Meat by-products are affordable, tasty and healthy. This also applies to turkey liver. The liver of this bird contains a large amount of useful substances, including a rare vitamin K, which helps to absorb calcium and helps strengthen bones. This product is considered one of the most necessary in the diet of children. Adults appreciate it for its beneficial properties with a relatively low calorie content, unique delicate taste. If you know how to properly cook turkey liver, it will come out soft and juicy. It can be used to prepare pates and soufflés, salads and other dishes, served as an independent dish with a side dish of cereals. This will significantly expand the family menu.

Features of cooking turkey liver so that it is soft and juicy

The process of cooking turkey liver is not complicated, but has its own specifics. Without knowing a few points, the desired result may not be obtained.

• It is important to choose a quality product, otherwise even the skill of a culinary specialist will not help to correct the situation and prepare a delicious dish. A good turkey liver has a red-burgundy color, it is always darker than chicken. Fresh product has a glossy sheen, smells good. If the liver exudes an unpleasant odor, has a dull color, is covered with spots, it is advisable to refrain from buying. When choosing a product in a store, they also pay attention to the integrity of the package, the date of manufacture and the expiration date.
• If you cook fresh or chilled turkey liver, it will come out juicier and softer than frozen. When defrosted, the by-product loses some of the liquid, which makes it drier. To minimize losses, the liver is thawed, trying to prevent a sharp temperature drop. It is best to let it thaw in the refrigerator or at least at room temperature. If you want to cook a juicy liver, you should not try to speed up the defrosting process with a microwave or warm water.
• Before cooking, the turkey liver is washed in several waters, dried with a napkin, pieces of fat and bile ducts are removed. Some housewives pre-soak the liver in cool water. Turkey liver does not have the same bitter taste as beef or pork, so you can refuse soaking. An exception is when the product is prepared for a small child. When preparing a liver for babies, it can be soaked not even in water, but in milk, then it will turn out to be more tender.
• To make the boiled turkey liver soft and juicy, it is placed in already boiling water. You can salt it immediately or 10-15 minutes before readiness. The later salt is added, the more juice the by-product will retain, since salt has the ability to draw moisture from products.

Turkey liver is cooked much longer than chicken liver, but it is also important not to overcook it, otherwise it will become tough and dry.

Cooking time

Cooking time for turkey liver depends on how big it is and how it is cooked.

• If the whole turkey liver is boiled in a pot, it will take 40 minutes. By pre-cutting the liver into medium pieces, its cooking time in a saucepan can be reduced to 30 minutes.
• The cooking time of turkey liver in a slow cooker exceeds its cooking time in a saucepan by 10 minutes. This happens because when cooking the product in a saucepan, it is lowered into already boiling water, and when cooking it in a slow cooker, it takes time to heat the water.
• When steaming a turkey liver, it is cut into small pieces, so it only takes 30 minutes to cook.
• In a pressure cooker, turkey liver should be cooked for 10 minutes after the unit has set the desired pressure. Before removing the finished product, you will have to wait until the unit releases pressure. As a result, the total cooking time for liver in a pressure cooker will be 20-40 minutes, depending on how quickly the unit builds up and releases pressure. The use of a pressure cooker does not give significant time savings in the case of cooking turkey liver.
• For children, turkey liver is prepared as much as for adults, but for them it is pre-soaked.

Video recipe for the occasion:

The readiness of the turkey liver can be determined with a knife. If, when pierced with a sharp object, a dark liquid does not flow out of it, it is ready.

Turkey liver for a child

• turkey liver - 0.2 kg;
• milk - 150 ml;
• water - 1.5 l;
• carrots - 70 g.

Cooking method:

• Rinse the liver, cut out all unsightly areas, including pieces of fat. Cut the liver into small pieces. Place them on the steamer rack.
• Pour water into the main container - the amount recommended by the manufacturer of the unit.
• Turn on the steamer for 30 minutes.
• While the liver is cooking, wash and peel the carrots, cut them into several pieces.
• Boil water in a small saucepan, put the carrot pieces in it and cook them until soft. This will take about 15 minutes.
• Combine the steamed liver with boiled carrots and grind them with a blender to a soft puree. If necessary, dilute it to the desired consistency with boiled water. Salt is not required.

