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© Meredith Corporation. All rights reserved. Used with permission.
To prepare Grilled Turkey Mole: Combine confectioners’ sugar, cocoa powder, 1 1/2 teaspoons salt, chili powder, peanuts, 1/2 teaspoon black pepper and pumpkin pie spice in a small bowl.
Rub turkey tenderloins with oil. Sprinkle cocoa mixture evenly over all sides of the turkey pieces; rub in with your fingers.
Grill turkey on the rack of an uncovered charcoal grill, directly over medium coals, for 10 to 12 minutes or until done (170°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add turkey to grill rack. Cover and grill as above.)
Meanwhile, prepare Cranberry Mojo: In a medium saucepan, bring cranberry juice to a boil over high heat. Boil gently, uncovered, for 30 to 35 minutes or until juice is reduced to 1/2 cup and slightly thickened. Watch carefully toward the end of the cooking time. Remove the pan from the heat and cool reduced juice to room temperature. Meanwhile, finely chop cranberries.
In a medium bowl, combine the reduced cranberry juice, the chopped cranberries, lime juice, onion, chives, jalapeño, mustard, salt and pepper. Mix well. Slice turkey and serve with Cranberry Mojo.