Turkey Breast en Cocotte with Mole

Step 1

Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey. Pat the turkey dry with paper towels and season with salt and pepper.

Step 2

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, crushed garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch.

Step 3

Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.

Step 4

Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the sauce. Strain the juices from the pot into a fat separator, reserving the strained vegetables. Let the juices settle for about 5 minutes, then defat the juices; set aside.

Step 5

Meanwhile, add the remaining 3 ­tablespoons oil, minced garlic, chili powder, cocoa ­powder, ­cinnamon, and cloves to the pot and cook over medium heat until fragrant, about 1 minute. Stir in the defatted juices, strained vegetables, any ­accumulated juices from the turkey, ­tomatoes, ­raisins, and peanut butter and simmer over medium-high heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.

Step 6

Discard the thyme and bay leaf, then puree the sauce in a blender until smooth, about 20 seconds. Season with salt and pepper to taste. Carve the ­turkey and serve, passing the mole separately.