If you’ve been dreaming of a fun twist on your holiday leftovers, you’ve got to try this Thanksgiving Turkey Tamales Recipe. Trust me, these tamales turn plain old turkey into a mouthwatering celebration wrapped snugly in soft masa and corn husks. I absolutely love how this recipe brings everyone together, giving your Thanksgiving turkey a second life that’s just as exciting as the first dinner. Ready to dive in? You’ll want to stick around because this recipe is fan-freaking-tastic!

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Why You’ll Love This Recipe

Transforms Leftovers: Turns your Thanksgiving turkey into an exciting new dish everyone will rave about.
Soft, Flavorful Masa: The dough is buttery, tender, and perfectly seasoned for that authentic tamale experience.
Batch Friendly: Makes a big batch, so it’s great for family gatherings and parties with plenty to share.
Hands-On Fun: Wrapping tamales might seem intimidating, but I’ll walk you through it with tips to build your confidence.

A single tamale is opened and resting in its light yellow corn husk, laid out on a white plate over a white marbled surface. The tamale filling is a soft, light brown masa layer, textured with small bits inside, and topped with a reddish-orange sauce that glistens gently. Beside it on the plate is another tamale still wrapped tightly in its corn husk and tied with a strip of husk. The setting is soft and backlit, showing the smooth and slightly shiny texture of the masa and the moist sauce on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together in harmony — masa harina for that classic tamale dough texture, chicken broth to keep things moist, and plenty of turkey seasoned to perfection. When shopping, look for fresh corn husks and good-quality masa harina for best results.

Corn husks: Soak these long enough until they’re flexible but not soggy—makes wrapping a breeze.
Masa harina: Choose authentic Mexican-style masa harina—it’s the key to that classic texture.
Taco seasoning mix: Adds an easy, flavorful kick to both the masa and filling.
Crisco or lard: This fat is what makes the masa rich and fluffy—don’t substitute lightly.
Chicken broth: Using broth instead of water boosts savory depth in the dough and filling.
Olive oil: For sautéeing onions and garlic; gives a subtle aromatic boost.
Onion: Sauté it until translucent for a sweet, mellow base flavor.
Garlic: Mince fresh cloves to keep the filling vibrant and fragrant.
Cooked turkey: Leftover meat finely chopped—the star of the filling!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Thanksgiving Turkey Tamales Recipe is—you can easily personalize it to suit what you have on hand or your family’s tastes. Every holiday, I tweak the seasoning or mix in extras, just to keep things interesting.

Spicy version: Adding a dash of cayenne or diced jalapeños to the filling really wakes up the flavors—my family goes crazy for the extra kick.
Vegetarian treat: Swap the turkey for a savory blend of mushrooms and black beans; still packed with flavor and just as satisfying.
Herb-infused masa: Stir fresh chopped cilantro or oregano into your masa dough for a fresh herbal note I discovered makes a world of difference.
Different protein: Try leftover ham or even pulled pork if you want to switch things up without losing that holiday vibe.

How to Make Thanksgiving Turkey Tamales Recipe

Step 1: Soak and Prep Your Corn Husks

This is where the magic starts! Soak your corn husks in warm water for at least 30 minutes until they’re super pliable. I usually set a timer and give them a gentle rub to remove any dirt. Don’t skip this step—it makes wrapping your tamales much easier and prevents tears. Once softened, drain them well and pat dry with a towel before assembling.

Step 2: Make the Masa Dough

In a large bowl, combine your masa harina with taco seasoning and gradually mix in the lard and chicken broth. You’ll want a dough that’s soft and spreadable—like a thick frosting. I used to struggle getting this right, but the trick is adding broth slowly and kneading with your hand until it feels light and fluffy. When you pinch the dough, it should hold together without cracking.

Step 3: Prepare the Turkey Filling

First, heat olive oil in a skillet and sauté your onions until soft and fragrant. Add minced garlic and cook for another minute. Then, toss in the finely chopped cooked turkey and sprinkle with taco seasoning and a splash of chicken broth to keep it moist. Let it simmer a few minutes until all the flavors meld. Your kitchen will smell amazing—bonus points!

