Garlic Fried Wild Turkey Gizzards

Wild turkey gizzards soaked in milk, pan-fried in lard until brown, and finished with a double handful of halved garlic cloves charred in the same pan. A hunter’s recipe for the part of the bird most people throw away.

Untested: I have not cooked this one yet. It is here because the Offal dive needed it, and it is adapted from the source named in the Notes.

Ingredients

Meat from 4 to 5 wild turkey gizzards

1 tablespoon salt, for rinsing
3 cups milk
3 tablespoons lard
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon salt
20 to 25 garlic cloves, halved
1/2 teaspoon black pepper
1/2 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes, optional

Directions

Clean. Split the gizzards, rinse out the grit and peel away the tough inner lining. Trim off fat and connective tissue and cut the meat into bite-size pieces.
Rinse. Rinse the pieces repeatedly in cold water with the tablespoon of salt, until the water runs clear.
Soak. Cover with the milk and soak at least 30 minutes. Drain and pat dry.
Fry. Heat the lard in a heavy skillet over medium-high heat. Add the gizzards and cook, stirring now and then, until the liquid they release has evaporated and they are browned.
Season. Sprinkle with the garlic powder, onion powder and salt, and toss.
Add the garlic. Add the halved garlic cloves and cook until they are soft and lightly charred.
Finish. Take the pan off the heat and toss with the black pepper, sesame oil and red pepper flakes.

Notes

Source Adapted from Michael Pendley, “Garlic Lovers’ Fried Wild Turkey Gizzards,” Realtree (Timber 2 Table).

Lead Wild birds swallow spent shot as grit, and the gizzard grinds it. Split every wild-bird gizzard and look inside; discard any that hold shot or pellets.

Store-bought turkey gizzards Farm turkey gizzards are larger and tougher. For those, pressure-cook them 20 minutes first (see Southern Fried Turkey Gizzards), then start at the frying step.

The Offal dive on the Food site covers this part in depth.