Good Eats Turkey Tamales: An Alton Brown Classic

The scent of simmering spices and slow-cooked turkey always takes me back to my grandmother’s kitchen. She made the most incredible tamales, painstakingly assembled with love and patience. Though her recipe was a closely guarded family secret, Alton Brown’s version brings me a similar sense of comfort and nostalgia. The rich, savory filling and the tender masa create a flavor explosion that’s simply irresistible.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 2.5 hours
• Total Time: 3.5 hours
• Yields: 24 Tamales
• Dietary Type: Gluten-Free

Ingredients

For the Filling:

• 1 tablespoon smoked paprika (optional)
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 turkey legs, raw (approximately 2 1/4 pounds)
• 1/4 cup vegetable oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 serrano chili, seeded and finely minced
• 3 ounces tomato paste (optional)

For the Dough:

• 15 ounces masa harina (about 3 1/2 cups)
• 1 tablespoon kosher salt
• 2 1/4 teaspoons baking powder
• 1/2 cup lard

Other:

• 24 dried corn husks

Equipment Needed

• 6-quart pot
• Cutting board
• 4-quart saucepan
• Large bowl or container
• Electric kettle (optional)
• Large mixing bowl
• Damp towel
• Towel
• Kitchen twine
• Steamer basket
• 11-quart pot

Instructions

1. Prepare the Meat Filling: In a 6-quart pot, combine the chili powder, cumin, cayenne pepper, oregano, salt, black pepper, and turkey legs. Add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover the pot and place it over high heat, bringing the water to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, about 1 1/2 to 2 hours.

2. Cool and Shred the Turkey: Remove the turkey legs from the water and place them on a cutting board to cool. Leave the cooking liquid in the pot (add the tomato paste to the liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred it, discarding any skin or cartilage.

3. Sauté the Aromatics: Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute.

4. Combine the Filling: Add the shredded turkey and 1/2 cup of the reserved cooking liquid to the saucepan. Cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble the tamales.

5. Soak the Corn Husks: While the meat is cooking, place the corn husks in a large bowl or container and submerge them completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. Alternatively, if you have an electric kettle, place the husks in the kettle, fill with water, and turn it on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.

6. Prepare the Dough: In a large mixing bowl, combine the masa harina, salt, and baking powder. Add the lard and, using your hands, knead the mixture together until the lard is well incorporated into the dry ingredients. Gradually add enough of the reserved cooking liquid, 2 to 4 cups, to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.

7. Assemble the Tamales: Remove a corn husk from the water and pat it to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk, to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough.

8. Roll and Fold: Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough, and filling are used.

9. Tie the Tamales: Tie the tamales around the center, individually or in groups of 3, with kitchen twine.

10. Steam the Tamales: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot.

11. Steam to Perfection: Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, about 1 to 1 1/2 hours.

12. Serve and Enjoy: Serve the tamales warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Expert Tips & Tricks

• For extra flavor, toast the dry spices (chili powder, cumin, oregano, cayenne) in a dry skillet over medium heat for a minute or two before adding them to the turkey. Be careful not to burn them!
• If your masa dough is too dry, add more of the reserved cooking liquid, a tablespoon at a time, until you reach the desired consistency. If it’s too wet, add a tablespoon of masa harina at a time.
• To ensure even cooking, make sure the tamales are packed tightly in the steamer basket, standing upright.
• The tamales are done when the masa pulls away cleanly from the corn husk. If the masa is still sticky, continue steaming for another 15-20 minutes.

Serving & Storage Suggestions

These tamales are best served hot, straight from the steamer. They can be enjoyed on their own or with your favorite toppings, such as salsa, sour cream, or guacamole. Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To reheat, steam them until heated through. Avoid leaving cooked tamales at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229.3 kcal	N/A
Calories from Fat	107g	47%
Total Fat	11.9 g	18%
Saturated Fat	3.5 g	17%
Cholesterol	52.3 mg	17%
Sodium	479.6 mg	19%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	0.5 g	1%
Sugars	0.6 g	2%
Protein	15.3 g	30%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Tamales: Add more serrano chili or a pinch of chili flakes to the filling for extra heat.
• Vegetarian Tamales: Substitute the turkey with cooked vegetables like mushrooms, bell peppers, and zucchini.
• Cheese Tamales: Add shredded cheese, such as Monterey Jack or cheddar, to the filling.
• Pork Tamales: Use pork shoulder instead of turkey for a more traditional flavor.
• Vegan Tamales: Substitute the lard in the dough with vegetable shortening or coconut oil.

FAQs (Frequently Asked Questions)

Q: Can I make the tamales ahead of time?
A: Yes, you can assemble the tamales and store them in the refrigerator for up to 24 hours before steaming. You can also freeze them for longer storage.

Q: How do I know when the tamales are done?
A: The tamales are done when the masa pulls away cleanly from the corn husk and feels firm to the touch.

Q: Can I use fresh corn husks instead of dried ones?
A: Yes, you can use fresh corn husks. Just make sure to clean them thoroughly and blanch them in boiling water for a few minutes to make them pliable.

Q: What if I don’t have lard?
A: You can substitute the lard with vegetable shortening or coconut oil. The flavor and texture may be slightly different, but the tamales will still be delicious.

Q: Can I steam the tamales in an Instant Pot?
A: Yes, you can steam the tamales in an Instant Pot. Add 1 cup of water to the pot, place the tamales on a trivet, and cook on high pressure for 25 minutes, followed by a natural pressure release.

Final Thoughts

Alton Brown’s Turkey Tamales recipe is a culinary adventure worth embarking on. The process might seem a little involved at first, but the resulting flavor and texture are truly rewarding. Don’t be afraid to experiment with variations and substitutions to make this recipe your own. Gather your friends and family, put on some music, and enjoy the process of creating these delicious, homemade tamales together. And don’t forget to share your creations and feedback – I’d love to hear how they turn out! Pair them with a refreshing margarita or a Mexican beer for the ultimate fiesta.