Fill the bottom of a double boiler with 1 1/2 cups of water and place a steam basket filled with the vegetables on top. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low and allow the vegetables to steam until they become tender, which should take approximately 10 minutes.

While the vegetables are steaming, heat a large skillet over medium-high heat and add the turkey and liver. Cook the meat, stirring occasionally, until it is fully cooked through. Once done, remove the skillet from the heat and drain off any excess fat, discarding it.

Transfer the steamed vegetables to a food processor and pulse until they reach a desired consistency. Add the chopped vegetables to the cooked turkey in the skillet.

Drizzle the olive oil over the turkey and vegetable mixture, tossing well to ensure even distribution. Set the mixture aside to cool completely before portioning it into freezer-safe containers for storage.