Preheat oven to 350 degrees F. Using an instant read thermometer, cook to an internal temperature of 165 degrees. About 20 minutes per pound.
Cut the turkey as you would a chicken for frying, dividing larger pieces into smaller ones if needed. If you are using chickens, cut these the same.
In a large skillet over medium heat, add the vegetable oil and brown the turkey on all sides, a batch at a time. When one batch is browned, place them in a large baking dish, and go on to the next batch. Once they are all in the baking dish, bake for 50 minutes. NOTE: If using chicken you can decrease this time to 30 minutes. Continue to keep the meat warm after they have baked in the oven.
In another large skillet over medium heat, toast sesame seeds and the slivered almonds lightly. Remove from heat and set aside.
In this same skillet your browned the turkey, add the dried chile peppers (ancho and reds) turning frequently. They will begin to puff when they are done. Some red chiles are already toasted before being sold in bags at the store; check the bag to see if this is the case. If the chile peppers you have are already toasted, then they will not need to be toasted a second time. Once they are toasted and beginning to puff, add just enough hot water to cover. Turn off the heat, and let them sit there for about 15 to 20 minutes. Once the chile peppers are softened in the water, drain them well, and discard the water.
In a food processor or large blender, place 3 or 4 prepared chile peppers at a time with about 1/4 cup of the chicken stock and blend. Add a few more chile peppers at a time with another 1/4 cup of chicken stock and continue to blend until all have blended down but are not completely smooth. Add the sunflower kernels, anise seed, almonds, raisins, oregano, cinnamon, cloves, coriander, onion, garlic, tomatoes, corn tortilla, and an additional 1/2 cup of chicken stock. Blend until smooth.
Place the purée into a saucepan large enough to add the turkey pieces eventually. Stir in the remaining 2 1/2 cups of stock and bring the sauce up to a simmer. Add more of the chicken stock if needed so the mixture doesn’t get clumpy or too thick.
Add the grated chocolate. Cook at a simmer, stirring frequently, until the chocolate melts. Now that you have added the chocolate, you have Mole Sauce.
Add the turkey or chicken to the pureed Mole Sauce and heat through. Add salt and pepper to taste.
Transfer to large serving dish with an edge to prevent any sauce from over flowing. Sprinkle fresh coriander and a few toasted sesame seeds over the top. It is now ready to serve.