Turkey liver in the oven
Description
If you don't have time or don't feel like it, you can skip soaking the liver in milk. However, this step adds incredible tenderness and removes any slight bitterness. This liver tastes delicious with creamy or sour cream sauces and gravies, served with boiled potatoes as a side dish.
Instructions
- 1
Step 1
First of all, wash the turkey liver and cut it into pieces no larger than a matchbox. Pour fresh milk over the meat and let it marinate for 30 minutes.
- 2
Step 2
Meanwhile, peel and slice the onion into not-too-thin half-rings. Since turkey liver is very delicate, you can scald the onion with boiling water so it doesn't overpower the flavor of the meat.
- 3
Step 3
It's better to use fat without meat streaks, as we need it for the dish's richness and juiciness. Fat with meat layers may become hard when baked in the oven. Cut the piece into thin slices.
- 4
Step 4
Drain the milk and dry the liver. Take out a baking tray and line it with foil. If you have small skewers or wooden sticks, it's better to thread the liver, onion, and bacon pieces onto them alternately. If you don't have skewers or sticks, simply arrange all the ingredients in rows on the tray, alternating them.
- 5
Step 5
Bake the dish in the oven at 180 degrees for 20 minutes. After that, turn the skewers or sticks over. If you don't have skewers, simply flip the meat pieces with a fork and leave them in the oven for another 15 minutes. Like charcoal-grilled shashlik, you can check for doneness by cutting into it with a knife and tasting.