🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮

Thanksgiving is basically knocking on the door, and you know we had to bring some heat to the holiday table. So we went digging deep into the flavor corners of the internet… and boom — the legends at Meat Church in Texas (a.k.a. the holy cathedral of smokey goodness) dropped the ultimate Mexican-style turkey.

Below is the recipe for their Mexican Turkey Breast — the perfect way to turn your Thanksgiving buffet from “nice” to muy fuego.

👇 Scroll down and get ready to flex on the fam with this flavor bomb.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Meat Church BBQ
Fun Fact: 🦃🌶️ Thanksgiving didn’t officially become a holiday until 1863 — meaning Americans have only been feasting, napping, and arguing over pie for 160 years.

1 boneless turkey breast
Meat Church Dia de la Fajita Seasoning, to taste
One 26oz canned pickled jalapeño peppers
1 Stick unsalted butter for wrapping 
4 Tablespoons unsalted butter for basting

Tools
Aluminum pan & foil 
Food safe brine container or bag 

1️⃣ Marinate the turkey breast
Pour a whole can of pickled jalapeño juice over your turkey breast in a food-safe container — toss in the jalapeños and carrots too if you want extra zing. Pop it in the fridge and let that baby soak overnight.

2️⃣ Fire up the smoker
Set your smoker to 275°F. We used a Traeger Woodridge with Meat Church pellets (oak + hickory blend), but hickory, pecan, maple, alder, or any fruit wood will give that smoky magia.

Pro tip: If the smoker isn’t your thing, the oven will work just fine!

3️⃣ Prep the turkey for flavor town
Pull the turkey from the marinade and give it a light, even coat of Día De La Fajita or your favorite Mexican style seasoning. Seriously — a little goes a long way. Let it sit for 15 minutes so the seasoning hugs every corner.

4️⃣ Time to smoke this beauty
Place the turkey straight onto the smoker grate.

When the internal temp hits 120°F, start basting every 30 minutes for that juicy, smoky glow-up.

5️⃣ Butter bath moment
Once the turkey reaches 145°F, move it into an aluminum pan (or wrap it in foil) and add the sliced butter.
Cover tightly and keep cooking until the thickest part reads 160°F.

6️⃣ Finish + feast
Remove the turkey, pour all that golden melted butter over the top, and let it rest for 15 minutes.
Slice against the grain and get ready to impress the whole crew.

🌶️🔥 Serve it up proud, fam — this is Mexican turkey magic.

WATCH the VIDEO!