Recipe: Slow-Cooker Turkey Tacos


Of all the game meats, wild turkey is by far my favorite. I love making wild turkey nuggets—small chunks rolled in egg and covered in Italian breadcrumbs, then fried. Yum! But lately, I’ve been looking for new, healthier ways to cook my turkey harvest. I decided to try making crockpot turkey tacos. Good decision, because they were delicious...and super easy!

What you need:

  • 1-1/2 lbs. wild turkey breast meat

  • 1 tbsp. chili powder

  • 1/2 tsp. paprika

  • 1-1/2 tsp. ground cumin

  • 1/4 tsp. onion powder

  • 1 tsp. minced garlic (can replace with 1/4 tsp. garlic powder)

  • 16 oz. of your favorite salsa

  • Optional: 1/2 tsp. hot pepper flakes*

  • Optional: 1/2 cup water

  • Taco shells and your favorite toppings

*I like spicy food, so I use a mix of dried cayenne and habanero peppers. You can substitute with red pepper flakes, or eliminate for less spice.

Instructions:

  • Mix all dry ingredients together in small bowl, then rub onto turkey breast

  • Place whole chunk of wild turkey breast in crockpot

  • Pour salsa over turkey; if the salsa is extra chunky, add water

  • Cook on low 5-6 hours

  • Before serving, use two forks to shred the meat and stir all ingredients together

Serve on your choice of hard or soft taco shells, or on nachos with desired toppings such as shredded cheese, sour cream, avocado or guacamole, lettuce, tomato, hot sauce, rice, corn, etc. There are so many options, and you can personalize it to whatever you prefer.

Ingredients can be adjusted to your personal tastes, or you can also use store-bought taco seasoning in place of the listed dry ingredients (I prefer to make my own to eliminate the salt and preservatives).

Sarah Honadel is an avid outdoorswoman from Idaho who enjoys hunting turkey, deer, elk and waterfowl. She is a team member at Huntress View and Pro Staff with Browning Trail Cameras. Follow her on Instagram @waddysarah and @arrowridgecreations.

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