topic Re: Turkey livers! in Kitchen

Turkey livers!

Campion — Sun, 21 Dec 2014 15:01:34 GMT

I have to confess, when making a turkey, the liver is the "cook's morsel" and I enjoy cooking them up and having the liver for lunch. I saute it lightly in olive oil, one side, then the other, season with sea salt and pepper, and put a lid over the skillet until the liver is slightly pink in the center. Then I slice it and put it on toast points.

So my question is, have any of you ever seen these sold separately? I plan to ask my poultry people next week if they sell them (because after all those turkey breasts are cut up for selling, those livers go somewhere.) But anyone else here like them? I find them less mushy than chicken livers and they have a mild flavor and great texture.

I'd love to make a whole meal, with mushrooms, but one bitty liver per big bird isn't working for me!

Re: Turkey livers!

flickerbulb — Sun, 21 Dec 2014 15:37:09 GMT

They sell containers of chicken livers in the chicken section.

I have used them to cook for my dogs I don't know about turkey livers though. You could ask the butcher at the store.

Re: Turkey livers!

Judaline — Sun, 21 Dec 2014 15:37:23 GMT

Pu-leeze!

Re: Turkey livers!

Campion — Sun, 21 Dec 2014 15:52:16 GMT

On 12/21/2014 Judaline said:
Pu-leeze!

Yeah, lots of folks hate liver. Yawn.

Re: Turkey livers!

JustJules — Sun, 21 Dec 2014 15:58:18 GMT

I cook them up like you do, but I give them to my dog as a Thanksgiving treat (usually the only time I cook a whole turkey). I agree, they are a tasty little morsel and people use them to make turkey liver pate. I would just ask your butcher, typically they can special order those type of items that aren't big sellers. Also, if you have a specialty meat store in your area, besides your local grocer's butcher, they often carry the more unusual products.

Re: Turkey livers!

Madisson — Sun, 21 Dec 2014 16:00:02 GMT

I just love liver. I used to buy the chicken livers and fry them up until I discovered how unhealthy they are. But...what a delicacy! I used to order foie gras in restaurants until I found out how they made them grow so large...horrible abuse of animals!

Re: Turkey livers!

debic — Sun, 21 Dec 2014 17:19:48 GMT

I never bother to fry mine, I use it in the stock pot along with everything else and then I dig it out and salt and pepper it and eat it like that.

Sounds really good to me. I'd be frying it in bacon and onions with a little sage. I've never tried it on a sandwich, but it sounds good.

Re: Turkey livers!

wagirl — Sun, 21 Dec 2014 18:09:48 GMT

I just cook up the livers for my cat--she loves them---not a liver girl here at all.

Re: Turkey livers!

faeriemoon — Sun, 21 Dec 2014 18:22:52 GMT

Liver, no matter from which species it comes, is not my thing.

Re: Turkey livers!

Poodlepet2 — Sun, 21 Dec 2014 18:27:21 GMT

I love liver, but the only time I have had turkey liver was in Gilbert gravy. Here in Florida there are privately owned grocery stores and butcher's that sell them.....that being said, people go gondola over smoked turkey necks. That, my friend, I don't understand....lots of little bones, very little meat- what the draw is, I don't know. I would check with an independently owned butcher. Poodlepet2

Re: Turkey livers!

Zhills — Sun, 21 Dec 2014 18:57:12 GMT

A convenience store near us sells fried chicken livers. We stop and get them occasionally. If you love liver, please try this recipe. It is unbelievable! Get everything ready before you start, it moves quickly.

CALVES LIVER AND ONIONS

4 Tablespoons EVOO (divided)
1 Cup thinly sliced onions (you can’t have too many)
¼ tsp ground sage
1 lb calf liver cut into ½” strips (across) **
Salt & pepper to taste
2 Tablespoons white wine or broth
1 Tablespoon chopped parsley.

Heat 2 Tbsp EVOO in large skillet. Add onions. Cook over med heat stirring frequently for 8 minutes. Stir in sage and cook for 2 more minutes, until golden brown. Remove from pan and set aside.

**Pat liver dry and cut in strips. Cutting when just thawed enough to cut and then thawing makes the job more pleasant. Season with s&p.

Add 2 Tbsp EVOO to pan and heat. Saute liver until browned on all sides, 2-3 minutes.

Stir in onions and cook with liver for 2 minutes.

Pour white wine in skillet and boil 1 minute, scraping any browned bits off bottom of pan.

Serve over rice and sprinkle with parsley. Enjoy!

Re: Turkey livers!

Campion — Sun, 21 Dec 2014 19:08:08 GMT

On 12/21/2014 Poodlepet2 said: I love liver, but the only time I have had turkey liver was in Gilbert gravy. Here in Florida there are privately owned grocery stores and butcher's that sell them.....that being said, people go gondola over smoked turkey necks. That, my friend, I don't understand....lots of little bones, very little meat- what the draw is, I don't know. I would check with an independently owned butcher. Poodlepet2

I don't get the neck love either. Too many bones. Thanks for the recipes--and the advice on the butcher.

Re: Turkey livers!

Scooby Doo — Sun, 21 Dec 2014 20:37:25 GMT

My eight feral cats love all the stuff too. I buy packages of gizzards and livers and feed them goodies.

Re: Turkey livers!

Zhills — Sun, 21 Dec 2014 20:38:42 GMT

I have seen the smoked turkey necks and wings used for seasoning in green beans, greens, dried peas and beans for flavoring instead of smoked pork.

Re: Turkey livers!

missy1 — Sun, 21 Dec 2014 20:39:12 GMT

Gross. No organ meat, for me.

Re: Turkey livers!

Sooner — Sun, 21 Dec 2014 20:42:17 GMT

Card-carrying liver lover here! I just had three chicken livers I cooked in a little pan. I also love calves liver and onions. GREAT stuff! I am making broth today and always think the livers are the cook's treat.

Re: Turkey livers!

VaBelle35 — Sun, 21 Dec 2014 20:42:48 GMT

Organ meat (from free range/organic/grass fed animals) is quite healthy.

Re: Turkey livers!

debic — Sun, 21 Dec 2014 20:47:52 GMT

On 12/21/2014 Campion said:
On 12/21/2014 Poodlepet2 said: I love liver, but the only time I have had turkey liver was in Gilbert gravy. Here in Florida there are privately owned grocery stores and butcher's that sell them.....that being said, people go gondola over smoked turkey necks. That, my friend, I don't understand....lots of little bones, very little meat- what the draw is, I don't know. I would check with an independently owned butcher. Poodlepet2

I don't get the neck love either. Too many bones. Thanks for the recipes--and the advice on the butcher.

I use the necks in the stock pot as well and my husband loves chewing on them He however thinks the liver is totally disguisting. LOL more for me.

Re: Turkey livers!

Poodlepet2 — Sun, 21 Dec 2014 23:10:39 GMT

Zhills and Debc, excellent idea! I grew up eating pork: there's nothing like a pot of beans or greens with a smoked ham hock. Alas, DH won't eat pork, and I really miss that flavor. Smoked turkey necks and wings would solve that problem, an they are widely available here. My question is, do you put the neck in cheesecloth when cooking it? Thanks, Poodlepet2

Re: Turkey livers!

VaBelle35 — Sun, 21 Dec 2014 23:11:58 GMT

My grandfather was a butcher during the Depression, so nothing went to waste. If he couldn't sell it, it went into the pot at home.