Turkey, all classes, liver, raw

Turkey liver is a soft, dense organ meat with a rich, mineral-forward flavor, most often ground or chopped and cooked into pate, liverwurst, gravy, or stuffing rather than served as a standalone cut. It is typically pan-fried with onions or simmered until tender, since its texture turns grainy if overcooked, and its assertive flavor is usually balanced with something sweet like caramelized onion, apple, or a splash of brandy. Some cooks fold small amounts of cooked, minced turkey liver into gravy for roast turkey dinners, using it to deepen the flavor of the drippings without changing the dish's texture.

Buy turkey liver fresh and cook it promptly, or freeze it if it will not be used within a day or two, since organ meats spoil faster than muscle cuts. A 3-ounce serving comes in at just 128 calories with 18.3 grams of protein, and it is notably rich in vitamin A at 896% DV and iron at 50% DV per 100 grams, figures that reflect why liver is often used in small amounts folded into a dish rather than eaten as a large portion on its own. Its zero carbohydrate and sugar content also make it a straightforward protein and mineral addition to a meal built around vegetables or grains, and its 5.5 grams of fat per 100 grams is modest compared to many other organ meats.