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1
Combine all ingredients in large pot.
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2
Bring to boil.
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3
Reduce heat, cover, and simmer until turkey is just cooked through, skimming foam, about 35 minutes.
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4
Transfer turkey to bowl; cover and chill.
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5
Strain and reserve broth in pot.
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6
Heat 1/2 cup lard in large skillet over medium-high heat.
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7
Working in batches, fry all chiles until beginning to blister and change color, about 15 seconds per side (do not burn).
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8
Using tongs and shaking off excess lard, transfer chiles to another large pot.
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9
Add 4 cups reserved turkey broth; bring to boil.
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10
Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes.
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11
Strain liquid into 4-cup measuring cup; add enough reserved turkey broth to measure 4 cups.
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12
Chop chiles.
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13
Working in batches, puree chiles and 4 cups chile broth in blender until smooth.
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14
Heat remaining 1/2 cup lard in same pot over medium heat until almost smoking.
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15
Press chile puree through large mesh strainer into pot (mixture will sputter and bubble vigorously).
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16
Stir until puree thickens enough to form path on bottom of pot when wooden spoon is drawn across, about 15 minutes.
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17
Remove chile puree from heat.
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18
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
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19
Add almonds and stir until color deepens, about 1 minute.
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20
Add pecans and peanuts; stir 1 minute.
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21
Add pepitas; stir 30 seconds.
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22
Transfer to blender.
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23
Add sesame seeds to skillet; stir 1 minute.
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24
Transfer 2 tablespoons sesame seeds to small bowl and reserve for garnish.
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25
Place remaining 1 tablespoon sesame seeds in blender with nuts.
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26
Add 1/2 cup reserved turkey broth and blend until thick puree forms.
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27
Add nut-and-seed puree to pot with chile puree.
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28
Cook over very low heat, stirring often, while preparing fruits.
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29
Heat 1/4 cup oil in same skillet over high heat.
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30
Add plantain and saute until golden, about 3 minutes.
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31
Using slotted spoon, transfer to paper towels.
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32
Add tomatillos and tomatoes to skillet; saute until slightly softened, mashing with fork.
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33
Reduce heat to medium-low; simmer until thickened, stirring often, about 25 minutes.
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34
Add raisins and plantain; simmer 10 minutes, stirring often.
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35
Cool slightly.
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36
Working in batches, puree tomatillo mixture in blender with 2 cups reserved turkey broth.
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37
Strain mixture through sieve into chile-nut puree, pressing on solids to extract as much mixture as possible; discard solids in sieve.
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38
Continue cooking puree over very low heat while preparing flavorings, stirring often.
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39
Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes.
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40
Cool slightly.
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41
Coarsely chop onion; peel garlic.
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42
Place in blender.
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43
Stir cloves in same skillet over medium-high heat until fragrant, about 20 seconds.
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44
Transfer cloves to spice mill or coffee grinder; add peppercorns and next 7 ingredients.
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45
Grind finely.
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46
Add to blender.
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47
Add 1 cup reserved turkey broth; blend until smooth.
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48
Stir spice mixture into chile-nut puree.
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49
Simmer mole over very low heat 30 minutes to blend flavors while preparing thickeners, stirring often (mole will bubble thickly).
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50
Heat 1 1/2 tablespoons oil in medium skillet over medium-high heat.
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51
Add bread slice; fry until golden, about 1 1/2 minutes per side.
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52
Transfer to blender.
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53
Add 1 1/2 tablespoons oil and tortillas to skillet; saute 2 minutes.
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54
Transfer to blender with bread.
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55
Add 2 cups reserved turkey broth; blend until smooth.
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56
Add to mole; simmer 10 minutes.
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57
Add chocolate and piloncillo to mole; simmer over low heat 20 minutes, stirring often, scraping bottom of pot and adding more turkey broth (or chicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 cups more broth may be needed).
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58
Season with salt.
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59
Continue simmering over low heat until streaks of oil form on mole surface, about 10 minutes longer.
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60
(Can be made 3 days ahead.
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61
Cool slightly.
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62
Chill uncovered until cold, then cover and keep refrigerated.
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63
Rewarm over low heat, stirring and adding more broth if desired, before continuing.)
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64
Cut turkey into 1/3-inch-thick slices.
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65
Add to hot mole; simmer until turkey is heated through, about 10 minutes.
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66
Arrange turkey slices on platter.
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67
Spoon mole over; sprinkle with sesame seeds.
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68
*Mexican cinnamon sticks with a delicate, floral flavor.
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69
**Mexican raw sugar shaped into hard cones.
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70
Smaller chunks are sometimes labeled panocha.
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71
If neither is available, substitute an equal weight of packed dark brown sugar.
