Turkey Carnitas

Presented by Executive Chef Phil Carter, Paco's Tacos & TequilaYield:  10-12 Servings

10 pound whole turkey-split

10 pounds peanut oil
1 medium white onion

8 bay leaves

2 T dried thyme
2 T of fresh oregano or marjoram
1 cup freshly squeezed orange juice
1 cup milk

3 heads of fresh garlic

2 T salt

1/4 cup Coca Cola

To Assemble Tacos

Turkey Carnitas

20-24 flour tortillas

3 cups Pico de Gallo (recipe below)

3 cups lettuce, chopped

3 cups cooked jalapeno bacon, chopped

3 cups avocado ranch dressing


Heat the peanut oil in a deep, heavy sauce pan with a lid, add the turkey and fry, turning it until golden brown on all sides. In a blender, puree the onion, bay leaves, thyme, oregano, juice, milk, garlic, and salt together until smooth. Add this mixture to the pot. Cover and simmer on the stove top for 1-1/2 to 2 hours until the meat is tender and easily falls apart.  Add Coca Cola, and cook for 15 minutes.    Remove from heat, shred turkey meat and assemble tacos.

Avocado Pico de Gallo


1 large ripe avocado, (Cut avocado in half. Remove seed. Scoop out avocado from the peel)

6 radishes, small dice

Juice from 1-2 limes, as needed