Our turkey will make you do a happy dance

Turkey liver is a nutritious organ meat with a creamy texture, rich flavor, and a slight gamey taste. It’s a good source of many vitamins and minerals, including vitamin B12, iron, zinc, and selenium. It is an excellent source of vitamin A, which supports healthy vision, immune function, and cell growth.

Turkey liver has a robust flavor that’s milder and smoother than chicken or beef liver. Some say it has a unique flavor that can enhance various dishes. When cooked properly, turkey liver is smooth and silky, with little to no gristle or fat. 

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

It is fairly common among liver recipes to sear on fairly high heat, usually after breading or dipping the liver in flour. This will retain juices within and cook quickly. Start with the liver at room temperature, and do not crowd the pan!