Where can you buy real liver (pref. calf’s liver) in the western US

Here is a great place to go to compare identified inards with what you have.

http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/

Personally, when making gravy, I just use the drippings from the turkey, sometimes I throw the neck in for a little extra, if I need to make some more. Call me squimish, but I usually toss the rest, but that's just me.

Liver (like any offal) needs to be as fresh as possible. Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it.

Soaking it in milk is a common technique, but I grew up with venison liver cooked quickly in a pan with spice mixes (usually a slightly spicy "cajun" or lemon-pepper).

I would suggest looking up some more modern recipes to see if you can find one that appeals to your tastes. Chefs like Hugh Fearnley-Whittingstall, who are keen on re-introducing people to these less popular cuts, tend to have recipes that will appeal to a modern palate.