This homemade Turkey Tasso is a vibrant, smoky alternative to traditional pork tasso, offering a leaner profile without sacrificing that essential Cajun kick. The meat is generously coated in a robust spice blend featuring paprika, cumin, white and black pepper, and a touch of sugar, then infused with liquid smoke before a long, slow cure. The result is a firm, jerky-like texture with intense aromatic flavors that hold up beautifully during long cooking times. It is an indispensable ingredient for authentic gumbo, red beans and rice, or as a flavor booster in stuffings and pasta dishes. While it can be eaten on its own by spice lovers, its true purpose is to dissolve into soups and stews, imparting a rich, smoky backbone that elevates the entire dish.
Turkey Tasso
Description
This homemade Turkey Tasso is a vibrant, smoky alternative to traditional pork tasso, offering a leaner profile without sacrificing that essential Cajun kick. The meat is generously coated in a robust spice blend featuring paprika, cumin, white and black pepper, and a touch of sugar, then infused with liquid smoke before a long, slow cure. The result is a firm, jerky-like texture with intense aromatic flavors that hold up beautifully during long cooking times. It is an indispensable ingredient for authentic gumbo, red beans and rice, or as a flavor booster in stuffings and pasta dishes.Ingredients
Directions
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In a small bowl, combine the sugar, granulated garlic, onion powder, ground red pepper, ground white pepper, ground black pepper, paprika, salt, and ground cumin. Mix well to ensure even distribution of spices.
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Place the skinned and boned turkey breast in a large glass bowl. Sprinkle 4 tablespoons of the spice mixture over the turkey, rubbing it thoroughly to coat the entire surface.
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Sprinkle the liquid smoke over the turkey breast, rubbing it in along with the remaining spice mixture to ensure full coverage.
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Cover the bowl tightly with plastic wrap or a lid. Refrigerate the turkey for two days, turning it occasionally to ensure even curing.
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Prepare a charcoal water smoker. Light the fire, add water to the reservoir, and place mesquite chips on the coals. Cover and let the heat and smoke accumulate until the smoker reaches a steady temperature.
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Place the cured turkey breast on the smoker's wire rack. Smoke the turkey for approximately 7 hours, maintaining a consistent low heat.
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Check the water level in the smoker periodically and add water as needed to prevent the meat from drying out too quickly.
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Add a few fresh mesquite chips every hour to maintain the smoke flavor throughout the cooking process.
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When the turkey is done, it will be very dry and firm, resembling jerky. Remove it from the smoker and set aside to cool completely.
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Once cool, slice or grind the turkey tasso as needed for your recipes.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 775.1kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 2.0g10%
- Cholesterol 234.9mg79%
- Sodium 9965.5mg416%
- Total Carbohydrate 29.1g10%
- Dietary Fiber 8.3g34%
- Sugars 10.0g
- Protein 103.6g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the finished turkey tasso in freezer bags. It keeps for up to one month in the refrigerator or up to six months in the freezer.
Do not be alarmed if the meat looks very dry, almost like jerky. This is normal for tasso and is the desired consistency for this type of cured meat.
This is not typically used for sandwiches. Instead, use it primarily in gumbo, red beans and rice, stuffings, and some pasta dishes. It has a very pronounced, spicy flavor and can be used in place of smoked ham hocks to add depth to soups and stews.
Store any remaining spice mixture in an airtight container for future use on other meats or vegetables.
