Why stress over a whole bird when smoked turkey breast offers a much more delicious, fool-proof alternative? And why not go a little wild and pair it with a luscious & light pipián verde mole that takes the place of traditional gravy? Smoky, tender, umami, and perfectly spiced, this dish is a creative & delicious way to honor the culinary genius of America's Aztec ancestors this Thanksgiving—or really any time of the year!
Mexican · Main Dishes
Smoked Turkey Breast with Pipián Verde Mole
Tested by
Cooked and tested by the Valentiful team
Why stress over a whole bird when smoked turkey breast offers a much more delicious, fool-proof alternative? And why not go a little wild and pair it with a luscious & light pipián verde mole that takes the place of traditional gravy? Smoky, tender, umami, and perfectly spiced, this dish is a creative & delicious way to honor the culinary genius of America's Aztec ancestors this Thanksgiving—or really any time of the year!
Tastes
Colors
Techniques
DietaryGluten-Free · Vegan* · Soy-Free
Yield1¾ lbs Smoked Turkey · 2 quarts Mole
Serves6 (4oz servings of turkey)
TimeActive 1h 30m · Inactive 2h 30m · Total 4h
Tested by
Cooked and tested by the Valentiful team
Ingredients
⅔ cup Pepitas (Pumpkin Seeds)toasted, 90 g
1 Tbsp Olive Oil
1 lb Tomatilloshusks removed
1 Large OnionQuartered about 1/2#
2 cloves Garlic18g
1 Jalapeño Pepperseeded, 10 g, Adjust spice level if sensitive to heat
1 cup PeanutsRoasted, 150 g
2 Tbsp Sesame Seedstoasted, 18 g
1 cup Fresh Cilantro40 g, packed
1 cup Romaine Lettuce(or Radish Greens), 56g packed
½ cup Wateras needed for blending
1½ tsp Ground Cumin
2 tsp Mexican Oregano
Sea Salt, to taste (~1½ tsp)
Black Peppercorn, to tastecracked
3 Limesjuiced, large
Sesame Seedstoasted (optional)
Fresh Cilantro(optional)
Sourcing Tips
Turkey Breast: You can find Belle Vie Farm boneless turkey breast at Local Pastures.
Instructions
••
PREHEAT THE SMOKER: Heat smoker to 225 °F. I used a Traeger smoker with mesquite pellets, but any hardwood will work.
PREP THE TURKEY: Trim rib bones and excess skin from the turkey breasts. Set aside the trimmings to make a turkey broth for the mole sauce.
SEASON THE TURKEY: Pat the breasts dry with paper towels, then season liberally with salt and pepper.
ROLL AND TIE: Roll up the turkey breasts for even cooking and secure with kitchen twine if needed.
SMOKE THE TURKEY: Smoke the breasts for about 1 hour and 20 minutes, or until they reach an internal temperature of 140 °F.
REST THE TURKEY: Remove the breasts from the smoker and wrap them in foil with a couple of pats of butter, if desired, for extra juiciness. Let them rest and finish cooking with residual heat for about 1 hour.
SLICE AND SERVE: Slice the turkey into thick pieces using a bread knife.
TOAST THE PUMPKIN SEEDS: Heat a frying pan over medium heat and toast the pumpkin seeds, stirring occasionally, for about 10 minutes, until fragrant. Set aside.
Pro Tip: If using store-bought roasted pumpkin seeds, skip this step. Be mindful of added salt in pre-roasted seeds and adjust salt levels in the recipe accordingly.
COOK THE VEGETABLES: After setting aside the pumpkin seeds, return the frying pan to the stove and heat 1 tablespoon of olive oil over medium heat. Add the tomatillos, onion, garlic, and jalapeños. Cook, flipping occasionally, until softened and slightly charred, about 10-15 minutes.
BLEND THE BASE: Transfer the cooked vegetables to a blender. Add the toasted pumpkin seeds, peanuts, sesame seeds, cilantro, and radish greens. Blend with 1/2 cup of water (or broth) until smooth. Add more liquid as needed to achieve a smooth consistency.
ADD SPICES AND LIME JUICE: Blend in the cumin, oregano, sea salt, black pepper, and lime juice, adjusting the seasoning to taste. The mole should be bold, slightly spicy, and saltier than a typical salsa to complement the smoked turkey.
Pro Tip: You can prepare the mole up to this point days ahead and store it in the fridge. Before serving, heat it gently in a saucepan with a little hot water or broth to loosen the consistency.
SERVE: When ready to serve, blend in additional water or broth to make the sauce pourable yet thick. Warm it gently over low heat, stirring to combine. Serve the mole alongside the smoked turkey. Garnish with sesame seeds or fresh cilantro, if desired.
Finished cooking?
Serving & Keeping
Serve: Hot
Surplus Ingredients: You may be thinking, "2 quarts of sauce is a lot for 6 people," and you're right, it will easily serve 20. But it would be a shame to make a smaller batch. Trust me—you’ll want to drizzle it over rice, stuffing, veggies, and leftovers! Store extra mole in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Sourcing Tips
Turkey Breast: You can find Belle Vie Farm boneless turkey breast at Local Pastures.
Serving & Keeping
Serve: Hot
Surplus Ingredients: You may be thinking, "2 quarts of sauce is a lot for 6 people," and you're right, it will easily serve 20. But it would be a shame to make a smaller batch. Trust me—you’ll want to drizzle it over rice, stuffing, veggies, and leftovers! Store extra mole in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.