Image of Turkey with Mole Sauce

Turkey with Mole Sauce

Juicy baked turkey seasoned with cilantro, lime and Mexican spices, served with a rich mole sauce.

Prep Time
40 minutes
Total Time
3+ hours
Calories Per Serving
522

Ingredients

  • 1-¼ teaspoons salt, divided
  • ½ tsp. garlic powder
  • 1 tsp. crushed dried oregano leaves, divided
  • ½ tsp. ground red pepper
  • ¼ tsp. coarsely ground black pepper
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • ½ cup packed fresh cilantro
  • 4 limes, halved
  • Non-stick cooking spray
  • 2 tbsp. vegetable oil
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • ½ tsp. ground ancho chile pepper
  • ½ tsp. ground cinnamon
  • 1 can (15 oz). tomato sauce
  • 1 can (4 oz.) diced green chilies drained
  • ½ cup water
  • 1 tbsp. brown sugar
  • 1 tbsp. creamy peanut butter
  • ½ oz. unsweetened chocolate, cut into small pieces

Directions

  1. Preheat oven to 325°F.
  2. Mix 1 tsp. of the salt, garlic powder, ½ tsp. of the oregano, red pepper and black pepper. Set aside.
  3. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
  4. Drain juices from turkey. Dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
  5. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place cilantro and limes in body cavity. Spray turkey evenly with cooking spray. Sprinkle with seasoning mixture.
  6. Bake 3 to 3-½ hours, or until meat thermometer reaches 180°F when inserted deep in thigh. Cover breast and top of drumsticks with aluminum foil after 2 hours to prevent overcooking of the breast.
  7. Let turkey stand 15 minutes before carving. Remove and discard cilantro and limes.
  8. Meanwhile, heat oil in large saucepan on medium heat. Add onions and garlic. Cook and stir 5 minutes, or until onions are tender. Stir in chili pepper, cinnamon, remaining ½ tsp. oregano and ancho chili pepper. Cook and stir 1 minute.
  9. Place in blender container. Add tomato sauce and green chilies; cover. Blend until smooth.
  10. Pour back into same saucepan. Stir in water, remaining ¼ tsp. salt, brown sugar, peanut butter and chocolate. Bring to boil on medium-high heat, stirring frequently. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Serve over sliced turkey.
TwitterFacebookPinterest

Ingredients

  • 1-¼ teaspoons salt, divided
  • ½ tsp. garlic powder
  • 1 tsp. crushed dried oregano leaves, divided
  • ½ tsp. ground red pepper
  • ¼ tsp. coarsely ground black pepper
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • ½ cup packed fresh cilantro
  • 4 limes, halved
  • Non-stick cooking spray
  • 2 tbsp. vegetable oil
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • ½ tsp. ground ancho chile pepper
  • ½ tsp. ground cinnamon
  • 1 can (15 oz). tomato sauce
  • 1 can (4 oz.) diced green chilies drained
  • ½ cup water
  • 1 tbsp. brown sugar
  • 1 tbsp. creamy peanut butter
  • ½ oz. unsweetened chocolate, cut into small pieces

Nutritional Facts

People Served
14
Carbs Per Serving
4g
Cholesterol Per Serving
203mg
Dietary Fiber Per Serving
1g
Protein Per Serving
61g
Saturated Fat Per Serving
8g
Sodium Per Serving
933mg
Sugar Per Serving
1g
Total Fat Per Serving
25g
Trans Fat Per Serving
0g