Are you wondering what to do with that turkey liver sitting in your fridge? Look no further! Cooking turkey liver has never been easier or more delicious. In just a few simple steps, you can enjoy a crispy-on-the-outside, creamy-on-the-inside delicacy that will leave you craving for more. So, let’s dive into the world of turkey liver and discover the most mouthwatering way to cook it!
Cooking Times for Turkey Liver
Before we get started, let’s talk about cooking times. The thickness of the liver is the key factor here, so forget about its size. Whether it’s a regular-sized piece or something thicker, all you need is a few minutes. For a regular-sized turkey liver, cook it for about 2 minutes on each side. However, if you have a thicker piece like I did, go for 3 minutes per side. Trust me, this will give you the perfect balance of crispy exterior and tender, slightly pink interior.
Now, some people enjoy their liver slightly bloody, but if you’re like me, a gentle touch of pink is the way to go. If you prefer it well-done, add an extra 30 seconds to 1 minute to the cooking time. Just keep in mind that overcooking the liver will make it tough, chewy, and dry. We definitely don’t want that!
How to Cook Turkey Liver?
Here’s a straightforward method to cook turkey liver to perfection:
- Pat the liver dry and coat it with a thin layer of flour.
- Shake off any excess flour gently.
- Heat oil or fat in a nonstick or cast-iron pan.
- Fry the liver for 3 minutes on one side, then flip and cook for another 3 minutes. Refer to the previous section for cooking time variations.
Expert Tips
Now, let’s dive into some expert tips to elevate your turkey liver cooking experience:
- Flouring the livers before frying them adds a delightful crunch. Simply coat the livers with about 1 tablespoon of flour, then pat off any excess.
- Pro tip: Only season the liver after cooking. Trust me, it makes a difference!
- Unlike beef or pork liver, there’s no need to soak turkey or chicken liver in milk to remove any bitterness. They are naturally tender and mild in flavor.
- While the liver cooks quickly, you can start by preparing the onions, apples, and mashed potatoes. It’s all about timing!
How to Make Onions and Apples for Liver?
This next part is a typical German way to serve liver, but it works wonders with turkey liver too. Here’s what you need to do:
- Start with the mashed potatoes, as they require more cooking time than the vegetables.
- Quarter the onions and thinly slice them. Do the same with the apples, using tart and crisp varieties.
- Heat oil in a large pan and add the onions and apples. Cook them over medium-low heat for about 5 minutes.
- Add stock, red wine, a little cream, salt, and pepper to the pan.
- Cover and cook gently for another 10 minutes until the onions are soft.
- Remove the lid, increase the heat to medium, and cook for an additional 2 minutes to allow the liquids to reduce slightly.
- Adjust the taste with salt and pepper, and keep the mixture warm while you cook the liver.
Can You Reheat It?
While theoretically, you can reheat cooked turkey liver, it tends to become dry and lose its delightful texture. Instead, I suggest serving any leftovers in a sandwich or on top of a salad. Remember to keep the leftovers refrigerated in an airtight container for up to 2 days. Trust me, cold liver tastes much better than dry liver!
More Recipes with Different Turkey Parts
If you’re in the mood for other delicious turkey dishes, you should definitely check out these recipes:
- Peri Peri Chicken Livers
- Romanian Deviled Eggs with Liver Pate
Ready to Cook Turkey Liver?
Now that you have all the knowledge and tips to cook turkey liver like a pro, it’s time to get into the kitchen and give it a try. Enjoy the crispy yet tender goodness of turkey liver, accompanied by flavorful onions, apples, and creamy mashed potatoes. Trust me, it’s a combination you won’t be able to resist!
