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
- 1 package Boneless Basted Turkey Breast
- ¼ cup Blues Hog Sweet & Savory Seasoning
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
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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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