SMOKED KOREAN TURKEY TACOS WITH PICKLED SLAW

Cook time 45 minutes       Serves 4 People

Ingredients

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1 Easy Fresh turkey breast 4-6lb. (skin on and bone in)1 cup cilantro, rinsed, leaves stripped, and finely chopped, plus more for garnish3 garlic cloves, trimmed, peeled and finely grated1 jalapeno pepper, trimmed, seeded, and finely diced (plus more for additional heat)¼ cup dark brown sugar3 Tbsp. canola oil3 Tbsp. soy sauce1Tbsp. toasted sesame oil1tsp. ground coriander1tsp. fresh ground black pepper4 cups savoy cabbage, sliced in half, cored, and finely sliced2 avocados, sliced in half, pitted, and sliced1 carrot, peeled, trimmed, and use peeler to thinly slice1 red onion, trimmed, peeled, and finely sliced4 spring onions, trimmed and thinly sliced on sharp angle12 large tortillas, grilled to heat1 cup cider vinegarFlaked sea Salt, to tasteFresh ground black pepper (to taste)Mesquite wood (as needed)

Directions

    Marinade:

  1. In a large mixing bowl combine all ingredients, whisk to incorporate

  2. Pour mixture into a reusable plastic bag or large bowl
  3. Add turkey to marinade, remove air from the bag, seal and massage the ingredients
  4. Refrigerate for 4 hours minimum or overnight for best results, turning occasionally

    5. Grilling:

  5. Preheat electric smoker to 275°F, ensure drip tray is clean and in place, seal door

  6. Add wood chips to smoking tray or firebox, get a good smoke rolling
  7. Remove turkey from marinade, reserve marinade, season turkey with salt and pepper
  8. Place turkey breast on smoking tray

  9. If equipped with a probe thermometer insert into the thickest part of the meat and set for 165°F

  10. In a small pan combine red onion and vinegar, place in smoker, smoke for 30 minutes
  11. Add marinade ingredients to a pan, cook over medium heat for 15 minutes until reduced into a sauce
  12. In a large bowl combine cabbage, carrot, spring onions, and cilantro, season with salt and pepper
  13. Add warm pickled red onion and liquid to the slaw, toss until evenly mixed
  14. Smoke turkey until probe thermometer reads 165°F inserted into the thickest part of the meat
  15. Remove from smoker, cover with tented aluminum foil and rest for 10 minutes
  16. Arrange tortillas on the smoking racks to heat, separate to heat evenly, approximately 5 minutes
  17. Thinly slice turkey across the grain, which is across the width rather than the length
  18. Build tacos with tortillas, slaw, avocado, and turkey topped with the marinade sauce made from

    19. SMOKING DIRECTIONS

  19. 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!

    20. TASTE TIP

  20. 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.

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