Spice-Rubbed Turkey with Cranberry-Walnut Mole

Instructions

1. Remove giblets from turkey; discard liver. Prepare turkey as package directs; place turkey, breast side up, on rack in deep roasting pan. Blot moisture from turkey. Sprinkle inside cavity and outside of turkey with chile powder mixture. Place onion and celery ribs into turkey cavity. Tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Place giblets around turkey in pan; add chicken broth. Adjust oven rack to lowest position. Roast turkey in oven at 325°F for 1 1/2 hours or until turkey starts to brown.
2. Baste turkey with butter and roast thirty minutes. Baste again; tent with foil. Roast turkey one hour longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every twenty minutes. Transfer turkey to platter; loosely cover with foil.
3. Remove rack from pan; skim excess fat from drippings. Strain drippings through fine-mesh strainer into small bowl. Add olive oil and onion to a medium saucepan over medium-low heat and cook three minutes. Add walnuts, Serrano peppers and garlic cloves; cook three minutes, stirring frequently. Stir in cinnamon, ancho chile powder, cumin, tomato sauce, dried cranberries and drippings, and heat to simmer. Stir in chocolate chips; cook three minutes. Transfer chocolate mixture to blender; blend until smooth. Carve turkey and serve with mole.