Instructions

1. Dry Brine the Turkey Unwrap the turkey breast and pat it dry with paper towels. Mix the salt and Ancho chili powder. Gently work the skin loose from the turkey breast, then rub 1 teaspoon of the salt mix directly on the meat. Arrange the skin so it covers the breast, then sprinkle the rest of the salt mix all over the turkey breast, inside and out. Put the turkey breast in a baking dish and let it rest in the refrigerator overnight (up to 24 hours).
2. Spit the turkey breast One hour before cooking, remove the turkey beast from the refrigerator. Skewer the breast on the rotisserie spit, securing it with the spit forks. Let it rest at room temperature until it is time to cook.
3. Set the grill for indirect medium Set up the grill for indirect medium heat (325°F to 350°F), with the drip pan in the middle of the grill and the heat on the sides of the grill. (Split 3/4ths of a chimney of charcoal into two piles on the sides of the grill, or turn on burners on the edges the grill.
4. Cook the turkey breast Put the spit on the grill, start the rotisserie spinning, and make sure the drip pan is centered under the turkey. Close the lid and cook until the turkey breast reaches 150°F in its thickest part (about 1 hour and 45 minutes), and then add four minutes of cooking time. (If you are using a charcoal grill, add 16 unlit coals after an hour to keep the heat going.)
5. Cook the mole While the turkey is cooking, prepare the Mole sauce according to the package instructions. This usually means frying the paste in oil, and then simmering with chicken broth. (If you have turkey broth in the freezer, use it!)
6. Carve and serve Remove the turkey from the grill and remove the spit from the turkey. Let the turkey rest for 15 minutes before carving. Cut the breast halves from the ribcage, then carve the breast into 1/4? thick slices. Put a few slices on a plate, ladle a generous amount of mole sauce over the top, sprinkle with sesame seeds, and serve with tortillas to mop up the sauce.