I of course use wild turkey here, but a domestic turkey will work just fine. You could also use pheasant, an old chicken, a guinea hen or just go full-on traditional and use pork shoulder. Once you braise the meat and pull it off the bone, it will keep in the fridge for a week. Crisp it up before you serve it. Once you make this, the finished carnitas will keep for a week in the fridge. I usually reheat it in a frying pan with a little oil.
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.
I prefer this in soft tacos, with the traditional accompaniments: limes, onions, maybe a hot sauce or two, roasted chiles and cilantro or parsley. A homemade salsa verdeis a great sauce here.