Thanksgiving Turkey

Name: Thanksgiving Turkey
Prep time: 720 min
Cook time: 300 min
Total time: 1020 min
Ingredients: 6 tablespoons achiote paste (from a bar); 6 cups bitter orange juice or its substitute; 6 cups homemade chicken broth (or store bought); 12 cloves garlic charred, broiled or toasted (with the skin on, and then peeled); 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 2 teaspoons kosher or coarse sea salt (or to taste); 2 teaspoons freshly ground black pepper; 1 16- to 18-pound turkey (rinsed and patted dry); 4 whole red onions (peeled and sliced); 8 ripe tomatoes (roughly chopped); 2 to 3 banana leaves (optional); 1 brining bag large enough for a turkey ((or an extra-large plastic bag)); Chorizo, Apple and Corn Bread Stuffing

Pavo de Acción de Gracias

Recipe Yield

10 servings

Cooking time

17 hours

Rate this recipe

4.17 from 6 votes

Ingredients

For the marinade:

6 tablespoons achiote paste from a bar
6 cups bitter orange juice or its substitute
6 cups homemade chicken broth or store bought
12 cloves garlic charred, broiled or toasted with the skin on, and then peeled
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground allspice
2 teaspoons kosher or coarse sea salt or to taste
2 teaspoons freshly ground black pepper

For the turkey:

1 16- to 18-pound turkey rinsed and patted dry
4 whole red onions peeled and sliced
8 ripe tomatoes roughly chopped
2 to 3 banana leaves (optional)
1 brining bag large enough for a turkey (or an extra-large plastic bag)
Chorizo, Apple and Corn Bread Stuffing

To Prepare

To make the marinade:

In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.
Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the turkey:

Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.
Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.
Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.
Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.
Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.
Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.
While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.
Carve the turkey and serve with the stufﬁng.

Comments

163comments inThanksgiving Turkey

sandra cella

Nov 26

Greetings Pati, my husband and I love your show, we have been watching for years. We hosted Thanksgiving and my husband suggested your Thanksgiving Turkey recipe. I was nervous because my in laws can be very wary in trying new things especially during the holidays, but we went for it. Pati, it was truly the BEST Turkey I ever made and the in laws loved it. My father in law, who is not a big turkey eater, even took home leftovers!

1. Pati Jinich
  
  Nov 27
  
  Yay!!!! So happy to hear this Sandra, thanks so much for sharing! Love to all 😉
  
Kelly & Joaquin.

Nov 23

We are making your turkey and stuffing today for Thanksgiving. We love your show. May you enjoy Thanksgiving with family and friends!!

1. Pati Jinich
  
  Nov 25
  
  Thanks so much for the good wishes Kelly and Joaquin, let me know how did you like these recipes!
  
David Stowers

Nov 16

Patient, I absolutely love your show, and I’ve seen the episode where you wrap the turkey in banana leaves. I’m going to try to talk my wife into letting me try this. Might be a hard sell, because we are going out of town to have Thanksgiving dinner with the son-in-law’s family — 22 people! — but she likes your show too, so I’ll try 🙂

1. Pati Jinich
  
  Nov 21
  
  I hope you guys decide to give it a shot David! Happy Thanksgiving to all 😉
  
Rosana

Nov 16

I love this recipe. This will be my second year following this recipe and it has become by far the best turkey I have ever done and tasted. The banana leaves enhances the softness of the meat….I have shared your recipes many of times. Thank you for enriching our palates.

1. Pati Jinich
  
  Nov 21
  
  You made my day Rosana, thanks so much!
  
Nikki

Nov 06

Ok…you got me. Going to try this one this year!!

1. Pati Jinich
  
  Nov 06
  
  Yay!!!! You are going to love it 😉
  
Laura Hjorth

Nov 28

Pati! Omg, this was sooo good! Although it made a lot more of the sauce than I was expecting, which turned out to be a very good thing! I used it for the stuffing, of course, but I even used it to add liquid to this morning’s breakfast scramble. I’m going to freeze the rest in small batches so I can add it to whatever throughout the year, and I plan on making it again with turkey thighs before next Thanksgiving! This will absolutely be our Thanksgiving Turkey from now on, Thank You!!!

