Prep: 30 minutes
Roast: 3 hours • Serves: 12
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 fresh or frozen (thawed) turkey (12 to 14 pounds)
2 celery ribs, coarsely chopped
2 medium onions, 1 quartered and 1 coarsely chopped
2 cans (14.5 ounces each) less-sodium chicken broth
1/2 pound unsalted butter (2 sticks), melted
2 tablespoons olive oil
6 garlic cloves, chopped
2 medium serrano peppers, seeded and chopped
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 can (15 ounces) tomato sauce
1 cup dried cranberries
1 cup semisweet chocolate chips
1.Adjust oven rack to lowest position. Preheat oven to 325°. Place roasting rack in large, deep roasting pan. In small bowl, whisk 1 tablespoon chile powder, salt, black pepper, garlic powder and 1 teaspoon cumin.
2.Remove giblets from turkey cavity; discard liver. Place turkey, breast side up, on rack in pan; pat turkey dry with paper towel. Sprinkle inside cavity and outside of turkey with chile powder mixture; place celery and onion quarters inside cavity. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Place giblets around turkey in pan; add broth. Roast turkey 1-1/2 hours or until turkey starts to brown.
3.Baste turkey with butter; roast 30 minutes. Baste turkey; tent with foil. Roast turkey 1 hour longer or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Transfer turkey to platter; loosely cover with foil. (Internal temperature will rise about 10° upon standing.)
4.Remove rack from pan; with spoon, skim excess fat from drippings and strain through fine-mesh strainer into small bowl. Heat medium saucepan over medium-low heat. Add oil and chopped onion; cook 3 minutes, stirring occasionally. Add garlic, serrano peppers and walnuts; cook 3 minutes, stirring frequently. Stir in cinnamon and remaining 1 tablespoon chile powder and 1 teaspoon cumin. Stir in tomato sauce, cranberries and strained drippings; heat to a simmer. Stir in chocolate; cook 3 minutes, stirring occasionally. Transfer chocolate mixture to blender; blend until smooth.
5.Carve turkey and serve with mole.
Approximate nutritional values per serving:
811 Calories, 47g Fat (18g Saturated), 303mg Cholesterol,
1579mg Sodium, 26g Carbohydrates, 4g Fiber, 73g Protein
If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.
> Add the extra dried cranberries from this recipe to your cauliflower “pilaf” or whole grains like quinoa or wild rice, salads, stuffing or baked goods.