Turkey liver with onions, apples, and mashed potatoes is the most delicious way to cook turkey liver. Serve it with creamy mashed potatoes.
You have some turkey liver, and you dont know what to do with it? Learn how to cook turkey liver in the simplest and most delicious way. It is crispy on the outside, creamy on the inside, and ready in less than 10 minutes. For a change, you will need more time to cook the sides than the main.
Ive been buying a turkey from a farmer in the village every year now for quite a long time. Every year, in November, I spend hours dividing a huge bird (this year, it weighed 26 kg/ 57 lbs) into manageable portions, which I then freeze.
And the first things I cook with parts of that bird are the livers and a turkey bone broth with some of the bones.
What Does Turkey Liver Look Like? A Guide to Identifying This Holiday Organ
As you prepare your holiday bird, you may encounter a bag of organs tucked inside the cavity Among them is the turkey liver – but what does this vital organ look like? Here’s a quick visual guide to identifying turkey liver and using it to enrich your holiday recipes
Appearance of Raw Turkey Liver
Fresh turkey liver has a distinct appearance:
-
Dark red or reddish brown color – This vibrant hue results from its rich blood supply. Avoid pale or discolored livers.
-
Smooth, slightly glossy texture – The surface should not be dried out or sticky
-
Oblong, flat shape – Roughly the size and shape of a large fig or date.
-
Firm yet yielding consistency – Should feel meaty, not mushy when raw.
-
Mild liver-like aroma – It should not have a strong “off” odor.
You’ll typically find 1-2 livers weighing about 1/2 pound each inside a 10-15 lb turkey. They are attached to the underside of the breast.
Comparing Turkey Liver to Other Organs
When you remove the bag of organs, or “giblets,” from inside the raw turkey, you’ll find:
-
1-2 dark red livers – Oblong, smooth and firm.
-
Pink heart – Shaped like a small bean, more coarse than liver.
-
Yellow gizzard – Larger, round, tough and muscular.
-
Neck – Looks like a turkey’s neck! Can use for stock.
The most tender organ with best flavor is the liver. The neck, heart and gizzard are chewier with stronger taste.
What Cooked Turkey Liver Looks Like
When cooked, turkey liver transforms in texture and color:
-
Color lightens to reddish pink or brown
-
Surface slightly crisps if pan fried
-
Interior turns from pink to pale brown
-
Texture softens and becomes tender
Well-done liver pulls apart easily into tender flakes. Undercooked liver retains a firm, dense texture. Cook just until faintly pink inside.
Popular Ways to Use Turkey Liver
This nutritious organ can be used in many recipes:
-
Sauté liver and onions – Classic pan fried recipe.
-
Add to stuffing or dressing – Finely chop and mix in.
-
Make homemade liver pâté – Blended with butter and spices.
-
Cook into gravy – Simmer chopped liver as a thickener.
-
Skewer for grilling – Alternate with vegetables or fruit.
-
Include in turkey pot pie – Dice and mix into creamy filling.
With its mineral-rich, savory flavor, turkey liver is too tasty to toss!
Tips for Handling Raw Turkey Liver Safely
Turkey liver requires careful handling to avoid contamination:
-
Store liver chilled at 33-40°F, wrapped separately from other giblets. Use within 1-2 days.
-
Keep raw liver away from foods that won’t be cooked, like salad greens.
-
Wash hands, utensils and surfaces after contact with raw liver.
-
Cook liver thoroughly to an internal temperature of 165°F.
-
Refrigerate cooked liver within 2 hours; reheat to 165°F before eating leftovers.
-
Discard liver with an off-odor or slimy texture.
Following basic food safety practices keeps your holiday meals healthy when preparing turkey liver.
Let Your Turkey Liver Shine This Holiday Season
Next time you roast a turkey, don’t discard the liver! With its unique texture and earthy, savory flavor, turkey liver can be a delicious addition to stuffings, gravies, appetizers and more. Just remember what raw and cooked liver looks like, and handle it safely for a rich enhancement to your holiday table.
Can you reheat it?
- Theoretically, yes, but it will become dry, and frankly, cold liver tastes much better than dry liver.
- It is better to serve the leftovers in a sandwich or on top of a salad.
- Always keep the leftovers refrigerated in an airtight container and up to 2 days.
- Cooked turkey or chicken liver is not really suitable for freezing. I tried it, and once thawed, it was crumbly and not very appetizing.
Cooking times for turkey liver
- It is all about the thickness; this is the most important thing you have to know. It doesnt matter how large it is, just how thick.
- You will only have to cook it for a few minutes, about 2 minutes for a regular-sized one and 3 for something as thick as I had.
- The livers I had were about as large as ¾ of my hand and about 4.5-5 cm/ 1.8-2 inches thick at their thickest part. I cooked them for exactly 3 minutes per side and had them crispy and dark on the outside and tender and slightly pink on the inside.
- Some people like them slightly bloody, but I am not into that. Slightly pink is just the way I like them.
- If you like them cooked through, add another 30 seconds to 1 minute to the cooking time. However, keep in mind that if the liver is overcooked, it will become tough and chewy. And so dry you will have difficulties swallowing it.
- Pat dry and sprinkle with flour to coat.
- Pat or shake gently to remove the excess flour.
- Heat the oil (or fat) in a nonstick or cast-iron pan.
- Fry on one side for 3 minutes, flip and cook for another 3 minutes. Read the above for more information regarding cooking times.
- Flour the livers before frying them. About 1 tablespoon of flour would be enough; coat them and then pat them gently to remove the excess. The flour will make them nice and crispy.
- Only season them after cooking.
- Many people soak beef or pork liver in milk before cooking to remove the bitterness. This is not necessary when cooking turkey or chicken liver; they are not bitter at all. And they are much more tender than any other kind.
- As preparing the liver only takes minutes, start with cooking the onions and apples. And with the mashed potatoes.
The Best Turkey Liver with Onion Recipe (no talks) | Village cooking
FAQ
What does the liver look like in turkey?
What does the liver look like in turkey giblets?
Is turkey liver good to eat?
Why don’t you use the turkey liver?
How do you know if Turkey liver is bad?
Avoid any liver with a greenish hue or an ammonia-like smell, as these are signs of spoilage. If possible, opt for organic or pasture-raised turkey liver for the best flavor and quality. 2. Prepare the Turkey Liver
Do turkey livers have a strong flavor?
While turkey livers do not have as strong of a liver flavor like beef or lamb livers, the addition of sweet caramelized onions really adds so much flavor and depth to this dish. It’s a healthy and comforting turkey liver recipe that is very tender and juicy that can be served with almost anything.
How do I choose a good Turkey liver?
The first step to a successful turkey liver dish is selecting fresh and high-quality liver. Look for liver that is firm, well-shaped, and has a deep red color. Avoid any liver with a greenish hue or an ammonia-like smell, as these are signs of spoilage. If possible, opt for organic or pasture-raised turkey liver for the best flavor and quality. 2.
Are turkey livers chewy?
Turkey livers are a delicious and nutritious food that can be enjoyed in a variety of ways. They are a good source of protein, iron, and vitamins A and B12. However, they can also be quite chewy if not cooked properly. This guide will show you how to cook turkey livers so that they are tender and flavorful.