Turkey liver with onions, apples, and mashed potatoes is the most delicious way to cook turkey liver. Serve it with creamy mashed potatoes.
Discover the easiest and tastiest method for cooking turkey liver if you have some and don’t know what to do with it. 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.
It’s been quite some time since I started purchasing an annual turkey from a village farmer. Each year in November, I break down an enormous bird (it weighed 26 kg/57 lbs this year) into bite-sized pieces, which I then freeze.
And I start by cooking the livers and making a bone broth with some of the bird’s bones.
Calling all adventurous eaters! If you’re ready to expand your culinary horizons and delve into the world of offal, then look no further than turkey heart and liver. These often-overlooked cuts offer a unique and flavorful experience that’s sure to tantalize your taste buds
In this comprehensive guide, we’ll walk you through every step of preparing and cooking turkey heart and liver to perfection, from cleaning and marinating to choosing the ideal cooking method. Get ready to discover a hidden gem in the poultry world!
Step 1: Gather Your Ingredients
Before embarking on this culinary adventure make sure you have the following ingredients on hand:
- Turkey heart: This muscular organ provides a rich and slightly chewy texture.
- Turkey liver: This nutrient-dense organ boasts a smooth and creamy texture with a robust flavor.
- Olive oil: A healthy fat that adds richness and helps the marinade adhere to the meat.
- Garlic cloves: Aromatic and pungent, garlic infuses the dish with a savory depth.
- Onion: This versatile vegetable adds sweetness and complexity to the flavor profile.
- Fresh herbs: Choose herbs like thyme or rosemary to complement the natural flavors of the offal.
- Salt and pepper: Seasoning essentials to bring out the best in the ingredients.
Step 2: Prepare the Turkey Heart and Liver
- Cleanliness is key: Rinse the turkey heart and liver thoroughly under cold water to remove any impurities.
- Trim the fat: Carefully remove any excess fat or connective tissue using a sharp knife.
- Slice and dice: Cut the heart into bite-sized pieces and the liver into slightly larger chunks to account for their faster cooking time.
- Pat it dry: Use paper towels to absorb any remaining moisture, ensuring the marinade adheres properly.
Step 3: Create a Flavorful Marinade
- Combine the magic: In a bowl, whisk together olive oil, minced garlic, diced onion, and your chosen fresh herbs.
- Season to perfection: Add salt and pepper to taste, creating a balanced and flavorful marinade.
- Coat the meat: Place the prepared turkey heart and liver into the marinade, ensuring they are evenly coated.
- Let the flavors mingle: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor infusion.
Step 4: Choose Your Cooking Method
- Grilling for a smoky touch: Preheat your grill to medium-high heat. Place the marinated heart and liver directly on the grates and cook for 4-5 minutes per side, or until they reach an internal temperature of 165°F.
- Sautéing for a quick and easy option: Heat a skillet over medium heat and add a drizzle of oil. Once hot, add the marinated heart and liver and cook for 3-4 minutes per side, or until fully cooked.
- Oven roasting for a hands-off approach: Preheat your oven to 400°F. Place the marinated heart and liver on a baking sheet and roast for 15-20 minutes, or until they are cooked through.
Step 5: Serve and Savor!
Once cooked to perfection, remove the turkey heart and liver from the heat source and let them rest for a few minutes. This allows the juices to redistribute, resulting in tender and flavorful meat.
Now, it’s time to indulge! Serve the cooked turkey heart and liver with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad. You can also enjoy them on their own for a pure and unadulterated taste experience.
Frequently Asked Questions
Can you eat turkey heart and liver?
Absolutely! Both turkey heart and liver are edible and can be incredibly delicious when prepared correctly. They are often considered delicacies in various culinary traditions, offering a unique and flavorful experience.
How should the turkey heart and liver be cleaned?
To clean the turkey heart and liver, start by rinsing them thoroughly under cold water to remove any excess blood. Then, use a sharp knife to carefully trim away any excess fat or connective tissue. For the liver, it’s important to remove the tough membrane for a more tender texture.
How long do you boil turkey heart and liver?
While boiling is not the most common method for cooking turkey heart and liver, it can be done. The boiling time will vary depending on the size of the pieces, but generally, it takes around 30-40 minutes for the heart and liver to be cooked through.
What flavors pair well with turkey heart and liver?
The bold and aromatic flavors of turkey heart and liver pair exceptionally well with ingredients like onions, garlic, herbs such as thyme or rosemary, and spices like paprika or cumin. Acidic ingredients like lemon or vinegar can also provide a nice balance, adding a touch of brightness to the dish.
Additional Resources
For more inspiration and guidance on preparing and cooking turkey heart and liver, check out these additional resources:
- Recipes.net: This website offers a comprehensive guide on cooking turkey heart and liver, including various marinades and cooking methods.
- BoilingTime.com: This website provides specific instructions on boiling turkey livers, along with serving suggestions.
So, are you ready to embark on this culinary adventure and discover the unique flavors of turkey heart and liver? With the knowledge and tips provided in this guide, you’ll be well-equipped to prepare and cook this delicious delicacy to perfection. Bon appétit!
Can you reheat it?
- Yes, in theory, but it will dry out and, to be honest, cold liver tastes far better than dry liver.
- Serving leftovers in a sandwich or over a salad is preferable.
- Remaining food should always be kept chilled in an airtight container for up to two days.
- Turkey or chicken liver that has been cooked is not really good for freezing. When I tried it, it was crumbly and not very tasty after it thawed.
How to make onions and apples for liver?
This is a typical German way of serving liver, calf, or beef liver, actually. But it works just as well (if not even better) with turkey (or chicken).
- Mashed potatoes should be cooked first because they require more time to cook than vegetables.
- Quarter the onions and slice the quarters thinly. Quarter and slice the apples as well. You will need tart, crisp apples. (1).
- Heat the oil in a large pan. If you have rendered turkey fat on hand, you can also use it. Or any other kind of rendered fat.
- Simmer the onions and apples for approximately five minutes over medium-low heat. (2).
- Add stock, red wine, a little cream, salt, and pepper. (3).
- When the onions are tender, cover and simmer on low heat for about ten minutes. (4).
- Take off the lid, turn the heat up to medium, and cook for an additional two minutes or so, or until the liquids start to slightly reduce.
- While cooking the liver, season to taste with salt and pepper and keep warm.
