Step 1

In a large skillet over medium heat, melt 2 tablespoons of butter. Add chopped shallot and garlic, cooking until they're translucent, about 5 minutes.

Step 2

Add the turkey livers to the skillet, cooking each side until browned but still slightly pink inside; roughly 3-4 minutes per side. Mix in thyme, salt, and pepper, then remove from heat and let it cool.

Step 3

Transfer the contents to a food processor, add the remaining butter, and if you're using it, heavy cream. Process until you have a smooth mixture.

Step 4

Transfer the pate to a bowl or mold, smooth the top, and cover with plastic wrap. Refrigerate for at least 4 hours. Once set, serve on crackers or bread, garnishing with fresh parsley if desired.