Easy 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
Scale
- 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 Oregano
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 Tomato
- 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.
Find it online: https://jenndanella.com/wild-turkey-carnitas/