Leftover Turkey &quotCarnitas&quot

Ingredients

• Any amount leftover cooked dark-meat turkey, thighs and drumsticks
• 1 orange, preferably sour, per pound of leftover turkey meat
• 1 medium onion per pound of leftover turkey meat
• 2 bay leaves per pound of leftover turkey meat
• 2 tablespoons vegetable oil, chicken fat, turkey fat, or duck fat per pound of leftover turkey meat
• Kosher salt

Directions

1. Put the turkey, bones included if you have them, into a snug pot with the orange, onion, and bay leaf. Pour in water until it comes halfway up the ingredients. Cover the pot, bring everything to a boil, then lower the heat to the gentlest simmer and cook for 45 minutes to 1 hour, until the turkey is tender enough to slip from the bone. Remove and discard the orange, onion, and bay leaves, then drain the turkey thoroughly. Pull the meat into shreds and throw away the bones.
2. Warm the oil or fat in a cast iron or nonstick skillet set over medium-high heat until it shimmers. Add the shredded turkey, smoothing it into a flat layer. Leave it alone until the underside is deeply browned and crunchy, about 5 minutes. Stir so the browned pieces mix in and softer pieces hit the pan, then keep repeating that browning and stirring until the turkey is crisped to your taste. Add salt. Use the turkey carnitas anywhere you would use pork carnitas: tucked into a taco with onion, cilantro, and lime juice, scattered over nachos, or folded into a burrito or quesadilla.