Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network