Turkey liver puree is offered to children from the age of 8-9 months, but not before he gets used to meat. The first feeding will be only half a teaspoon of puree, then the portion can be increased. If a child for one reason or another does not eat carrots (there is an allergy to it), it can be replaced with cauliflower or other vegetables to which the baby's body reacts well.

How to cook turkey liver for salad

• turkey liver - 0.5 kg;
• water - 2 l;
• bay leaf - 2-3 pieces;
• black peppercorns - 3-5 pcs.;
• salt - to taste.

Cooking method:

• Wash the liver, cut off pieces of fat, bile ducts.
• Boil water, add pepper and laurel leaves to it.
• Place the liver in a pot of water. Wait until the liquid boils again, remove the foam that has come out on the surface.
• Boil the liver for 20 minutes, salt. After another 10-15 minutes, check its readiness by piercing with a knife. If dark juice flows from the liver, cook it for another 5-10 minutes, this time is definitely enough to bring the product to readiness.

If you pre-cut the liver into pieces that you plan to put in the salad, its cooking time should be halved.

How to cook turkey liver for pate in a slow cooker

• turkey liver - 0.6 kg;
• carrots - 100 g;
• onions - 100 g;
• salt, spices - to taste;
• water - 2 l.

Cooking method:

• Wash the liver, remove all unnecessary. Cut the liver into medium pieces, put in a multicooker bowl.
• Clean the bulb. Put it to the liver (whole).
• Scrape the carrots, cut off the ends. Cut the vegetable into 4 parts, put the pieces in the multicooker bowl.
• Salt, add spices, fill with water.
• Lower the lid and turn on the appliance by activating the Extinguishing program. Set the timer to 40 minutes.

To prepare pate from boiled turkey liver, chop one carrot and one onion each, fry them until tender. Grind liver with a blender or meat grinder along with roasted vegetables. Beat the resulting mass with softened butter, put in a mold and cool. For the amount of liver indicated in the recipe, it will be enough to take 30–40 g of oil.

Turkey liver is a healthy and dietary product. It can be cooked in a slow cooker, pan or steamed. Boiled turkey liver can be used to make pates, salads, fillings for pies or pancakes. Also this product is used for feeding young children. Properly cooked poultry liver is soft and juicy, without an unpleasant bitter aftertaste.

2 years ago

Turkey liver is an offal endowed with stunning benefits. It is extremely useful for children, people suffering from anemia. From the liver of a turkey, salads, main and snack dishes are prepared. The pâtés are especially tasty. Let's discuss today how much to cook turkey liver.

Turkey liver is not only extremely tasty and healthy, but also a dietary product. 100 g contains approximately 167 kilocalories. And in view of the rich component composition, it can be included in the children's diet, even in the first complementary foods.

When cooking this offal, follow simple rules:

• pour at least 2 liters of filtered water into the pan;
• after boiling water, it should be salted, and then lay out the prepared turkey liver;
• you need to boil the meat after re-boiling until cooked;
• it is necessary to remove the foam with a slotted spoon.

Advice! If you are cooking for a baby, then it is better to drain the first water after boiling, and until cooked, boil the liver in the second water.

And how much to cook turkey liver for a child? Cooking time is 40 minutes.

We cook the liver correctly.

• An increase in hemoglobin in the blood
• Cleansing the body of toxins
• Wound healing
• Favorable development of the fetus in pregnant women

Therefore, it is very important in its preparation not only to preserve the taste, but also all the useful substances.
Knowing some cooking secrets, you can achieve the desired result easily and simply.

How much to cook beef liver in a piece until tender, so that it is soft?

How much to cook beef liver? The most useful is beef liver.
External distinguishing features of a quality raw product:

1. Dark red color
2. Dense, smooth structure
3. Thin, smooth, shiny surface covered with a film

Cooking:

• Put in a pot of warm water for 2-3 minutes, rinse well
• We cut slightly from the edge of the prepared whole piece by 4-5 centimeters
• We hook the film, remove it from the entire surface
• We cut out large veins, cleaning them out like the “eyes” of a potato
• Soak in milk or cold water for an hour
• Put the soaked liver in boiling water
• Cook 40 minutes
• Readiness is checked by piercing with a knife - if the ichor does not stand out, the liver is ready
• Salt for 5 minutes, until ready

Important: Soaking in milk gives the product softness, removes bitterness inherent in beef liver. Salt just before cooking so that the liver is not tough

How long to cook chicken liver until cooked?

