I buy frozen bags of 3-5 turkey livers from the nearby turkey store. I drop them in boiling water and then simmer them for ~15 minutes. I use them as dog treats.
When they are cooking, a “scum” rises to the top and clings to the pot, making clean-up a PIA. Can someone tell me what is in the “scum”? I also buy bags of hearts and bags of gizzards. They cook up just fine, no scum whatsoever.
Probably fat. Um, “Turkey Store?”
More like coagulated proteins with fat included.
It’s the water-soluble proteins.
Thanks!
Turkey store = Turkey farm’s outlet shop.
“Simmering Liver!” is now going to be my new piratical exclamation.
Buy a long handled mesh strainer/skimmer. We have one and use it all the time. Easy to get rid of the scum that floats to the top.
I will do that!
Seconds, odd lots, & closeouts from a turkey farm. The mind boggles at the possibilities. And recoils at more than a few.
What, no turkey 'nads? Probably be tasty with the Swedish meatball sauce (Heinz Chili Sauce plus grape jelly) we all learned about here:
Such fun.
Yes it does. I’m wondering what a turkey with a “manufacturing defect” looks like.
“What’s the scum, chum?!”
We buy containers of “Pet Pâté” at the turkey store in the freezer case. Basically ground up scrap, tiny bits of meat, non traditional meat (kidneys, gonads),
Our dogs absolutely love the stuff, they get a tablespoon most feedings.
Possibly blood. Same scum, sort of a gelid gray/beige color shows up around any meat with blood left in it. To help with cleanup rinse, or pre-soak the livers to remove it.
Today I learned that doing a Google image search for [birth defects turkey] does not give you the light-hearted yet fowl entertainment you might hope for. Hence the lack of a clickable link.
I was also thinking about the proverb of the oats being cheaper after they’ve gone through the horse. Used turkey food would be really, really cheap.
I’m not surprised the dogs love it; sounds real healthy and bursting with flavor.
Maybe Andrew Zimmern might feature it in an omelet or maybe on lavosh. Shame they’re not making more episodes. Though like so many celebs his ego eventually got too big for his mouth.
Swedish meatball sauce and your Heinz Sauce+grape jelly meatball sauce are two VERY different sauces. Swedish meatballs are in a white, cream-based sauce, nothing at all resembling the dark burgundy-colored , semi-clear piquant glaze in your Heinz+jelly recipe.
I’ve eaten my share of turkey liver and even more chicken liver and I can assure you the only blood I’ve ever seen has been in clots.
What you’re calling ‘blood’ is actually a mix of water and myoglobin, a protein within the muscle.
I’ve cooked my share of chicken, beef, & pork liver, as well as roasts, chops, etc and I can assure you I’ve seen a lot of blood ooze from the meat to form a greyish gelid scum as the meat began to cook. I usually cook relatively fresh meat (i.e. meat that has blood and does not have ‘15% solution’ or other additives), that may be the difference.
No, you haven’t. You’ve seen a lot of myoglobin.