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1
Season turkey generously with salt and pepper, then set aside at room temperature.
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2
Heat oven to 400 degrees.
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3
Quickly rinse chiles and pat dry.
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4
Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool.
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5
(Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.)
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6
Split chiles lengthwise with a sharp knife.
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7
Remove and discard stems and seeds (wear gloves if you have sensitive skin).
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8
Put chiles in a saucepan, cover with 4 cups water and bring to a boil.
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9
Turn heat to low and simmer for 10 minutes, then let cool.
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10
Remove chiles from cooking liquid and place in a blender jar.
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11
Add a cup or so of cooking liquid and puree to a smooth paste, adding more liquid if the mixture seems very thick.
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12
Put a large wide skillet over medium-high heat.
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13
Add oil, then add onion and a little salt.
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14
Cook, stirring occasionally, until onion is softened, 5 minutes or so.
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15
Lower heat as necessary to keep onion from browning.
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16
Add coriander, cumin, garlic and bay leaf, then add chile puree and let simmer for 8 to 10 minutes, stirring occasionally.
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17
You should have about 4 cups sauce.
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18
Put seasoned turkey in a Dutch oven or deep roasting pan.
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19
Pour red chile sauce over, making sure meat is well coated.
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20
Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
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21
To serve, put turkey on a platter and cut meat into large pieces.
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22
Nap with sauce and garnish with cilantro sprigs.
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23
For more casual dining, serve directly from pot.
