Pavo en Mole para Celebraciones (Turkey with Traditional Mole Sauce)
Why this recipe works
- Layered mole flavour: Dried chillies, toasted nuts and seeds, warm spices, raisins and dark chocolate create a sauce with savoury depth, gentle sweetness and a lightly bitter edge.
- Classic mole structure: Toasting, simmering and blending the sauce ingredients gives the mole its thick body, smooth finish and rounded flavour.
- Built for sharing: A whole roast turkey served with plenty of sauce works well as a centrepiece for celebrations or larger family meals.
- Easy to prepare in stages: The mole can be made ahead and reheated gently, leaving the turkey roasting as the main task on the day.
Get the most out of this recipe
Timing notes
- Use the roasting time well: The mole is designed to be made while the turkey roasts, so most of the sauce work fits into the oven time rather than adding a separate cooking session.
- Rest before carving: Let the turkey rest for 20 minutes after it reaches 74°C (165°F) in the thickest part of the thigh so the slices stay juicier.
- Serve the sauce warm: Mole thickens as it stands, so keep it warm and loosen it gradually with a little water if needed before spooning it over the carved turkey.
Authenticity notes
- Built like a mole: The sauce follows a recognisable mole technique: toasted seeds and nuts, softened aromatics, dried chillies, spices and chocolate are simmered together, then blended smooth.
- Depth from many elements: Tortillas help thicken the sauce, while raisins and chocolate add the subtle sweetness and bitterness often associated with darker mole styles.
- Celebration-style serving: Carved turkey on a warm platter with mole spooned over the top keeps the dish generous and easy to serve at the table.
Make-ahead tips
- Make the mole in advance: The sauce can be prepared ahead, cooled and refrigerated, then reheated gently before serving.
- Store turkey and sauce separately: Keep sliced turkey and mole in separate sealed containers so the meat does not become overly soft in the sauce.
- Reheat gently: Warm the mole over low heat, adding a splash of water if it has thickened; reheat turkey slices in a 180°C (355°F) oven until piping hot.
Common mistakes
- Do not boil the mole hard: A vigorous boil can make the sauce catch on the base of the pan and turn bitter, especially after the nuts, seeds and chocolate are blended in.
- Check the turkey properly: Use a thermometer at the thickest part of the thigh and cook until it reaches 74°C (165°F); colour alone is not a reliable guide.
- Avoid an overly thick sauce: Mole should be glossy and spoonable. If it tightens too much after blending or reheating, loosen it gradually with a little water.
Equipment you'll need
Ingredients
Turkey
Mole sauce
Instructions
- Heat the oven to 180°C (355°F). Pat the turkey dry, then rub all over with the olive oil, fine sea salt, and black pepper. Set it breast-side up in a roasting pan.
- Roast for 2 hours 15 minutes to 2 hours 45 minutes, basting once or twice if you like, until the thickest part of the thigh reaches 74°C (165°F). If the skin is browning too quickly, loosely cover the breast with foil. Rest the turkey for 20 minutes before carving.
- While the turkey roasts, toast the sesame seeds and almonds in a dry saucepan over medium heat for 3 to 5 minutes, stirring, until fragrant and lightly golden. Tip them into a bowl so they do not over-toast. Keep the pan for the next step.
- Add a splash of the chicken stock to the pan, then cook the onion and garlic over medium heat for 8 to 10 minutes until softened. Add the tomatoes and cook for 5 minutes until they start to break down. Stir in the tortillas and cook for 1 minute to soften.
- Add the raisins, ancho chili powder, guajillo chili powder, cumin, cinnamon, and cloves, then pour in the remaining chicken stock. Bring to a gentle simmer and cook for 25 to 30 minutes, stirring occasionally, until thickened and glossy. Remove from the heat and stir in the dark chocolate until melted.
- Blend the sauce with the toasted sesame seeds and almonds until very smooth, working in batches if needed. Return the mole to the pan and simmer for 5 minutes to tighten the texture, adding a little water if it becomes too thick. Taste and adjust with a pinch more fine sea salt if needed.
- Carve the turkey into slices and arrange on a warm platter. Spoon plenty of mole over the top and serve the rest alongside. Any extra sauce is excellent over tortillas on the side.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the smoothest mole, blend for a full 1 to 2 minutes, then pass through a sieve-strainer if you want a restaurant-style finish.
- Keep the mole at a gentle simmer after blending; a hard boil can make it catch on the base of the pan and turn bitter.
- Food safety: make sure the turkey reaches 74°C (165°F) in the thickest part of the thigh before serving.
Substitutions
- Replace Almonds with Hazelnuts for a deeper, toastier flavour.
- Replace Chicken stock with Vegetable stock for a lighter, poultry-free sauce.
Storage
- Refrigerate up to 3 days
- Cool the turkey and mole separately, then refrigerate in sealed containers. Reheat the mole gently in a saucepan over low heat, loosening with a splash of water if needed; reheat turkey slices in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (1h 15min active)
- Difficulty: Advanced
- Cuisine: Mexican
-
Allergens:
Almonds Sesame
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