1. Pati Jinich
  
  Jan 02
  
  So glad you liked this recipe and thanks for sharing your ideas for the sauce 🙂
  
Susan

Nov 27

We enjoyed a such a delicious Thanksgiving feast this year! We carefully followed your recipes for the Thanksgiving turkey w/marinade along with the stuffing and sweet potatoes. It was so delicious, thank you!

1. Pati Jinich
  
  Jan 01
  
  My pleasure Susan, so glad to hear!
  
Erica

Nov 24

I used this recipe for Thanksgiving this year and everyone loved it! My aunt who “doesn’t like turkey” had two helpings!

1. Pati Jinich
  
  Jan 01
  
  Haha, yay, go Auntie! Gracias Erica 🙂
  
Jen

Nov 22

Hi, I would like to know how spicy the turkey is and if the time you Brian, it makes any difference. Thank you.

1. Pati Jinich
  
  Jan 01
  
  Hola Jen, this turkey is not spicy/hot at all, achiote paste is not chile. The brining time is super important as it is what makes the turkey juicy 🙂
  
Nancy Miller

Nov 20

Thank you for your wonderful recipe! Turkey is a festive kind of food. As an alternative, I can recommend another recipe. The purpose of this specific recipe is to show you how to prepare moist roasted turkey fit for any festive occasion. This recipe is different from the rest that you can find because it will allow you to add different things that you want to experiment with, without making the taste too mild or too powerful: https://ivypanda.com/essays/turkey-cooking-festive-recipe/

1. Pati Jinich
  
  Dec 11
  
  Thanks for sharing Nancy!
  
Maria Solorio

Nov 17

I made this for Christmas and my family loved it. This year I will making it for Thanksgiving. Thank you for your delicious recipes. Your are appreciated.

1. Pati Jinich
  
  Dec 11
  
  Thanks to you Maria 😉
  
Janice Fox

Nov 14

This is going to be my third year making this recipe!!! My family loves it!!! I just wanted to share with everyone that this turkey recipe makes the BEST post Thanksgiving turkey soup!!! I blend the left over sauce into the broth ( of course after I make homemade turtle stock) and it’s such a delicious way to use leftover turkey!!! Thank you for making our Thanksgiving meal amazing!

1. Pati Jinich
  
  Dec 11
  
  Thanks to you for sharing Janice!
  
Gail

Nov 11

This sounds exactly like what I want to cook this Thanksgiving. I do have one question. Would you adjust the cook time if you didn’t “stuff” the bird, but rather cooked it separately?

Thanks for all your great recipes.

1. Pati Jinich
  
  Nov 17
  
  I wouldn’t, the baking time would be the same, enjoy it Gail!
  
Rocio

Nov 09

Can we find the recipe for that chorizo corn bread stuffing😋
Mil gracias!!

1. Pati Jinich
  
  Nov 17
  
  Of course Rocio, here it is for you 😉 http://patijinich.com/chorizo-apple-and-corn-bread-stuffing/
  
Diana Marler

Oct 07

I want to make this! Do I need to use a special kind of turkey? Most have already been brined or injected with salt and water, example, a Butterball. I am planning ahead in case I need to order a special turkey. Thanks Pati for all your wonderful recipes and all the love you spread!!!

1. Pati Jinich
  
  Oct 18
  
  Thanks to you for the kind words Diana! No special turkey, just your plain old traditional bird 🙂
  
Mem

Dec 27

I want to make this. I bought banana leaves at the store but they are wet. Do I need to dry them out before I use them for the turkey?

1. Pati Jinich
  
  Dec 27
  
  No, just pat dry to remove excess liquid and you will be fine 🙂
  
Anonymous

Nov 25

Pati muy buena receta.
Estoy probando nuevas recetas espero y les guste a la familia.
Soy persona que me gusta probar nuevas recetas,esta me encanto muchas gracias.
Patricia P

1. Pati Jinich
  
  Dec 28
  
  Que bueno que te gusto Patricia, un abrazo!
  
Emily Andreano

Nov 24

There was an article in today’s Boston Globe newspaper implying that turkey is both boring and tasteless. I wrote to them and referred them to your recipe, which is anything but. I love your show and the way that you adapt Mexican recipes to American tastes. Your show is the best cooking show on television; thank you for your charm and your delicious recipes. Much of my family has celiac disease, and many of your recipes are gluten-free, which is an added bonus. Happy Thanksgiving!

1. Pati Jinich
  
  Dec 28
  
  You are amazing and SO sweet Emily, thanks for spreading the love!
  
