This delicious and comforting turkey tamales recipe, inspired by Alton Brown, is the perfect way to enjoy a flavorful homemade meal. Tender, spiced turkey is wrapped in soft masa dough and steamed to perfection. It’s a fun, hands-on dish that’s surprisingly easy to make, and you can customize the filling with your favorite ingredients!
Recipe Ingredients:
For the meat filling
- 2 teaspoons chili powder
- 1 1/2 teaspoons freshly toasted and ground cumin seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 raw turkey legs, approximately 2 1/4 pounds
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 serrano chile, seeded and finely minced
For the wrappers
- 24 dried corn husks
- For the dough
- 3 1/2 cups masa harina
- 1 tablespoon kosher salt
- 2 1/4 teaspoons baking powder
- 1/2 cup lard
- 2 to 4 cups reserved cooking liquid
How To Make Turkey Tamales?
- Make the Meat Filling: Place the chili powder, cumin, cayenne pepper, oregano, salt, black pepper, and turkey legs into a 6-quart / 5.7-litre pot. Add enough water to fully cover the meat (approx. 2.5 litres / 2 ½ quarts). Cover, bring to a boil over high heat, then reduce to low and simmer until the meat is tender and falling apart (about 1 ½ to 2 hours).
- Shred the Turkey: Once cooked, remove the turkey legs and set aside to cool. Keep the cooking liquid in the pot. Once cool enough to handle, shred the meat and discard the skin and cartilage.
- Sauté the Aromatics: Heat a 4-quart / 3.8-litre saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook until semi-translucent (about 2 minutes). Add the garlic and chile, cooking for another minute. Stir in the shredded turkey and 120ml / ½ cup of the reserved cooking liquid. Cook for 2-3 minutes until heated through and the liquid has evaporated. Set aside.
- Soak the Corn Husks: While the meat is cooking, place the corn husks in a large bowl and fully submerge them in hot water. Soak until soft and pliable (at least 45 minutes, up to 2 hours). If using an electric kettle, fill with water, pour over the husks, and let sit for 1 hour.
- Make the Dough: In a large mixing bowl, combine the masa harina, salt, and baking powder. Add the lard and mix with your hands until fully incorporated. Gradually add the reserved cooking liquid (between 475ml – 950ml / 2 – 4 cups) until the dough reaches the consistency of thick mashed potatoes. It should be moist but not wet. Cover with a damp towel and set aside.
- Assemble the Tamales: Remove a corn husk from the water and pat dry. Working in batches of 6, lay the husks on a towel. Spread 2 tbsp of masa dough evenly across the wide end of the husk, leaving a ½-inch (1.25cm) border on the edges. Spoon 2 tsp of the turkey mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom end up. Repeat with the remaining husks, dough, and filling. Tie tamales in the center individually or in groups of three with kitchen twine.
- Steam the Tamales: Place a steamer basket in the bottom of an 11-quart / 10-litre pot and add water until it reaches the bottom of the basket. Stand the tamales upright, leaning them toward the center. Bring the water to a boil over medium heat, then cover and reduce to a simmer. Check the water level every 15-20 minutes, adding boiling water if needed. Steam until the dough is firm and pulls away from the husk easily (about 1 – 1 ½ hours).
- Serve & Store: Serve warm! To store, wrap tightly in plastic and freeze for up to 1 month. To reheat, remove plastic wrap and steam until heated through.
Recipe Tips:
- Use Hot Water for Soaking Husks : Soaking corn husks in hot, not just warm water makes them softer and easier to wrap. If you have a kettle, pour boiling water over them and let them sit for at least an hour.
- Test Your Masa Dough : To check if your masa dough is ready, drop a small ball into a cup of water. If it floats, it’s perfect! If it sinks, add a little more liquid and knead again.
- Don’t Overfill the Tamales : Spreading too much filling makes tamales hard to wrap and can cause them to fall apart. Keep the filling thin and centered for the best results.
- Steam with Enough Water : Always check the water level in your pot every 20 minutes. If the water runs low, add more boiling water down the side of the pot to prevent burning.
- Let Tamales Rest Before Eating : Freshly steamed tamales firm up as they cool. Let them sit for 10-15 minutes before unwrapping for the best texture and taste!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover turkey tamales cool to room temperature. Then, wrap them tightly in plastic wrap or place them in an airtight container. Store in the fridge for up to 4 days.
