Pan-fried Turkey Liver with Caramelized Onions is one of the most comforting dishes in my family. Turkey liver fried in a lot of butter and garnished with lovely caramelized onion is one of my favorite recipes that has a sweet and soft texture. It is a simple and easy recipe that can be served with anything.
The liver is a great ingredient, healthy and nutritious. If cooked properly, the chunks are soft and tender. Caramelized onions take this dish to another level with a fantastic flavor.
It may look not too fancy, but it is lingering and delicious. There are many ways to enjoy eating liver, and one of my favorites is this pan-fried recipe.
Liver with caramelized onions takes me back to childhood when my mom used to cook it for us. While making this recipe, I always remember my mom saying how healthy and valuable it is to eat liver. Chicken liver is also wanted in my kitchen. If you like it as I do, then you should try our fragrant homemade pate and pan-fried chicken liver.
Is turkey liver good for you?
Turkey liver is cheap but, at the same time, a nutritious type of meat. It is one of those versatile ingredients packed to the brim with minerals and vital vitamins, such as selenium, manganese, iron, folate, copper, vitamin B12, A, C, and many others. The liver nutrition value concentration is even higher than in most vegetables and fruits.
​​Organ meat is often overlooked, although it is very healthy. The liver is an excellent source of protein. So if you aim for a high protein or even balanced diet, I highly recommend you include it in your diet.Â
Lately, turkey liver has been called the most potent superfood. Due to its proprieties and benefits, it can be eaten by people with diabetes and children.Â
How do you clean the turkey liver before cooking?Â
Turkey liver does not taste the same bitter as chicken, pork, or beef liver, so soaking in water is not required. However, soak it in cold water for about 10 minutes if you have some minutes. It helps to remove any impurities and purges blood from the liver.Â
An essential step when cooking the liver is to clean it correctly. Trim any visible fat and membrane using a sharp knife or kitchen scissors. Also, make sure you carefully discard the green parts. Most of the time, the bitter taste is caused by the green parts being poorly removed. Split the liver into two lobes. Pat dray the lobes with a paper towel to remove any excess water.
How to cook Turkey Liver?
Cooking turkey liver is a perfect way to include some health benefits into your daily menu. If cooking properly, turkey liver can be as tasty as goose liver (Foie Gras). Today I crave Pan-fried Turkey Liver with Caramelized Onions.
Once you have the liver cleaned, it is ready to cook. Transfer pat dried turkey liver lobes to a large mixing bowl. Season it generously with ground coriander, ginger powder, granulated garlic (or powder), salt, and pepper. Toss everything well and leave it at room temperature while preparing the caramelized onions.
Caramelized Onions:
Rich flavored with luxurious texture caramelized onions will make a lovely pairing to pan-fried turkey liver. Making caramelized onions is easier than you think. It is nothing more than slowly sauteed onion, adding a small amount of brown sugar and vinegar. These additions help the browning process and enhance the original sweet taste even more. I will show you step by step how easy it is to make this lovely topping on your stovetop.Â
Grab onions. For the caramelized onions, I usually use shallots or purple onions, but white or yellow onions will also work here. I find that four medium-sized shallots work well for my large skillet. However, once you cook this recipe, you will adapt it to your skillet size. Watch the video for details.
Trim the onion root and peel it. Halve, thinly slice it, and separate the onion layers. Heat olive oil in a large skillet over medium-low heat. Once the oil is hot, add onions. Stirring constantly, brown it slowly for 15 – 20 minutes. While it is sauteeing, season onion with salt. If the onions start to burn, reduce the heat.
When onions are softened, golden brown color adds brown sugar and balsamic vinegar. Continue cooking for 5-7 more minutes until the sugar melts completely and caramelize the onions. Onions will stick to the bottom of the skillet, so to deglaze, add a splash of red wine. Cook for two more minutes and switch off the heat. Transfer onion to a bowl and set aside.
How to pan-fry turkey liver:
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Heat the skillet with butter. When butter begins to foam – add liver lobes in one layer. Once you see it nicely browned on the bottom side, flip and cook for about 3 minutes on another side. The liver should be creamy on the inside and crisp on the outside. If you like it cooked through, then add 30 seconds to the cooking time. But make sure you don’t overcook it, as it will become dry.
How to serve pan-fry turkey liver with caramelized onions:
Serve pan-fried turkey liver warm, garnished with caramelized onions and some fresh dill. Below you have some delicious side dishes that pair perfectly with turkey liver. Do not hesitate to make your perfect combination and come back with a review.Â
Pan-fried Turkey Liver with Caramelized Onions
Equipment
- skillet
Ingredients
- 2 pound turkey liver
- 1/2 cup butter
- 1 tsp ground coriander
- 1/3 tsp black pepper
- 1/3 tsp ginger powder
- 1 tsp salt
Caramelized Onions:
- 3 tbsp olive oil
- 4 shallots
- 1 tbsp brown sugar
- 3 tbsp balsamic vinegar
- 3 tbsp red wine
Instructions
Caramelized Onions:
- Trim the onion root and peel it. Halve, thinly slice it, and separate the onion layers. Heat olive oil in a large skillet over medium-low heat. Once the oil is hot add onions. Stirring constantly brown it slowly for 15 - 20 minutes. While it is sauteeing season onion with salt. If the onions start to burn reduce the heat.
- When onions are softened, golden brown color adds brown sugar and balsamic vinegar. Continue cooking for 5-7 more minutes until the sugar melts completely and caramelize the onions. Onions will stick to the bottom of the skillet, so to deglaze add a splash of red wine. Cook for 2 more minutes and switch off the heat. Transfer onion to a bowl and set aside.
Pan-fry turkey liver:
- Clean and pat dry turkey liver.
- Transfer pat dried turkey liver lobes to a large mixing bowl. Season it generously with ground coriander, ginger powder, granulated garlic (or powder), salt, and pepper. Toss everything well and leave it at room temperature for a while.
- Heat the skillet with butter. When butter begins to foam - add liver lobes in one layer. Once you see it nicely browned on the bottom side, flip and cook for about 3 minutes on another side. The liver should be creamy on the inside and crisp on the outside. If you like it cooked through then add 30 seconds to the cooking time.
- Serve pan-fried turkey liver warm, garnished with caramelized onion and some fresh dill.
2 comments
I was a little confused about splitting the liver into lobes. Are you saying cutting it in half? I tried the recipe I just think I’m one of those people who doesn’t like liver. Liverwurst is okay. I’m planning on freezing and eating a little bit at a time for the B12 boost.
Hello Amy,
You are right; it means you have to cut it in half. Liverwurst does not pack the original liver taste, as it usually contains byproducts and other additives.