Popular searches
Articles
Series
Topics
Shop
Recipes
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.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Southwestern Turkey Soup
(0)
The legs of a wild turkey are often treated poorly in the kitchen, or worse, left in the field! This hearty spin on tortilla soup is a great way to turn those tougher cuts into succulent, tender meat.
This recipe makes a decent-sized batch that can be enjoyed right away with cilantro and tortilla...
Danielle Prewett
May 20, 2024
Read More
Play Now
Recipes
Smoked Turkey Legs
(1)
Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons.
You can braise or...
Wade Truong
Apr 5, 2022
Read More
Play Now
Recipes
Turkey Egg Rolls
(0)
Turkey season is upon us, and that means droves of hunters across the country are getting ready to harvest some of nature’s “other white meat.” These big birds yield a lot of great meat, but many folks are left questioning what to do with the legs. Wild turkey legs are very tough and full of tendons...
Michael Vialpando
Apr 12, 2021
Read More
Play Now
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.