
Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
A delicious international dish.
Total Time
40 min
Serves
4
Rating
0.0 (0)
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
Rinse turkey and pat dry.
- 2
Sprinkle inside and out with salt and pepper and transfer to roasting pan.
- 3
Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder.
- 4
Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
- 5
Arrange oven rack in lowest position and preheat oven to 450°F.
- 6
Butter 2-quart casserole or 8-inch square baking dish.
- 7
Loosely fill main cavity of turkey with stuffing.
- 8
Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock.
- 9
Cover with aluminum foil and refrigerate until ready to bake.
- 10
Dab turkey all over with melted butter.
- 11
Tuck wing tips under breast and loosely tie legs together with kitchen string.
- 12
Pour 1/4 cup stock into pan.
- 13
Roast turkey 15 minutes.
- 14
Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more.
- 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.