Know what’s on your plate
Turkey liver
Calories & nutrition facts
all classes, raw
Nutrition facts
Per 100 g% DV- Calories 128 kcal —
- Protein 18 g 37%
- Carbohydrate 0 g 0%
- Fat 5.5 g 7%
- Saturated fat 1.7 g 8%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 131 mg 6%
- Cholesterol 415 mg 138%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 8058 µg 895%
- Vitamin C 24.5 mg 27%
- Vitamin D 1.3 µg 7%
- Vitamin E 0.24 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.21 mg 17%
- Riboflavin (B2) 2.2 mg 173%
- Niacin (B3) 11.2 mg 70%
- Pantothenic acid (B5) 6.3 mg 126%
- Vitamin B6 1 mg 61%
- Folate (B9) 677 µg 169%
- Vitamin B12 19.7 µg 822%
- Choline 222 mg 40%
Minerals
- Calcium 20 mg 2%
- Iron 8.9 mg 50%
- Magnesium 24 mg 6%
- Phosphorus 279 mg 22%
- Potassium 214 mg 5%
- Zinc 3.4 mg 31%
- Copper 0.86 mg 96%
- Manganese 0.3 mg 13%
- Selenium 68.7 µg 125%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 128 | 18 g | 0 g | 5.5 g |
| 1 × oz | 113 g | 145 | 21 g | 0 g | 6.2 g |
| 1 × raw liver | 78 g | 100 | 14 g | 0 g | 4.3 g |
| 2 × oz | 226 g | 289 | 41 g | 0 g | 12 g |
| ½ × oz | 56.5 g | 72 | 10 g | 0 g | 3.1 g |
| 3 × oz | 339 g | 434 | 62 g | 0 g | 19 g |
| 4 × oz | 452 g | 579 | 83 g | 0 g | 25 g |
Similar foods
- Turkey gibletsall classes, raw124 kcal / 100 g
- Chicken liverall classes, raw119 kcal / 100 g
- Turkey heartall classes, raw140 kcal / 100 g
- Poultry liverraw134 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Domesticated goose liverraw133 kcal / 100 g
- Duck liverdomesticated, raw136 kcal / 100 g
- Goose liverraw133 kcal / 100 g
- Lamb livervariety meats and by-products, raw139 kcal / 100 g
- Pork liverfresh, variety meats and by-products, raw134 kcal / 100 g
Questions about Turkey liver
How do you cook turkey liver so it stays tender?
Pat it dry, trim away any tough veins and fry in a little oil over medium-high heat for about 2–3 minutes per side, depending on thickness. Cook until the centre reaches 70 °C, then rest it briefly; overcooking makes liver dry and grainy.
Should you soak turkey liver before cooking it?
Soaking is optional. For a milder flavour, cover the trimmed pieces with milk for 30 minutes in the fridge, then drain and pat them thoroughly dry before frying.
How do you know when turkey liver is cooked?
Use a food thermometer in the thickest piece: the centre should reach 70 °C. The outside should be browned, but colour alone is not a reliable doneness test.
How long does raw turkey liver keep in the fridge?
Keep it covered in the coldest part of the fridge and cook it within 1–2 days of purchase. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What goes well with turkey liver?
Serve it with gently softened onions, crisp bacon and mashed potato, or pair it with sharp flavours such as apple, mustard or a little vinegar. The acidity balances its rich, savoury taste.
Can you use turkey liver instead of chicken liver?
Yes: use it in the same quantities for pâté, stuffing or a quick pan-fry. Turkey liver is usually larger, so cut it into evenly sized pieces and check the centre temperature rather than relying on the cooking time for smaller chicken livers.
Is turkey liver high in iron?
Yes. A 100 g portion provides 8.9 mg of iron, so even a modest serving contributes a substantial amount.
How much vitamin A is in turkey liver?
Turkey liver is exceptionally rich in vitamin A: a 100 g portion provides 8058 µg. Liver is best eaten occasionally rather than as an everyday food, and avoid it during pregnancy because its high vitamin A content can be harmful to the developing baby.
Source: USDA FoodData Central 171486 · per 100 g · carbohydrate per EU label, fibre excluded
