45 minutes 4 People
Select the items you need and print a shopping list.
In a large mixing bowl combine all ingredients, whisk to incorporate
- Pour mixture into a reusable plastic bag or large bowl
- Add turkey to marinade, remove air from the bag, seal and massage the ingredients
- Refrigerate for 4 hours minimum or overnight for best results, turning occasionally
Preheat electric smoker to 275°F, ensure drip tray is clean and in place, seal door
- Add wood chips to smoking tray or firebox, get a good smoke rolling
- Remove turkey from marinade, reserve marinade, season turkey with salt and pepper
- Place turkey breast on smoking tray
If equipped with a probe thermometer insert into the thickest part of the meat and set for 165°F
- In a small pan combine red onion and vinegar, place in smoker, smoke for 30 minutes
- Add marinade ingredients to a pan, cook over medium heat for 15 minutes until reduced into a sauce
- In a large bowl combine cabbage, carrot, spring onions, and cilantro, season with salt and pepper
- Add warm pickled red onion and liquid to the slaw, toss until evenly mixed
- Smoke turkey until probe thermometer reads 165°F inserted into the thickest part of the meat
- Remove from smoker, cover with tented aluminum foil and rest for 10 minutes
- Arrange tortillas on the smoking racks to heat, separate to heat evenly, approximately 5 minutes
- Thinly slice turkey across the grain, which is across the width rather than the length
- Build tacos with tortillas, slaw, avocado, and turkey topped with the marinade sauce made from
Ensuring the smoker has consistent, dry fuel for smoking from wood chips or chunks will improve the quality of the smoke, affecting cooking times, texture, color, and taste!
Swapping out fresh jalapenos in the marinade for chipotles is a great way to intensify flavor. Control the amount of heat at this stage, one whole chipotle will be great, each additional chipotle will increase the heat considerably.