Stud the onion with the cloves and place it in a large saucepan with the remaining ingredients. Cover with about 6 litres (24 cups) of cold water. Bring to a boil, skimming as needed. Simmer gently, uncovered, for about 1 hour or until the meat falls easily from the bone. Strain the broth through a sieve. Remove the bone and set the meat aside for the turkey chilaquiles.
In a pan over medium heat, dry roast the chili peppers for about 1 minute. Remove the stem and seeds (if desired) from the peppers. Place in a small bowl and cover with the turkey broth. Let steep for 20 minutes and drain. Keep the broth.
Meanwhile, in the same pan, roast the garlic, thyme, and cinnamon sticks.
In a blender, purée the drained peppers, garlic, thyme, and cinnamon sticks with the reserved broth until smooth. Season with salt. Strain. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a 30-cm (12-inch) square baking dish, spread half the chips, layer with the turkey mixture and cover with half the salsa and 15% cream. Add the remaining chips, salsa, and 15% cream. Top with the cheese. Bake for about 15 minutes. Garnish with the avocado, tomato, onion, crème fraiche, and cilantro. Serve immediately.
Use the remaining turkey broth for risotto, soup, etc..
The salsa can be frozen, but should be boiled again as it contains raw garlic.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.