In a large enameled cast-iron casserole, heat the oil. Season the turkey with salt and pepper; cook over moderate heat until browned, 15 minutes. Transfer to a plate. Add the garlic and onions to the casserole and cook over low heat, stirring occasionally, until softened, 10 minutes. Add the ancho and chipotle chile powders, cumin and cloves and cook, stirring, for 5 minutes. Add the tomatoes and water; bring to a simmer.