Heat oil in a large frying pan. Fry the turkey (whole or butchered) as you would chicken, turning to cook evenly (the turkey will take longer than chicken would). Cut the turkey into small cubes, reserving the bones and giblets for the Soul Gravy, set aside and keep warm. Reserve the oil in the pan.
For the soul gravy: Combine the bones and giblets with the seasoning salt, poultry seasoning, bay leaves, celery, garlic, onions and bell peppers in a stock pot, and then pour in enough water to cover. Bring to a boil, and then reduce to a simmer and cook for 45 minutes.
Heat the leftover oil in the pan used to fry the turkey. Stir in the flour using a fork until combined, making sure the mixture doesn't stick. The color of the flour will change to brown. Gradually pour in the turkey stock, lower the heat and stir the gravy until it thickens.
For assembly: Divide the turkey among the tortillas and top with the cilantro, onions, avocados, tomatoes and your favorite hot sauce. Pour on the Soul Gravy. Enjoy!
If you can't fry a whole turkey, that's OK. Just have your butcher cut the turkey into parts.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.