There’s a lot in common between preparing Thanksgiving dinner and making tamales: both can involve a crowded kitchen, a long day of shared work, and a table big enough for everyone. Chef Kevin Hermann of brings the two together with these smoked turkey tamales, a holiday project that involves brining turkey breast before cooking it in the smoker. The turkey is then shredded and mixed with caramelized onions, cilantro, and salsa rojo. The mixture then gets spooned onto masa and wrapped in corn husks. The result tastes like Thanksgiving by way of Mexico, rich with smoke, chiles, and salsa.

Can I Use Leftover Turkey Instead of Smoked Turkey Breast?

Yes. The weekend after Thanksgiving is a perfect time for a tamale-making party. Use about 3 pounds of shredded roast turkey, ideally a mix of white and dark meat. Simmer the stock with the roasted carcass instead of the skin, and add a minced chipotle in adobo to the filling for gentle smokiness. Leftover turkey is often already salted, so taste before seasoning.

No smoker? Roast the brined breast on a rack at 325°F until it reaches 165°F, for about 1½ to 2 hours, or set up a kettle or pellet grill for indirect heat with a few chunks of hickory or apple wood. If you can’t find lard, vegetable shortening works cup for cup and whips up just as light, though lard gives the masa a more savory flavor.

What Are Tamales?

Tamales are a traditional Mexican dish made from masa, a dough made from masa harina (dried corn kernel flour), lard, and seasonings. The masa is then spread on a corn husk and filled with various ingredients (shredded chicken, pork in red or green chile, beef, or cheese and peppers in savory versions; sweet versions are filled with fruit or chocolate) before being wrapped and steamed. 

This savory tamales recipe uses brined and smoked turkey breast for a spicy, untraditional take on a classic, filling dish. 

Why Are My Tamales Dense or Mushy?

Dense, heavy tamales almost always trace back to the masa. Whip the lard until it’s truly white, beat the masa for the full five minutes, and don’t skip the float test. If the masa sinks, keep beating. Masa that’s too stiff also steams up heavy, so loosen it with warm broth.

Mushy or soggy tamales usually mean they were undercooked or water reached the husks. Stand them upright with the open end up, keep the simmering water below the steamer basket, and check one at 90 minutes. If the husk doesn’t pull away cleanly, steam for more 15 minutes and test again. Tamales also firm up as they sit, so give them the full 20-minute rest before you judge.

Can I Make Tamales Ahead and Freeze Them?

Absolutely. Spreading the work over a few days makes it far more manageable, too. Brine the turkey two days ahead of time and smoke it the following morning. The salsa verde and salsa roja keep for up to four days when covered and refrigerated, though the pico de gallo is best made the day you serve it. Assembled, uncooked tamales can rest in the refrigerator overnight before steaming.

Freeze cooked tamales for up to three months. Leave them in their husks and pack them completely cooled in freezer bags with the air pressed out. Steam them straight from frozen for about 25 to 30 minutes, or until hot in the center. Refrigerated tamales keep for three to four days and reheat in about 15 minutes of steaming.

Can I Make Tamales in an Instant Pot?

Yes, in batches. Pour 1½ cups of water into the pot, set the trivet or a steamer basket inside, and stand the tamales upright, open end up. Cook on high pressure for 25 minutes, followed by a 15-minute natural release. A 6-quart pot holds about 12, so plan on two rounds.

What Can I Serve With Smoked Turkey Tamales?

Serve these tamales as an appetizer ahead of your meal. If you’re using leftover turkey to make these tamales, consider serving it alongside our Gluten-Free Leftover Turkey Enchiladas Verde Casserole to make the most out of your holiday bird. 

If you’re looking for another side dish, consider this Green Chile Mac and Cheese by James Beard Award winner, Cheryl Alters Jamison. 

For a nod to tradition, stir minced jalapeño and cilantro into cranberry relish for a sweet-tart salsa. To drink, pour a cold Mexican lager, a classic margarita, or a fruity Zinfandel.

