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1
Pat the turkey pieces thoroughly dry. Season with salt on all sides. Warm the lard in a heavy, wide pot over medium-high heat until shimmering. Brown the turkey pieces in uncrowded batches, turning once, until each surface is deeply caramelised — a mahogany crust that does not yield when pressed. Transfer to a tray. Pour off excess fat, leaving a thin film in the pot.
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2
Reduce heat to medium-low. Pour the fully prepared mole into the pot. If the mole is thick, loosen it with turkey stock to a consistency that coats the back of a spoon heavily. Stir continuously and fry the mole in the residual fat for 5 minutes, until it darkens slightly and releases a deep, roasted chocolate and chile fragrance. This is where the dish lives or dies: the mole must be completely cooked through, glossy and unified in fat before the turkey enters — if it is raw or thin, the braise will steam rather than build.
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3
Return the browned turkey pieces to the pot, pressing them beneath the surface of the mole. Add enough remaining turkey stock so the pieces are three-quarters submerged. Bring to a gentle simmer — small bubbles breaking slowly at the surface, no rolling boil.
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4
Cover partially and braise on low heat for 1 to 1.5 hours, turning the pieces every 20 minutes. The turkey fat renders progressively into the mole, enriching and binding the sauce; the mole will visibly deepen in colour and take on a lacquered sheen. The turkey is done when the meat yields at the thickest point when pressed with a finger and pulls cleanly from the bone at its edge.
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5
Remove from heat. Rest, covered, for 30 minutes. During this period the turkey finishes cooking in residual heat and the mole thickens around the pieces. The surface of the sauce should be smooth and cohesive, not broken or greasy. Serve with arroz rojo and frijoles negros de olla.