How long to cook chicken liver until tender? A dish made from poultry liver is considered dietary and gourmet, this also applies to chicken.

• It is prepared in the same way as beef liver, but without pre-soaking and removing the film.
• It cooks in a saucepan much faster - 10 - 15 minutes, from the moment the water boils
• The finished liver has a uniform dark color on the cut.

Important: Do not cook chicken liver for too long. Extra heat treatment time makes it stiff

Such a liver is brewed:

• Steamer - 30 minutes
• In a pressure cooker or microwave - 10 minutes

Video: Chicken liver - easy and fast

How much and how to cook turkey liver?

More high-calorie than chicken is turkey liver.
It is very rich in vitamin K. It contains a lot of potassium, sodium, magnesium, iron, selenium, macro, microelements useful for the human body. Due to this, turkey failure is recommended to be included in the diet of young children.
Boiled in boiling salted water for 35-40 minutes, without pre-soaking

An excellent dietary dish with a fairly low calorie content - 101 kcal / 100 grams

Cooking:

• Pour offal with boiled water
• Cleaning off the film
• Sending to boiling water
• Cook for 7 minutes after boiling over medium heat

Important: Salt the lamb liver when serving in the finished dish. Salt makes it tough when cooked.

• It is better to cook fresh or chilled liver, as the frozen product turns out to be tough
• Light color of lamb liver, suggesting a more tender and softer finished product
• In a multicooker in the “Steaming” mode or in a double boiler, we cook lamb failure for 15 minutes

How long does it take to cook pork liver until tender?

How long does it take to cook pork liver until tender? Pork liver is as rich in vitamins and minerals as beef liver. It is much more nutritious than other types. But it has a less pleasant taste. In addition, some culinary specialists are repelled by its bitter aftertaste.

• You can get rid of bitterness by using a longer soak in milk - 2-2.5 hours
• Place the washed liver in a bowl of cold water.
• Salt, seasonings
• Bring to a boil, cook for 50 minutes over normal heat

In a pressure cooker, the process will take 15 minutes, in a slow cooker -60 minutes

Important: In contrast to beef liver, pork liver has a net granularity on its surface. There are no bile ducts

How much and how to cook rabbit liver?

How much and how to cook rabbit liver? Easily digestible dietary product containing a large amount of vitamins, mineral salts, animal proteins is useful for both children and adults.

• Cook for 30 minutes after boiling. Pre-cleared from films and ducts
• Salt during cooking, to taste
• These by-products do not require soaking.

How much to cook veal liver?

How much to cook veal liver? Calf's liver is more tender and young than beef's. Accordingly, it will need to cook less.

• Soak offal in water for half an hour
• Boil with clean water for a quarter of an hour
• Salt before cooking

Dishes prepared with duck liver will help to diversify the menu and please your loved ones with culinary delights.

• When buying a raw product, we pay attention to the uniformity of the texture. Surface smoothness and gloss
• Cook the washed product without soaking - 15-20 minutes
• Experienced chefs prefer to fry or stew duck liver. Since in this way all its useful properties are preserved and an individual, piquant taste is emphasized

• Any liver for children is prepared only by the process of boiling the product. With further grinding in a blender
• The cooking time is the same for both adults and children.
• You should not be zealous when digesting the liver, since by digesting it you can get a tough dish and lose all the beneficial properties

The rate of time for boiling the insides:

• Chicken-10 minutes
• Beef - 40 minutes
• Rabbit-30 minutes

• Cooking a liver for pate is not difficult using the above recipes.
• It is enough to twist the finished offal after heat treatment, salt, add the egg and butter. Ready tender and healthy pate is ready
• Keep in mind that different by-products have a distinctive cooking time. And if there is a desire to combine them for making pate, we take into account these features

• Most often, the liver is cut into small pieces for salad. Therefore, cooking will take no more than 10 minutes.
• Regardless of the type of offal, when boiling in large pieces, we reduce the time by about half
• Then you can additionally fry until cooked.

Video: How to cook a liver?

How long does it take to cook liver for pies?

How long does it take to cook liver for pies? The best option is beef liver. But if necessary, you can cook minced meat from any offal.