Tips for Recipe Success

• Taste the filling before you salt. The turkey is brined, so season the filling only after tasting it.
• Spread the masa thin. Masa puffs as it steams. A thin, even layer keeps the tamales tender and gives the filling room.
• Mind the water. Drop a coin into the bottom of the steamer. When it stops rattling, the water is low and it’s time to add more hot water.
• Toast chiles gently. A few seconds per side is plenty. Burnt chiles make for a bitter salsa roja.

Use leftover turkey in TABLE’s Leftover Turkey Vegetable Soup or Buffalo Turkey Sliders and find even more ideas in our leftover turkey recipes roundup. 

Love bold chile flavor? Try the Lamb Loin With Green Chile Harissa. 

See more of Chef Hermann’s cooking in The Last Warm Evening, including his Curry Squash Soup and Apple Pudding Cake.

Thanksgiving Smoked Turkey Tamales

---

• Author: Chef Kevin Hermann
• Total Time: 22 hours
• Yield: 24 tamales 1x
• Diet: Gluten Free

Print Recipe

Description

Brined, smoked turkey breast with caramelized onions and cilantro, turned into tamales and served with three kinds of salsa: salsa verde, salsa roja, and pico de gallo.

---

Ingredients

Scale 1x2x3x

For the smoked turkey:

• 1 gallon water
• 2 cups Diamond Crystal kosher salt
• 1 cup sugar
• 1 tbsp coriander
• 1 tbsp ancho chile flakes
• 2 lbs ice
• 1 (5-lb) boneless, skin-on turkey breast

For the tamales:

• 36 dried corn husks
• 6 cups low-sodium turkey stock
• Reserved turkey skin and trimmings
• 3 lbs smoked turkey (from above)
• 2 cups caramelized onions
• 1 cup Salsa Roja
• ½ cup chopped cilantro
• Salt and black pepper, to taste
• 2 cups lard
• 6 cups masa harina for tamales
• 2 tsp baking powder
• 2 tbsp Diamond Crystal kosher salt

For the salsa verde:

• 1½ lb tomatillos, husked and rinsed
• 2 serrano chiles, stemmed
• ½ white onion, cut into wedges
• 2 garlic cloves, unpeeled
• ½ bunch cilantro
• Juice of 1 lime
• 1½ tsp Diamond Crystal kosher salt

For the salsa roja:

• 6 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 4 chiles de árbol, stemmed
• 5 Roma tomatoes
• ½ white onion, cut into wedges
• 4 garlic cloves, unpeeled
• ½ tsp ground cumin
• ½ tsp Mexican oregano
• 1 tbsp lard
• 2 tsp Diamond Crystal kosher salt

For the pico de gallo:

• 6 Roma tomatoes, finely diced
• ½ white onion, finely diced
• 2 jalapeños, seeded and minced
• ½ bunch cilantro, chopped
• Juice of 2 limes
• 1 tsp Diamond Crystal kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

Smoke the turkey:

1. Bring the water, salt, sugar, coriander, and ancho chile flakes to a simmer for 3 minutes. Cool to room temperature.
2. Pour the brine into a container large enough to hold the turkey breast. Add the ice and stir until the brine is chilled. Add the turkey into the chilled brine, cover, and refrigerate for 12 to 24 hours.
3. Remove the turkey from the brine, pat dry, and set on a resting rack.
4. Fire up smoker smoker to 245°F. Smoke the turkey with a probe thermometer inserted until it reaches 140°F.
5. Raise the smoker temperature to 265°F and continue smoking until the turkey reaches 165°F.
6. Remove turkey from the smoker and let cool. Reserve the skin and any trimmings for the tamale broth.

Make the salsa roja:

1. Toast the chiles on a dry comal or cast-iron pan over medium heat, 15 to 30 seconds per side, until fragrant. Do not let them burn or the salsa will turn bitter.
2. Cover the chiles with hot water and soak 20 minutes, until soft. Reserve 1 cup of the soaking liquid.
3. Roast the tomatoes, onion, and garlic in the same pan, turning, about 10 minutes, until charred in spots. Peel the garlic.
4. Blend the chiles, reserved soaking liquid, tomatoes, onion, garlic, cumin, and oregano until smooth. Strain through a fine sieve.
5. Heat the lard in a saucepan over medium-high heat. Carefully pour in the salsa (it will splatter) and simmer for 10 minutes, until darkened and slightly thickened.
6. Season with salt. Reserve 1 cup for the tamale filling and serve the rest warm or at room temperature.

