Place turkey in a saucepan with the onion, garlic and salt. Cover with water. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until cooked through, about 20 to 25 minutes.

Let cool in water. Remove turkey from stock, reserve broth for another use. (Store in refrigerator up to three days or place in freezer bags and freeze. I measure broth and label bags with the number of cups it contains to use in the future.)

Discard the skin and bones and shred the meat with two forks. You should have about 4 cups turkey.

*If using leftover turkey or the turkey you just cooked in the saucepan, saute' onions for a few minutes in olive oil until translucent. Add garlic and saute' a few more minutes. Remove from heat. Shred turkey and add to onions and garlic.

Cook Tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).

Drain any excess water, save water and set aside.

Place the Tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice and spices.

Blend for 20 seconds or until desired consistency is achieved.

The cooking water may be added, as needed to thin salsa down, if required.

Salt to taste.

Makes approximately 4 cups.

Preheat an oven to 350°F. In a small fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels. Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded turkey near one edge and roll up the tortilla. Place, seam side down, in a baking dish.

Once all tortillas are rolled, cover with the remaining sauce. Bake until thoroughly heated, about 10 minutes. Remove the enchiladas from the oven. Transfer 2 or 3 to warmed serving plates. Top with desired Garnishes. Serve with beans and or Spanish Rice. Serve immediately.