Burrow & Bloom Zinfandel Mole Turkey

Name: Burrow & Bloom Zinfandel Mole Turkey
Total time: 14400 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 10 lb Whole turkey; 1 cup Irish butter (softened); 3 tbsp Mole concentrate; 2 tbsp Lulu Bouillon; 3 tsp Salt; 2 tsp Black pepper; 1 tbsp Paprika; 1 tbsp Onion powder; 1 tbsp Garlic powder; 1 Onion (quartered); 8 Garlic cloves; 3 sprigs Fresh rosemary; 3 sprigs Fresh thyme; 1.5 cups Zinfandel wine

Lulu Galaviz @lulugalaviz

North dakota

• Mole adds depth + warm chocolatey spice
• Lulu Bouillon infuses the butter with clean umami
• Irish butter gives the skin that lacquered golden finish
• Zinfandel brings acidity + sweetness to balance the mole

Lulu Galaviz @lulugalaviz

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Ingredients

4 hours

8-10 servings

10 lbWhole turkey
1 cupIrish butter (softened)
3 tbspMole concentrate
2 tbspLulu Bouillon
3 tspSalt
2 tspBlack pepper
1 tbspPaprika
1 tbspOnion powder
1 tbspGarlic powder
1Onion (quartered)
8Garlic cloves
3 sprigsFresh rosemary
3 sprigsFresh thyme
1.5 cupsZinfandel wine

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Steps

4 hours

1

Mix softened butter, mole, bouillon, salt, pepper, paprika, onion and garlic powder.
2

Pat turkey dry. Gently lift skin and rub mole butter under and over skin.
3

Stuff cavity with onion, garlic, rosemary, and thyme.
4

Inject 0.5 cup Zinfandel into turkey. Pour 1 cup Zinfandel in pan.
5

Roast at 325°F for 2.5–3 hours.
6

Baste with pan juices every 30 minutes.
7

Check for doneness: breast 165°F, thigh 170–175°F.
8

Rest turkey 20–30 minutes before slicing.