Turkey Livers

Eating adventure ideas with Turkey Livers:

Sauté them with butter, onions, and a splash of sherry for a quick dinner. Blend them into a smooth, rich pâté with cream and herbs like thyme, sage, rosemary, and parsley. Chop them up and add to stuffing for extra depth. Simmer them into gravy for Thanksgiving. They're nutrient-dense and flavorful.

Why pasture raised matters?

For most of history, turkeys lived outside. They scratched around in the dirt, ate bugs and greens, and moved around freely. That's just what turkeys did.

Now? Most turkeys are crammed into massive barns with thousands of other birds. They never see daylight. They're pumped full of antibiotics just to survive those conditions.

Pasture-raised turkey is turkey the old fashioned way. Outside, foraging, moving around. The meat is richer, more flavorful, and actually tastes like turkey should. It's not complicated. It's just going back to how things used to be, before everything got messed up.

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last 1-2 days in the fridge unopened.