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Ingredients
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6 turkey legs
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chili powder or BBQ sauce
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12 corn tortillas
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1 bunch cilantro, chopped
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1 white onion, finely chopped
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shredded cheddar cheese
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1 lime, cut into 4–6 wedges
Braising Mixture
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1 tsp. red chili flakes
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32 oz. chicken stock
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0.25 cup apple cider vinegar
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0.25 cup vegetable oil
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1 large onion, cut into large chunks
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4 red tomatoes, quartered
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1 fresh jalapeño, quartered
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1 chipotle pepper
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4 dried ancho chiles (seeds removed)
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4 dried guajillo chiles (seeds removed)
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1 tsp. dried thyme
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2 tsp. marjoram
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2 tsp. dried oregano
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1 tbsp. ground cumin
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1 tsp. ground ginger
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2 bay leaves
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1 cinnamon stick
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2 cloves garlic, whole
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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
- 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.
Recipe created by Jean-Paul Bourgeois on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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