Mole Turkey

• 1 cup mole sauce
• 2 cups water, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 3/4 cup PLANTERS Dry Roasted Peanuts, divided
• 1 BUTTERBALL Fresh or Frozen Whole Turkey (14 lb.), thawed if frozen

1. Heat oven to 325 degrees F.
2. Blend mole sauce, 1 cup water, chocolate and 1/2 cup nuts in blender until smooth.
3. Remove and discard neck and giblets from turkey cavities.
4. Rinse turkey; pat dry with paper towels.
5. Free legs from tucked position.
6. (Do not cut band of skin.)
7. Use rubber spatula or your hand to loosen skin over breast, starting at body cavity opening by legs.
8. Place turkey, breast-side up, on rack in roasting pan.
9. Spread 1/2 cup of the mole mixture under skin.
10. Cover breast loosely with foil to prevent overbrowning.
11. Bake 3 hours.
12. Mix remaining water with mole mixture.
13. Remove foil from turkey.
14. Brush with 1/4 cup of the mole mixture.
15. Bake 30 min.
16. or until turkey is done (165 degrees F).
17. Let stand 15 to 20 min.
18. before carving.
19. Remove drippings to saucepan; add remaining mole mixture (2-1/4 cups).
20. Bring to boil, stirring frequently.
21. Serve turkey topped with mole sauce and remaining nuts.

mole sauce, water, chocolate, peanuts, butterball

Taken from www.kraftrecipes.com/recipes/mole-turkey-114617.aspx (may not work)