For turkey: 1-12 to 16lb gf turkey (look for all natural), wash and dry inside and out 1 Tablespoon kosher salt 1 teaspoon fresh ground pepper Mole Sauce for Turkey Marinade* Prepare Masa Stuffing with Bacon & Fresh Corn** 5 Tablespoons melted unsalted butter 2 cups gf turkey or chicken stock
For gravy: 2 cups gf turkey or chicen stock 3 Tablespoons unsalted butter 3 Tablespoons gf flour mix 2 Tablespoons fresh lime juice Kosher salt to taste 1/2 teaspoon chile powder
Directions
Sprinke inside and outside of turkey with salt and pepper and transfer to roasting pan. Set aside 1-1/2 cups mole sauce for serving then coat turkey inside and out with remaining sauce. Cover turkey with plastic wrap and refrigerate over night. Place oven rack on lowest setting and preheat oven to 450 degrees F. Loosely stuff turkey with Masa stuffing. Place extra stuffing in buttered casserole dish and cook seperately. Drizzle melted butter over turkey and tuck wings under breast and loosely tie legs together with kitchen string. Pour 1/4 cup turkey or chicken stock in the pan. Roast turkey for 15 minutes then reduce temperature to 350 degrees F. Cover turkey loosely with foil and roast for 45 more minutes. Remove foil and 1/4 cup stock to pan, basting every 30 minutes. Roast for 1-1/2 hours more. Increase oven temperature to 450 degrees F., rotate pan and add 1/4 cup stock. Continue to roast and baste turkey until a thermometer insterted into a thigh registers 170 degrees F., about 1-1/2 to 2 hours longer. Let turkey rest for up to 30 minutes before carving.
For gravy: Place roasting pan over two burners on stove over medium heat. Add stock and scrape up browned bits. Melt butter in a small sauce pan and stir in gf flour over medium low heat, stirring until mixture thickens and is golden in color. Add to stock mixture stirring constantly. Add lime juice, salt and chile powder. Stir until thickened.
Tips
*Prepare Mole Sauce for Turkey Marinade 1 day before you want to serve. Turkey should marinate in sauce over night. **Prepare Masa Stuffing with Bacon & Fresh Corn
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