step 1
Make brine: In a large pot over medium-high heat, combine the Water (16 cups), Kosher Salt (1 1/2 cups), Piloncillo (1 cup), Fresh Oregano (4 Tbsp), Black Peppercorns (1 Tbsp), Whole Allspice (1 Tbsp), Fresh Marjoram (1 Tbsp), Garlic (1 head), Fresh Bay Leaves (5), and Oranges (3) zest. Bring to a boil then remove from the heat and let cool completely.
step 2
Strain the brine through a fine mesh sieve and discard the solids.
step 3
Prep the turkey(spatchcock): Place the Turkey (1) inside of an oven bag, making sure that the opening is facing upwards. Place the oven bag inside the roasting pan and pour the brine inside of the bag. Remove as much air from the bag as possible and tie the bag tightly, sealing with multiple knots. Place the roasting pan in the refrigerator for at least 24 hours and up to 3 days.
step 4
Remove the turkey from the brine and pat dry with paper towels.
step 5
Place the turkey on a cutting board, breast side down so that the backside is facing upwards.
step 6
Using kitchen shears, carefully cut along each side of the turkey’s backbone until it has completely detached. With the backbone removed, use your hands to stretch open the ribs of the turkey, revealing its inner cavity.
step 7
Locate the top of the turkey’s breast plate.
step 8
Place the heel of a sharp chef’s knife in the center of the top of the breast plate, forcefully and carefully, tap the spine of the knife until the bone cracks.
step 9
Flip turkey over, and press down on turkey breasts until they lay flat on the board.
step 10
Place the turkey back into the roasting pan and refrigerate uncovered for at least 12 hours and up to 24 hours.
step 11
Preheat your oven to 450℉ (235℃).
step 12
In the bottom of a roasting pan, lay the Yellow Onions (3), Carrots (4), and Celery (4 stalks). Place the spatchcock turkey on top of the bed of vegetables, with the breast side facing upwards.
step 13
Roast until the turkey begins to turn golden brown, about 45-60 minutes. Reduce the oven heat to 350℉ (175℃) and continue cooking until the internal temperature of turkey reaches 155℉ (70℃), this could take up to an hour. Remove from the oven and let the turkey rest for at least 25 minutes.
step 14
Make the mole: Place a 9-inch (23-cm) skillet over medium heat. Add 2 tablespoons of Grapeseed Oil (2 Tbsp) and the Pasilla Chile Peppers (6). Fry until aromatic and soft, about 5 minutes. Place the peppers into a high-powered blender with the Black Mole Paste (2 cups), Dried Pitted Prunes (1/2 cup), Raisins (1/2 cup), Piloncillo (1), and Mexican Chocolate Tablet (2). Add enough Turkey Stock (4 cups) to cover the ingredients and blend on high speed until completely smooth, about 2 minutes.
step 15
In a clay pot or low profile pot over medium heat, add the remaining Grapeseed Oil (1/3 cup). Stir the oil and then add the mole carefully as the oil might pop.
step 16
Bring the mole to a simmer then reduce the heat to low. Simmer on low, stirring often to prevent the mole from sticking on the bottom of the pot. Continue cooking the mole until it thickens and becomes glossy like a mirror on top, about 30-45 minutes. Remove the mole from the heat and set aside until ready to use.
step 17
Spoon the mole over the turkey and sprinkle with Toasted White Sesame Seeds (to taste) to garnish. Serve with fresh Tortillas (to taste).