Marjurie Flores

Nov 22

I just wanted to say thank you. May your holidays be filled with just joy and good health.

1. Pati Jinich
  
  Dec 28
  
  Thanks for the good wishes Marjurie, the same to you and your family 🙂
  
Lisa R Gordon

Nov 21

I watched this episode today. And went right out and purchased the ingredients. Me nor my children are fans of turkey but when I heard your friend in the episode say the same thing I thought this turkey could be a gamer changer. I am excited to prepare this for my family ‼️

1. Pati Jinich
  
  Dec 28
  
  Thanks for giving this a try Lisa, how did you guys like it?
  
Emily Miller, Owosso, Michigan

Nov 21

Saw recipe for roasted turkey and thought it sounded good. This will be my 3rd time cooking turkey in 78 years.love your show on Create. Love to you and your family.

1. Pati Jinich
  
  Dec 28
  
  Thanks so much Emily! Hope you and your family loved the Turkey 🙂
  
Aaron

Nov 19

The best 🙌 God bless you Pati

1. Pati Jinich
  
  Dec 28
  
  Gracias Aaron!
  
Norma

Nov 18

I tried this recipe last year. It was amazing a totally different flavor.
Thank you.

1. Pati Jinich
  
  Dec 28
  
  So glad you liked it Norma!!!!
  
Magdalena

Oct 27

Con esta súper receta mis invitados estarán felices.
Gracias Pati

1. Pati Jinich
  
  Oct 29
  
  Gracias a ti Magdalena, ojala que les guste mucho. Un abrazo.
  
Tadeo

Sep 28

Es delicioso ! Me gusta mucho ! Hola de Polonia Pati !

1. Pati Jinich
  
  Sep 28
  
  Que bueno que te gusto Tadeo, un abrazo de regreso hasta Polonia 🙂
  
LINDA MUELLER

Sep 04

One of Kind – COMPANY’S COMING Meal. You are a JOY and LOVED!

1. Pati Jinich
  
  Oct 03
  
  Aw, Linda! Thanks so much, you are the best 🙂
  
R. Castro

Dec 31

Made this for 2021 New Years Eve dinner…VERY moist and delicious! Definitivamente lo haré en otra ocasión! Gracias!

1. Pati Jinich
  
  Jan 06
  
  Que bueno que les gusto!!! Saludos y Feliz 2021 😉
  
Mayra

Nov 25

I’m about to take on your Turkey Recipe this Thanksgiving. It’s my first time ever cooking the bird on my own! I’m following your recipe step by step and also making the Brussel Sprouts with Pork Belly as my side dish too!!! I’m very excited and nervous at the same time. I will let you know if it’s a success during our thanksgiving dinner! Besitos y abrazos! Gracias Pati! 🙏🦃🍁

1. Pati Jinich
  
  Dec 02
  
  Thanks for choosing my recipes for such a special celebration Mayra, don’t forget to let me know how did you like the Turkey and the Sprouts 😉
  
Robert & Shawn

Nov 24

I just watched the episode for Thanksgiving!!! Just had to say I love u and love it all!!! Amazing as always!!! Happy a holiday and stay safe!!

1. Pati Jinich
  
  Dec 02
  
  Thanks so much for the kind words! Very happy that you enjoyed it 😉
  
Janice

Nov 23

Any suggestions if I can’t find banana leaves?

1. Pati Jinich
  
  Dec 02
  
  I would say visit the International Markets in your area and you will find them, they are very popular in Asian cooking as well (check the freezers, sometimes they have them there!). Or buy them online, because there is nothing that can make this Turkey so moist and flavor as banana leaves 🙂
  
  1. Frank D.
    
    Nov 23
    
    at my latin market near me in MD they sell frozen plantain leaves which I assume can be substituted?
    
    1. Pati Jinich
      
      Dec 28
      
      Absolutely, just be sure to thaw and pat dry excess moisture 🙂
      
Amalia

Nov 23

❤️

Elda

Nov 20

Hello Patty

What do you use to stuff turkey cavity?

1. Pati Jinich
  
  Nov 22
  
  I use the stuffing from this recipe Elda, hope you like it! http://patijinich.com/pati_2020/chorizo-apple-and-corn-bread-stuffing/
  
Nicole

Sep 07

Starting to plan Thanksgiving 2020 and this turkey will be the star! I was wondering, would one be able to cook in an infrared fryer? Warmest thanks!

