Fake-out: Pulled turkey tacos

Last night I tried a new recipe from Food & Wine magazine that was very similar to the pulled pork shoulder we just did. I like the alternative to all the fat that is in pork. It turned out REALLY well! My only add would be to put some whole chipotle's in the mix to simmer so you get that flavor into the meat. Otherwise, I am totally making these again!

Ingredients

• 2 tablespoons extra-virgin olive oil
• Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
• Salt and freshly ground pepper
• 4 large garlic cloves, thinly sliced
• 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
• 1 large oregano sprig
• 1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
• 1 medium tomato, coarsely chopped
• 1 ancho chile—stemmed, seeded and coarsely chopped or torn
• One 2-inch cinnamon stick
• One 12-ounce bottle Mexican dark beer, such as Modelo Negro
• 1 cup water
• 1/2 small can chipotles in adobo sauce, whole - not choppped
• 12 corn tortillas
• 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving

Directions

1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.
2. Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.
3. Return the turkey to the casserole, add the beer and water and bring to a boil. Add chipotle's, cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.
4. Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.

(Per Food and Wine - 220 calories a taco)
(so i had 3)
(yum)

From this experience, stay with the thighs. The drumsticks were hard to shred.

Do yourself a favor and buy a bottle of Chipotle Tobasco ASAP. Best thing ever, especially on these tacos!