When you think of the classic mole dish, this is probably what comes to mind. You do need to carve out some time for shopping, chopping, and cooking, but few dishes are more special or celebratory. The very act of making ittoasting the chiles, stirring and reducing the mole puree, and then baking the turkey and sauce togetheris an experience that satisfies the senses before the dish even reaches the table.
For mole, in a well-ventilated area, in a dry skillet over medium heat toast dried peppers, turning occasionally until they have a toasted aroma, about 8 minutes. Let cool. Discard stems, seeds, and ribs from peppers. Place peppers in a bowl. Cover with the hot broth. Let stand for 30 minutes to soften. Strain soaking liquid through 100-percent-cotton cheesecloth; reserve soaking liquid (you should have about 2-1/2 cups). Cut peppers into pieces.
Meanwhile, in a dry skillet individually toast almonds, tortilla, sesame seeds, coriander seeds, and anise seeds over medium heat for 1 to 3 minutes, stirring or turning frequently. Watch seeds carefully so they do not burn. Tear up toasted tortilla.
In a large bowl combine drained peppers, almonds, torn tortilla, seeds, tomatoes, onion, raisins, chocolate, garlic, cinnamon, black pepper, and cloves. Transfer half of the mixture to a blender or food processor; blend or process to make a coarse puree. Repeat with remaining pepper mixture.
In a medium saucepan heat 1 tablespoon lard over medium heat. Add mole puree; cook about 5 minutes or until darkened and thick, stirring often. Slowly stir in 1-1/4 cups of the reserved soaking liquid. Cook and stir over medium-low heat for 5 minutes or until mixture is the consistency of heavy cream. Stir in sugar and salt. Set aside.
In a 12-inch skillet heat 2 tablespoons lard over medium-high heat. Brown turkey pieces, about half at a time, for 3 to 4 minutes per side. Place in a roasting pan. Coat all surfaces of the turkey pieces with 2 cups of the mole.
Bake, covered, in a 350 degrees F oven for 1-1/2 to 2 hours or until turkey is tender, no longer pink inside, and a thermometer registers 170 degrees F in breasts and 180 degrees F in drumsticks and thighs. Reheat remaining mole and serve with turkey. If desired, sprinkle with additional toasted sesame seeds.