Turkey Mole Poblano with Pumpkin & Black Bean Tamales

Turkey breast stays juicy and tender with gentle poaching, and it’s a classic combo with rich and nutty mole poblano. Alongside steamed tamales and roasted pumpkin, it’s a festive alternative to an oven-roasted bird. 

What You Get

Pumpkin or winter squash 

Turkey breast (see note below) 

Black bean tamales 

Mole poblano 

Cilantro 

Pomegranate seeds 

Sesame seeds 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Bay leaf (optional)

Peppercorns (optional) 

Makes 6 to 8 servings

Active Time: 20 minutes 

Total Time: 55 minutes

Step 1

Preheat the oven to 425°F. Line a sheet tray with parchment or foil.

Step 2

Cut the pumpkin in half and scoop out the seeds. Brush with olive oil and sprinkle with salt, inside and out. Place the pumpkin, skin-side up, on the prepared pan. Transfer the pan to the oven and roast until the flesh is soft when pierced with a fork, about 45 minutes. 

Step 3 

Meanwhile, bring a large pot of salted water to a boil, and add a bay leaf and 1 teaspoon peppercorns, if using. Add the turkey breast and bring to a simmer. Cover and simmer until the meat is firm to the touch, 20 minutes. Remove from heat, but leave the turkey in the water, and let poach until no longer pink at the center, or a thermometer inserted at the thickest part reads 165°F, 15 to 20 minutes. Transfer to a cutting board and let rest, 10 minutes. Remove the skin and carve the turkey breast across the grain. Transfer to a platter and keep warm. 

Step 4

In a pot fitted with a steamer, pour in 2 inches of water, and bring to a simmer. Add the tamales, cover, and steam until soft, 15 to 20 minutes. Or microwave to warm through, 1 to 2 minutes per tamale or according to package instructions. 

Step 5

In a small saucepan over medium-low heat, add the mole with a splash of water. Bring to a simmer and cook until darkened, 5 minutes. Pick the cilantro leaves and toss the stems. 

Step 6

Set out the turkey, pour the mole poblano over, sprinkle with the pomegranate and sesame seeds, and scatter with the cilantro leaves. Arrange the tamales on a platter, unwrapping the husks, if you like. Transfer the pumpkin to a plate, with a spoon for scooping, and serve warm. 

Note: The turkey may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 1 hour.