1Heat the vegetable oil in a large Dutch oven over high heat. Season turkey with salt, place in the Dutch oven and cook until browned on all sides, about 10 minutes.
2Add the onion, garlic, orange, chilli powder, oregano, and cumin to pot. Pour in the turkey broth, stir to combine, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until turkey is very tender, about 2 1/2 hours.
3Preheat the oven to 400F. Transfer the turkey to a large baking sheet, reserving the cooking liquid. Drizzle turkey with a small amount of cooking liquid and lightly season with salt. Bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes and use two forks to shred the meat as it browns.
4Serve the carnitas on warmed corn tortillas with onion, fresh cilantro, diced tomato, avocado, and sour cream.