Dark and Spicy Mole with Turkey

Mole Poblano de Guajolote. If your butcher won't cut up your turkey, do it yourself: Cut the leg-and-thigh quarters off the body of the turkey, then slice through the joint that connects the thigh to the leg. Cut the two wings free from the breast. Then set the turkey up on the neck end and, with a cleaver, cut down both sides of the backbone and remove it. Split the breast in half. Reserve the back, neck and innards (except the liver) to make the broth. Cover the turkey pieces and refrigerate. Stem, seed and carefully devein he dried chiles, reserving 2 teaspoons of the seeds; tear the chiles into flat pieces. If using the chipotle, seed it and set aside. Make measured mounds of sesame seeds, coriander seeds, almonds, raisins and onions. Lay out the garlic, tortilla and bread. Place the tomato in a large bowl and break it up, then add the chopped chocolate to it. Pulverize the remaining spices, using a mortar or spice grinder, then add to the tomato and chocolate. Have the lard or oil at ready access. In a medium-size skillet set over medium heat, dry-toast the chile, sesame and coriander seeds, one kind at a time, stirring each until it has lightly browned. Add to the tomato mixture. Turn on the exhaust fan to suck up the pungent chile fumes. Measure 1/4 cup of the lard or oil into the skillet and, when hot, fry the chile pieces a few at a time for several seconds per side, until they develop a nut-brown color. Remove them to a large bowl, draining as much fat as possible back into the skillet. Cover the chiles with boiling water, weight with a plate to keep them submerged, soak at least 1 hour, then drain and add the chile chipotle. Heat the remaining 1/4 cup of lard or oil in the skillet, add the almonds and stir frequently until browned through, about 4 minutes. Remove, draining well, and add to the tomato mixture. Fry the raisins for a minute or so, stirring constantly as the puff and brown. Scoop out, draining well, and add to the tomato mixture. Cook the onion and garlic, stirring frequently, until well browned, 8 to 9 minutes. Press on them to rid them of fat, and remove to the mixing bowl with the tomato and other fried ingredients. If needed, add a little more fat, then fry the tortilla until browned, break it up and add to the mixing bowl. Lay the bread in the pan, quickly flip it over to coat both sides with fat, then brown it on both sides. Tear into large pieces and add to the tomato mixture. Stir the mixture thoroughly and scoop 1/4 of it into a blender jar, along with 1/2 cup of the broth. Blend until very smooth, adding a little more liquid if the mixture won't move through the blades. Strain through a medium-mesh sieve. Puree the 3 remaining batches, adding 1/2 cup broth to each one; strain. Puree the drained chiles in 3 batches, adding about 1/2 cup of the broth (plus a little more if needed) to each one; strain through the same sieve into a separate bowl. Heat 1/4 cup of the lard or oil in a large (at least 8-quart) kettle over medium-high. Dry the turkey pieces with paper towels and brown them in the lard in several batches, 3 or 4 minutes per side. Remove to a roasting pan large enough to hold them comfortably. Set aside at room temperature until the sauce is ready. Pour off the excess fat from the kettle, leaving a light coating on the bottom. Return to the heat for a minute, then add the chile puree and stir constantly until darkened and thick, about 5 minutes. Add the other bowlful of puree and stir several minutes longer, until the mixture thickens once again. Mix in 5 cups of broth, partially cover, reduce the heat to medium-low and simmer gently 45 minutes, stirring occaisionally. Finally, season with salt and sugar and, if the sauce is thicker than heavy cream, thin it with a little broth. Preheat the oven to 350 degrees F. Pour the sauce over the turkey, cover the pan and bake until the bird is tender, about 2 hours. Remove the turkey from the pan and spoon the fat off the sauce (or, if serving later, refrigerate so the fat will congeal and be easy to remove). Let the turkey cool, skin it and cut the meat from the bones in large pieces, slicing against the grain; lay out the meat in 2 or 3 large baking dishes. Shortly before serving, pour the sauce over the turkey, cover and heat in a 350 degree F oven for 15 to 20 minutes. Immediately before serving, spoon some sauce from around the edges over the turkey, then sprinkle with sesame seeds.