Yield: 12 Establishment: Restaurant, Catering Operation   Ethnicity: Mexican   Meal Type: Main Course, Entrée   Preparation Method: Simmer, Oven Finish   Product Type: Whole, Turkey Broth

Ingredients

9 Pound WHOLE TURKEY, thawed

2 Medium carrots, rough chop

2 celery ribs, rough chop

1 Large onion, rough chop

1 cinnamon stick

1/2 Teaspoon whole allspice

2 guajillo chiles

2 pasilla chiles

4 Ounces sesame seeds

6 Ounces pumpkin seeds

1 Teaspoon cumin seeds

1 Small onion

As needed olive oil

4 plum tomatoes

4 garlic cloves

1 fresh thyme sprig

1 Teaspoon dried oregano

1 Quart TURKEY STOCK

To taste salt

2 Ounces semisweet chocolate, chopped

Cut the turkey into eight pieces and place it in a large stockpot. Add the chopped carrot, celery and onion along with enough cold water to cover the turkey by 1-2 inches. Bring to a boil and immediately reduce heat to a simmer. Simmer gently until done, about 1-1/2 hours, adding water as necessary to keep the turkey and vegetables completely covered. Remove the turkey from the pot, and then strain the stock through a fine mesh strainer. Reserve the stock and discard the vegetable pieces. Arrange the turkey in one or two large roasting pans, cover and refrigerate until the sauce is ready to use. Grind the cinnamon and allspice in a spice grinder. Stem and seed the guajillo and pasilla chiles. Break them into small pieces and simmer them in water for 15 minutes. Drain well. Combine the sesame seeds, pumpkin seeds and cumin seeds and fry them in a dry sauté pan until well toasted. Slice the small onion approximately 1/2 inch (1.2 centimeters) thick. Brush it with olive oil and grill it until well colored. Roast the tomatoes in the flame of a gas burner until they are evenly charred and blistered. Remove the cores, peel the tomatoes and chop them coarsely. Combine the cinnamon and allspice with the chiles, toasted seeds, onions, tomatoes, garlic, thyme, oregano and turkey stock in a saucepan. Season with salt and bring to a boil. Reduce to a simmer and cook for 15 minutes. Remove from the heat and remove the sprig of thyme. Blend the sauce with an emersion blender (or in a regular blender) until smooth. Strain through a china cap and stir in the chocolate until it melts. Adjust the seasonings. Yields: 1 quart of sauce. Pour the mole sauce over the turkey. Cover the pan with aluminum foil and bake at 350 degrees F until the turkey is thoroughly reheated to an internal temperature of 165 degrees F. Cut the turkey from the bones and serve with rice and sauce.

Recipe Source: Recipe adapted from On Cooking: Techniques from Expert Chefs, 3rd ed. by Sarah R. Labensky and Alan M. Hause. © Prentice Hall, 2003.

Nutrition Facts Calories 470   Calories from Fat 210 % Daily Value* Total Fat 24g 7% Saturated Fat 7g 35% Cholesterol 160mg 53% Sodium 520mg 22% Total Carbohydrate 5g 2% Dietary Fiber 1g 4% Sugars 3g   Protein 56g   Vitamin A 4% Vitamin C 4% Calcium 6% Iron 45% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4