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Turkey with Mole Sauce

By: Butterball®

"Juicy baked turkey seasoned with cilantro, lime and Mexican spices, served with a rich mole sauce. We have enhanced the flavor of this sauce with peanut butter."

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Prep Time:
30 Min

Cook Time:
3 Hrs 30 Min

Ready In:
4 Hrs

Servings (Help)

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Original Recipe Yield 14 servings

Ingredients

Turkey:
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground red pepper
1/4 teaspoon coarse ground black pepper
14 pounds Butterball® Turkey, thawed if frozen
1/4 cup packed fresh cilantro
4 limes, halved
PAM® Butter Flavor Cooking Spray
Mole Sauce:
2 tablespoons Wesson® Pure Vegetable Oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
1 (15 ounce) can Hunt's® Tomato Sauce
1 (4 ounce) can diced green chiles
1/2 cup water
1/4 teaspoon salt
1 tablespoon brown sugar
1 tablespoon Peter Pan® Creamy Peanut Butter
1/2 ounce unsweetened chocolate, chopped

Directions

Turkey: Preheat oven to 325 degrees F. Mix 1 teaspoon salt, garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon red pepper and the black pepper in small bowl until well blended; set aside. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place cilantro and limes in body cavity of turkey. Spray turkey evenly with cooking spray; sprinkle with seasoning mixture.
Bake 3 to 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted deep in thigh, covering breast and top of drumsticks with aluminum foil after 2 hours to prevent overcooking of the breast. Let turkey stand 15 minutes before carving. Remove and discard cilantro and limes.
Mole Sauce: Meanwhile, heat oil in large saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are tender. Stir in chili pepper, cinnamon, 1/2 teaspoon oregano and 1/2 teaspoon red pepper; cook and stir 1 minute. Place in blender container. Add tomato sauce and green chilies; cover. Blend until smooth; pour into same saucepan. Add water, 1/4 teaspoon salt, the brown sugar, peanut butter and chocolate; stir. Bring just to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Serve over sliced turkey.

Footnotes

Mole Sauce is a rich, dark reddish-brown sauce usually served with poultry. There are many variations of this Mexican specialty.
Spraying turkey skin with PAM® helps it brown to a beautiful golden brown color without adding fat.
Prepare the mole and serve with roast Butterball® Turkey Breast if you are not feeding a crowd during the holidays or throughout the year.

Nutritional Information

Amount Per Serving Calories: 744 | Total Fat: 43.8g | Cholesterol: 284mg Powered by ESHA Nutrient Database

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