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Course
Main
Duration
4-8 hours
Serves
4-6
Chef’s notes
These tacos are my most requested recipe—and for a good reason. I cooked them for Steve and Janis while turkey hunting in Texas, and it appeared on Season 8 of MeatEater’s turkey hunting episode. Use the tougher cuts of a turkey like the thighs, drumsticks, and wings, and turn them into a tender shredded meat with tons of flavor.
Ingredients
- 1 1/2 - 2 lb. turkey thighs, drumsticks, or wings
- 3 tsp. spice rub (recipe below)
- 1 large yellow onion, sliced
- 2 jalapeños, cut in half lengthwise
- 3 cloves of garlic, smashed
- 3 limes, juiced
- 3 oz. tequila
- 2 cups turkey or chicken stock
- 2 tbsp. honey
- Neutral flavored cooking oil, such as avocado or grapeseed
- Tortillas, hot sauce, slaw, salsa, and/or cheese for serving
Spice Blend
- 2 tbsp. kosher or sea salt
- 2 tsp. cumin
- 2 tsp. dried oregano
- 1 tsp. black pepper
- 1/4 tsp. allspice
Also works with
Pheasant legs, rabbit, squirrel, hog
Special equipment
Crockpot
Preparation
- Make the spice blend by mixing the salt, cumin, oregano, pepper, and allspice together.
- Season the turkey with roughly two teaspoons of the spice mixture. You want enough to cover the meat, but not entirely coat.
- In a large sauté pan, heat about a tablespoon of cooking oil over medium-high heat. When the oil is hot, brown the turkey on both sides. Transfer to the crockpot.
- Drizzle more oil into the pan if needed and add the onion. Cook until soft and golden in color. Add the jalapenos and garlic and cook for an additional minute.
- Squeeze fresh lime juice into the pan, and add the tequila. Let the alcohol boil off for a few minutes, then add the stock and honey. Stir and scrape up the browned bits from the bottom of the pan. Season with one teaspoon of the spice blend.
- Pour all of the liquids and onions into the crockpot. You want enough liquids to come up halfway to the turkey. Add more stock or water if needed.
- Turn the crockpot on low and braise for 4-8 hours, or until the meat is tender. You’ll know it’s done when the meat shreds apart easily with a fork.
- Use tongs and pull the meat from the crockpot. Shred apart with a fork and serve in tortillas with your favorite taco toppings.
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Chef’s notes
These tacos are my most requested recipe—and for a good reason. I cooked them for Steve and Janis while turkey hunting in Texas, and it appeared on Season 8 of MeatEater’s turkey hunting episode. Use the tougher cuts of a turkey like the thighs, drumsticks, and wings, and turn them into a tender shredded meat with tons of flavor.
Ingredients
- 1 1/2 - 2 lb. turkey thighs, drumsticks, or wings
- 3 tsp. spice rub (recipe below)
- 1 large yellow onion, sliced
- 2 jalapeños, cut in half lengthwise
- 3 cloves of garlic, smashed
- 3 limes, juiced
- 3 oz. tequila
- 2 cups turkey or chicken stock
- 2 tbsp. honey
- Neutral flavored cooking oil, such as avocado or grapeseed
- Tortillas, hot sauce, slaw, salsa, and/or cheese for serving
Spice Blend
- 2 tbsp. kosher or sea salt
- 2 tsp. cumin
- 2 tsp. dried oregano
- 1 tsp. black pepper
- 1/4 tsp. allspice
Also works with
Pheasant legs, rabbit, squirrel, hog
Special equipment
Crockpot
Preparation
- Make the spice blend by mixing the salt, cumin, oregano, pepper, and allspice together.
- Season the turkey with roughly two teaspoons of the spice mixture. You want enough to cover the meat, but not entirely coat.
- In a large sauté pan, heat about a tablespoon of cooking oil over medium-high heat. When the oil is hot, brown the turkey on both sides. Transfer to the crockpot.
- Drizzle more oil into the pan if needed and add the onion. Cook until soft and golden in color. Add the jalapenos and garlic and cook for an additional minute.
- Squeeze fresh lime juice into the pan, and add the tequila. Let the alcohol boil off for a few minutes, then add the stock and honey. Stir and scrape up the browned bits from the bottom of the pan. Season with one teaspoon of the spice blend.
- Pour all of the liquids and onions into the crockpot. You want enough liquids to come up halfway to the turkey. Add more stock or water if needed.
- Turn the crockpot on low and braise for 4-8 hours, or until the meat is tender. You’ll know it’s done when the meat shreds apart easily with a fork.
- Use tongs and pull the meat from the crockpot. Shred apart with a fork and serve in tortillas with your favorite taco toppings.