This week is Memphis In May, and they have added a new ancillary category – Turkey Breast sponsored by the National Turkey Federation. You can do anything you like with the turkey breast, but you are limited on time. So I decided to do smoked turkey street tacos.
The cooking process is pretty simple, I’m seasoning a bone-in turkey breast with my Mexican Seasoning blend – but you can use any blend you like or make your own. Then I’m smoking my turkey until it hits 165 internal.
I’m using a Thermoworks DOT to monitor the internal temp. You can check out the DOT here >>
Once the turkey is done, I removed it and let it rest while I made my Fire Roasted Chipotle Sauce. Once my sauce was made and my turkey was pulled, I combined the two and allowed it to come together in a cast iron pot on my Traeger Smoker for about 30 minutes.
Then it was time to build my tacos – I started with flour tortilla shells, then the turkey simmered in my Fire Roasted Chipotle Sauce and topped it with my Jalapeño Lime Slaw, cotija cheese, pickled red onion and crispy fried jalapeños.
Here’s to hoping the judges at Memphis In May like this recipe as much as I did!
Combine the cabbage, cilantro, jalapeño, and green onion in a large bowl. In a separate bowl add the mayo, mustard, vinegar, oil, and tensing ingredients. Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
Remove excess moisture from Turkey by parting with paper towel. Spray skin with canola oil and season with Mexican style dry seasoning.
Prepare smoker for indirect cooking at 225 degrees. I used pecan pellets in the Traeger but use your favorite wood for smoke flavor.
Place the turkey breast on the smoker and cook for 1 hour low and slow. Increase the temperature to 300 degrees and continue to cook until internal temperature reaches 165 on a probe thermometer.
Loosely cover the turkey with aluminum foil and rest at room temperature.
In a large pot over medium heat add 1 Tablespoon of olive oil and chopped yellow onion. 6. Cook for 2-3 minutes or until onion softens. Add minced garlic and continue to cook for 2-3 minutes.
Add oregano, cumin, and chopped chipotle peppers and cook for 3-4 minutes. Then add fire roasted tomatoes, chicken broth, and salt.
Bring the sauce to a simmer and reduce for 5-7 minutes.
Pour the sauce into a food processor and blend until smooth.
Shred the turkey breast into a cast iron pot, add the sauce and toss gently to cover.
Place the cast iron pot on the smoker uncovered for 30 minutes. Wrap tortilla shells in aluminum foil and place on the smoker along side the turkey during the last 5 minutes.
For serving lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime slaw, cotija cheese, pickled red onion, or any of your favorite taco toppings.