Drain chipotles, reserving 1 Tbsp. adobo sauce. Remove 6 chiles; chop to measure ½ cup. Place the onions and garlic in a 2-inch half hotel pan and toast in a preheated 400° F oven for 15 minutes. Combine reserved adobo sauce, chipotle chiles, and remaining ingredients in a food processor and process until smooth. Slightly cool the roasted onion and garlic. Add to mixture in food processor. Process until smooth. Cover and set aside.
Heat oil in large skillet over medium-high heat. Add turkey, sauté until brown. Add reserved mole; cook until liquid is absorbed, stirring occasionally.