In a large pot, heat the olive oil (or rendered turkey fat) over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic, cooking until fragrant, around 1-2 minutes. This is where the base of flavor begins.

Next, toss in the quartered orange and cooked turkey meat. Stir everything together, allowing the turkey to soak up the flavors while the orange infuses its zest. Cook for about 3-5 minutes.

Now it's time to add the chicken broth along with the bouillon cube. Stir well until the cube is completely dissolved. Don’t forget to toss in the cinnamon stick and bay leaves.

Sprinkle in the sea salt, black pepper, smoked paprika, and ground cumin. These spices are the heroes of this dish, giving it life and making those dreary leftovers shine. Bring everything to a boil, then reduce the heat to low and cover.

Let it simmer for about 20-25 minutes. The aroma wafting through your kitchen will be irresistible.

Once tender, remove the turkey from the pot. Using two forks, shred the turkey, then return it to the pot, allowing the meat to absorb more flavor while simmering for another 10 minutes.

After the final simmer, fish out the cinnamon stick and bay leaves. It’s time to serve! You can pile the carnitas onto tortillas, rice bowls, or salads. Drizzle some fresh lime juice for an extra kick.