Birria de Pavo (Turkey Birria)

By Rick A. Martínez

Updated November 24, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
2 hours 40 minutes
Prep Time
30 minutes
Cook Time
2 hours 10 minutes
Rating
5(117)
Comments
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Originally, birria was developed as a way to tame tough and gamey goat meat by marinating it in a rich and spicy adobo sauce then slow cooking it until it was falling off the bones. The meat was shredded and served in bowls with the braising liquid (called consomé) ladled over top. The consomé-infused meat was put into tortillas with cilantro, onion and salsa and eaten with more consomé on the side or used as a dipping sauce. Because this recipe takes advantage of leftover turkey that is already cooked, the carcass is used to make a quick consomé flavored with canned fire roasted tomatoes, dried chiles and spices. Add the shredded turkey at the end to warm it up and let it soak up all the flavor. For the salsa, use leftover cranberry sauce; homemade or canned both work great. If using canned and you have a choice between whole-berry and jellied, choose the whole-berry sauce — the salsa will have even more texture.

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Ingredients

Yield:6 to 8 servings

FOR THE BIRRIA

  • 1 large turkey carcass, plus any leftover turkey skin and any vegetables or herbs stuffed in the cavity (meat removed and reserved)

  • 2 cups fresh orange juice

  • 1 (14.5-ounce) can fire roasted tomatoes

  • ½ medium white onion, chopped

  • 8 garlic cloves, peeled

  • 3 large guajillo chiles (about 20 grams), stemmed and seeded

  • 2 large ancho chiles (about 27 grams), stemmed and seeded

  • 4 chiles de árbol (about 4 grams), stemmed (and seeded for mild)

  • 1 teaspoon black peppercorns

  • 3 dried or fresh bay leaves

  • 2 whole cloves

  • 1 (3-inch) cinnamon stick (canela or cassia varieties)

  • 1 teaspoon whole cumin seeds

  • 1½ teaspoons dried oregano, preferably Mexican 

  • 1 teaspoon dried thyme 

  • Salt

  • 4 to 6 cups coarsely shredded roasted turkey

FOR THE SALSA

  • 1½ cups cranberry sauce

  • ¼ medium white onion, chopped (about ⅔ cup)

  • 3 serrano chiles, stemmed and chopped (about ¼ cup)

  • 1 garlic clove, finely grated

  • ½ teaspoon finely grated lime zest

  • 1 tablespoon lime juice, plus more to taste

  • Salt

  • Chopped onion, cilantro, lime wedges, warm corn tortillas (for serving)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare the birria: Place the turkey carcass plus the skin and any vegetables or herbs stuffed inside the cavity (but not the meat) into a large stock pot and add just enough water to cover (about 12 cups). Bring to a boil over high heat, then reduce to a vigorous simmer and cook uncovered.

  2. Step 2

    While the turkey carcass is coming up to a boil, make the chile purée. In a large saucepan, add the orange juice, tomatoes, onion, garlic, guajillo chiles, ancho chiles, chiles de árbol, peppercorns, bay leaves, cloves, cinnamon, cumin, oregano, thyme and 2 ½ tablespoons salt and bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook for 5 minutes. Remove from the heat and let sit for 10 minutes until the chiles are very soft. Remove and discard the cinnamon stick, then transfer the mixture to a blender and purée until completely smooth.

  3. Step 3

    Add the chile purée to the pot with the simmering turkey carcass and stir to combine. Cook, stirring occasionally, until the braising liquid, or consomé, is very fragrant and the bones easily separate from the joints and other bones, about 1½ hours.

  4. Step 4

    Meanwhile, make the salsa: In a medium bowl, gently stir together the cranberry sauce, onion, serranos, garlic, lime zest, lime juice and 1 ½ teaspoons salt until completely combined. Taste and season with more salt and lime juice if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld. If desired, the salsa can be made up to 1 day ahead (the extra time will mellow its heat). Store in an airtight container in the refrigerator.

  5. Step 5

    Strain the consomé through a mesh sieve into a large bowl, stirring and pressing on the solids with a spatula; discard the solids. Wipe out the stock pot with a paper towel and transfer strained consomé back into the pot, add shredded turkey and stir to combine. Bring to a simmer and cook until the meat is very tender and heated through, about 15 minutes. (Any dry turkey bits will absorb the consomé and magically become flavorful and tender.) Taste and season with salt if desired.

  6. Step 6

    Divide the turkey meat among shallow bowls and pour some consomé over. Top with the chopped onion and cilantro. Serve with lime wedges for squeezing, cranberry salsa and tortillas to make tacos.

Tip

  • The turkey birria can be made up to 3 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months.

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117 user ratings
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Comments

Ksnow

I had never made birria before, and this was a really nice way to deal with my disappointingly dry Thanksgiving turkey. I made quesabirria tacos and served it with the rest of the birria-- Mexican equivalent of a grilled cheese and tomato soup? Family loved it. Don't skip the salsa for the tacos. The kids were dubious but daring and loved it. The cranberry/chile/onion/lime combo is so good.

Jenny

@Phil turkeys don’t have marrow in the same sense that mammals do. Bones are hollow and the “marrrow”is only really found in the “heads” of the femurs. So essentially this is just wasted effort

Phil

Using a hammer, break the major bones like thigh, leg, wings to expose the marrow before the carcass goes in the pot. You will be rewarded!

Beth M

Can I do the same thing with leftover rotisserie chicken?

Stephanie

Do we not take out the bay leaves before pureeing?

marksmans

We enjoyed this version of birria so much! I will double the amounts of spices next time and include two or three chiles de árbol, seeded. Past experience with their heat led to caution-exclusion, but they will add to the overall dish. Don’t pass on the salsa - delicious with the birria and I can imagine mixing with mayo to dress ham, chicken or Turkey sandwiches9.

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