Make the tamales:

1. Soak the corn husks in hot water for 30 minutes, weighted down with a plate, until soft and pliable.
2. Simmer the turkey stock with the reserved skin and trimmings for 20 minutes. Strain and keep the broth warm.
3. Shred the turkey. Fold in the caramelized onions, 1 cup Salsa Roja, and cilantro. Taste before seasoning, since the turkey is brined, then season with salt and pepper. If the filling is dry, moisten with a splash of warm broth.
4. Whip the lard in a stand mixer fitted with the paddle on medium-high for 3 minutes, until white and fluffy.
5. Mix the masa harina, baking powder, and salt. Add 4½ cups of the warm broth and mix by hand into a soft dough. Rest 10 minutes.
6. With the mixer on medium, add the masa to the lard a handful at a time. Beat 5 minutes, until light and spreadable, like thick hummus, adding more broth a little at a time if stiff.
7. Drop ½ teaspoon of masa into a glass of cold water. If it floats, it’s ready. If it sinks, beat 2 minutes more and test again. Taste and adjust the salt; the masa should taste well seasoned.
8. Drain the husks and pat dry. Lay a husk smooth side up with the wide end toward you. Spread about 3 ounces (⅓ cup) of masa in a thin, even layer over the wide end, leaving a 1-inch border on one long side and the narrow tail bare.
9. Spoon about 3 ounces of turkey filling down the center of the masa. Bring the long sides together so the masa wraps the filling, roll closed, and fold the narrow tail underneath.
10. Stand the tamales upright, open end up, in a steamer, packed snugly. Cover with extra husks, a damp towel, and a tight lid or foil.
11. Steam over simmering water for 1½ hours, adding hot water as needed so the pot never runs dry.
12. Test one tamale. It’s done when the husk pulls away cleanly from the masa. Turn off the heat and let the tamales rest in the steamer for 20 minutes to firm up.
13. Serve with Salsa Verde, Salsa Roja, and Pico de Gallo.

Make the salsa verde:

1. Roast the tomatillos, serranos, onion, and garlic on a hot comal or cast-iron pan, or under the broiler, turning, 10 to 12 minutes, until blistered and the tomatillos are soft.
2. Peel the garlic. Blend everything with the cilantro and lime juice until mostly smooth with a little texture.
3. Season with salt. Cool before serving.

Make the pico de gallo:

1. Combine the tomatoes, onion, jalapeños, and cilantro.
2. Add the lime juice and salt and toss. Rest 15 minutes, then drain off excess liquid.
3. Serve the same day.

Notes

No smoker: Roast the brined breast on a rack at 325°F until it reaches 165°F, about 1½ to 2 hours.

Leftover turkey: Substitute 3 pounds shredded roast turkey and simmer the stock with the carcass instead of the skin.

Lard substitute: Vegetable shortening works cup for cup.

Make ahead: Refrigerate salsa verde and salsa roja for up to 4 days. Freeze cooked tamales for up to 3 months; steam from frozen for 25 to 30 minutes.

• Prep Time: 3 hours
• Additional Time: 13 hours 30 minutes
• Cook Time: 5 hours 30 minutes
• Category: Main Course
• Method: Smoked; Steamed
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tamales with salsas
• Calories: 840

About the Recipe Author

Chef Kevin Hermann is a graduate of the Culinary Institute of America at Hyde Park. In Pittsburgh, he helped develop Eat’n Park’s Six Penn Kitchen and Hello Bistro, and opened The Porch at Schenley and Siena. He has catered TABLE’s The Last Warm Evening dinner and shared recipes such as Vegan Chorizo Stuffed Napa Cabbage and Moroccan-Spiced Lamb Stuffed Sweet Peppers.

Subscribe to TABLE Magazine’s print edition.