Ingredients

The following ingredients have 4 Servings
  • 2 to 4 turkey drumsticks, (or 2 turkey thighs)
  • 1 quart turkey or chicken stock
  • 1 orange, (sliced)
  • 1 small onion, (sliced)
  • 3 cloves garlic, (smashed)
  • 2 teaspoons dried thyme
  • 2 teaspoons oregano, (Mexican if possible)
  • 1 small cinnamon stick
  • 3 bay leaves
  • 1/4 cup brown sugar
  • Salt
  • 5 tablespoons lard or olive oil

Instruction

  • Set the turkey in a large pot, such as a Dutch oven, and add the turkey stock. Add enough water to cover the turkey, then all the remaining ingredients except for the lard. Bring to a simmer and add salt to taste. Cook gently until tender, anywhere from 90 minutes to 4 hours, depending on whether your turkey is store-bought, or, on the extreme end, an old wild tom. 
  • When it is tender, remove the turkey from the pot and let it cool. Shred the meat off the bones and, if using thighs, shred fairly fine -- remember this will be a filling for tacos or burritos. You can store the meat for up to a week at this point.
  • To finish, add the lard to a frying pan and brown the meat as much as you like. I like a mix of soft and crispy, so I lay the meat out in one layer and crisp just one side.