Turkey Liver Pâté

turkey liver pate in a small (250 ml) pale blue le creuset dish, on a green waffle tea-towel, with a box of oat cakes in at the background and a long handled tea spoon on the foreground

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With just a handful of pantry ingredients, the giblets in a turkey transforms into a deeply savoury, silky pâté that feels both rustic and elegant.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Dinner, Snack

Cuisine: French, Mediterranean

Diet: Low Fat, Dairy Free

Diet: Freezes Well

Servings: servings

Calories: 125kcal

Author: Thrifty Lesley

Cost: 27p

Equipment

Ingredients

70 g turkey liver
70 g dark leftover turkey meat if you want to stretch the pate
70 g butter softened, plus extra for sealing (optional)
100 g onion finely chopped
1 clove garlic minced
salt and pepper generous amounts

Optional additions

fresh herbs - thyme or sage
50 ml red wine or brandy, cognac, or sherry
1 pinch allspice or nutmeg
1 tsp Dijon mustard or horseradish

Instructions

Step 1: 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.
70 g turkey liver

Step 2: Slowly build the flavour

Melt the butter in a small skillet 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.
I used generous grated nutmeg and a teaspoon of Dijon mustard this time.
70 g butter, 100 g onion, 1 clove garlic, fresh herbs - thyme or sage, 1 tsp Dijon mustard or horseradish, 1 pinch allspice or nutmeg

Step 3: Cook the Liver Gently

Increase the heat slightly and add the turkey liver to the pan, and the extra turkey meat if using. 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.
70 g dark leftover turkey meat, salt and pepper, 50 ml red wine

Step 4: Blend Until Smooth

Transfer everything to a food processor or blender, or use a stick blender and a jug. Add a splash of cream, milk, or broth if needed. Blend until completely smooth, scraping down the sides as needed.
I use a stick blender and found that I didn't need to add any more liquid
Taste and adjust seasoning—this is where the pâté really comes alive. Don’t be shy with salt; liver needs it.

Step 5: Chill and Serve

Spoon the pâté into a small bowl or ramekin. I find that a 250ml ramekin is th perfect 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.

Notes

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

Nutrition