In a pot, add the wild turkey meat, bay leaves, marjoram, thyme and enough stock to cover the turkey by a few inches. Bring to a slow simmer and season the liquid with salt to taste. Cover the pot partially with a lid and simmer until tender. This can take anywhere from 1.5 to 3 hours.

Once the turkey is tender, reserve 1.5 cups of the cooking liquid and place to the side for later. Remove the turkey from the pot, shred the meat and reserve while you make the sauce.

While the turkey is cooking, make your sauce. Heat a medium sized pot over medium heat. Add the onions, season with a pinch of salt and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Pour the tomatoes, chipotles and adobo sauce into the pot. Partially cover the pot and simmer for 5-8 minutes or until the mixture has slightly thickened. You may need to stir a few times to ensure that it doesn't burn or stick to the bottom of the pot.

Pour in the reserved 1.5 cups of cooking liquid. Add the shredded turkey meat and cook uncovered stirring often, until most of the liquid has been absorbed. Season with salt, sugar and more adobo sauce to taste.