• Since the minced liver turns out to be dryish, it is better to boil the product until it is half ready. Almost almost leaving half-baked. It takes no more than 5 minutes
• Only the color of the surface should change, inside - the color does not change
• When pierced, ichor flows profusely.
• Pies are subjected to additional heat treatment, so the liver will be ready in the process of further cooking.
• Thanks to this cooking, the filling will turn out juicy and fragrant. In any case, if there is a desire to cook the liver for the filling until fully cooked, we choose the cooking time depending on its type

The liver is a very delicate product in cooking, the slightest ignorance of the rules of cooking leads to very deplorable results.
Proper preparation - allows you to enjoy this dish with pleasure and health benefits as an independent option, or combining it with other products.
You can, of course, fry and stew the liver, but the best option suitable for a healthy diet is cooking.

Video: How to choose and cook beef liver?

Turkey liver is not the most popular product, although it has a lot of advantages. In addition to the obvious benefits and low price, the liver cooks quite quickly and allows you to create unexpected dishes such as meat pancakes and cakes.

How to choose an offal?

To choose the right turkey liver, you need to carefully study the piece you like. The ideal liver is smooth, dense, slightly springy with sharp edges and a pleasant brown-red color. If you smell such a piece, then the amber will be fresh and natural. The presence of blood clots on the surface or incomprehensible spots should signal an inappropriate purchase. You should also not take the slippery part of the carcass.

In addition, of course, preference is given to fresh or chilled liver instead of frozen.

To properly and tasty cook the liver at home, the following basic rules must be observed:

• before you start cooking, the piece must be washed under running cold water;
• after drying it on a paper towel, the meat must also be cleaned of films, bile ducts or bile spots; all these shortcomings will have to be eliminated, otherwise the bitterness will not be removed, and the taste of the final dish will be spoiled;
• in order for the liver to be soft and juicy, it is important to observe the cooking time, for example, when frying, it is enough to withstand only ten minutes until fully cooked, otherwise the food will become dry and stiff;
• it is necessary to boil the turkey liver in initially cold water with salt, which is then brought to a boil;
• cooking time varies from 30 to 40 minutes;
• prepared liver can be cooked in slices, or it can be ground and used as a base for a variety of pancakes, flatbreads and even cakes.

Recipes

Fried with onions

The classic recipe - fried liver with onions - can be fried very quickly even with a minimum amount of ingredients. For its preparation, the following components are required:

• 800 grams of meat offal;
• 110 grams of flour;
• 300 grams of onion;
• vegetable oil;
• spices.

1. first, the liver is cleaned of films and veins, washed and dried on a paper towel;
2. in a separate flat plate, flour is mixed with selected spices;
3. oil is heated in a pan, each liver fragment is rolled in flour and fried for a maximum of five minutes on each side; salt, by the way, is necessary immediately before turning off the fire;
4. the onion is peeled, chopped in half rings and fried in a separate frying pan until a golden hue appears;
5. the liver is mixed with onions. And for some time it is infused under a closed lid.

cutlets

Prepared from the liver of a turkey and such simple dishes as cutlets. A step-by-step recipe for preparing such a dish begins with the preparation of the following ingredients:

• 500 grams of offal;
• 200 grams of turkey fillet;
• 70 grams of butter;
• 120 grams of carrots;
• 90 grams of fresh parsley;
• 75 grams of onions;
• 40 milliliters of wine;
• 60 grams of cream;
• three eggs;
• 230 grams of breadcrumbs;
• vegetable oil;
• spices.

To prepare cutlets, you should follow these steps:

1. all meat is prepared properly: cleaned, washed and dried;
2. then the turkey will need to be ground either with a blender or in a meat grinder;
3. the onion with parsley is very finely chopped, and the carrot is rubbed on a grater;
4. vegetable oil is heated in a frying pan, and vegetables are fried in it;
5. after they are mixed with meat, salted and peppered;
6. cutlets are formed from the minced meat, which are then covered with a mixture for breading and fried in a pan on all sides;
7. then wine is poured to them, and as soon as it evaporates, cream is also poured;
8. cutlets need to be stewed in milky liquid for five or ten minutes.

