Mama Maggie's Kitchen

To make the sauce:
2 Remove stems and cut lengthwise on all the chiles. 
3 Remove the seeds and any veins. 
4 Place in a pot. Cover with 4 cups of water. 
5 Bring to a boil. Turn heat off. 
6 Let sit for 5-10 minutes, until pliable. 
7 Discard the water. 
8 Add the rehydrated chile and the remaining sauce ingredients. 
9 Blend until smooth. 
10 Strain the sauce. Set aside. 
11 Reserve 1 cup of the sauce for serving in the fridge.
For the Corn Husks: 
14 Separate the husks. 
15 Remove any debris like hair or dirt. 
16 Place in a large container. 
17 Cover with hot water. 
18 Add a heavy object over the husks so they can be submerged in water. 
19 This will take a minimum 30 minutes. 
For the Filling:
22 Add diced turkey and sauce to a large pot. 
23 Mix to combine. 
24 Cook for 15 minutes. 
25 Let cool before assembling tamales.
How to Assemble Tamales:
28 Shake off any excess water from the corn husks. 
29 Smear a thin layer of masa on the husk. 
30 Use your best judgement on how much filling to add. 
31 Fold one side of the corn husk in. 
32 Fold the other side of husk in. 
33 Fold the pointy top inward. 
34 Place upright with the open side up while assembling the rest of the tamales. 
35 Add water to the steamer. 
36 Arrange the uncooked tamales inside the steamer with the open side up. 
37 Cover with the lid. 
38 Cook for 1 ½ to 2 hours.
39 Wrap and serve with reserved pibil sauce and pickled onions.