Spice Rubbed Turkey with Cranberry-Walnut Mole
Recipe by: Roche Bros
Servings
12
Prep time
30 minutes
Cook time
180 minutes
Calories
811 kcal
Ingredients
Directions
- 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.
- 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.
- 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.)
- 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.
- Carve turkey and serve with mole.
Nutritional Facts
- Calories: 811
- Total Fat: 47g
- Saturated Fat: 18g
- Cholesterol: 30mg
- Sodium: 1579mg
- Total Carbohydrates: 26g
- Fiber: 4g
- Protein: 73g