Main dishes

Mole Turkey

rate it now!

photo by:kraft

time

prep:

30 min

total:

4 hr 20 min

servings

total:

18 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cup mole sauce

cups water, divided

oz. BAKER'S Semi-Sweet Chocolate, chopped

3/4

cup PLANTERS Dry Roasted Peanuts, divided

BUTTERBALL® Fresh or Frozen Whole Turkey (14 lb.), thawed if frozen

Make It

HEAT oven to 325ºF.

BLEND mole sauce, 1 cup water, chocolate and 1/2 cup nuts in blender until smooth.

REMOVE and discard neck and giblets from turkey cavities. Rinse turkey; pat dry with paper towels. Free legs from tucked position. (Do not cut band of skin.) Use rubber spatula or your hand to loosen skin over breast, starting at body cavity opening by legs. Place turkey, breast-side up, on rack in roasting pan. Spread 1/2 cup of the mole mixture under skin. Cover breast loosely with foil to prevent overbrowning.

BAKE 3 hours. Mix remaining water with mole mixture. Remove foil from turkey. Brush with 1/4 cup of the mole mixture. Bake 30 min. or until turkey is done (165ºF). Let stand 15 to 20 min. before carving. Remove drippings to saucepan; add remaining mole mixture (2-1/4 cups). Bring to boil, stirring frequently. Serve turkey topped with mole sauce and remaining nuts.

Butterball® is a registered trademark of Butterball, LLC 2009

Kraft Kitchens Tips

Substitute

Substitute 1-1/2 cups chicken broth or water for the turkey drippings used to make the gravy.

How to How to Thaw A Turkey

Thaw a frozen turkey, breast-side up, in its unopened wrapper on a tray in the refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.

Serving Suggestion

Balance this special-occasion entree with smart side dishes. For example, choose a mixed green salad and hot steamed vegetable.