Smoke the turkey:

1. Bring the water, salt, sugar, coriander, and ancho chile flakes to a simmer for 3 minutes. Cool to room temperature.
2. Pour the brine into a container large enough to hold the turkey breast. Add the ice and stir until the brine is chilled. Add the turkey into the chilled brine, cover, and refrigerate for 12 to 24 hours.
3. Remove the turkey from the brine, pat dry, and set on a resting rack.
4. Fire up smoker smoker to 245°F. Smoke the turkey with a probe thermometer inserted until it reaches 140°F.
5. Raise the smoker temperature to 265°F and continue smoking until the turkey reaches 165°F.
6. Remove turkey from the smoker and let cool. Reserve the skin and any trimmings for the tamale broth.

Make the salsa roja:

1. Toast the chiles on a dry comal or cast-iron pan over medium heat, 15 to 30 seconds per side, until fragrant. Do not let them burn or the salsa will turn bitter.
2. Cover the chiles with hot water and soak 20 minutes, until soft. Reserve 1 cup of the soaking liquid.
3. Roast the tomatoes, onion, and garlic in the same pan, turning, about 10 minutes, until charred in spots. Peel the garlic.
4. Blend the chiles, reserved soaking liquid, tomatoes, onion, garlic, cumin, and oregano until smooth. Strain through a fine sieve.
5. Heat the lard in a saucepan over medium-high heat. Carefully pour in the salsa (it will splatter) and simmer for 10 minutes, until darkened and slightly thickened.
6. Season with salt. Reserve 1 cup for the tamale filling and serve the rest warm or at room temperature.

Make the tamales:

1. Soak the corn husks in hot water for 30 minutes, weighted down with a plate, until soft and pliable.
2. Simmer the turkey stock with the reserved skin and trimmings for 20 minutes. Strain and keep the broth warm.
3. Shred the turkey. Fold in the caramelized onions, 1 cup Salsa Roja, and cilantro. Taste before seasoning, since the turkey is brined, then season with salt and pepper. If the filling is dry, moisten with a splash of warm broth.
4. Whip the lard in a stand mixer fitted with the paddle on medium-high for 3 minutes, until white and fluffy.
5. Mix the masa harina, baking powder, and salt. Add 4½ cups of the warm broth and mix by hand into a soft dough. Rest 10 minutes.
6. With the mixer on medium, add the masa to the lard a handful at a time. Beat 5 minutes, until light and spreadable, like thick hummus, adding more broth a little at a time if stiff.
7. Drop ½ teaspoon of masa into a glass of cold water. If it floats, it’s ready. If it sinks, beat 2 minutes more and test again. Taste and adjust the salt; the masa should taste well seasoned.
8. Drain the husks and pat dry. Lay a husk smooth side up with the wide end toward you. Spread about 3 ounces (⅓ cup) of masa in a thin, even layer over the wide end, leaving a 1-inch border on one long side and the narrow tail bare.
9. Spoon about 3 ounces of turkey filling down the center of the masa. Bring the long sides together so the masa wraps the filling, roll closed, and fold the narrow tail underneath.
10. Stand the tamales upright, open end up, in a steamer, packed snugly. Cover with extra husks, a damp towel, and a tight lid or foil.
11. Steam over simmering water for 1½ hours, adding hot water as needed so the pot never runs dry.
12. Test one tamale. It’s done when the husk pulls away cleanly from the masa. Turn off the heat and let the tamales rest in the steamer for 20 minutes to firm up.
13. Serve with Salsa Verde, Salsa Roja, and Pico de Gallo.

Make the salsa verde:

1. Roast the tomatillos, serranos, onion, and garlic on a hot comal or cast-iron pan, or under the broiler, turning, 10 to 12 minutes, until blistered and the tomatillos are soft.
2. Peel the garlic. Blend everything with the cilantro and lime juice until mostly smooth with a little texture.
3. Season with salt. Cool before serving.

Make the pico de gallo:

1. Combine the tomatoes, onion, jalapeños, and cilantro.
2. Add the lime juice and salt and toss. Rest 15 minutes, then drain off excess liquid.
3. Serve the same day.