What You Will Need
Braised Turkey in Green Mole
Deconstructed turkey braised in a refreshing green mole provides a light and quick alternative to the standard Thanksgiving bird.
Yield: serves 8-10
- 3⁄4 cup raw shelled pumpkin seeds
- 1 1⁄2 tsp. cumin seeds
- 1 tsp. whole black peppercorns
- 3⁄4 tsp. dried Mexican oregano
- 6 cups roughly chopped cilantro leaves and stems
- 15 tomatillos, husked, washed, and roughly chopped
- 4 cloves garlic, roughly chopped
- 4 romaine lettuce leaves, roughly chopped
- 3 medium radishes, trimmed and tops reserved, radishes thinly sliced, for garnish
- 2 small serrano peppers, stemmed and roughly chopped
- 1 large onion, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup olive oil
- 3 cups chicken stock
- 1 (10-12–lb.) turkey, cut into 8 pieces
- Heat pumpkin seeds, cumin seeds, and peppercorns in a 12” cast-iron skillet over medium-high heat until seeds begin to pop, 1–2 minutes; let cool slightly. Place in a spice grinder and pulse until finely ground; add oregano and set seed mixture aside. Place cilantro, tomatillos, garlic, romaine, reserved radish tops, serrano peppers, onion, and salt in a food processor. Purée into a smooth paste; set aside.
- Heat half the oil in a 12-qt. saucepan over high heat. Carefully pour in paste and cook, stirring, until fragrant, about 1 minute. Whisk in stock and bring to a boil. Whisk in seed mixture and remove from heat; let cool slightly. Working in batches, transfer mole mixture to a blender and purée until smooth. Pass through a fine-mesh strainer into a bowl, pressing on and discarding solids; set aside.
- Heat oven to 350°. Season turkey pieces with salt and pepper. Wipe out saucepan and heat remaining oil over medium-high heat. Working in batches, brown turkey on all sides, 20–25 minutes. Using tongs, transfer turkey to a plate and set aside. Return mole to saucepan and bring to a simmer. Add turkey pieces, skin side up, and partially cover with lid. Transfer to oven and bake until turkey is cooked through and a meat thermometer inserted into the thickest part of the thigh registers 165°, 1 1⁄2–2 hours. Garnish with radish slices for serving, if you like.