Turkey breast with Mexican yellow mole
A Mexican turkey recipe for Christmas, from the state of Oaxaca
Ingredients for the turkey:
1 turkey breast
½ cup milk
4 tablespoons butter
Salt to taste
Black ground pepper to taste
2 disposable turkey thermometers
1 baking bag
1 tablespoon flour
Ingredients for the yellow mole:
10 guajillo chili peppers
2 roma tomatoes
2 tomatillos
2 hoja santa
4 garlic cloves
½ onion
1 teaspoon ground cumin
4 cloves
4 black peppercorns
Corn masa to taste
Salt to taste
Preparation: 210 minutes
Serves: 10 pax
Turkey preparation:
Put the turkey breast on top of a deep baking tray and inject with milk using a turkey syringe at least 2 hours before baking. Preferably, inject it a day before and let sit covered in refrigeration to make the breast soft and moist.
Sprinkle the turkey breast with salt and pepper. Insert 2 disposable thermometers, one on each breast half.
Add a tablespoon of flour inside the baking bag, inflate a little and shake to distribute.
Put the turkey breast inside the baking bag. Bake in preheated oven at 300 °F (150º C) for 1 hour. Keep baking until the thermometers indicate the turkey breast is done. Baking time depends on the weight of the breast.
Remove from the oven. Slice while still hot using an electric knife. Strain the juices from the breast.
To prepare the yellow mole; cut the stem of the guajillo chili peppers using scissors, open on one side and remove the seeds and the veins. Roast the chili pepper skins over a pan or grill until you awaken their aroma, making sure they don´t bur or they become bitter. Boil the chili pepper skins in water with the tomatoes and tomatillos for 5 minutes. Process the chili pepper skins, the tomatoes and tomatillos with a cup of the water where they boiled, the hoja santa, garlic, onion, cumin, cloves, peppercorns and some salt in the blender.
Strain the blended sauce onto a pot and heat. Add the juices from the turkey breast and continue heating until it boils. Thicken the sauce by adding bits of corn masa and mixing vigorously until you obtain the desired consistency. Verify if it needs more salt and mix well.
Serve the turkey slices covered with the yellow mole sauce.
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Thanksgiving Turkey Mole Negro Pechuga Mezcal
Elevate your holiday feasts with this delightful sipper: a Thanksgiving-inspired pechuga mezcal crafted by skilled mezcal producers Epifania Gómez & Silverio García of Rancho Blanco Güilá, Oaxaca. Savor the fusion of mole negro – an Oaxacan classic – with Thanksgiving classics like turkey, sweet potato, cranberry, and more. Triple-distilled in copper alembic stills.
For more videos, photos, and production details of this Thanksgiving Turkey Mole Negro Pechuga, see
Other small-batch agave spirits crafted by Silverio and his family can be found at the following links:
- Jabalí:
- Madre Cuishe:
- Tepeztate:
- Tobalá:
Shop Silverio's productions and other Erstwhile agave spirits at:
How to Make Traditional Mole Poblano for Cinco De Mayo
Margarita Villegas Leal talks about celebrating Cinco de Mayo in her hometown of Puebla and shows us how to make mole poblano the traditional way.
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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