Turkey Liver Purée

Ingredients

• 150g turkey livers
• 3-4 tbsp water (for blending)
• 100ml milk (optional, for soaking only — discard after soaking)

Method

1. 01

   Trim turkey livers, removing any connective tissue or discoloured parts.

2. 02

   Optionally soak livers in milk for 30 minutes to reduce bitterness, then drain and pat dry.

3. 03

   Cook livers in a pan over medium heat for 3–4 minutes per side until no pink remains inside and internal temperature reaches 75°C (165°F).

4. 04

   Allow to cool slightly.

5. 05

   Transfer to a blender with 3–4 tablespoons of water and blend until completely smooth.

How to offer

Serve a small amount (1–2 teaspoons) on a spoon. Turkey liver is milder than beef liver and is an excellent source of iron, zinc, and B vitamins.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.