Nutrition Facts

Smoked Turkey and Chorizo Fajitas

smoked turkey fajitas
Cooks in 150 minutes
Serves 15




Backyard Boss


Ray Lampe, Dr. BBQ


  • 1 bone-in turkey breast, 6-7 lbs
  • 1 lb fresh chorizo
  • Dizzy Pig Fajita-ish Seasoning (Or your favorite fajita seasoning)
  • Toothpicks
  • Grill friendly pan large enough for the turkey/peppers
  • 1 each red, green and yellow bell peppers, seeded and cut into thin strips
  • 2 jalapenos, seeded and cut into thin strips
  • 1/2 red onion, halved and thinly sliced
  • 1 tbsp Dizzy Pig Fajita-ish Seasoning (Or your favorite fajita seasoning)
  • 2 tbsp olive oil
  • 30 6" corn tortillas
  • Fresh cilantro, chopped
  • 4 limes, quartered


Prep the Turkey

Prepare the grill to cook indirect at 325ºF with apple wood added for flavor.

With kitchen shears, cut away the back and ribs from the turkey breast so it will lie flat. Reserve the back for another use. Push your hands under the skin loosening it from the meat.

Form the chorizo into a large flat patty and place it under the skin covering as much of the breast meat as possible. Secure the skin over it with toothpicks to hold the chorizo in place. Season the breast on all sides with the Fajita-ish seasoning of a seasoning of your choice. Put the turkey breast in a pan and place it on the grill. Cook for one hour.

Meanwhile, combine the bell peppers, jalapenos and onion in a large bowl. Sprinkle with the Fajita-ish seasoning and drizzle with the olive oil. Toss well to coat.

Smoked turkey breast ready to be sliced!

When the turkey has cooked for an hour, lift it up and add the pepper mixture to the bottom of the pan. Lay the turkey back on top. Cook until the turkey breast reaches an internal temperature of 165ºF deep in the wing joint or the thickest part of the breast. This should take about another hour.

Behind the scenes with Dr. BBQ!

Ready to Serve

Remove the pan from the grill, then transfer the turkey to a cutting board. Let rest for 10 minutes. Slice the turkey and chorizo from the carcass, discarding the skin and chopping the meat after slicing. Pull all of the meat from the bones and chop. Add the meat to the pan with the pepper mixture. Mix well.

Warm the tortillas quickly in a large skillet. To serve, make tacos using double tortillas, or serve everything separate “Fajita style” with lime wedges and chopped cilantro on the side.

Note from Dr. BBQ: Turkey and chorizo make a tasty combination in these fajitas. Add an extra jalapeno if you like and leave the seeds in if you want it spicy. I used double corn tortillas but flour works just fine too. No need to double those though.