What Does Turkey Liver Look Like? How to Identify and Use Turkey Livers

Every Thanksgiving, turkey livers come bundled up inside the cavity of a turkey along with other edible turkey parts like the gizzard, heart and neck. But what exactly does a turkey liver look like? And how do you know if you have the liver or another part? Here’s a quick guide to identifying turkey livers and how to make the most of them.

What Does a Raw Turkey Liver Look Like?

Turkey livers are dark reddish-brown in color, smooth and soft in texture. They are flattened ovals in shape, a little smaller than the palm of your hand, and taper slightly at one end.

The surface appears shiny and slick. You’ll find major blood vessels and fat attached to the liver. It feels slippery in your hand.

Turkey livers range quite a bit in size based on the size of the turkey, but a typical 15 lb turkey liver may be around 4-5 ounces.

Here are some key ways to distinguish the liver from other turkey parts:

• Dark red color – Much darker than turkey meat or skin. Not as vibrant as blood.

• Smooth and soft – Turkey hearts feel more firm and muscular. The gizzard is round hard and rough-textured.

• Flattened oval shape – Distinct from the bean-shaped heart or round gizzard

• Slippery and slick – Feels wet and slimy to the touch

So if you come across a very dark, moist, soft, flattened oval inside your turkey, you can be confident it’s the liver.

Is Turkey Liver Safe to Eat?

Absolutely! Turkey livers are completely edible and safe to consume. In fact, they are considered a delicacy by some. The liver acts as a natural filter for toxins, so as long as the turkey was healthy, the liver will be safe.

Make sure to rinse and pat the liver dry before cooking. And avoid eating livers that appear discolored or dried out. But a properly cleaned, fresh turkey liver is nutritious and delicious.

How To Use Turkey Livers

While you can simply pan fry turkey livers in butter or oil and onions, there are lots of tasty ways to make use of them:

• Chop and add to stuffing or dressing for extra richness.

• Saute and blend into gravy for depth of flavor.

• Make an elegant pâté spread for appetizers.

• Skewer and grill over hot coals.

• Cook into a creamy liver mousse dip.

• Dice and fold into chicken liver mousse.

• Sauté and serve over toast points.

• Fry quickly in bacon fat for breakfast.

So don’t toss the turkey livers – they add tons of rich, meaty flavor when cooked. Just 1-2 chopped livers in stuffing or gravy makes a difference.

Here are a few classic turkey liver recipes to try:

Sautéed Turkey Livers with Onions and Bacon

• Fry 4 slices bacon in a skillet until crisp. Remove and drain on paper towels, keep bacon fat in pan.
• Add 1 chopped onion and sauté in bacon fat until soft.
• Add 8 oz chopped turkey livers and sauté 5 minutes until cooked through.
• Crumble bacon back on top and serve hot.

Smooth Turkey Liver Pâté

• Sauté 1 lb turkey livers and 1 chopped onion in 2 Tbsp butter just until livers are cooked.
• Add livers, onion, 1/4 cup cream, 1 Tbsp cognac, 1 tsp thyme and salt and pepper to food processor.
• Puree until smooth.
• Chill pâté at least 2 hours before serving on crackers or crusty bread.

Spicy Indian-Style Turkey Livers

• Marinate 8 oz livers 1 hour in yogurt seasoned with garlic, ginger, garam masala and cayenne.
• Thread livers on skewers and grill or broil 3-4 minutes per side until done.
• Serve with rice and chutney.

Storing Leftover Turkey Livers

Like any raw meat, turkey livers are perishable and won’t last long in the fridge. Use within 1-2 days for the best quality and flavor.

To extend the shelf life, turkey livers can be frozen for 2-3 months. Package in an airtight container or bag, making sure to remove any air pockets. Thaw in the refrigerator before using.

Pre-cooked liver pâtés and mousse can keep refrigerated for 4-5 days. Or freeze up to 2 months for longer storage.

So don’t miss out on these underrated turkey parts. With a rich, mineral flavor, turkey livers are too tasty to waste! Learn to identify them, and try incorporating livers into your Thanksgiving menu for a delicious addition. Your stomach and tastebuds will thank you.