Step 4: Assemble Your Thanksgiving Turkey Tamales Recipe

Spread about two tablespoons of masa onto the wide end of each softened corn husk, then spoon a generous amount of turkey filling in the center. Fold the sides of the husk tightly over the filling, then fold up the narrow end. When I first tried this, I was nervous, but once you get the hang of it, it’s kind of therapeutic—and totally addictive. Don’t worry if your first few aren’t Picasso-level; they’ll taste amazing no matter what!

Step 5: Steam Your Tamales

Set up your steamer and layer the tamales standing upright, open end up. Steam them for about 60 minutes, checking occasionally to make sure there’s enough water in the bottom. You’ll know they’re done when the masa pulls away easily from the husks. This takes a bit of patience, but the reward is totally worth it.

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Pro Tips for Making Thanksgiving Turkey Tamales Recipe

Soak Husks Properly: I learned soaking overnight is even better, especially if your husks seem dry or brittle.
Test Masa Consistency: If masa floats when dropped in water, it’s ready—this trick saved me from dense tamales.
Use a Steamer Basket: Elevate tamales in the pot so they don’t sit in water, keeping the dough perfectly moist but not soggy.
Avoid Overfilling: Too much filling can break your husks and cause messes—I keep it just enough to enjoy every bite.

How to Serve Thanksgiving Turkey Tamales Recipe

The image shows a white plate with four different foods arranged in sections. In the top left, there are two corn tamales wrapped in light beige corn husks with a slightly rough texture. Below them, two more tamales are placed side by side. At the top right, there is a small white bowl filled with red sauce, smooth and shiny. Next to the bowl, on the bottom right, there is a pile of bright yellow rice that looks fluffy with small grains visible. On the top right corner of the plate, there is a serving of cooked black beans, dark and glossy with a soft texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving these tamales topped with a drizzle of tangy sour cream, a sprinkle of fresh cilantro, and a squeeze of lime for brightness. Sometimes I add chopped pickled jalapeños for a little zing—your guests will appreciate the bursts of flavor.

Side Dishes

Pair these tamales with a vibrant corn salsa or Mexican street corn salad. A simple avocado and tomato salad on the side complements the richness. For a heartier meal, black beans and rice never disappoint.

Creative Ways to Present

For a festive touch, I sometimes wrap finished tamales in bright colored paper and tie each with a little raffia ribbon—makes them feel like savory gifts. Arranging tamales standing on a wooden platter garnished with fresh herbs gives a stunning rustic look perfect for holiday tables.

Make Ahead and Storage

Storing Leftovers

I wrap leftover tamales individually in plastic wrap and tuck them into an airtight container in the fridge. They keep well for up to 4 days and taste just as good when reheated—sometimes even better because the flavors have settled.

Freezing

I’ve had great luck freezing tamales for up to 3 months. Just wrap each tamal tightly in foil or freezer-safe bags. When I pull them out to thaw overnight in the fridge, they stay moist and tender without drying out.

Reheating

For perfect reheated tamales, steam them gently for 15-20 minutes or microwave wrapped in a damp paper towel to retain moisture. Avoid microwaving unwrapped or they’ll dry out fast—I learned this the hard way!

FAQs

Can I use fresh turkey instead of leftover Thanksgiving turkey for this recipe?

Absolutely! You can roast or poach fresh turkey and shred or chop it finely for the filling. The key is to season it well with taco seasoning and broth so it’s flavorful and moist, just like using leftovers.
What other fillings can I use besides turkey?

Feel free to get creative! Pulled pork, shredded chicken, beans with cheese, or even roasted vegetables work beautifully. Just adjust seasoning to complement the base flavors of the masa.
How do I know when the tamales are fully cooked?

When the masa easily peels away from the husk without sticking—and feels firm and springy—they’re done. Usually steaming around 60 minutes is sufficient, but times vary by size and steamer.
Can I make Thanksgiving Turkey Tamales Recipe vegan?

Yes! Replace the lard with vegetable shortening or vegan butter, use vegetable broth instead of chicken, and swap turkey for a savory veggie filling like mushrooms or jackfruit.

Final Thoughts

I hope you’ll give this Thanksgiving Turkey Tamales Recipe a try this holiday season—or even any time you’re craving something comforting with a festive twist. It’s become a favorite in my family because it’s hearty, flavorful, and so much fun to make together. Plus, knowing you’ve turned leftovers into an unforgettable meal feels pretty great. So grab those corn husks, roll up your sleeves, and enjoy every delicious bite with loved ones around your table!