Recipe: Roast Turkey with Mole Sauce from Salazar - Cincinnati News, FOX19-WXIX TV

Recipe: Roast Turkey with Mole Sauce from Salazar

(Photo: Kara Sewell) (Photo: Kara Sewell)
FOX19 -

Roast Turkey breast with mole sauce

By: José Salazar with Salazar

Yields 8-10 portions      

  • 2 all natural Turkey breasts (off the bone, skin on)
  • 3 acorn squash
  • 5 cups wild rice
  • 1/4 cup olive oil
  • 12 cups vegetable stock
  • Salt and pepper to taste


  • Place the turkey breasts in brine overnight in the refrigerator.( recipe below)
  • Make the mole one day ahead (recipe below)
  • Remove the turkey from the brine and pat dry with paper towels.
  • Pre-heat oven to 375 f. Place the turkey breasts on a baking sheet and season with a light sprinkling of salt and fresh cracked black pepper on all sides. Roast the turkey for approximately 1 hour or until the internal temperature reads 165 f.
  • While the turkey is roasting cook the wild rice with the vegetable stock and salt to taste. Meanwhile, also peel the acorn squash and cut into cubes. Toss the squash with olive oil, salt and pepper in a mixing bowl and roast on a foil lined baking sheet in the oven alongside of the turkey. The squash should take about 1/2 hour to cook, depending on the size of the dice.
  • Begin to slowly re-heat the mole and cook it to a thick gravy consistency.
  • Allow the turkey to rest for 15-20 minutes prior to carving (cover loosely with aluminum foil to help keep it warm). This allows the juices to re distribute into the turkey, resulting in a more moist end product.      

Warm the wild rice and the squash, and serve family style.     

Place the mole sauce over the sliced turkey breasts and serve family style as well.

  • 1 gallon water
  • 1/2 cup kosher salt
  • 2 tablespoons sugar
  • 2 sprigs Rosemary
  • 1 sprig sage
  • 1 sprig thyme


Place all the ingredients in a stock pot and bring to a boil. Stir periodically to ensure that the sugar and salt dissolve. Place brine in a plastic
tub that will accommodate the turkey and that will fit into your refrigerator.

Allow the liquid to cool completely before brining the turkey.

Mole sauce:

  • 6 cups of brewed coffee
  • 5 dried guajillo chilies
  • 5 dried ancho chiles
  • 5 dried chipotle chilies
  • 1 dried habanero chilie
  • 1 star anise
  • 1/4 cup toasted pepitas (Mexican pumpkin seeds)
  • 1/4 cup toasted almonds
  • 4 oz's dark Mexican chocolate( cut into shavings)
  • 4 cloves of garlic
  • 1/2 a small white onion   
  • 1 bunch of cilantro
  • Salt and fresh squeezed lime juice to taste.

Remove the seeds from all the dried chilies.
Place the dried chilies into the hot brewed coffee for 15-20 minutes. While the chilies re-hydrate, toast the onion and garlic in a dry sauté pan over low-medium heat for about 2 minutes. Place all the ingredients into a blender and blend until smooth. Add the coffee into the blender as needed to get a smooth purée and the consistency you desire.

Add salt to taste - add fresh squeezed lime juice to the sauce to taste just before serving.

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