1. Combine cumin seeds, coriander seeds, whole cloves and black peppercorns in a dry sauté pan. Toast the spices over medium-high heat (about 50 seconds). Be very careful not to burn. Remove from the heat and cool. Place into a spice grinder with the torn bay leaves, thyme and Mexican oregano. Grind to a fine blend.
2. Combine the ground spices, chili powder, paprika, garlic, vinegar, oil and salt. Blend well.
3. Combine the seasoning mixture with the ground turkey and blend well. Refrigerate for 30 minutes then blend again.
4. Refrigerate the chorizo overnight to allow the flavors to blend.