- Freeze: After cooling, wrap each tamale in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month. To thaw, transfer them to the fridge overnight.
- Reheat: Place tamales in a steamer basket over simmering water. Cover and steam for 15-20 minutes until hot. If reheating from frozen, steam for 5-10 minutes longer.
Nutrition Facts
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
Check out More Recipes:
Alton Brown Turkey Tamales
Description
This delicious and comforting turkey tamales recipe, inspired by Alton Brown, is the perfect way to enjoy a flavorful homemade meal. Tender, spiced turkey is wrapped in soft masa dough and steamed to perfection. It’s a fun, hands-on dish that’s surprisingly easy to make, and you can customize the filling with your favorite ingredients!
Ingredients
For the meat filling
For the wrappers
Instructions
- Make the Meat Filling: Place the chili powder, cumin, cayenne pepper, oregano, salt, black pepper, and turkey legs into a 6-quart / 5.7-litre pot. Add enough water to fully cover the meat (approx. 2.5 litres / 2 ½ quarts). Cover, bring to a boil over high heat, then reduce to low and simmer until the meat is tender and falling apart (about 1 ½ to 2 hours).
- Shred the Turkey: Once cooked, remove the turkey legs and set aside to cool. Keep the cooking liquid in the pot. Once cool enough to handle, shred the meat and discard the skin and cartilage.
- Sauté the Aromatics: Heat a 4-quart / 3.8-litre saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook until semi-translucent (about 2 minutes). Add the garlic and chile, cooking for another minute. Stir in the shredded turkey and 120ml / ½ cup of the reserved cooking liquid. Cook for 2-3 minutes until heated through and the liquid has evaporated. Set aside.
- Soak the Corn Husks: While the meat is cooking, place the corn husks in a large bowl and fully submerge them in hot water. Soak until soft and pliable (at least 45 minutes, up to 2 hours). If using an electric kettle, fill with water, pour over the husks, and let sit for 1 hour.
- Make the Dough: In a large mixing bowl, combine the masa harina, salt, and baking powder. Add the lard and mix with your hands until fully incorporated. Gradually add the reserved cooking liquid (between 475ml – 950ml / 2 – 4 cups) until the dough reaches the consistency of thick mashed potatoes. It should be moist but not wet. Cover with a damp towel and set aside.
- Assemble the Tamales: Remove a corn husk from the water and pat dry. Working in batches of 6, lay the husks on a towel. Spread 2 tbsp of masa dough evenly across the wide end of the husk, leaving a ½-inch (1.25cm) border on the edges. Spoon 2 tsp of the turkey mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom end up. Repeat with the remaining husks, dough, and filling. Tie tamales in the center individually or in groups of three with kitchen twine.
- Steam the Tamales: Place a steamer basket in the bottom of an 11-quart / 10-litre pot and add water until it reaches the bottom of the basket. Stand the tamales upright, leaning them toward the center. Bring the water to a boil over medium heat, then cover and reduce to a simmer. Check the water level every 15-20 minutes, adding boiling water if needed. Steam until the dough is firm and pulls away from the husk easily (about 1 – 1 ½ hours).
- Serve & Store: Serve warm! To store, wrap tightly in plastic and freeze for up to 1 month. To reheat, remove plastic wrap and steam until heated through.
Notes
- Use Hot Water for Soaking Husks : Soaking corn husks in hot, not just warm water makes them softer and easier to wrap. If you have a kettle, pour boiling water over them and let them sit for at least an hour.
- Test Your Masa Dough : To check if your masa dough is ready, drop a small ball into a cup of water. If it floats, it’s perfect! If it sinks, add a little more liquid and knead again.
- Don’t Overfill the Tamales : Spreading too much filling makes tamales hard to wrap and can cause them to fall apart. Keep the filling thin and centered for the best results.
- Steam with Enough Water : Always check the water level in your pot every 20 minutes. If the water runs low, add more boiling water down the side of the pot to prevent burning.
- Let Tamales Rest Before Eating : Freshly steamed tamales firm up as they cool. Let them sit for 10-15 minutes before unwrapping for the best texture and taste!
Alton Brown Turkey Tamales
