Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
Photo by Stephen Sullivan


  • 1 12- to 14-pound turkey, any feathers or quills removed with tweezers or needlenose pliers; neck, heart, and gizzard removed and reserved
  • 3 tablespoons all-purpose flour
  • Masa Stuffing
  • instant-read thermometer
  • 2 cups Quick Turkey Stock
  • ¼ teaspoon kosher salt
  • large flameproof roasting pan with flat or V-shaped rack
  • + 11 more ingredients
    • kitchen string
    • 2 cups Quick Turkey Stock
    • 3 tablespoons unsalted butter
    • aluminum foil
    • 1 ½ teaspoons freshly ground black pepper
    • 5 tablespoons unsalted butter
    • bulb baster
    • ½ teaspoon chile powder
    • Turkey Mole Sauce
    • 1 tablespoon kosher salt
    • 2 tablespoons fresh lime juice

Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 h...

View full recipe at Epicurious


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