Easy Slow Cooker Wild Turkey Carnitas Tacos
A set it and forget it wild game dinner that will have everyone asking for seconds.
If you’re sitting on a few wild turkey legs from this past spring gobbler season and not sure what to do with them—this recipe is your answer. Wild Turkey Carnitas Tacos turn tough leg or thigh meat into a tender, juicy, and packed with flavor meal. Using the slow cooker is the secret weapon for this recipe. With just ten minutes of prep and a handful of pantry ingredients, the meat cooks low and slow until it practically falls apart. All you need to do is shred it and pile it into warm tortillas for the ultimate wild game taco night or you can take it a step further and crisp up the slow cooked turkey meat for a more authentic carnitas expiercene.
This is such an easy way to feed a crowd—or make sure your post-hunt meal is are squared away for the night. Whether you’re new to wild turkey or just looking for a no-fuss way to mix it up, this dish is perfect for busy hunters, meal preppers, or families who want something satisfying but simple. The best part? You can easily swap in a wild turkey breast if that’s what you have on hand—it works just as well. This dish pulls inspiration from classic pork carnitas, but adapts beautifully to the leaner texture of wild turkey. Citrus from fresh orange and lime brightens the meat and helps break it down. Onion, garlic, jalapeño, cumin, and Mexican oregano build layers of flavor without needing a ton of effort. And a final sear in a skillet gives it that signature crispy edge—totally optional, but totally worth it.
Why You’ll Love This Wild Turkey Carnitas Recipe
- Beginner-friendly: No special tools or advanced techniques. All you need is a crock pot!
- Hands-off cooking: Let your slow cooker do the work while you’re out hunting, scouting or enjoying the day.
- Versatile: Swap in a turkey breast, use leftovers in tacos or burritos, or crisp it up for extra texture.
- Great for meal prep: Freeze leftovers or use them throughout the week.
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PrintEasy Slow Cooker Wild Turkey Carnitas Tacos
These wild turkey carnitas tacos are a slow cooker favorite for busy hunters! Made with wild turkey legs or breast, citrus, and spices—perfect for easy, tender, flavorful tacos in just 10 minutes of prep.
- Prep Time: 10
- Cook Time: 6-8 hours
- Total Time: 6-8 hours
Ingredients
- 1–2 Wild Turkey Leg/Thigh Pieces
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Medium Yellow Onion, quartered
- 1 tablespoon Minced Garlic (or 4 Garlic Cloves, peeled and smashed)
- 1 Jalapeño, halved and seeds removed (Optional, For a Hint of Spice)
- 1 Orange, halved (Juice and Rinds used)
- 1 Lime, halved (Juice and Rinds used)
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Mexican OreganoÂ
3 cups Low-Sodium Chicken Broth
For Crisping (Optional)
- 1 tablespoon Lard, Tallow, or Oil
For Serving
- Warm Corn or Flour Tortillas
- Diced White Onion
- Diced TomatoÂ
- Chopped Fresh Cilantro
- Lime Wedges
- Crumbled Queso Fresco
Instructions
- Rinse the wild turkey leg/thigh pieces and pat dry with paper towels. Remove the skin to keep the dish light and trim any excess fat. Rub the meat with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Add the quartered onion, smashed garlic cloves, and jalapeño halves (if using) to the bottom of the slow cooker. Place the seasoned turkey leg/thigh pieces on top. Squeeze the juice from the orange and lime halves over the meat, then toss the rinds into the slow cooker for extra flavor. Sprinkle the cumin and Mexican oregano over everything. Pour in the chicken stock and drizzle with 2 tablespoons vegetable oil.
- Cover and cook on low for 6-8 hours, until the turkey is tender enough to shred easily with a fork. Start checking at 6 hours, as smaller pieces may cook faster.
- Remove the turkey to a plate with tongs. Discard the citrus rinds and jalapeño (if used) from the slow cooker. Shred the meat with two forks, removing any bones, tendons, or sinew. Spoon 1/2 cup of the cooking liquid over the shredded meat to keep it moist. (Save extra liquid for soup or freeze it for later.)
- Optional: For a traditional crispy texture, heat 1 tablespoon lard, tallow, or vegetable oil in a large skillet over medium-high heat. Add the shredded turkey in a single layer (work in batches if needed) and cook for 2-3 minutes per side until golden and slightly crispy. Drizzle 1-2 tablespoons of the reserved cooking liquid over the meat while cooking for extra flavor.
- Pile the turkey into warm corn or flour tortillas. Top with diced onion, diced tomato, cilantro, a squeeze of lime, and queso fresco cheese.Â
