Pulled turkey tacos. First braise the turkey thigh: Rub turkey with salt, pepper, ground cinnamon, cayenne, and hot paprika. Brown in olive oil until both sides are golden. Remove to a roasting pan. Turn oven to 350. In the same frying pan, sauté one finely sliced onion, garlic, red bell pepper and chopped New Mexican chiles, until just starting to break down, about 5 min. Arrange the onions and peppers around and under the turkey thigh(s). Add a mixture of chicken broth and wine to the roasting pan, about a third of the way up the sides. Sprinkle in ancho chile powder. Roast for 60-90minutes until turkey is falling off the bone. (Add more stock if needed during cooking).
Let the turkey rest until it is cool enough to handle. Tear shreds from turkey and return to a frying pan along with pan juices and some chili powder. Cook over low heat for about 5 min.
Assemble your tacos: steam corn tortillas and put out a selection of salsas, yogurt, queso fresco, chopped lettuce and anything else you like in your tacos. Eat.