Heat a medium soup pot or large deep skillet over medium heat. Add oil then add onions, garlic, jalapenos, cumin, thyme, salt and pepper. Cook 5 to 6 minutes to soften onions then add beer and cook it off 1 minute. Stir in 16 tommatillos and cook 15 minutes more then stir in the hominy, chicken stock, any leftover gravy (up to 2 cups)and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from the heat. Garnish soup with cilantro and serve with corn chips to top or dip.