Braised in sauce

A recipe in which the liver must be stewed in sauce is also popular. The list of ingredients includes the following:

• 500 grams of offal;
• 100 grams of onion;
• 60 grams of onion;
• 250 grams of cream;
• 170 grams of sour cream;
• vegetable oil;
• spices.

To prepare the dish, you should follow the following sequence:

1. the prepared liver is cut into medium-sized pieces, after which it will have to be kept in cream for half an hour;
2. onions are peeled and chopped in half rings;
3. fragments of the liver are rolled in flour and fried in hot oil until they acquire a golden color;
4. then onion rings and cream are added to the pan, everything is closed with a lid. And it is stewed for a quarter or a third of an hour.

Pate

Liver pate is prepared with champignons, although porcini mushrooms can also be used for the same purpose. Of the components you will need the following:

• 600 grams of meat offal;
• a couple of eggs;
• 250 grams of champignons;
• 100 grams of onion;
• four cloves of garlic;
• forty grams of butter;
• sixty milliliters of olive oil;
• fresh greens;
• spices.

You need to do things like:

1. the liver is cleaned, as is the onion, which is then finely chopped;
2. mushrooms will have to be washed, peeled and finely chopped;
3. garlic is processed in a press, and greens are chopped;
4. eggs are boiled for eight minutes, after five minutes they are cooled in the cold and cleaned;
5. onion is fried in butter until transparent, then mushrooms, herbs, garlic are added to the pan, and everything is thermally processed until the mushrooms turn golden;
6. at this time, the liver is cooked for about seven minutes in boiling water;
7. all ingredients are mixed, seasoned with olive oil, seasoned and ground with a blender to the desired consistency;
8. it will be most delicious to use such a pate with toasted croutons or slices of rye bread.

Liver cake

Liver cake is prepared from ingredients such as:

• 420 grams offal
• 1 glass of milk;
• a pair of bulbs;
• a couple of eggs;
• five or six tablespoons of flour;
• 4 tablespoons of sour cream;
• 4 tablespoons refined vegetable oil
• 4 tablespoons of mayonnaise;
• pepper mixture;
• salt;
• garlic.

The cooking process is as follows:

1. first, the liver is soaked for two to three hours in cold water, and then cut into small pieces;
2. meat and onions are chopped with a blender or in a food processor for about three minutes to get a liquidy substance;
3. then eggs, flour, salt and spices are added to it;
4. still crushed once more and supplemented with milk and butter;
5. after the final processing with a blender, it will be necessary to wait thirty minutes until the dough is infused;
6. frying it in a pan, get thin pancakes;
7. at this time, the garlic is finely chopped and mixed with sour cream and mayonnaise;
8. when the cakes have cooled, they will need to be smeared with sauce and folded in the form of a cake;
9. this dish is decorated with finely chopped greens and fragments of vegetables;
10. at the end, the cake must be put in the cold for three to four hours. Then you can start tasting.

fried in batter

Turkey liver, fried in batter, is prepared from components such as:

• 500 grams of meat;
• 4 eggs,
• 1 teaspoon of mustard;
• 2 tablespoons of sour cream;
• 3-4 tablespoons of flour;
• half a small cup of milk;
• ground black pepper.

The following steps should be followed:

1. the prepared offal is cut into portioned pieces and beaten off with a hammer; pieces are salted and peppered;
2. batter is made from eggs beaten with salt, flour, sour cream, milk and mustard;
3. the substance is stirred until a homogeneous consistency, after which pieces of the liver are lowered into it and then fried in a pan until a golden crust appears;
4. it is customary to serve turkey meat in batter with tomato paste.

In addition, the offal is always easy to cook, after which the boiled liver is used to prepare a variety of salads, or to make a Turkish liver or Milanese eggplant.

In a slow cooker

With the help of a slow cooker, it is quite easy to implement such a dish as liver stewed with vegetables. For its preparation, you will need components such as:

• 600 grams of offal;
• 70 grams of onion;
• 90 grams of tomatoes;
• 50 milliliters of cream;
• 60 grams of paprika;
• 180 milliliters of water;
• two bay leaves;
• thirty milliliters of olive oil;
• spices.

