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 turkey liver and don’t know what to do with it. Find out the easiest and tastiest way to cook 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.
Since a long time ago, I’ve bought a turkey from a village farmer every year. In November of every year, I spend hours cutting up a huge bird (this year it weighed 26 kg/57 lbs) into portions that are easy to handle. I then freeze these portions.
The livers and a turkey bone broth made with some of the bones are the first things I cook with parts of that bird.
The turkey heart is an underutilized part of the bird that offers a bounty of nutrition and bold unique flavor when prepared properly. Read on to learn everything you need to know about selecting, cleaning and cooking turkey hearts to add hearty goodness to your next meal.
Turkey hearts are muscular organs that act as pumps to circulate blood throughout the bird’s body. Weighing around 1⁄2 pound each, they are smaller and more tender than chicken hearts
Turkey hearts are packed with protein, iron, zinc, potassium, selenium, and B vitamins. They contain fewer calories than chicken breast yet deliver more nutrients per serving.
With their mild turkey flavor and firm, chewy texture when cooked, hearts make a savory addition to soups, stews, skewers, or stir fries. They also work well ground or minced.
Choosing Fresh Turkey Hearts
When buying turkey hearts, look for:
- Bright red color without brown spots
- Firm, plump shape without shrinkage
- Packaged in sealed plastic, not sitting in liquid
- Pleasant, fresh smell without odor
- Use within 1-2 days for best quality
Frozen hearts are fine, just defrost fully in the refrigerator before cooking. Rinse well before use.
Preparing Turkey Hearts for Cooking
Proper prep ensures tender, clean-tasting results:
- Rinse under cool water to remove any blood or bone fragments
- Trim away any visible fat or membranes using a sharp knife
- Halve larger hearts to allow seasoning and thorough cooking
- Pat dry well before seasoning or coating
Your turkey hearts are now ready for cooking.
Cooking Methods for Turkey Hearts
There are several excellent ways to cook turkey hearts, including:
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Braising: Simmer hearts in broth until fork-tender, about 1 hour. Great for stews or soups.
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Pan-searing: Brown hearts in olive oil over high heat, then finish cooking through. Provides nice crust.
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Grilling: Skewer hearts and grill over medium heat for 7-10 minutes, flipping occasionally. Infuses smoky flavor.
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Roasting: Roast seasoned hearts in the oven at 400°F for 15-20 minutes until browned and cooked through. Retains moisture well.
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Steaming: Steamed hearts retain flavor and nutrients without added fat. Steam for 20-25 minutes until no longer pink inside.
Tips for Cooking Turkey Hearts
Follow these tips for perfect results:
- Season hearts well with salt, pepper, garlic, and herbs before cooking
- Cook at a high enough temperature to brown outside and seal in juices
- Do not overcook – Cook just until hearts are firm and opaque inside
- Let rest 5 minutes before slicing to allow juices to redistribute
Serving Suggestions for Turkey Hearts
Turkey hearts pair beautifully with:
- Grains like brown rice, barley, farro or quinoa
- Roasted vegetables like carrots, Brussels sprouts or sweet potatoes
- Green salad or roasted beets for color contrast
- Mushroom gravy, tomato sauce, or chimichurri
For easy weeknight meals, add cooked turkey hearts to soups, stews, pastas, tacos, flatbreads or grain bowls. Enjoy this nourishing, budget-friendly meat in many delicious ways.
Storing Cooked Turkey Hearts
Refrigerate cooked turkey hearts in an airtight container up to 4 days. Freeze for longer storage. Add leftover hearts to salads, sandwiches, omelets or casseroles.
With their impressive nutrition and hearty texture, turkey hearts deserve more attention. Now that you know how to select, clean and cook turkey hearts properly, add this underrated yet exceptional meat to your diet. Your body and taste buds will reap the rewards.
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).
- Because they need more time to cook, start with the mashed potatoes.
- 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 any rendered turkey fat, you can also use that. Or any other kind of rendered fat.
- It will take about 5 minutes to cook the apples and onions over medium
low heat. (2). - Add stock, red wine, a little cream, salt, and pepper. (3).
- Put the lid on and cook slowly for 10 minutes, or until the onions are soft. (4).
- Turn the heat up to medium and take off the lid. Cook for another two minutes to let the liquids cook off a bit.
- Add salt and pepper to taste, and keep it warm while you cook the liver.
Can you reheat it?
- It’s possible, but it will dry out, and to be honest, cold liver tastes much better than dry liver.
- Food that is left over tastes better in a sandwich or on top of a salad.
- Keep leftovers in the fridge in a container that won’t let air in for up to two days.
- It’s not a good idea to freeze cooked turkey or chicken liver. When I tried it after it had thawed, it was crumbly and not very tasty.
The best turkey heart recipe
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