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Leftover Turkey Carnitas Recipe

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4.4 from 4 reviews

This Leftover Turkey Carnitas recipe transforms cooked dark-meat turkey into tender, fall-off-the-bone, and crispy carnitas. Using simple ingredients like orange, onion, and bay leaves to simmer the meat before crisping it in fat, this dish offers a delicious way to repurpose turkey leftovers or scraps from turkey stock, resulting in rich and savory carnitas perfect for tacos, burritos, or any Mexican-inspired meal.

Ingredients

Turkey Carnitas

  • 1 pound (454 g) leftover cooked dark-meat turkey meat (thighs and drumsticks; bones optional)
  • 1 orange, preferably sour, quartered
  • 1 medium yellow onion (about 8 ounces; 225 g), quartered
  • 2 bay leaves
  • 2 tablespoons (30 ml) vegetable oil, chicken fat, turkey fat, or duck fat
  • Kosher salt, to taste

Instructions

  1. Simmer the Turkey: Combine the turkey meat (including bones if available), quartered orange, onion, and bay leaves in a pot that fits snugly. Add enough water to cover the ingredients halfway, then cover and bring to a boil. Reduce the heat to a bare simmer and cook for 45 minutes to 1 hour until the turkey is fall-off-the-bone tender.
  2. Drain and Shred: Discard the orange, onion, and bay leaves, then drain the turkey well. Shred the turkey meat, removing and discarding any bones.
  3. Crisp the Turkey: Heat the oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add the shredded turkey and spread it into an even layer. Without stirring, cook until the bottom is nicely browned and crisp, about 5 minutes.
  4. Incorporate Crisp Bits: Stir the turkey to mix crisp bits with softer ones and spread the mixture again evenly in the skillet. Continue this process until the turkey reaches your desired crispness; this usually requires repeating the browning steps several times.
  5. Season and Serve: Season the crisped turkey with kosher salt to taste. Serve your carnitas hot in tacos, burritos, or your favorite dishes.

Notes

  • You can make this recipe from scratch by roasting turkey legs at 400°F (200°C) until they reach an internal temperature of 165°F (74°C), about 45 minutes to 1 hour, then proceeding as directed.
  • Meat picked from turkey scraps used to make stock can also be crisped in a skillet for delicious results.
  • Sour oranges, used for authentic flavor, are typically found in Latin markets or well-stocked supermarkets.

Find it online: https://cookedbysarah.com/leftover-turkey-carnitas-recipe/