Poultry

Liver

Liver of Turkey is soft and iron-rich—flash-sear or pâté. Never overcook to chalk. Use same day. As a liver section of giblets, portion for even cooking and clear labelling. Cook turkey liver to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.