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Nutrition Facts

Pulled Turkey Tostadas

Pulled Turkey Tostada
Cooks in 2-3 hours
Serves 6

Cut

Breast

Difficulty

Pitmaster

Author

Jared Pullman, How Low Can You Slow

Ingredients

  • 9-10 lb. boneless turkey breast
  • 3/4 c BBQ rub
  • 2 c white cranberry juice
  • Sprayable margarine
  • 3-4 c corn salsa
  • 2 c chipotle BBQ sauce
  • 12-15 corn tostadas
  • Salsa verde
  • Crema Mexicana
  • Corn Salsa
  • 2 ears of fresh corn
  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 1 bunch fresh cilantro, chopped
  • 2 large limes, juiced
  • 2 tsp freshly cracked black pepper
  • 1 tsp kosher salt
  • Chipotle BBQ Sauce
  • 1 large onion, diced
  • 3 tsp minced garlic
  • 2 chipotle peppers in adobo sauce
  • 1 c ketchup
  • 1 tbsp apple cider vinegar
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp ground mustard
  • 1 tsp pepper

Directions

Prep

Season your turkey liberally on all sides before adding it to a 300°F smoker. Place directly on the grill and add your favorite mild smoking wood. I like cherry.

Smoke

Smoke until the turkey hits 150°F before transferring to a tray. Pour in the white cranberry juice and spray the whole turkey breast exterior with sprayable margarine. I used I Can’t Believe It’s Not Butter.

Turkey On Smoker

Wrap the turkey tightly in foil and place back on the smoker until it hits an internal temp of 203°F.

Rest

Remove from the smoker and allow the turkey to rest for 30 minutes still in the foil.

Pull

As the turkey cools, prepare your corn salsa and chipotle BBQ sauce. The recipes are available below.

Remove the netting from the turkey and pull with your hands. Mix in the chipotle BBQ sauce, ensuring the meat is covered evenly.

Pulled Sauced Turkey

Build the Tostada

Assemble your tostadas by adding your corn salsa, pulled turkey and salsa verde. Serve with more of the salsa, BBQ sauce and Crema Mexicana.

Corn Salsa & Chipotle BBQ Sauce

Salsa: In a large pot, add corn enough water to cover the corn (don’t add yet) and bring to a boil. Add corn and cook for 6 minutes, until kernels are tender. Remove from the heat and allow to sit for 10 minutes. Remove husk and corn silk. Using a sharp knife, remove the kernels from the cob. To the corn, add diced onions, diced jalapenos, diced cilantro, salt and pepper and the juice of both limes. Mix until well incorporated and serve.

Chipotle BBQ Sauce: In a cast iron skillet, over medium heat, sauté onions until translucent (approx. 3-4 minutes). Add garlic and cook for an additional one minute. Add remaining ingredients and stir until well incorporated. Cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Store in the fridge for 3-4 days or freeze for up to 3 months.

Note From the Author:

“Turkey is so much more versatile than many people believe and can be cooked in so many exciting ways. This recipe focuses on pulled turkey, tossed with an incredible chipotle barbecue sauce. The turkey can be eaten just like that, but really explodes with flavor when served with some salsa verde, corn salsa and crunchy tostadas.” – Jared Pullman, How Low Can You Slow