Smoked Turkey Tamale Pie

Cook Time

240 Mins

Cooking Method






Prep Time

15 Mins




1 Avocado, diced (for Topping)

15 oz Black Beans, drained (for Filling)

To Taste, Blackened Sriracha Rub Seasoning

2 tsp Blackened Sriracha Rub Seasoning (for Filling)

To Taste, Blackened Sriracha Rub Seasoning (for Polenta)

2 tbsp Butter (for Polenta)

2 tbsp Cilantro, chopped (for Topping)

1 cup Corn Kernels (for Filling)

2 cups Enchilada Sauce (for Filling)

1/2 Jalapeño, minced (for Topping)

2 cups Milk or Water (for Polenta)

1 cup Polenta, or Fine Cornmeal (for Polenta)

2 Scallions, sliced (for Topping)

2 cups Smoked Turkey Breast, shredded (for filling)

2 1/2 lbs Split Turkey Breast , bone-in

2 cups Turkey Stock (for Polenta)

4 oz White Cheddar, shredded (for Polenta)

4 oz White Cheddar, shredded (for Topping)

Cooking Instructions

Get those famous tamale flavors without any of the extra effort in this Smoked Turkey Tamale Pie. The turkey is rubbed in our zesty Blackened Sriracha, smoked until tender, shredded then tossed together with enchilada sauce, black beans, and corn. Spoon it all on top of creamy polenta and top with gooey cheese for a satisfying comfort food the whole family will devour.  

Wood Pellet Recommendation 

In order to bring out some of the spicier notes in this recipe, we recommend using our Mesquite Blend Hardwood Pellets

Note: This recipe uses Pit Boss Blackened Sriracha Rub Seasoning

Note: This is also a great way to use up leftover turkey you have on hand! 

Note: The FDA recommends to cook poultry to a minimum internal temperature of 165°F. 

  1. Fire up your Pit Boss Platinum Series KC Combo on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Season the turkey breast with Blackened Sriracha, then transfer to the grill, on a rack, over indirect heat.
  3. Smoke the turkey breast for 2 ½ to 3 hours, until an internal temperature of 160° F. Remove the turkey from the grill, allow to rest for 20 minutes, then shred with 2 forks.
  4. While the turkey is resting, prepare the polenta:
  5. Place a deep, cast iron skillet on the grill, then increase the temperature to 375° F. Add chicken broth and milk to a skillet and bring to a boil.
  6. Whisk in the polenta, then reduce the heat to a simmer, stirring often for 5 minutes. Season with Blackened Sriracha, then stir in cheese and butter. Remove the skillet from the grill and smooth out the polenta in an even layer.
  7. In a large glass measuring cup or mixing bowl, combine the turkey, enchilada sauce, black beans, corn and Blackened Sriracha.
  8. Spoon the turkey mixture over the polenta, then top with 4 ounces of shredded cheese. Place on the grill, over indirect heat and bake for 20 to 25 minutes, until the filling is bubbling along the edge and the cheese is melted.
  9. Remove the skillet from the grill and allow it to rest for 10 minutes. Serve warm, garnished with avocado, scallions, jalapeño, and fresh cilantro.

Special Tools

  • Cast Iron Skillet
  • Glass Measuring Cup
  • Whisk

Bigger. Hotter. Heavier. Tip

Don’t want to use turkey? You can swap chicken in its place for a more traditional take on this Mexican classic.

Diet Info

  • Flexible Dieting

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