How to Cook Turkey Heart and Liver: Times, Tips & Tasty Ideas

Turkey heart and liver are often overlooked parts of the bird, but they’re packed with flavor and nutrients. Whether you’re looking to enjoy them as a special treat or simply want to make the most of your turkey, knowing how to cook these organ meats properly can turn them into a delicious addition to your meal. In this guide, we’ll cover everything you need to know about cooking turkey heart and liver, from preparation tips to cooking times and tasty recipe ideas.

Why Cook Turkey Heart and Liver?

The heart and liver of a turkey are considered “giblets,” which are often included inside the cavity of the bird when you buy it whole. These organs are rich in protein, iron, vitamin A, and other essential nutrients. They have a unique taste that’s more robust than regular turkey meat and can be used in a variety of dishes—from gravies to sautés or even as a main course.

Preparing Turkey Heart and Liver

1. Remove and Clean: First, take the heart and liver out of the giblet bag. Rinse them thoroughly under cold water to remove any blood or residue.
2. Trim: For the heart, slice off any fat or tough connective tissue. For the liver, check for green spots (from the gallbladder) and trim them away if present, as they can taste bitter.
3. Pat Dry: Use paper towels to dry the organs before cooking. This helps them brown better.

How Long to Cook Turkey Heart and Liver

Cooking times for turkey heart and liver depend on your chosen method. Here’s a handy breakdown:

1. Boiling

• Turkey Heart: Simmer for about 40-60 minutes until tender.
• Turkey Liver: Simmer for just 10-15 minutes. Overcooking can make liver tough and grainy.

2. Sautéing or Pan-Frying

• Turkey Heart: Slice into thin pieces and sauté over medium-high heat for 5-7 minutes.
• Turkey Liver: Slice and sauté for about 3-4 minutes per side until browned but still slightly pink inside.

3. Roasting (Oven-Baked)

• Turkey Heart: Roast at 350°F (175°C) for about 30-40 minutes.
• Turkey Liver: Roast at the same temperature for only 20-25 minutes.

No matter which method you choose, always ensure the internal temperature reaches at least 165°F (74°C) for safety.

Tasty Ways to Use Turkey Heart and Liver

• In Stuffing: Chop the cooked heart and liver finely and mix them into your turkey stuffing for extra flavor and nutrition.
• Gravy Base: Use simmered giblets (including heart and liver) as a base for rich, savory turkey gravy.
• Sautéed with Onions: Sauté sliced heart and liver with onions, garlic, herbs, and a splash of wine for a simple yet delicious side dish.
• Pâté: Blend cooked liver with butter, herbs, and spices to create a smooth, flavorful pâté—perfect as a spread for crackers or bread.
• Kebabs: Marinate chunks of heart and liver, then thread onto skewers with vegetables and grill for a unique appetizer.

Tips for Cooking Turkey Heart and Liver

• Don’t Overcook: Especially with liver, overcooking makes it dry and tough. Aim for slightly pink in the center when sautéing.
• Add Acid: A splash of lemon juice or vinegar brightens up the rich flavors.
• Season Well: Organ meats pair well with bold seasonings like garlic, thyme, sage, paprika, or black pepper.
• Rest After Cooking: Let the meat rest for a few minutes before slicing to help retain juices.
• Pair with Sides: Serve with mashed potatoes, rice, or crusty bread to soak up any delicious sauces or gravies.

Nutritional Benefits

Both turkey heart and liver are nutrient-dense. The heart is high in protein, B vitamins, zinc, selenium, and CoQ10—a compound that supports heart health. Turkey liver is especially rich in vitamin A, iron, folate, and B12. Eating these organ meats occasionally can be a great way to add variety and nutrition to your diet.

How to Store Leftover Turkey Heart and Liver

If you have leftovers, let them cool completely before storing in an airtight container in the refrigerator. They’ll keep for up to three days. Reheat gently (preferably in a skillet over low heat) to avoid drying them out. You can also freeze cooked giblets for up to two months—just thaw overnight in the fridge before reheating.

Common Questions About Cooking Turkey Heart and Liver

Can I cook turkey heart and liver together?

Yes! Just remember that liver cooks much faster than heart. If boiling or roasting together, add the liver partway through so it doesn’t overcook.

Should I soak turkey liver before cooking?

Some cooks like to soak liver in milk or cold water for about an hour before cooking. This can help mellow out any strong flavors.

What do turkey heart and liver taste like?

The heart has a mild, meaty flavor similar to dark turkey meat but denser. The liver is richer with a slightly earthy taste—great for those who love bold flavors.

Are turkey giblets safe to eat?

Absolutely! As long as they’re fresh and cooked thoroughly (to at least 165°F/74°C), turkey giblets are perfectly safe—and delicious—to eat.

Final Thoughts

Don’t toss those turkey giblets! With just a little care, turkey heart and liver can become flavorful highlights of your holiday meal or weeknight dinner. Whether you’re adding them to stuffing or enjoying them sautéed with onions, these organ meats offer both nutrition and taste. Give them a try—you might discover a new favorite!