Many whole turkeys come with a little paper plastic wrapped gift tucked inside the cavity: the giblets. For many cooks, they’re an afterthought— something to discard while focusing on the bird itself. But hidden in that bundle is the real prize: the turkey liver. With just a handful of pantry ingredients, it transforms into a deeply savoury, silky pâté that feels both rustic and elegant.

This turkey liver pâté is old-fashioned in the best way—simple, thrifty, and packed with flavor. It’s perfect spread on toasted bread, on oat cakes, served with pickles or mustard, or brought out as a starter / appetizer while the rest of the meal is still cooking.

Why Turkey Liver?

Turkey liver has a richer, slightly milder flavor than chicken liver, with a smooth texture that’s ideal for pâté. If you already have a turkey, and are lucky enough to have one with the giblets inside, making pâté from the giblets is a small extra step that delivers a big reward.

What do I need to make turkey liver pâté

This makes a 250ml ramekin of turkey liver paté sat in the fridge. I shall probably have some for breakfast for the next couple of days, then freeze the leftovers and use it over the next 2 or 3 months. It will provide several delicious breakfasts or lunches.

• Turkey liver from the giblet packet

• If you want to make more pâté than the giblets will provide, add up to the same amount of dark turkey meat – about 80g. I use some of the bits and pieces scavenged from the simmered carcass.

• 70g of softened butter (plus extra for sealing, optional)

• 1 small onion or 1 large shallot, finely chopped

• 1 clove garlic, minced

• Generous amounts of salt and freshly ground black pepper

Optional flavor additions:

• Fresh herbs, finely chopped (thyme or sage work beautifully), optional

• A splash of red wine (optional, for blending)

• A pinch of allspice or nutmeg

• A teaspoon of Dijon mustard or horseradish

• A small splash of brandy, cognac, or sherry instead of the red wine

How do I make Turkey Pate

Prep the Liver

Rinse the turkey liver under cold water and pat it dry. Trim away any greenish or tough connective bits—these can taste bitter if left behind. Cut the liver into a few large pieces so it cooks evenly.

Slowly Build the Flavour

Melt the butter in a small frying pan over medium-low heat. Add the chopped onion or shallot with a pinch of salt and cook gently until soft and translucent, about 8–10 minutes. You want sweetness here, not browning.

Add the garlic and any herbs or spices you’re using, cooking just until fragrant.

Cook the Liver Gently

Increase the heat slightly and add the turkey liver to the pan. Season with salt and pepper. Cook for 2–4 minutes per side, just until the liver is no longer raw inside but still tender. Overcooking will make the pâté grainy.

If using alcohol, add it now and let it bubble for 30 seconds to cook off the harshness. Personally, I prefer it without.

Blend Until Smooth

Transfer everything to a food processor or blender. Or use a stick blender, this is what I use, I find it more convenient to pop everything into a plastic jug and blitz it with the stick blender.  Add a splash of cream, milk, or broth if needed. Blend until completely smooth, scraping down the sides as needed. I usually find I don’t need anything extra.

Taste and adjust seasoning—this is where the pâté really comes alive. Don’t be shy with salt; liver needs it. Do make sure to taste as you go.

Chill and Serve

Spoon the pâté into a small bowl or ramekin, about 250ml in size. For extra richness and longer keeping, melt a little butter and pour it over the top to seal. Chill for at least an hour to let the flavors meld.

Serve cold or just slightly cool.

How to Serve Turkey Liver Pâté

• Spread on toast points or crusty bread

• Pair with cornichons, pickled onions, or mustard

• Serve alongside cranberry chutney for a Christmas twist

• Add to a charcuterie board for an easy, impressive appetizer

• Turkey liver pate is naturally gluten free

Storage Tips

Turkey liver pâté keeps well in the refrigerator for 3–4 days. If sealed with butter, it may last up to a week.

Making pâté from turkey giblets is one of those kitchen habits that feels both practical and luxurious. It honors the whole bird, reduces waste, and creates something deeply satisfying from ingredients that are too often overlooked.

If you’ve never cooked with turkey liver before, this is the perfect place to start. One bite, and you may find yourself hoping your next turkey comes with extra giblets!

Other pâté recipes on Thrifty Lesley you may like

Mackerel pâté and crudités 

Tomato and almond pâté

Lentil pâté