Smoked Turkey Breast with Pipián Verde Mole

Ingredients

Smoked Turkey

• 2 turkey split breasts (4# total raw weight)
• Coarse black pepper
• Kosher salt
• Butter, optional

Pippin Verde Mole Sauce

• 2/3 cup pumpkin seeds, toasted (90g)
• 1 cup roasted peanuts (150g)
• 1 tablespoon olive oil
• 1 pound tomatillos, husks removed
• 1 onion, quartered (about 1/2 pound)
• 1-2 jalapeños, deseeded (10g) -- Adjust spice level if sensitive to heat
• 2 garlic cloves (18g)
• 1/2 - 1 cup water, as needed for blending
• 2 tablespoons toasted sesame seeds (18g)
• 1 cup fresh cilantro, packed (40g)
• 1 cup radish greens, packed (56g) -- Or substitute romaine lettuce
• Juice of 3 large limes (100g)
• 1 1/2 teaspoons cumin
• 2 teaspoons Mexican oregano
• Sea salt, to taste (about 1 1/2 tsp)
• Black pepper, to taste

Optional Garnishes

• Toasted sesame seeds
• Fresh cilantro

Instructions

For the Turkey

1. Preheat the Smoker  Heat smoker to 225°F. I used a Traeger smoker with mesquite pellets, but any hardwood will work.
2. 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.
3. Season the Turkey Pat the breasts dry with paper towels, then season liberally with salt and pepper.
4. Roll and Tie Roll up the turkey breasts for even cooking and secure with kitchen twine if needed.
5. Smoke the Turkey Smoke the breasts for about 1 hour and 20 minutes, or until they reach an internal temperature of 140°F.
6. 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.
7. Slice and Serve Slice the turkey into thick pieces using a bread knife.

For the Mole

1. 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.
2. 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.
3. 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.
4. 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.  Chef 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.
5. 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 for added flair.