This turkey is inspired by the flavors of the American Southwest – a richly spiced mole rub creates a lovely and unique take on the traditional Thanksgiving turkey. The filling, based on traditional tamale fillings, is savory and light and combines perfectly with the meat. Served with fresh cranberry salsa and tortillas, this combination also makes a delicious wrap for lunches the next day.
1 10-12 pound Turkey
1 tablespoon vegetable oil
2 Tbsp kosher salt
1 Tbsp black pepper
1 tbsp Better Batter Gluten Free Flour
1/4 c brown or demerara sugar
2 tsp instant espresso powder
2 Tbsp smoked paprika
1 tsp ground cinnamon
1/4 c unsweetened cocoa
1 Tbsp ground cumin
1 Tbsp sunflower butter, soynut butter, or peanut butter (if you prefer, leave this out and sub in more oil)
1/4 c vegetable oil
4 stalks celery with leaves, minced, about 2 cups
1 onion, minced, about 1 cup
1 jalapeño pepper, minced
1 tsp dried oregano, crumbled
2 cups masa harina (corn tortilla flour)
2 cups Better Batter Gluten Free Pancake and Biscuit Mix
1 1/2 tsp ground cumin
1 tsp freshly ground black pepper
12 Tbsp (3/4 cup) unsalted butter or shortening, softened
2 cups Turkey Stock, plus additional, if necessary for filling, and also for roasting
4 large eggs
You will need at least 24 hours to prepare this dish.
Prepare turkey for seasoning, by washing out surface and cavities thoroughly with clean water.
Combine Mole Rub ingredients thoroughly, until a paste forms – add a small amount of additional water or oil, if necessary to achieve a paste-like consistency, if you find the mixture is crumbly. Coat the turkey thoroughly with the spice mixture, making sure to get all surfaces coated. Place on a wire rack in the fridge for at least 8 hours or overnight, to allow seasonings to penetrate the bird.
The next day, preheat the oven to 450 degrees.
Prepare masa stuffing:
In a saute pan, combine oil, celery, and onion and cook over medium heat until vegetables are transparent – about 7 to 10 minutes. Add jalapeno and oregano, and cook for another minute. Remove from heat.
In a mixing bowl combine masa, Better Batter pancake mix, cumin, pepper, and softened butter or shortening. Stir in the sauteed vegetables.
With the mixer running on low, gradually pour the turkey stock into the mixture, until all stock is absorbed. Turn mixer speed to medium and add eggs, one at a time. Beat on high speed until light and fluffy – the mixture should be relatively cohesive, like very light play dough.
If the mixture is still too dry, add more turkey stock, while beating.
Once mixture is ready, place into the prepared turkey. This should mound slightly outside of the turkey’s cavity.
Roast turkey at 450 for fifteen minutes – this will help to set the rub and ensures a crisp mahogany crust.
Reduce the heat to 350 degrees and pour 1/2 c turkey stock into the bottom of the pan. Continue to roast for another 45 minutes.
Add another 1/2 cup of stock to the pan and turn it 180 degrees. Roast for another hour and a half or so. You will want to check this regularly to ensure that the skin does not dry out too much – it’s usually good to baste it ever thirty minutes or so.
Increase oven back to 450 and roast, turning every thirty minutes and basting when necessary for 45 minutes to 1 1/2 hours more – your turkey will be done when a thermometer inserted at the thigh bone reads 170 degrees.
When the meat reaches this temperature, remove from the oven. Allow to rest at least 15 minutes, covering with a tent of foil to keep warm, before cutting/carving. This ensures a juicy bird.
Also check the stuffing – it should read 165 degrees for safety, when pulled out of the oven. If it does not, remove it from the bird and pop back in the oven in a casserole, for about 20 minutes, while the bird rests..