Turkey Tamales

Immerse corn husks in a bowl of warm water for approximately 1 hour, allowing them to become pliable and soft. Remove from the water and set aside.

Combine masa, smoked paprika, chili powder, garlic powder, ground cumin, and salt in a bowl. Stir in corn oil until well incorporated. Set the mixture aside for later use. Reserve 1/2 cup of turkey broth in a separate container.

Gradually add the remaining 3 1/2 cups of turkey broth to the masa mixture, stirring continuously until a smooth and thick dough forms. The consistency should be similar to that of peanut butter.

Heat olive oil in a skillet over medium heat. Add sliced onion and minced garlic, cooking until they are softened and translucent, taking around 5 to 10 minutes. Remove the skillet from the heat.

Add ground turkey, smoked paprika, dried oregano, ground cumin, chili powder, salt, black pepper, and cayenne pepper to the skillet. Stir in the reserved 1/2 cup of turkey broth until the mixture is moistened and well combined.

Spoon a heaping tablespoon of dough onto the center of each corn husk, followed by a heaping tablespoon of turkey filling. Roll the husk around the dough and filling, tucking the bottom of the husk under the tamale to secure it.

Tie a strip of corn husk or string around each tamale to keep it in place.

Place a steamer insert into a saucepan and fill the bottom of the steamer with water, leaving about 1 inch at the top. Bring the water to a boil and stand the tamales upright in the steamer, covering them with a lid. Steam for approximately 1 hour, adding more water as needed to maintain the desired level of moisture.