Birria De Pavo (Turkey Birria)

• 1 large turkey carcass, plus any leftover turkey skin and any vegetables or herbs stuffed in the cavity (meat removed and reserved)
• 2 cups fresh orange juice
• 1 (14.5-ounce) can fire roasted tomatoes
• ½ medium white onion, chopped
• 8 garlic cloves, peeled
• 3 large guajillo chiles (about 20 grams), stemmed and seeded
• 2 large ancho chiles (about 27 grams), stemmed and seeded
• 4 chiles de árbol (about 4 grams), stemmed (and seeded for mild)
• 1 teaspoon black peppercorns
• 3 dried or fresh bay leaves
• 2 whole cloves
• 1 (3-inch) cinnamon stick (canela or cassia varieties)
• 1 teaspoon whole cumin seeds
• 1½ teaspoons dried oregano, preferably Mexican
• 1 teaspoon dried thyme

Salt

• 4 to 6 cups coarsely shredded roasted turkey
• 1½ cups cranberry sauce
• 1/4 medium white onion, chopped (about 2/3 cup)
• 3 serrano chiles, stemmed and chopped (about 1/4 cup)
• 1 garlic clove, finely grated
• 1/2 teaspoon finely grated lime zest
• 1 tablespoon lime juice, plus more to taste

Salt

• Chopped onion, cilantro, lime wedges, warm corn tortillas (for serving)

1. Prepare the birria: Place the turkey carcass plus the skin and any vegetables or herbs stuffed inside the cavity (but not the meat) into a large stock pot and add just enough water to cover (about 12 cups). Bring to a boil over high heat, then reduce to a vigorous simmer and cook uncovered.
2. While the turkey carcass is coming up to a boil, make the chile purée. In a large saucepan, add the orange juice, tomatoes, onion, garlic, guajillo chiles, ancho chiles, chiles de árbol, peppercorns, bay leaves, cloves, cinnamon, cumin, oregano, thyme and 2 1/2 tablespoons salt and bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook for 5 minutes. Remove from the heat and let sit for 10 minutes until the chiles are very soft. Remove and discard the cinnamon stick, then transfer the mixture to a blender and purée until completely smooth.
3. Add the chile purée to the pot with the simmering turkey carcass and stir to combine. Cook, stirring occasionally, until the braising liquid, or consomé, is very fragrant and the bones easily separate from the joints and other bones, about 1½ hours.
4. Meanwhile, make the salsa: In a medium bowl, gently stir together the cranberry sauce, onion, serranos, garlic, lime zest, lime juice and 1 1/2 teaspoons salt until completely combined. Taste and season with more salt and lime juice if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld. If desired, the salsa can be made up to 1 day ahead (the extra time will mellow its heat). Store in an airtight container in the refrigerator.
5. Strain the consomé through a mesh sieve into a large bowl, stirring and pressing on the solids with a spatula; discard the solids. Wipe out the stock pot with a paper towel and transfer strained consomé back into the pot, add shredded turkey and stir to combine. Bring to a simmer and cook until the meat is very tender and heated through, about 15 minutes. (Any dry turkey bits will absorb the consomé and magically become flavorful and tender.) Taste and season with salt if desired.
6. Divide the turkey meat among shallow bowls and pour some consomé over. Top with the chopped onion and cilantro. Serve with lime wedges for squeezing, cranberry salsa and tortillas to make tacos.

The turkey birria can be made up to 3 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months.