Turkey in Mole Poblano

Turkey in Mole Poblano (Guajolote en Mole Poblano)

Serves 6–8 · Prep 15 min · Cook about 2 hours

Make it with a whole roast turkey or a bone-in turkey breast for a smaller gathering.

Ingredients

• 1 whole turkey (12–14 lb) or 1 bone-in turkey breast (5–7 lb)
• 4 tbsp softened butter or olive oil
• Salt and pepper
• 1 onion, quartered, and 1 head garlic, halved, for the cavity
• 2 Pouches of HERNÁN Mole Poblano
• 2–3 cups turkey or chicken broth, (or pan drippings)
• Toasted sesame seeds, to garnish (optional)
• Fresh cranberries and rosemary, to garnish (optional)

Instructions

1. Roast the turkey. Heat the oven to 325°F. Pat the turkey dry, rub it with the butter, salt and pepper, and fill the cavity with the onion and garlic. Roast until the thickest part of the thigh reaches 165°F. Suggested 13–15 minutes per pound for a whole turkey, or 1½–2 hours for a breast. Rest for 30 minutes.
2. Make the mole. While the turkey rests, blend the broth and our Mole Poblano paste in a saucepan over medium-low heat until the sauce is smooth and coats a spoon. Gradually add few spoonfuls of pan drippings to your desired consistency. 
3. Serve. Spread a generous layer of mole on a large platter, set the turkey on top, and sprinkle with sesame seeds. Garnish with cranberries and rosemary, and pass extra Mole Poblano at the table.

Tip: Make the Mole a day ahead. Add a splashes of broth or drippings when you reheat it.