Turkey Livers

What it's good for:

Pan-fry in butter over medium-high heat for 2–3 minutes per side until just cooked through (still slightly pink inside). Season with salt, pepper, and thyme. Serve with caramelized onions.

Also good for a simple pâté. Turkey liver pâté is rich, smooth, and inexpensive to make.

Here's what you're getting:

Turkey livers from birds raised on open pasture supplemented with GMO-free feed. Packed with vitamin A, B12, iron, and folate.

Pasture-raised livers have cleaner, milder flavor because the birds eat a natural diet.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed turkey livers in the fridge for 1-2 days, or refreeze immediately if not using.