Buffalo Wild Turkey Leg Tacos

Turn your wild turkey into a meal that’s as bold as the hunt itself with these Buffalo Wild Turkey Tacos. This easy slow-cooker recipe transforms turkey legs (or breast meat if you prefer) into fall-apart tender meat that will get drenched in a homemade zesty buffalo sauce. It has the perfect kick of spice that’s great to serve at game-day feasts or camp dinners. Just toss in the ingredients, let the slow cooker work its magic, and pile high with your favorite toppings. No fuss, just big flavor that’ll have everyone asking for seconds. If you’re serving a big crowd, this recipe easily doubles by adding a second leg or swapping the leg meat for a breast. 

Serves: 4-6 (makes ~10 tacos, depending on leg size)
Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cook) + 30 minutes (sauce & assembly)

Ingredients

For the Slow Cook:

1 Wild Turkey Leg/Thigh 

3 cups Low-Sodium Chicken Broth

1 Medium Yellow Onion, Sliced

3 Garlic Cloves, Smashed

For the Buffalo Sauce:

1/2 cup Hot Sauce (or Buffalo Sauce For Milder Option)

3 tablespoon Unsalted Butter

1 tablespoon Honey

1 teaspoon Garlic Powder

For the Tacos:

~10 small Corn or Flour Tortillas (6-inch)

2 cups Shredded Monterey Jack Cheese

1 cup Shredded Lettuce (for Garnish, Optional)

1/2 cup Ranch Dressing (for Garnish, Optional)

1/4 cup Chopped Cilantro (for Garnish, Optional)

Diced Tomato (for Garnish, Optional)

Sliced Jalapenos (for Garnish, Optional)

Lime Wedges (for Serving)

Recipe Directions

1. Place the turkey leg in the crockpot. Add sliced onion, smashed garlic then pour in chicken broth, add additional if needed to at least ¾ cover the leg. You do not need to fully submerge the legs.
2. Cover and cook on low for 6-8 hours, until the meat’s fall-off-the-bone tender. (Check at 6 hours—wild legs vary!)
3. When the legs are just about finished cooking, preheat your oven to 400 degrees F.
4. Pull the legs out with tongs and set them on a plate to cool slightly. Drain the liquid from the crockpot (or reserve it for later use). Shred the meat with two forks, discarding bones, tendons, and any tough bits. Return the shredded turkey to the empty crockpot.
5. Add in the buffalo sauce ingredients. Cover with the lid and set the crockpot to low for 15-30 minutes, stirring a few times as it cooks.
6. Spread the tortillas on a baking sheet. Top each tortilla with a handful or two of shredded Monterey Jack cheese. Bake for 5-7 minutes, until the cheese is melted and the tortillas are toasted.
7. Place the shredded buffalo wild turkey meat onto the tortillas and serve with desired toppings.