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Turkey Leg Barbacoa
5 from 10 votes

Turkey Leg Barbacoa

For this turkey leg barbacoa, the legs are slowly, sexily braised in beef stock flavored with bay leaves, paprika, cumin, cloves, oregano, lime juice, vinegar. Not your grandma's Thanksgiving now, is it?!

Prep Time
1 hr 10 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 40 mins
Servings: 4 to 6 servings
Calories: 1358 kcal
Course: Main Course
Cuisine: Caribbean

Ingredients

For the barbacoa
  • 4 turkey leg from 2 turkeys
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon cloves ground
  • 1 teaspoon oregano Mexican if possible
  • 1 tablespoon kosher salt
  • 1 epazote sprig; optional
  • 1/2 cup lime juice
  • 1/2 cup cider vinegar
  • 1 quart beef stock store-bought or homemade; or venison stock
  • 1/4 cup lard or vegetable oil; optional
  • smoked salt optional
For the chile sauce
  • 2 tablespoons lard or vegetable oil
  • 1 onion chopped, large
  • 4 garlic chopped, cloves
  • 4 guajillo chile de-stemmed, seeded, and torn up, dried
  • 4 ancho chile de-stemmed, seeded, and torn up, dried
  • 2 chipotle chile de-stemmed, seeded, and torn up, dried or canned; or cascabel chiles
  • salt black pepper and lime juice to taste
To serve
  • cilantro shredded cheese, sour cream, avocado, chile sauce* and/or hot sauce

Instructions

Make the barbacoa
    Cup of Yum
  1. In a large, heavy, lidded pot combine the turkey legs with the bay leaves, paprika, cumin, cloves, oregano, salt, lime juice, vinegar, and stock. Add the epazote if using. If the meat is not completely submerged, add enough water to cover. Bring to a simmer, cover, and cook at a very gentle simmer until the meat falls off the bone, 2 to 2 1/2 hours. Remove the turkey legs from the braising liquid and let cool. Reserve the braising liquid as you may perhaps need some for the chile sauce and then you can use the rest however you please, perhaps in a ramen bowl garnished with some of the turkey barbacoa.
Make the chile sauce
  1. While the meat is cooking, heat a medium skillet over medium heat and warm the lard or oil. Toss in the onions and cook until softened and lightly browned. Stir in the garlic and the torn-up chiles and mix well. Cook for 1 minute and then add enough water to barely cover. Season with salt and simmer until the chiles are tender, about 15 minutes.
  2. Transfer the sauce to a blender and purée until smooth. You want it to be the consistency of barbecue sauce. Add salt, black pepper, and lime juice to taste. The sauce will keep for about a week in the refrigerator.
  3. When the turkey is cool enough to handle, remove and discard the skin. Shred the meat and, if your meat looks on the lean or dry side, add the lard or vegetable oil. If desired, sprinkle the meat with the smoked salt. You can serve it as-is, or jazz it up with the addition of chile sauce, cilantro, shredded cheese, sour cream, avocado, or chile or hot sauce.

Notes

  • To make rabbit barbacoa, simply substitute 6 rabbit legs (from 3 rabbits) for the turkey legs.

Nutrition Information

Serving 1portion Calories 1358kcal (68%) Carbohydrates 40g (13%) Protein 142g (284%) Fat 69g (106%) Saturated Fat 18g (90%) Monounsaturated Fat 19g (95%) Trans Fat 0.1g (5%) Cholesterol 481mg (160%) Sodium 2757mg (115%) Fiber 13g (52%) Sugar 21g (42%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 1358

% Daily Value*

Serving 1portion
Calories 1358kcal 68%
Carbohydrates 40g 13%
Protein 142g 284%
Fat 69g 106%
Saturated Fat 18g 90%
Monounsaturated Fat 19g 95%
Trans Fat 0.1g 5%
Cholesterol 481mg 160%
Sodium 2757mg 115%
Fiber 13g 52%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.