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  • 2 tablespoons ancho chile powder
  • 2 tablespoons kosher salt
  • 1 tablespoon Food Club ground black pepper
  • 1 tablespoon Food Club garlic powder
  • 2 teaspoons ground cumin
  • 1 fresh or frozen (thawed) turkey (12 to 14 pounds)
  • 2 celery ribs, coarsely chopped
  • 2 medium onions, 1 quartered and 1 coarsely chopped
  • 2 cans (14.5 ounces each) less-sodium chicken broth
  • 1/2 pound Full Circle Organic unsalted butter (2 sticks), melted
  • 2 tablespoons Food Club olive oil
  • 6 garlic cloves, chopped
  • 2 medium serrano peppers, seeded and chopped
  • 1 cup chopped walnuts
  • 1 teaspoon Food Club ground cinnamon
  • 1 can (15 ounces) Full Circle Organic tomato sauce
  • 1 cup Roche Bros. dried cranberries
  • 1 cup semisweet chocolate chips


  1. Adjust oven rack to lowest position. Preheat oven to 325°. Place roasting rack in large, deep roasting pan. In small bowl, whisk 1 tablespoon chili powder, salt, black pepper, garlic powder and 1 teaspoon cumin.
  2. Remove giblets from turkey cavity; discard liver. Place turkey, breast side up, on rack in pan; pat turkey dry with paper towel. Sprinkle inside cavity and outside of turkey with chili powder mixture; place celery and onion quarters inside cavity. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Place giblets around turkey in pan; add broth. Roast turkey 1-1/2 hours or until turkey starts to brown.
  3. Baste turkey with butter; roast 30 minutes. Baste turkey; tent with foil. Roast turkey 1 hour longer or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Transfer turkey to platter; loosely cover with foil. (Internal temperature will rise about 10° upon standing.)
  4. Remove rack from pan; with spoon, skim excess fat from drippings and strain through fine-mesh strainer into small bowl. Heat medium saucepan over medium-low heat. Add oil and chopped onion; cook 3 minutes, stirring occasionally. Add garlic, serrano peppers and walnuts; cook 3 minutes, stirring frequently. Stir in cinnamon and remaining 1 tablespoon chile powder and 1 teaspoon cumin. Stir in tomato sauce, cranberries and strained drippings; heat to a simmer. Stir in chocolate; cook 3 minutes, stirring occasionally. Transfer chocolate mixture to blender; blend until smooth.
  5. Carve turkey and serve with mole.

Facts. Finds. Flavors.

If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.

  • 811 Calories
  • 47g Fat (18g Saturated)
  • 303mg Cholesterol
  • 1579mg Sodium
  • 26g Carbohydrates
  • 4g Fiber
  • 73g Protein