6 turkey legs
chili powder or BBQ sauce
12 corn tortillas
1 bunch cilantro, chopped
1 white onion, finely chopped
shredded cheddar cheese
1 lime, cut into 4–6 wedges
1 tsp. red chili flakes
32 oz. chicken stock
0.25 cup apple cider vinegar
0.25 cup vegetable oil
1 large onion, cut into large chunks
4 red tomatoes, quartered
1 fresh jalapeño, quartered
1 chipotle pepper
4 dried ancho chiles (seeds removed)
4 dried guajillo chiles (seeds removed)
1 tsp. dried thyme
2 tsp. marjoram
2 tsp. dried oregano
1 tbsp. ground cumin
1 tsp. ground ginger
2 bay leaves
1 cinnamon stick
2 cloves garlic, whole
salt, to taste
1 Food Prep
First, season the turkey legs with barbecue rub or chili powder.
- Next, in a large, aluminum tray, combine the ingredients for the braising mixture. Stir and mix together until well incorporated.
2 Grill Prep
- Fuel: First, season the turkey legs with barbecue rub or chili powder.n
Next, in a large, aluminum tray, combine the ingredients for the braising mixture. Stir and mix together until well incorporated.
- Method: Direct-Heat Grillingn
Two-Zone Fire: Parallel Configuration
- Temp: 400°F (Medium Heat) 300°F (Low Heat) 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill the seasoned turkey legs hot and fast on all sides, but still raw in the middle, about 8 to 10 minutes.
- Remove turkey legs and reduce the grill temp to 300°F.
- Safely remove the grill grate, and spread the coals along either side of the grill, leaving an empty space down the center to set the tray.
- Add the grilled legs to the braising mixture, making sure the legs are as submerged as possible.
- Using long-handled tongs, put the tray on the grill, between the coals.
- Smoke at 300°F for about 2–3 hours, until the meat easily pulls from the bone and reaches an internal temperature of 165°F on a digital meat thermometer.
- Remove the tray from the grill and allow the legs to cool, until they can be easily worked with, then pull the meat from the legs and shred.
- Increase the grill temperature to 350°F.
- Strain the braising liquid into a heat-safe pot. Place the pot directly on the grates and reduce liquid by half, about 8 to 10 minutes.
- Pour a small amount of liquid into the shredded turkey and set aside.
- Add a cast iron pan or skillet onto the grill. Dip a corn tortilla into the braising liquid and add directly to the cast iron pan or skillet.
- Scatter the shredded cheddar cheese over the entire tortilla, then assemble turkey meat, cilantro and white onion on one side of the taco, and fold the tortilla over.
- Crisp on both sides, about 3 to 5 minutes, then remove from your grill to a plate.
- Garnish with cilantro. Serve immediately with lime wedges and a side of braising liquid for dipping.
For safe meat preparation, reference the USDA website.
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