© 2026 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
These Smoked Turkey Thigh Carnitas Tacos are built with tender smoked turkey thighs, crispy pulled turkey, salsa verde, quick pickled red onions, cilantro and lime. The turkey is smoked with cherry wood, braised until tender, then crisped on a skillet or griddle before serving.
2 lbs turkey thighs
1 tbsp vegetable oil
Juice of 1 lime
½ cup chicken stock
2 bay leaves
¼ cup dark brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
1½ tsp granulated garlic
1½ tsp granulated onion
1½ tsp ground black pepper
1½ tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
12 corn tortillas
2 tbsp vegetable oil
1 cup salsa verde
1 cup quick pickled red onions
¼ cup chopped cilantro
6 lime wedges
Salsa Verde
Yields: 2 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
2 tbsp vegetable oil
1 lb tomatillos, husks removed
1 jalapeño, stem and seeds removed
2 garlic cloves
1 large white onion, diced
Juice of 2 limes
1 cup chopped cilantro
1 tsp kosher salt
Quick Pickled Red Onions
Yields: 1 cup
Prep Time: 5 minutes
Pickle Time: 30–40 minutes
Ingredients
1 large red onion
1 cup red wine vinegar
½ cup water
¼ cup grenadine
2 tbsp granulated sugar
1 tsp kosher salt
1 bay leaf
Preheat your smoker to 250°F.
In a small mixing bowl, combine the dark brown sugar, smoked paprika, kosher salt, granulated garlic, granulated onion, ground black pepper, chili powder, dried oregano and ground cumin to make the seasoning.
Drizzle the turkey thighs with vegetable oil and lime juice to coat, then generously season the turkey thighs with the seasoning.
Place the turkey thighs on the smoker and smoke with cherry wood for 1 hour.
Transfer the smoked turkey thighs to a baking dish with ½ cup chicken stock. Cover with foil and return to the smoker for an additional 30 minutes, or until the meat is tender and able to pull apart.
Once the meat is tender, discard the skin. Pull the meat off the bone, return it to the liquid and let cool.
To make the tacos, warm a skillet or griddle over high heat with vegetable oil. Once the oil begins to lightly smoke, add the pulled turkey meat and allow it to brown and get crispy.
Transfer the crispy turkey meat to a plate and reserve to build your tacos.
Lightly oil the corn tortillas and place them on the skillet or griddle for a few seconds, until hot and pliable.
Build the tacos with crispy turkey meat, pickled red onions, salsa verde and chopped cilantro. Garnish with a lime wedge and extra salsa verde.
Salsa Verde Directions
Warm a large skillet with vegetable oil and roast the tomatillos with the jalapeño, garlic and onion until the tomatillos and onion start to soften.
Transfer to a blender and puree with lime juice, chopped cilantro and kosher salt.
Blend until smooth, then transfer to a food-safe container and refrigerate until ready to use.
For a bolder roasted salsa, roast the tomatillos on your grill to char and soften before blending.
Quick Pickled Red Onion Directions
Peel and slice the red onion into ¼-inch slices. Place the onion slices into a heatproof mason jar or bowl.
In a small sauce pot, combine the red wine vinegar, water, grenadine, granulated sugar, kosher salt and bay leaf. Bring to a simmer over medium-high heat and whisk to dissolve the salt and sugar.
Once the pickling liquid comes to a boil, turn off the heat and pour the liquid over the sliced red onions. Let sit for 30–40 minutes.
Once the onions are pickled, refrigerate until ready to use. For the best flavor, make them the day before serving.