Step 1

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.

Step 2

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.

Step 3

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.