Classic Red Mole with Turkey - Rick Bayless

Ingredients

• 5 ounces (3 medium) tomatillos, husked and rinsed
• 1/2 cup (about 2 1/2 ounces) sesame seeds
• About 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
• 6 medium (about 3 ounces total) dried mulato chiles, stemmed and seeded
• 3 medium (about 1 1/2 ounces total) dried ancho chiles, stemmed and seeded
• 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded
• 4 garlic cloves, peeled
• A scant 1/2 cup (about 2 ounces) unskinned almonds
• 1/2 cup (about 2 ounces) raisins
• 1 whole (about 4 pounds) boneless turkey breast with skin on, the two halves cut apart, any netting removed (some brands sell individual turkey breast as a 2-pound roast—you’ll need two of them)
• Salt
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon teaspoon black pepper, preferably freshly ground
• 1/4 teaspoon anise seed, preferably freshly ground (optional)
• A scant 1/8 teaspoon cloves, preferably freshly ground
• 1 slice firm white bread, darkly toasted and broken into several pieces
• 1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
• 4 to 5 tablespoons sugar
• Sprigs of watercress or fresh flatleaf parsley, for garnish