Turkey: Because so many of the dishes already had Southwestern flavors I thought it would be wise to back off a bit here and let the turkey be a turkey. I did make a rub of oil, salt and pepper and some roasted garlic and rubbed that under and over the skin. We had purchased a six pound turkey breast thinking that would be plenty for the two of us with leftovers to spare. Gravy: I decided to take the turkey drippings and make a gravy/mole sauce. I used some of my fresh chile paste (the technique for this will appear in my dinner book, if it ever gets done). I included a bit of chipotle adobo sauce for a bit of kick and just the tiniest bit of chocolate.