The process of preparing a dish consists of such actions as:

1. the washed and cleaned liver is cut into pieces, the size of which is convenient for consumption;
2. the peeled onion is cut into thin half rings;
3. tomatoes are washed and cut into small pieces;
4. remove the seeds from the paprika and cut it into cubes;
5. olive oil is poured into the multicooker bowl, the “Frying” program is connected, and the timer is set for six minutes;
6. when the oil warms up, this program is activated again, pieces of the liver are poured inside, the meat is fried for fifteen to twenty minutes, and it must be stirred periodically;
7. then chopped vegetables are put into the bowl, everything is poured with water and processed in the “Stew” program for an hour under a closed lid;
8. when forty-five minutes have passed out of these sixty, then liquid cream will need to be poured into the bowl;
9. the finished dish is infused for ten minutes with the addition of lavrushka;
10. You can serve food without any garnish.

By the way, you can also cook the liver in a double boiler - steamed meat is suitable for lovers of PP, that is, healthy food.

In the oven

The presence of an oven will allow you to realize such an unusual dish as turkey liver pate in glaze. The list of components consists of the following:

• 500 grams of offal;
• 200 grams of chicken fillet;
• 110 milliliters of 30% cream;
• a couple of eggs;
• one bulb;
• 100 grams of butter;
• seventy grams of breading mixture;
• salt and pepper;
• nutmeg;
• 2 tablespoons of sugar;
• 200 grams of freshly frozen lingonberries;
• 200 milliliters of water;
• three teaspoons of gelatin;
• 5 tablespoons brandy (optional)

To prepare glazed turkey liver pate, follow these steps:

1. the oven preheats to +160 degrees;
2. the washed and peeled liver is cut in half, and the breast is cut into small pieces;
3. both types of meat are ground with a blender or food processor;
4. peeled and diced onion fried in butter until golden brown;
5. in another pan, the breading is also fried in butter for a couple of minutes;
6. meat substance is combined with onions, breading and eggs, and everything is ground again;
7. alcohol with cream is added to them, everything is salted and seasoned;
8. the total mass is transferred to the form, which is tightened with foil; bake pate for forty minutes;
9. to make glaze, gelatin must be soaked in cold water, lingonberries are boiled for five minutes, then ground and mixed with sugar, alcohol and prepared gelatin; everything is thoroughly mixed, and, having cooled down, is poured onto a liver bar;
10. until ready, the dish will need to be infused for twenty-four hours in the refrigerator.

What garnish to pair with?

Like any meat, turkey liver goes well with vegetables and classic side dishes: rice, buckwheat, pasta. For example, it would be great to complement the usual fried liver with onions with crushed potatoes or pearl barley.

How to cook turkey liver with apples and onions, see the following video.

How to cook turkey liver

Frozen turkey liver is stored for about 60 days at a temperature of -12 degrees and 90 days at a temperature of -18 degrees. Chilled - no more than 24 hours.
Turkey liver is dense in structure, similar in taste to chicken, but slightly higher in calories, red-brown or darker in color. The vitamin composition of the liver includes the following vitamins: A, B5, B6, B9, E, PP and vitamin K, which plays an important role in the metabolism of muscle and bone tissues. It also includes an almost complete set of micro and macro elements. With such a large amount of useful substances in the liver of a turkey, it is recommended to use it for young children. All these useful properties are preserved in any type of heat treatment: frying, boiling, stewing and baking.
The energy value of turkey liver per 100 grams is 276 kcal.

How much to cook?
Wash the liver well. Put a pot of water on the fire and bring to a boil. When the water boils, add salt and put the liver to boil. Duration of cooking turkey liver is not less than 30 and not more than 40 minutes after boiling water.

Turkey liver pate

To prepare the pate, we need the following ingredients:

1. Turkey liver - kilogram

2. Carrots - 100 grams

3. Salo bacon - 250 grams

4. Butter - 200 grams

5. Broth - 100 ml

6. Onion - 100 grams

7. Salt, pepper - to taste

Rinse the turkey liver in cold water, peel the carrots and onions, then cut the vegetables and lard into cubes. Heat a frying pan over a fire and add chopped vegetables, liver and lard. Add pepper and salt. Fry until done.

To get minced meat, pass the liver and vegetables through a meat grinder, then add broth and 200 grams of butter to the resulting mixture. Mix everything thoroughly with a spoon. Now the pate needs to be cooled, to do this, transfer it to a bowl, dish or other container and put it in the refrigerator until it cools completely. Bon Appetit!