This is always terrific for a Southwestern-style or Mexican celebration. Try this for your Thanksgiving! Yummmmm!

Serves 9-10
Recipe By: Robert Del Grande (Food & Wine Mag (11/99)

1/4 cup unsweeted cocoa powder
1 tablespoon ancho chile powder
1 tablespoon ground cinnamon
1 tablespoon packed brown sugar
Kosher salt and coarse-ground pepper
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

1 10-12 pound turkey -- rinsed & patted dry
4 tablespoons unsalted butter -- melted
2 cups turkey stock
1 1/2 tablespoons all-purpose flour
1/4 cup water

Preheat oven to 450 degrees F. In a bowl, combine cocoa, chile powder, cinnamon, sugar 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the oil and vinegar; rub half of the paste all over the turkey; spoon remaining paste into the cavity. Set turkey on a rack in a large roasting pan; roast 5 minutes. Baste turkey with some of the melted butter; add about 1/4 cup turkey stock to the pan.

Reduce oven temperature to 350 degrees; roast 1-1/2 hsours.

Reduce oven temperature to 250 degrees; add more stock to the pan and baste with more melted butter and roast about 1-1/2 hours longer, or untiil meat thermometer registers 170 degrees. Transfer turkey to cutting board; let rest at least 30 minutes.

Pour pan juices into a saucepan; skim off fat. Set roasting pan on 2 burners over medium-high heat; add remaining stock and bring to boil, scraping up browned bits. Strain stock into the saucepan; bring to boil. Spoon paste from turkey cavity into the stock; boil until reduced to about 1-1/2 cups, about 10 minutes. Mix flour and water; whisk into gravy and simmer over medium heat until thickened. Season with salt and pepper. Serve with carved turkey.

NOTE: For anyone who doesn't know (is there anyone??), "MOLE" is not the little animal that invades your garden, it's a type of Mexican sauce (and a damned good one, too!). It's pronounced "MO-lay".

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved