A few weeks ago I posted my first attempt at carnitas:
Since I’ve been trying to eat less red meat (and yes, the “other white meat” counts), I tried it with turkey. I got a second turkey when they were on sale for thanksgiving, cut it up, and froze the pieces. For the carnitas, I used both legs and thighs. Didn’t even defrost them first.
The procedure was pretty much the same as described in my previous post.
Melt a couple of tablespoons of turkey schmaltz in a large pot, lightly brown turkey, then cover with 1.5-2 liters of boiling water.
Season with one packet Goya spice mix, 2 whole cloves garlic, 2 whole cloves, 2 whole allspice berries, 2 bay leaves, 6 black peppercorns, 2 dried arbol chiles, and a sprig of dried epazote.
Cook uncovered until water boils out, turning turkey pieces occasionally. Remove spices and cook on low until nicely browned and turkey is easily removed from bone and shredded. Add a bit of water if necessary to get the stuck bits off the bottom of the pan, and pull out the bones and tendons.
Serve with spicy radish salad and warm corn tortillas, and/or red rice with beans.