1. Pati Jinich
  
  Sep 17
  
  Sure, go for it Nicole!
  
J.J.

Dec 02

I dutifully marinated the bird — all 20 lbs. of it: Added the stuffing at least a couple of pounds; then I sliced the onions and chopped the tomatoes which added a few more pounds. I use a Calphalon roaster, which is not lightweight and the rack. Finally, I filled the roaster pan halfway with the marinade. Then, I tried to lift it, LOL. I am not weak – I lift things all the time. This was, however, quite a bit heavier than I thought it would be. With help I got it into the oven. I followed all directions – including the banana leaves and foil. The result was everything I had hoped it would be — But, if I do this again, I will consider the weight and adjust accordingly. Thank you for a great opportunity to make a memorable feast.

1. Pati Jinich
  
  Dec 03
  
  It is heavy…but I’m so glad you enjoyed it, J.J.
  
Debbie D

Dec 02

We made this Yucatan turkey and Chorizo stuffing on Thanksgiving! It was so tender and flavorful. We use banana leaves for our Guatemalan tamales, so I knew that the banana leaves on the turkey would give it an extra good flavor! Thank you and we LOVE watching your show!

1. Pati Jinich
  
  Dec 02
  
  I’m so glad you guys had a yum Thanksgiving, Debbie!
  
Pilar

Nov 28

This Year My family and I are celebrating Thanksgiving Mexican Style, and we are following some of your recipes 🙂 Thank you, Patti for the inspiration! Viva Mexico

1. Pati Jinich
  
  Nov 29
  
  I hope you guys have a wonderful Thanksgiving, Pilar!
  
Carmen Turkoff

Nov 25

I love your show. I planning to make the turkey on Thanksgiving, I hope I can buy the achote paste in Richmond Va.

1. Pati Jinich
  
  Nov 26
  
  You can also find it online, if you can’t find it locally, Carmen. Have a great Thanksgiving!
  
Elizabeth Neily

Nov 25

My favorite recipe for marinade. Makes a juicy, flavorful Turkey. However my hubby likes my traditional potato (Nova Scotia) stuffing and gravy with red wine recipes. So this year we’ll see how it works out combining the two recipes.

1. Pati Jinich
  
  Nov 25
  
  Let me know how it goes, Elizabeth.
  
Ana

Nov 24

Hola pati por que no haces el vídeo en español

1. Pati Jinich
  
  Nov 25
  
  No tengo un vídeo…pero aquí está la receta en español: http://patijinich.com/pati_2020/es/pavo-de-accion-de-gracias-a-la-mexicana/
  
Leticia Champion

Nov 23

Hola Pati!
I’m excited to try your turkey recipe! for the first time use banana leaves too. I’m nervous too because I’m hosting as well.
Do you think I can use an electric roaster or should I really go with the oven? I like the idea roaster for the turkey and use my oven for the side dishes. Happy Thanksgiving Pati!

Leticia

1. Pati Jinich
  
  Nov 30
  
  Go for it, Leticia!
  
Elena Paredes

Nov 05

Hi Pati –

Planning to make your turkey on Thanksgiving. Where do you get your banana leaves in Washington, DC? Love all your recipes!

1. Pati Jinich
  
  Nov 11
  
  Give these a try, Elena:
  Panam International, 14th St NW
  H Mart (lots of locations)
  Mega Mart (lots of locations)
  Happy Thanksgiving!
  
Dalonne Boresahole

Aug 27

I woke up at 3am to find this Turkey Day show on tv and I was mesmerized by all the deliciousness I was seeing. I’m hooked and look forward to all your shows. Can’t wait to start trying your recipes!

1. Pati Jinich
  
  Aug 27
  
  I’m sorry you were up at 3am…but I’m glad you found the show, Dalonne!
  
Aimee StJean

Jul 23

This looks amazing! Can’t wait to try it ❤️

1. Pati Jinich
  
  Jul 23
  
  Enjoy the turkey, Aimee!
  
Antonio Celaya

Dec 22

I assume that the skins are on the garlic because it is toasted before blending. The recipe implies the papery skins go in the blender. That doesn’t seem a good idea.

1. Pati
  
  Jan 01
  
  You peel the skin off the garlic after you char it. Enjoy the turkey Antonio!
  
