Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

Ingredients

• 1 (12- to 14-pound) turkey
• any feathers or quills removed with tweezers or needlenose pliers; neck
• heart
• and gizzard removed and reserved for making Quick Turkey Stock (discard liver or reserve for another use)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• Turkey Mole Sauce
• Masa Stuffing
• 5 tablespoons unsalted butter
• melted
• Approximately 2 cups Quick Turkey Stock
• 2 cups Quick Turkey Stock
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 teaspoon chile powder
• kitchen string
• aluminum foil
• bulb baster

Instructions

1. 1

   Rinse turkey and pat dry.

2. 2

   Sprinkle inside and out with salt and pepper and transfer to roasting pan.

3. 3

   Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder.

4. 4

   Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

5. 5

   Arrange oven rack in lowest position and preheat oven to 450°F.

6. 6

   Butter 2-quart casserole or 8-inch square baking dish.

7. 7

   Loosely fill main cavity of turkey with stuffing.

8. 8

   Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock.

9. 9

   Cover with aluminum foil and refrigerate until ready to bake.

10. 10

    Dab turkey all over with melted butter.

11. 11

    Tuck wing tips under breast and loosely tie legs together with kitchen string.

12. 12

    Pour 1/4 cup stock into pan.

13. 13

    Roast turkey 15 minutes.

14. 14

    Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more.

15. 15

    Remove foil, add 1/4 cup stock to pan, and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.