture. They are usually placed in a small paper or plastic packet inside a whole store-bought turkey.

The neck is often included with the giblets, but it is not technically a giblet. It is a separate piece that can be used for stock or gravy.

A packaged turkey has two places worth checking:

Main cavity: The large opening in the body of the turkey.
Neck cavity: The smaller opening at the front of the turkey, between the wings. The neck may be tucked here, sometimes under a flap of skin near the breastbone.

A wild turkey that you field-dress will not normally contain a retail giblet packet.

Remove the Packet and Neck Before Cooking

Choose the handling path that matches the turkey’s condition before trying to reach into the cavities.

Turkey Condition	What to Do
Thawed enough to reach inside	Remove the packet and neck now. A fully thawed turkey can remain refrigerated for 1–2 days.
Frozen and cooking later	Thaw it in its original wrapper in a refrigerator at 40°F or below, allowing about 24 hours for every 4–5 pounds.
Frozen and needed quickly	Thaw in cold water for about 30 minutes per pound, changing the water every 30 minutes. Cook it immediately after thawing.
Cooking from frozen	Plan on at least 50 percent more cooking time than for a thawed turkey, and remove the packet with tongs or a fork once it loosens.

Step 1: Unwrap and Position the Turkey

Put the turkey on a rimmed baking sheet, in a roasting pan, or in a clean sink so any juices stay contained.
Cut away and discard the outer wrapper.
Position the bird so you can reach the large body opening easily.
If the turkey is still frozen solid and you cannot get a hand into the cavity, do not pry at the packet or tear the skin. Thaw it enough to access the cavity, or cook it from frozen and remove the packet once it loosens.

Step 2: Check the Main Body Cavity

Reach into the large body cavity.
Feel for a packet, which may be against the backbone or toward the front of the bird.
Grip the packet and pull it out gently.
Set it on a small plate or in a bowl if you plan to use it.

The packet may contain several organs. It may also contain the neck, but do not assume the cavity is empty just because you found one package.

Step 3: Check the Neck Cavity Between the Wings

Turn your attention to the smaller cavity at the front of the turkey, between the wings.
Reach into that opening and feel for a separate neck or a second packet.
Lift any loose flap of skin near the breastbone if necessary and remove the neck.
Set the neck aside with the giblet packet.

The neck may be packaged with the giblets, but it is not a giblet. Checking this second cavity is the step that prevents a forgotten neck from staying inside the bird.

Step 4: Refrigerate or Discard the Removed Parts

If you want to make gravy, stock, or stuffing, put the giblet packet and neck in the refrigerator and cook them separately later. If you do not plan to use them, discard them while they are still contained.

Finish by looking into both cavities one more time. Do not leave any packet, loose paper, plastic, or separate neck inside before seasoning the turkey.

When the Turkey Is Frozen

A frozen turkey can make giblet removal awkward, but there are three safe ways to handle it.

Thaw in the Refrigerator

Keep the turkey in its original wrapper in a refrigerator at 40°F or below. Allow approximately 24 hours of thawing time for each 4–5 pounds of turkey.

Once the bird is thawed, it can remain refrigerated for 1–2 days. That gives you time to remove the giblet packet and neck, season the bird, and prepare it for cooking.

Thaw in Cold Water

Keep the turkey securely wrapped so water cannot leak into the packaging. Submerge it in cold tap water and allow approximately 30 minutes per pound of turkey.

Change the water every 30 minutes to keep the water cold. Once the turkey is thawed, cook it immediately; do not refreeze a turkey thawed this way.

Cook the Turkey From Frozen

You can cook a turkey from frozen if necessary. Expect it to take at least 50 percent longer than a fully thawed bird.

Start cooking the unwrapped turkey, then check the cavity as it softens. Once the giblet packet is loose enough to remove, pull it out carefully with tongs or a fork. Finish cooking the turkey to a minimum internal temperature of 165°F throughout the bird, checking the innermost part of the thigh and wing and the thickest part of the breast.

If You Roasted the Turkey With Giblets Inside

A forgotten giblet packet is usually not a disaster, but what the packet is made of matters.

If the giblets were wrapped in paper and cooked inside the turkey, the turkey and giblets can still be used if the turkey is fully cooked. If the giblets were in a plastic bag that is still completely intact and unchanged, the turkey and giblets are also safe to use when the turkey reaches 165°F throughout.

If a plastic giblet bag is melted, torn, shriveled, or otherwise altered by the heat, do not use the turkey or the giblets. Harmful chemicals may have leached from the damaged plastic into the surrounding meat.

A quick check of both cavities before cooking is the easiest way to avoid discovering a packet after the bird is hot.

Ways to Use or Discard the Giblets

The giblets can add flavor to turkey gravy, stock, dressing, or stuffing. The neck also contributes rich flavor to a stock or gravy base, even though it is not technically one of the giblets.

A simple approach is to simmer the neck and giblets in broth or water, then use the cooking liquid as part of your gravy. Chop the cooked gizzard, heart, and neck meat if you want a traditional textured giblet gravy.

The liver has a stronger flavor than the other parts. Use it if you enjoy that flavor, or leave it out of the gravy while still using the heart, gizzard, and neck.

If you do not want to cook with the giblets, throw them away. Do not use any giblets that were inside a melted or altered plastic bag.

Confirm the Turkey Is Clear

Before seasoning, stuffing, or roasting, run through this short check:

The main body cavity is empty.
The neck cavity between the wings is empty.
The neck has been removed, whether it was loose or packaged.
No paper, plastic, twist ties, or packaging remain inside the turkey.

Once both cavities are clear, the turkey is ready for the cooking method you chose.

Frequently Asked Questions

Do you need to remove giblets from a turkey?

Yes, remove the giblet packet and neck before cooking whenever possible. A paper-wrapped packet may not ruin the turkey if forgotten, but removing it prevents problems with plastic packaging and lets you use the giblets for gravy or stock.

What part of the turkey giblets do you not use?

You do not have to use any of them. The liver is often omitted simply because it has a stronger flavor, while the neck is a separate part commonly used for stock. Do not use any giblets or neck that were exposed to melted or altered plastic packaging.

Can you cook a turkey with the giblets still inside?

Yes, but only under certain conditions. A paper-wrapped packet, or an intact plastic packet that has not melted or changed shape, does not make the turkey unsafe if the bird reaches 165°F throughout; check the thickest part of the breast and the innermost parts of the thigh and wing. Discard both the turkey and giblets if a plastic bag melted or was altered during cooking.

Should you remove the turkey neck?

Yes. The neck may be in the main cavity, inside the giblet packet, or tucked in the neck cavity between the wings. Remove it before cooking so you can use it for stock or discard it, and so no loose piece remains inside the bird.