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BBQ League Turkey Tacos

Award-winning Pitmasters Tim Scheer and Brad Leighniger guide you through making Cozumel-inspired smoked turkey tacos, featuring Shady Brook Farms Boneless Basted Turkey Breast, pickled onions, and a roasted habanero salsa. Visit The BBQ League here. 

  • 4 Servings
  • 5 mins Prep Time
  • 1 hr Total Time

Ingredients

Pickled Onions

  • 1 24 oz. jar bread & butter pickle slices
  • 1 medium red onion, thinly sliced

Cozumel-inspired Salsa

  • 1 white onion
  • 1 garlic bulb
  • 5 small habanero peppers (or hot pepper of choice)
  • 1 bunch of fresh cilantro
  • 1 tbsp. Blues Hog Bold & Beefy Seasoning
  • 1 cup white wine vinegar
  • 1 cup water

Tacos

  • 4 small flour tortillas
  • ½ cup shredded cheese
  • 1 ½ tsp. Blues Hog Raspberry Chipotle BBQ Sauce
  • 2 tbsp. cilantro, chopped
  • 1 avocado, sliced

  • Step 1

    Thinly slice red onion and let soak in bread and butter pickle juice to taste.

  • Step 2

    Trim the turkey breasts, removing the skin and pockets of fat. Season with a coat Blues Hog Sweet & Savory.

  • Step 3

    Heat one side of the grill with Blues Hog Charcoal Briquettes and add a few Blues Hog Cherry Wood Chunks for added flavor.

  • Step 4

    To reverse sear the turkey breast, start by placing the breasts on indirect heat with the thick side facing the heat for 30-45 minutes or an internal temp of 130º-135ºF. Rotate and flip for another 15 minutes or internal temp of 130º-135ºF. Place turkey breasts on direct heat, searing all sides until the turkey reaches an internal temperature around 160º-165ºF. Let rest and chop. Pro Tip: only cut what you need. The turkey will stay juicy and fresh longer.

  • Step 5

    Place whole white onion, garlic bulb, and peppers directly on the hot coals for a couple seconds on all sides for a light char. Blend together peeled garlic cloves, chopped peppers, white onion, fresh cilantro, Blues Hog Bold & Beefy Seasoning, white wine vinegar, and water to create a thin salsa.

  • Step 6

    Over indirect heat on the grill, lay out tortillas layered with a tablespoon of cheese shreds, chopped turkey, and a drizzle of Blues Hog Raspberry Chipotle BBQ Sauce.

  • Step 7

    Remove from heat once cheese is fully melted. Top with a drizzle of salsa, fresh cilantro slice of avocado, and pickled red onions. Enjoy!

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