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Main dishes

Mole Turkey

Mole Turkey recipe
photo by:kraft
Looking for a different way to prepare the bird? Add the rich, fragrant flavor of mole sauce to your next roasted turkey.
30 min
4 hr 20 min
18 servings
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What You Need

cup  mole sauce
cups  water, divided
oz.  BAKER'S Semi-Sweet Chocolate, chopped
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 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.
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