Turkey Mole
With a Special Classic Latin Sauce Recipe

  • Like 7
  • 34 Minutes
  • Serves 4
  • Medium
  • Medium-High Heat
Turkey Mole

Recipe's Ingredients

Adjust Servings:
For turkey:
12 oz skinless Turkey Breast about 4 pieces
1/2 teaspoon Salt
1/2 teaspoon Pepper
For sauce:
1 Tablespoon Chili Powder
1 teaspoon Pepper
1/8 teaspoon Ground Cloves
1/8 teaspoon Allspice
1 Tablespoon Sesame reserve 1 tsp for garnish
2 Tablespoons Canola Oil divided into two 1-Tbsp portions
1/2 Tablespoon Garlic minced
1/2 cup Onion chopped
1 cup no-salt-added diced Canned Tomatoes
1 teaspoon fresh Oregano chopped
1 Tablespoon Cocoa Powder
1 cup low-sodium Chicken Broth
Instead of fresh oregano, use 1/4 teaspoon dried Oregano

Nutritional information for Turkey Mole

Saturated Fat
Serving Size

Turkey mole is a Classic Latin recipe prepared for special occasions (like weddings, Christmas, etc). With my special sauce included in the recipe, the turkey mole can be also prepared as dinner for big families.

Did you Know?

Skinless turkey breast is one of the best meats to use for slimming, low-fat or low-calorie diets.


  • For turkey:

  • For sauce:

  • Variation

Steps for Turkey Mole

3 Minutes

Prepare the ingredients

Preheat grill pan or oven broiler (with the rack 3 inches from heat source) at high-temperature. Reserve 1 tsp sesame seeds for garnish, chop the oregano and onion, mince the garlic, and divide the canola oil into two 1-Tbsp portions.

17 Minutes

Prepare the Mole Sauce

- To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds to a saucepan, and toast on medium heat for 2 minutes.
- Add 1 tablespoon canola oil. Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.
- Add onion, and sauté until cooked but not brown, about 2–3 minutes.
- Add tomatoes, oregano, cocoa powder, chicken broth, and bring to a boil over high heat. Simmer for 8–10 minutes.
- Remove from the heat and let the mole cool at room temperature.

1 Minute

Prepare the turkey breasts

To prepare the turkey, coat the breasts with 1 tablespoon canola oil and season with salt and pepper.

2 Minutes

Puree the sauce in a blender until smooth

- Puree the sauce in a blender until smooth.
- Return sauce to the pan, and reheat slowly (or keep sauce warm on a stovetop).

10 Minutes

Broil the turkey breasts

Broil turkey in the preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).

1 Minute

Wrapp Up

You can now mix the turkey and mole sauce in a single dish or serve one piece of turkey breast with ½ cup of the warm mole sauce. Enjoy!

Additional Info for Turkey Mole


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Turkey Mole is often overlooked when preparing dinner with this kind of poultry. The mole sauce is a Latin classic, one of the best in my opinion, and should be tried at least once to appreciate this special dish fully. Making this tasty treat is also easy and is something that can be added to your dinner recipe collection at any time.

Content on this recipe…



About Turkey mole

Mole is the Latin seasoning made with cocoa and chili powder that gives a beautiful aroma as the turkey roasts. This recipe is a spicy turkey mole with complex layers of flavor. The combination of traditional Mexican spices and cocoa in a rich tomato-based sauce transforms turkey meat into a mouth-watering delicacy and makes a warming “winter supper“.

With its combination of chili and cocoa, it’s no surprise that a spicy mole is Mexico’s national dish. In fact, ‘mole’ originates from an Aztec word ‘molly’, meaning sauce, and you can use any meat instead of turkey, such as chicken (usually, poultry is preferred).

At Christmas, this would make a delicious alternative to a roast turkey if you want to cook something different for a change. Or try making it for Boxing Day with leftover turkey, and just cook the mole for a little less time.



Health Benefits

Research has shown that lycopene – the natural pigment that gives tomatoes their red color – can reduce the risk of heart disease and prostate cancer. Processed tomatoes contain much higher concentrations of lycopene than fresh. Each serving provides an excellent source of copper, vitamin B6, vitamin B12, vitamin E, and a good source of iron, niacin, potassium, vitamin C, zinc, folate, vitamin B1, vitamin B2.

As for the turkey, this kind of poultry meat has great vitamins like B3, B6, B12, Selenium, Zinc, Phosphorous, Choline, Magnesium, and Potassium. Turkey is a healthy source of protein, contains anti-cancer features, has mood-enhancing properties, can treat chronic insomnia, keeps insulin levels stable, keeps your heart healthy, offers small support in protection from cognitive decline, and is great for weight loss.

Also for weight loss are ingredients used in this recipe, like chili, garlic, onion, and oregano. 

Cocoa used in turkey mole is great for reducing high blood pressure, and lowers the risk of heart attack and stroke. Polyphenols found in cocoa improve blood flow to your brain and help with brain function, mood, and symptoms of depression.



What is a mole sauce?

Nowadays, the mole could be considered the Mexican version of curry, in the sense that it is a sumptuous sauce composed of many different ingredients, served alongside vegetables, chicken, turkey, or pork. Also, due to the labor-intensive preparation, it’s a dish that is mostly served during big occasions and festivities such as weddings, baptisms, graduations, Christmas, and other special occasions.

Where many family members are expected to gather, it is custom to prepare just one big batch of the rich dish that could feed a big congregation of people – sometimes even for a couple of days. The recipe for turkey mole varies from family to family, and it’s usually a well-kept secret passed down through generations. Ingredients tend to be completely different depending on the region of the country it’s made – but chilies, nuts, and seeds are the most commonly used. Beyond the basics, there are often more than twenty ingredients used in the recipe for mole as the flavor profile is made on the spices, herbs, and unique additives included in a family’s classic mole sauce.


Notes and Tips

  • Mole can be successfully made ahead—even getting better with 2 or 3 days of well-covered residence in the refrigerator.
  • Though braising the turkey can be done a day ahead (cover and refrigerate it separately from the mole), that approach is not my first choice because it is difficult to reheat cooked turkey and not have it dry out.
  • For the rest of the turkey, let the mole cool at room temperature. With your fingers or a pair of forks, shred the meat to use for enchiladas or other recipes. Stir together the shredded turkey with the remaining mole, then transfer to airtight containers and store in the refrigerator for up to 2 days or in the freezer for up to 1 month.
  • Mole sauce is also wonderful on enchiladas or in burritos. It makes an excellent dipping sauce for tortilla chips or plain salted crackers.
  • If you have a gas stove that cooks too hot on low, use a heat diffuser to prevent the mole from burning.
  • This recipe serves two people generously but is easily scalable – simply double or triple the ingredients to provide more.


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