DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Sunday dinner

    Rotisserie Turkey Breast Mole

    Published: May 14, 2015 · Modified: Nov 2, 2024 by Mike Vrobel · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    Rotisserie Turkey with Mole Sauce
    Rotisserie Turkey Breast with Mole Sauce

    Here’s a preview from my upcoming book, Rotisserie Turkey. Enjoy!


    Turkey in Mole Poblano sauce is Mexico’s celebration meal. Sweet, spicy, and complex, a true Mole Poblano is an all day affair - multiple days, actually - that will test your dedication to cooking. 3Mole rhymes with Olay, not the small furry rodent. Though my kids giggled all through dinner saying they were eating “mole” sauce.

    I’ve made a few Moles in my day, and they’re fantastic, but they are all day affairs. I am willing to take a shortcut, and use Mole paste. 4I’m not the only one - in Mexico, most large markets have vendors who specialize in mole pastes. You pick out the Mole you want from their towering pyramids of paste, they scoop it into a plastic bag, and your Mole is ready with minimal effort.

    Rotisserie Turkey with Mole Sauce-0637

    You can buy mole paste at your local Mexican mercado or well stocked gourmet food store, which do most of the cooking ahead of time. Doña María brand is widely available, and it is fine. My favorite is Seasons of My Heart, but I’m biased - I spent a week at Seasons of My Heart cooking school in Oaxaca.

    Recipe: Rotisserie Turkey Breast Mole

    Equipment

    • Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
    • Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
    • Instant Read Thermometer
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Rotisserie Turkey Breast Mole


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Mike Vrobel
    • Total Time: 13 hours 45 minutes
    • Yield: 6-8 1x
    Print Recipe
    Pin Recipe

    Description

    Rotisserie turkey breast mole recipe. Spicy and complex, Mexican mole sauce is the perfect accompaniment for rotisserie turkey.


    Ingredients

    Scale
    • 1 (8 pound) turkey breast
    • 4 teaspoons kosher salt
    • 1 teaspoon Ancho chili powder
    • 1 (8.25 ounce) jar Mole paste, prepared according to the package’s instructions
    • Toasted Sesame Seeds (optional)
    • Tortillas (for serving)

    Instructions

    1. Dry Brine the Turkey Unwrap the turkey breast and pat it dry with paper towels. Mix the salt and Ancho chili powder. Gently work the skin loose from the turkey breast, then rub 1 teaspoon of the salt mix directly on the meat. Arrange the skin so it covers the breast, then sprinkle the rest of the salt mix all over the turkey breast, inside and out. Put the turkey breast in a baking dish and let it rest in the refrigerator overnight (up to 24 hours).
    2. Spit the turkey breast One hour before cooking, remove the turkey beast from the refrigerator. Skewer the breast on the rotisserie spit, securing it with the spit forks. Let it rest at room temperature until it is time to cook.
    3. Set the grill for indirect medium Set up the grill for indirect medium heat (325°F to 350°F), with the drip pan in the middle of the grill and the heat on the sides of the grill. (Split ¾ths of a chimney of charcoal into two piles on the sides of the grill, or turn on burners on the edges the grill.
    4. Cook the turkey breast Put the spit on the grill, start the rotisserie spinning, and make sure the drip pan is centered under the turkey. Close the lid and cook until the turkey breast reaches 150°F in its thickest part (about 1 hour and 45 minutes), and then add four minutes of cooking time. (If you are using a charcoal grill, add 16 unlit coals after an hour to keep the heat going.)
    5. Cook the mole While the turkey is cooking, prepare the Mole sauce according to the package instructions. This usually means frying the paste in oil, and then simmering with chicken broth. (If you have turkey broth in the freezer, use it!)
    6. Carve and serve Remove the turkey from the grill and remove the spit from the turkey. Let the turkey rest for 15 minutes before carving. Cut the breast halves from the ribcage, then carve the breast into ¼? thick slices. Put a few slices on a plate, ladle a generous amount of mole sauce over the top, sprinkle with sesame seeds, and serve with tortillas to mop up the sauce.
    • Prep Time: 12 hours
    • Cook Time: 1 hour 45 minutes
    • Category: Rotisserie
    • Cuisine: Mexican

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Rotisserie Turkey with Mole Sauce-0700

    Notes

    • No rotisserie? No worries. Set your grill up for indirect medium heat, with the drip pan in the middle, as described. Then, instead of the rotisserie, put the grill grate back in the grill, and set the turkey on the grate over the drip pan. Follow the rest of the instructions as written.
    • No grill? No worries. Preheat the oven to 350°F and bake the turkey.

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Rotisserie Turkey Breast, Dry Brined with Italian Spices

    Rotisserie Turkey Breast with Spice Rub

    Rotisserie Turkey, Dry Brined with Orange and Spices

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Sunday dinner

    • Brushing BBQ chicken thighs with sauce
      Grilled BBQ Chicken Thighs
    • Instant Pot Lasagna on a plate with spices in the background
      Instant Pot Lasagna
    • A plate of grilled Korean chicken wings
      Grilled Korean Chicken Wings
    • A plate of Instant Pot Jerk Ribs with green onions sprinkled on top
      Instant Pot Jerk Ribs

    Sharing is caring!

    Comments

    1. Karen Tripson says

      July 26, 2018 at 5:57 pm

      8 lb turkey breast seems like it would serve more than 6-8. I want to make this for my block party typicall 15-20. How much turkey do you think I need?

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    10 shares
    • 5
    • 4