This Crockpot Wild Turkey Tinga recipe is one of my favorite preparations using the dark meat from wild turkeys.
Not only is this a top dish for wild birds, but one of my Mexican dishes in general. It’s a one-pot deal that’s smoky, spicy, sweet (if you add sugar) and versatile.
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Tinga is a great filling for tacos, tortas, burritos, quesadillas and nachos. It’s also perfect served simply with a side of rice, beans and topped with a little queso fresco.
Although this staple dish hailing from Pueblo, Mexico was originally made with pork, you can find it in poultry form in street vendor stalls throughout the region.
Can you Freeze Leftovers?
You can definitely freeze the leftovers. If stored properly, this will keep well frozen for a couple of months.
Serving Suggestions:
I like to serve the turkey tinga as a filling or on top of a bed of rice with cilantro, avocado and queso fresco.
More Wild Turkey Recipes
Below are some of my favorite dishes. For more ideas, check out my entire collection of wild turkey recipes.
- Smoked Wild Turkey Breast
- Smoked Wild Turkey Legs
- Wild Turkey Thigh Curry
- Wild Turkey Nuggets
- Turkey Leg Soup
Lastly, if you make this crockpot Wild Turkey Tinga Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Crockpot Wild Turkey TInga
Ingredients
- 4 wild turkey thighs (or a combination of wing, legs and drums)
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 garlic cloves, minced
- 2 14 ounce cans fire roasted tomatoes
- 1/2 teaspoon dried oregano, Mexican oregano preferably
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 2 bay leaves
- 1 chipotle chiles in adobo, chopped (reserve the adobo sauce)
- 2 tbsp reserved chipotle adobo sauce
- 4 cups chicken stock or turkey stock
- salt and sugar to taste
- 1 1/2 cups reserved cooking liquid from turkey (to be used at the end of the recipe)
Instructions
- To a crockpot, add the wild turkey meat, bay leaves, marjoram, and thyme. Pour in enough stock to cover the turkey by a few inches. Cover the slow cooker with the lid. Cook on the high setting for around 6 to 8 hours or until fork-tender.
- Once the turkey is tender, remove it from the crockpot and place it in a large bowl. Shred the meat and discard any bones or tendons. Set Aside.
- Reserve 1.5 cups of the cooking liquid and set aside. Empty the remaining cooking liquid from the crockpot (you can save it for another use).
- Make the sauce. Heat a medium-sized pot over medium heat. Add the onions, season with a pinch of salt, and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Pour the tomatoes, chipotles, and adobo sauce into the pot. Partially cover the pot and simmer for 5-8 minutes or until the mixture has slightly thickened. Remove from the heat.
- Pour the turkey, the sauce, and the 1.5 cups of reserved cooking liquid into the crockpot. Cover and cook on high for one hour.
- Season with to taste with salt, sugar, and more adobo sauce if you like.
NOTES
- Use wild turkey thighs, legs, drums, or wings. Dark meat works best for this recipe.
- Cook the turkey on high for 6 to 8 hours, or until the meat is fork-tender and easy to shred.
- Reserve 1 1/2 cups of the cooking liquid before discarding the rest. That liquid helps loosen the sauce and keeps the shredded turkey moist.
- Simmer the tomato and chipotle sauce until it thickens slightly before adding it back to the crockpot.
- After combining the shredded turkey, sauce, and reserved liquid, cook for 1 more hour on high so the flavor comes together.
- Season at the end with salt, a little sugar, and more adobo sauce as needed.
- Leftovers freeze well for a couple of months if stored properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
