You guys inspired me. It’s untested, but possibly very good.
Easy Thanksgiving Turkey Carnitas
1-1/2 to 2 lbs leftover cooked and chunked Thanksgiving turkey (white and dark meat)
1/4 cup of pork lard
1 chopped medium onion
2 or 3 cloves of roughly chopped garlic
2 teaspoons of salt
2 teaspoons of black pepper
1 teaspoon of oregano
1 teaspoon chili powder
5 dried Guajillo chiles stemmed, deseeded, and toasted, then soaked in hot water until rehydrated
1 cup of cranberry relish/gel/salad fresh or canned (whatever you have leftover)
Melt the lard in a large pot or dutch oven, add the onions and garlic, slowly sautee them on medium low heat until they develop a little carmalization, color, and sweetness about 10 minutes.Add the chunked turkey, raise the heat, and sautee for a few minutes. Add the remaining ingredients together in a blender, with a bit of the water used to soak the chiles. Blend to a very smooth consistency. Add the chile cranberry mixture to the pot and bring everything to a simmer, turn the heat to low. Let this melange cook on low heat, uncovered, for an hour or more. You might need to adjust the liquid proportion if it gets too dry, just add water or stock as needed.
Serve in corn tortillas lightly fried in vegetable oil (or lard) top with a garnish of finely chopped cilantro, finely chopped onions, and finely chopped radishes. Eat with your favorite hot sauce.