More freakin’ leftover turkey! Dave’s Beer-Braised Leftover Turkey Carnitas Leftover turkey wings, thighs and drumsticks, bone in, skin on1 tall boy beer2 oranges, halved2 limes, halved2 medium onions, quartered2 bay leaves1 jalapeno, stem removed and halved lengthwiseFresh cilantroVegetable oilYour favorite Mexican seasoningKosher salt & fresh-ground pepper, to tasteFlour or corn tortillas, charred over a gas flame Toppings:Shredded iceberg lettuceChopped onionChopped tomatoChopped cilantroSliced radishYour favorite hot sauce or Siracha Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.Dave’s Beer-Braised Leftover Turkey Carnitas
More freakin’ leftover turkey! Dave’s Beer-Braised Leftover Turkey Carnitas Leftover turkey wings, thighs and drumsticks, bone in, skin on1 tall boy beer2 oranges, halved2 limes, halved2 medium onions, quartered2 bay leaves1 jalapeno, stem removed and halved lengthwiseFresh cilantroVegetable oilYour favorite Mexican seasoningKosher salt & fresh-ground pepper, to tasteFlour or corn tortillas, charred over a gas flame Toppings:Shredded iceberg lettuceChopped onionChopped tomatoChopped cilantroSliced radishYour favorite hot sauce or Siracha Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.