Mole-Spiced Roasted Turkey Recipe

Name: Mole-Spiced Roasted Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsweetened cocoa powder; 1 tablespoon ancho chile powder (see Note); 1 tablespoon cinnamon; 1 tablespoon light brown sugar; Salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; One 10- to 12-pound turkey, rinsed and patted dry; 4 tablespoons unsalted butter, melted; 2 cups turkey or chicken stock or canned low-sodium broth; 1 1/2 tablespoons all-purpose flour, mixed with 1/4 cup water

Servings: persons

1/4 cup unsweetened cocoa powder
1 tablespoon ancho chile powder (see Note)
1 tablespoon cinnamon
1 tablespoon light brown sugar
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
One 10- to 12-pound turkey, rinsed and patted dry
4 tablespoons unsalted butter, melted
2 cups turkey or chicken stock or canned low-sodium broth
1 1/2 tablespoons all-purpose flour, mixed with 1/4 cup water

1
Preheat the oven to 450.
2
In a bowl, combine the cocoa, chile powder, cinnamon, sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
3
Stir in the oil and vinegar.
4
Rub half of the paste all over the turkey; spoon the remaining paste into the cavity.
5
Set the turkey on a rack in a large roasting pan and cook for 5 minutes.
6
Baste the turkey with some of the melted butter and add 3 to 4 tablespoons of the turkey stock to the pan.
7
Lower the oven temperature to 350 and roast the turkey for 1 1/2 hours.
8
Lower the oven temperature to 250 and add a little more stock to the pan.
9
Baste the turkey with the butter and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170.
10
Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 30 minutes.
11
Pour the pan juices into a saucepan and skim off the fat.
12
Set the roasting pan on a burner over moderately high heat.
13
Add the remaining stock and bring to a boil, scraping up any browned bits.
14
Strain the stock into the saucepan and bring to a boil.
15
Spoon the paste from the turkey cavity into the stock.
16
Boil the stock until reduced to about 1 1/2 cups, about 10 minutes.
17
Whisk in the flour mixture and simmer over moderate heat until thickened.
18
Season the gravy with salt and pepper.
19
Carve the turkey and serve hot or at room temperature with the gravy.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup unsweetened cocoa powder, 1 tablespoon ancho chile powder (see Note), 1 tablespoon cinnamon, 1 tablespoon light brown sugar, and more.

Yes, Mole-Spiced Roasted Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mole-Spiced Roasted Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions