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.
While an uncommon ingredient, turkey hearts are worth seeking out. These nutritious, flavorful muscles offer a unique taste and texture that shines when cooked properly. Read on to learn everything you need to transform turkey hearts into tender, juicy morsels.
Benefits of Cooking Turkey Hearts
Compared to muscle meats, heart packs more nutrients in fewer calories. Here’s what makes them worth cooking:
-
High in protein – Great source of lean protein Just one heart provides over half your daily protein needs.
-
Rich in iron and zinc – More iron and zinc per ounce than other poultry cuts. Helps prevent anemia and boost immunity.
-
Contains B-vitamins – Important for energy brain function and nerve health.
-
Low in fat and cholesterol – Around half the fat and cholesterol of breast meat.
-
Inexpensive – Costs a fraction of breasts or thighs. An economical way to get quality protein.
Purchasing and Preparing Turkey Hearts
When buying turkey hearts
-
Seek out fresh, raw hearts rather than cooked.
-
Look for hearts that are bright red with minimal fat or connective tissue. Avoid any with an off smell or slimy texture.
-
Plan on 1 heart per person. Hearts weigh 4-8 ounces each.
Before cooking, prepare the hearts:
-
Rinse under cold water and pat dry.
-
Trim away any visible fat, arteries or blood clots with a knife.
-
Slice larger hearts in half lengthwise so they cook evenly.
-
Marinate or rub with oil and spices for added flavor.
Now you’re ready to cook!
How to Cook a Turkey Heart – Step-By-Step
This simple oven method yields tender, juicy turkey hearts every time:
Ingredients:
- 1 fresh turkey heart per person
- 1 tablespoon olive oil
- Salt and pepper to taste
- Additional spices like garlic, rosemary, paprika (optional)
Instructions:
-
Preheat oven to 350°F.
-
Coat heart with olive oil and season generously with salt, pepper and any other spices.
-
Place in a baking dish or pan and roast for 45-60 minutes. Turkey hearts have very little fat, so be sure to baste with pan juices every 15 minutes.
-
Test doneness after 45 minutes. Turkey hearts are fully cooked when fork-tender and firm to the touch.
-
Let rest 5 minutes before slicing against the grain into 1/4 inch slices.
And that’s it! With this simple roasting method, you’ll be enjoying delicious turkey hearts in under an hour.
Cooking Tips for Moist, Tender Turkey Hearts
Follow these tips for optimal results when cooking turkey hearts:
-
Roast at moderate heat (325°-375°F) to prevent toughness. High heat makes the hearts dry out.
-
Check often and pull from oven once fork-tender to avoid overcooking.
-
Rest cooked hearts at least 5 minutes before slicing to retain juices.
-
Cook low and slow in liquid like broth or wine if braising.
-
Slice against the grain for tenderness after cooking.
-
Marinate in acid like citrus or vinegar before roasting to tenderize.
Serving Suggestions and Side Dishes
Turkey hearts have a unique, minerally flavor similar to liver. Complement them with:
-
Bright citrus sauces or fruit relishes
-
Savory roasted veggies like carrots, parsnips or Brussels sprouts
-
Creamy polenta or mashed potatoes
-
Sauteed greens like kale, spinach or chard
-
Mushroom gravy or onion gravy
-
Fresh herbs like parsley, cilantro or chives
-
Steamed rice or grains like farro or barley
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
FAQ
How long does it take to cook turkey heart?
What do you do with turkey heart?
How to cook turkey hearts for dogs?