Name: Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
Yield: Makes 8 to 10 servings
Ingredients: 1 (12- to 14-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers; neck, heart, and gizzard removed and reserved for making Quick Turkey Stock (discard liver or reserve for another use); 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; Turkey Mole Sauce; Masa Stuffing; 5 tablespoons unsalted butter, melted; Approximately 2 cups Quick Turkey Stock; 2 cups Quick Turkey Stock; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 tablespoons fresh lime juice; 1/4 teaspoon kosher salt; 1/2 teaspoon chile powder; kitchen string; aluminum foil; bulb baster; instant-read thermometer; large flameproof roasting pan with flat or V-shaped rack; kitchen string; aluminum foil; bulb baster (optional); instant-read thermometer

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Mole-Roasted Turkey with Masa Stuffing and Chile GravyStephen Sullivan; food and prop styling: Roscoe Betsill

This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist.

Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.

Recipe notes

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