BBQ League Turkey Tacos

Award-winning Pitmasters Tim Scheer and Brad Leighniger guide you through making Cozumel-inspired smoked turkey tacos, featuring Honeysuckle White Boneless Basted Turkey Breast, pickled onions, and a roasted habanero salsa. Watch video. Visit The BBQ League.

4 Servings
5 mns Prep Time
1 hhr Total Time

Ingredients

1 package Boneless Basted Turkey Breast
¼ cup Blues Hog Sweet & Savory Seasoning

Pickled Onions

1 24 oz. jar bread & butter pickle slices
1 medium red onion, thinly sliced

Cozumel-inspired Salsa

1 white onion
1 garlic bulb
5 small habanero peppers (or hot pepper of choice)
1 bunch of fresh cilantro
1 tbsp. Blues Hog Bold & Beefy Seasoning
1 cup white wine vinegar
1 cup water

Tacos

4 small flour tortillas
½ cup shredded cheese
1 ½ tsp. Blues Hog Raspberry Chipotle BBQ Sauce
2 tbsp. cilantro, chopped
1 avocado, sliced

Step 1

Thinly slice red onion and let soak in bread and butter pickle juice to taste.
Step 2

Trim the turkey breasts, removing the skin and pockets of fat. Season with a coat Blues Hog Sweet & Savory.
Step 3

Heat one side of the grill with Blues Hog Charcoal Briquettes and add a few Blues Hog Cherry Wood Chunks for added flavor.
Step 4

To reverse sear the turkey breast, start by placing the breasts on indirect heat with the thick side facing the heat for 30-45 minutes or an internal temp of 130º-135ºF. Rotate and flip for another 15 minutes or internal temp of 130º-135ºF. Place turkey breasts on direct heat, searing all sides until the turkey reaches an internal temperature around 160º-165ºF. Let rest and chop. Pro Tip: only cut what you need. The turkey will stay juicy and fresh longer.
Step 5

Place whole white onion, garlic bulb, and peppers directly on the hot coals for a couple seconds on all sides for a light char. Blend together peeled garlic cloves, chopped peppers, white onion, fresh cilantro, Blues Hog Bold & Beefy Seasoning, white wine vinegar, and water to create a thin salsa.
Step 6

Over indirect heat on the grill, lay out tortillas layered with a tablespoon of cheese shreds, chopped turkey, and a drizzle of Blues Hog Raspberry Chipotle BBQ Sauce.
Step 7

Remove from heat once cheese is fully melted. Top with a drizzle of salsa, fresh cilantro slice of avocado, and pickled red onions. Enjoy!