Chocolate Turkey

No, not that kind of chocolate turkey. It’s time again for the annual Sagittarius party. The party features food on Sagittarian themes. In the past, Sag food themes have included:

• Food on skewers (the "arrows")
• Flambéed food (Sag is a fire sign)
• Spicy hot food (ditto)
• Purple food (Purple is the color associated with this sign)

Other food traditions have arisen at the party. My circle of friends has come to associate these food themes with the party, though they have no direct connection with the astrological sign:

• Food that moves (we once had a volcano cake that erupts and frosts itself)
• Spam
• Jello (yes, we have had Spam Jello. Also an anatomically correct Jello brain.)
• Chocolate

This last food category inspired me several years ago to try a recipe that I found in Food and Wine Magazine. The turkey is conveniently served as part of a buffet. It’s amazingly delicious (especially the gravy) and had been a popular entry each year.

Mole inspired Turkey

Ingredients

1/4 C Unsweetened cocoa powder
1 Tblsp. Ancho Chile Powder
1 Tblsp. Cinnamon
1 Tblsp. Light Brown Sugar
3 Tblsp Olive Oil
1 tsp. Balsamic Vinegar
1 Turkey, 10-12 lb. Rinsed and patted dry
4 Tblsp. Unsalted Butter, melted
2 C Turkey or Chicken Stock
1 1/2 Tblsp. All-purpose Flour mixed with 1/4 cup water

Directions

1. Preheat oven to 450°. In a bowl, combine the cocoa, chili powder, cinnamon, sugar, 1 tsp. salt and 1/4 tsp. pepper. Stir in oil and vinegar. Rub half of the paste over the turkey, spoon remainder into cavity.
2. Set turkey on rack in a large roasting pan. Cook for 5 minutes. Baste with some of the melted butter and add 3-4 Tblsp of stock to the pan.
3. Lower temperature to 350° and roast the turkey for 1 1/2 hr. Lower the temperature to 250° and add a little more stock to the pan. Baste the turkey with the butter and roast for 1 1/2 hr. longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170°. Transfer the turkey to a cutting board, cover loosely with foil, and let rest at least 30 min.
4. Pour the pan juices into a saucepan and skim off the fat. Set the roasting pan on a burner over moderately high heat. Add the remaining stock and bring to a boil, scraping up any browned bits.
5. Strain the stock into the saucepan and bring to a boil. Spoon the paste from the cavity into the stock. Boil the stock until reduced to about 1 1/2 cups, about 10 minutes. Whisk in the flour mixture and simmer over moderate heat until thickened. Season the gravy with salt and pepper.