Shred your cooked turkey. You can do this by hand, or use the paddle attachment of a stand mixer or even a hand-held mixer. Don't use a food processor. You don't want to puree it, just shred it into smaller pieces that will absorb the sauce better and be easier to eat.

Rinse the corn husks, then put them in a large pot or heat resistant bowl. Cover them with boiling or very hot water, and weigh them down with a plate.

Make your mole sauce. Follow the directions on your packaged mole for proportions if you're using a different product, and use the poaching liquid or turkey stock if you have it.

Whisk the mole powder or paste with the hot stock or broth until it is smooth, glossy, and has no lumps. Add the grated piloncillo or brown sugar, chili powder, peanut or almond butter powder, and salt to taste. Bring it up to a simmer to thicken but keep stirring it so it doesn’t scorch.

Your sauce should be thick enough to coat a spoon without leaving deep whisk or spoon trails when stirred. If your sauce is too thin, simmer it until it has reduced slightly or add a bit more mole paste or powder. If it’s too thick, thin it with some more stock or even a little bit of hot water (if you’re out of stock).

Combine the mole sauce with the shredded cooked turkey. Add half of the sauce to start, and then fold in more as needed. You want to make sure that the meat is well seasoned and moist without being too wet. You may need all of the sauce, but if not, reserve the extra sauce to serve with your tamales (or freeze it for later).

If you used your stand mixer and don’t have a spare bowl, transfer the mole and turkey mixture to another container and wash your mixer bowl.

If your broth isn’t already warm, bring it up to a simmer or heat it in the microwave. Let it cool slightly while you mix the dry ingredients.

In a medium-large mixing bowl, combine the masa flour, baking powder, and salt. If your baking powder has any lumps, sift it into the bowl to make sure those are broken up. Mix with a whisk or wooden spoon until well combined.

Carefully pour the hot broth into the dry ingredients, and stir or mix well with a sturdy spoon or spatula. The mixture will seem thin, but will thicken up as the masa flour absorbs the liquid.

Add the masa and stock mixture by spoonfuls. If you have a stand mixer, add the dough balls while the mixer is running on medium low speed. If you are mixing by hand or with a hand mixer, alternate adding and mixing the masa dough. Keep adding until you have incorporated all of the masa into the tamale dough.

To fill and roll your tamales, take a large corn husk from the soaking pot and shake the excess water off. There are two sides, a rough side and a smooth one. The rough side is the outside, and the smooth side faces the filling.

Using a wide wooden spoon or spatula, spread about a half inch layer down the center of the shiny side of the corn husk. See the photos below.

Spread a tablespoon or two of turkey mole filling down the middle of the masa.

Fold each end over to enclose the filling in corn masa. Smooth it with a wet fingertip if needed.

Fold the sides of the wrapper over the center, like folding a letter in thirds. Then fold the pointed end upwards.

Line the perforated steamer pot liner or metal colander with any extra or irregular corn husk wrappers and make a cap of them to cover the top and protect them from pooling water while letting in the steam. These extra husks add more flavor to the steam.

Stack the tamales in the lined steamer basket, with the open ends of the tamales facing up to contain the filling.

Place the steamer basket in a large pot with several inches of boiling water in the bottom. Cover the pot with a lid and set a timer for 45-55 minutes.

Check the pot periodically and top up the water as needed. Don’t let the pot boil dry as it will scorch and give your tamales a burnt flavor (and make cleanup a nightmare).