For the turkey, preheat the oven to 475°F.

Combine turkey, onions, carrots, celery, garlic, oil and salt and pepper in a large roasting pan and toss well to coat.

Arrange turkey so that all pieces rest on top of the vegetables, leaving space between the pieces.

Roast 40 to 50 minutes, or until internal temperature of turkey reaches 180°F.

Meanwhile, for the mole, bring broth to a simmer in a medium saucepan over medium heat.

Stir chipotles, raisins and garlic cloves into hot broth and continue to simmer, uncovered, until volume is reduced by half, 20 to 30 minutes. Set aside.

Meanwhile, heat a large skillet over medium heat.

Add cloves, cinnamon, cumin and coriander seeds. Toast, stirring constantly, for 2 minutes, until spices are fragrant and slightly darkened. Transfer to a plate and set aside to cool completely.

Return skillet to heat and add 2 tablespoons of the sesame oil. When oil is hot, stir in sesame seeds and almonds and cook, stirring constantly, for 3 to 4 minutes, until fragrant and golden. Transfer to a plate and set aside to let cool completely.

Return skillet to heat and heat 1 tablespoon of the sesame oil.

Add onions and cook over medium heat until translucent, about 5 minutes.

Stir in chopped garlic and tomato paste and cook, stirring often, for 5 minutes longer.

Add reduced broth mixture and simmer gently until thick, 10 to 15 minutes. Remove from heat and allow sauce to cool slightly.

Transfer toasted, cooled spices to a clean, dry blender and grind to a fine powder.

Top with sesame seeds, almonds and remaining 2 tablespoons sesame oil and grind to make a smooth butter, scraping down sides of blender occasionally.

When contents of skillet have cooled until just warm to the touch, pour into blender with almond butter, working in batches if necessary.

Add chocolate and process until smooth. Season with salt and cayenne.

To serve, slice turkey and top with mole. Serve roasted vegetables and corn tortillas on the side.