How to identify turkey liver
Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits?
I ended up with 4 things. The first looked like 2 organs connected by some sort of tendon. The 2nd was more firm and sort of bean shaped - a little bigger than the first digit of my thumb. The last 2 looked like they might be the same thing - dark red (I would say "liver colored" but they are all this sort of darkish red color), kind of flat, with tear drop shapes on one end.
Still need to find the neck - I know what that looks like - hopefully it's in this bird somewhere.
Best Answer
Here is a great place to go to compare identified inards with what you have.
http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/
Personally, when making gravy, I just use the drippings from the turkey, sometimes I throw the neck in for a little extra, if I need to make some more. Call me squimish, but I usually toss the rest, but that's just me.
Pictures about "How to identify turkey liver"
Quick Answer about "How to identify turkey liver"
The liver, identifiable by its amorphous shape and shiny, dark red exterior, can impart a mineral taste to stock.How can you tell which is the turkey liver?
To answer the question, the two soft dark red parts are most likely the liver or if they feel muscularly or hard, it is the heart or kidney. I love just frying the liver up and eating it, in small portions. Gizzards are good that way as well.How do you know if turkey giblets?
Giblets refers to the little bundle of parts sometimes found inside the cavity of a bird, such as chicken or turkey. Usually the giblets includes the neck, the gizzard (a muscle that grinds up food before it enters the digestive system \u2013 think of it as a second stomach), the heart, and the liver.Which turkey giblets are which?
Basically, giblets (pronounced with a soft G, like gin; rhymes with riblets) are what we collectively call any of the edible organs of fowl like turkey (as well as chicken, goose and duck). Giblets generally include the liver, and can include the gizzard, neck, kidneys and heart.Is the turkey liver in the bag?
In the front compartment of the turkey should be a paper-wrapped package. Inside that package is the gizzard, the heart, and the liver.Trying a Turkey Heart and Liver
More answers regarding how to identify turkey liver
Answer 2
Use them all. I make one gravy (often a jar-name brand is usually best) without the good stuff, and one, again using a jar, with the neck boiled for hours and the rest fried and simmered for the last hour of turkey cooking, minus what I eat. To answer the question, the two soft dark red parts are most likely the liver or if they feel muscularly or hard, it is the heart or kidney.
I love just frying the liver up and eating it, in small portions. Gizzards are good that way as well. At times when I make one batch of gravy I have to separate the lumps and not tell one sibling that those parts were in the gravy. My dad, my boyfriend and I eat the good stuff as a bonus. She never knows.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Emrah AYVALI, Mert Kaya, Mert Kahveci, Mert Kahveci