Mole-Spiced Roasted Turkey
- Recipe by Robert Del Grande
With dinner, Del Grande serves both a red and a white wine and usually drinks both--side by side and simultaneously. The 1997 Etude Pinot Noir is a favorite; the turkey's cocoa and cinnamon flavors enhance the wine's perfume and fruit beautifully. A full, rich Chardonnay, such as the 1996 Long, works equally well.
Mole-Spiced Roasted Turkey
- Recipe by Robert Del Grande
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Mole-Spiced Roasted Turkey
I've made this recipe every year for Thanksgiving since it was first published. This is by far the best Turkey recipe and I've tried many over the years. The aroma is divine and we are always disappointed when the leftovers are gone. Be sure to look at the rest of the menu - especially the Poblano cornbread dressing and the Anchos with Onions, the latter is more of a condiment but is really amazing and we wouldn't dream of leaving it off our menu.
Posted by: mbmos on November 7, 2009
I served this with Cornbread stuffing with Country Sausage and Sweet Potatoe Casserole. Absolutely perfect. Poblano chiles in stuffing blend with the mole. Everyone dvoured it!
Posted by: calieats on January 4, 2008
- From A Grande Thanksgiving
- Published November 1999
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