Turkey Carnitas
I use wild turkey, but domestic turkey, pheasant, chicken, or pork shoulder work. Braise the meat, pull it off the bone, and it keeps for a week in the fridge. Crisp it up before serving. The finished carnitas also keep for a week refrigerated. I usually reheat in a frying pan with a little oil.
I use wild turkey, but domestic turkey, pheasant, chicken, or pork shoulder work. Braise the meat, pull it off the bone, and it keeps for a week in the fridge. Crisp it up before serving. The finished carnitas also keep for a week refrigerated. I usually reheat in a frying pan with a little oil.
- kosher salt
- 1 tablespoon honey
- 1 small cinnamon stick
- 1 tablespoon cumin seed
- 3 leaves
- 2 skinless turkey legs plus wings (or 2 turkey thighs)
- 1 tablespoon juniper berries crushed ((optional))
- 1 tablespoon black peppercorns (cracked)
- 1 tablespoon coriander seed (cracked)
- 1 tablespoon oregano (mexican if possible)
- 3 small chiles (such as an arbol or thai)
- 5 tablespoons lard or olive oil
- juice of 1/2 an orange and 1 lime
- Carbohydrate 3.25588500427788 g
- Cholesterol 0 mg
- Fat 0.453620000920323 g
- Fiber 0.876131263650063 g
- Protein 0.446106875896605 g
- Saturated Fat 0.0419675000851454 g
- Serving Size 1 1 people (5g)
- Sodium 27.8418250052617 mg
- Sugar 2.37975374062781 g
- Trans Fat 0.0546130001108012 g
- Calories 15 calories
Step-by-step
- Salt the turkey well and put it into a Dutch oven or large lidded pot, add all the herbs, spices and enough water to just barely cover the meat in the pot.
- Cover and simmer for 3 to 4 hours, or until the meat is falling off the bone.
- When it is tender, remove the turkey from the pot and let it cool.
- Shred with two forks or your fingers.
- Discard the bones and any tendons.
- You can store the meat for up to a week at this point.
- To finish, Add the lard to a frying pan and brown the meat as much as you like.
- At the very end, drizzle in about a tablespoon of honey and the citrus juice.
- Mix and serve.
My Unexpected Culinary Adventure: Turkey Carnitas
As a busy professional, time in the kitchen is a luxury. I crave delicious, flavorful meals without spending hours slaving over a hot stove. That's where my love for efficient, make-ahead recipes comes in. Recently, I discovered a recipe that’s become a weekly staple: Turkey Carnitas. Now, before you picture a fussy, complicated dish, let me assure you, this is surprisingly simple.
The initial idea of turkey carnitas sounded a bit odd; carnitas, in my mind, were firmly rooted in the realm of pork. But a little experimentation, a dash of adventurous spirit, and a whole lot of curiosity led me down a path of deliciousness. I started with the classic carnitas technique – slow-braising – but swapped the traditional pork shoulder for turkey legs and wings. The result? Tender, juicy, incredibly flavorful meat that’s perfect for tacos, burritos, salads – you name it!
What truly sets this recipe apart is its versatility. It's a fantastic make-ahead dish. Once the turkey is braised and shredded, it can be stored in the fridge for up to a week. This is a lifesaver on busy evenings. I often prep the carnitas on a Sunday, and throughout the week, I can quickly reheat and enjoy a delicious and satisfying meal. The best part? The reheating process is straightforward. A simple sear in a pan with a bit of oil is all it takes to crisp up the edges and intensify the flavors, transforming leftover carnitas into a restaurant-quality dish in minutes.
Beyond the convenience, the flavor profile is exceptional. The combination of spices – cinnamon, cumin, coriander, oregano, and a touch of heat from the chiles – creates a rich and complex taste that complements the turkey beautifully. The addition of honey and citrus juice at the very end adds a touch of sweetness and acidity that balances everything perfectly.
One of my favorite ways to enjoy these turkey carnitas is in tacos. I top them with all my favorite fixings: fresh cilantro, diced onions, salsa, a dollop of sour cream, and a squeeze of lime. But the possibilities are endless. Think turkey carnitas burritos, hearty salads with a generous helping of carnitas, or even a unique twist on traditional pasta dishes. The versatility of this recipe makes it a true culinary chameleon.
It’s worth noting that I initially used wild turkey for this recipe. The flavor was unbelievably rich and gamey, a true testament to the quality of the meat. However, if you’re not able to source wild turkey, don't worry; a domestic turkey will work perfectly well. The slow-braising process ensures the meat becomes incredibly tender, no matter the type of turkey used.
My experience with this recipe has been nothing short of transformative. It’s a testament to the fact that even simple recipes can be extraordinary. This turkey carnitas recipe has not only become a mainstay in my meal rotation but has also opened my eyes to the endless possibilities of adapting traditional recipes to suit my own tastes and preferences. It's a delicious journey of culinary exploration, and I highly encourage you to embark on it with me. So, ditch the takeout menus and embrace the ease and deliciousness of homemade turkey carnitas. Your taste buds (and your schedule) will thank you.