Antonio Celaya

Dec 05

I love the bitter orange and achiote blend. use it on lamb chops (with a bit of rum).

I’d like to try your turkey recipe. I wonder whether it might cook well spatchcocked. Any thoughts?

1. Pati
  
  Dec 11
  
  Give it a go, Antonio!
  
Carlos Ayala

Nov 21

This was one of the very first episodes I ever watched of your show! And from that day forward, I always look forward to seeing it stream every Saturday afternoon. As for this dish, I may not be the master of roasting turkey, but I love this a twist from the classic and the flavors sound delicious together. Happy Thanksgiving Pati, to you and your famliy 🙂

1. Pati
  
  Nov 24
  
  Thank you for tuning in every Saturday, Carlos! Hope you had a great Thanksgiving.
  
Claudia

Nov 21

Pati,
If my turkey is smaller like 14 lbs, should I reduce the amount of marinade?

1. Pati
  
  Nov 21
  
  You can by a bit, but I used a 16-18lb turkey, so you don’t need to reduce too much, Claudia.
  
Pilar

Nov 18

Thanks Pati, por todas las ricas recetas, I will be making this Turkey on thanksgiving 2018 ❤️

1. Pati
  
  Nov 19
  
  Feliz día de acción de gracias, Pilar!
  
Margi

Nov 16

Have a wonderful Thanksgiving Pati, thank you so much for sharing your culture and being such a great ambassador for Hispanic culture. As well as showing how much more the food of Mexico really is! Muchas gracias Señora.

1. Pati
  
  Nov 16
  
  Thank you for the kind words, Margi! Have a Happy Thanksgiving!
  
Anonymous

Nov 13

Last year I had everything ready and the element in my oven burned out while it was pre heating! We ended up smoking it which all the flavors away! So this year, with a NEW oven Im so excited to make it!!! Wish me luck!!!

1. Pati
  
  Nov 14
  
  Oh no I’m sorry you had oven troubles…but good luck this year!
  
Rebecca Perez

Oct 30

Hola Pati hermosa, me inspiras mucho, eres una mujer linda, gracias por ser como eres, el ano pasado hice esta receta, pero ya no hayo el video, Pati me puede ayudar porfavor, quiero ver el video..
Gracias Dios los bendiga grandemente🧡

1. Pati
  
  Oct 30
  
  Puedes ver el video en Amazon, Rebecca! Season 5, Episode 11: https://www.amazon.com/gp/video/detail/B07323NLJD/ref=atv_dp_season_select_atf
  
Julia Kunborn

Sep 20

Se ve super bueno…!!! Lo acabo de ver por tv….y wow…!!!

1. Pati
  
  Oct 02
  
  Gracias, Julia!
  
Arline Arreche

Sep 16

My mother in law was from mecico city she was mayan. She made a meat dressing but it had olives in it. Shes gone now and im wondering if i could get your thoughts

1. Pati
  
  Oct 06
  
  Hmmm it could be a few things…like http://patijinich.com/pati_2020/recipe/almendrado-with-chicken/ http://patijinich.com/pati_2020/recipe/pescado-agridulce/ http://patijinich.com/pati_2020/recipe/tamales-coloraditos/
  
Rosa alarcon

Dec 25

Hola hermosa me fallo en cosida pero lo meti otra hora y media el juego del stufging wow

1. Pati
  
  Dec 27
  
  🙂
  
Margarita Ocana

Nov 28

THIS TURKEY RECIPE WAS A WINNER AT OUR HOME THIS YEAR!!!
MIL GRACIAS 🙂

1. Pati
  
  Nov 29
  
  Awesome!!!
  
James Torlin

Nov 26

Well I had a whole house full of Mexicans for Thanksgiving they enjoyed the turkey but they did not like the cornbread stuffing it was too sweet white people like the stuffing

1. Pati
  
  Nov 28
  
  I’m glad everyone enjoyed the turkey…but sorry they didn’t like the stuffing.:)
  
R

Nov 22

Hi Pati, What do you recommend we do with the grease that comes off the turkey? Do you separate it off before you push the solids through the sieve? Thanks for your help!

1. Pati
  
  Nov 30
  
  Yes! That is a good idea.
  
Kevin

Nov 22

Hi Pati do I use the same marinade that I used for the Turkey, back over the Turkey when I roast it?

1. Pati
  
  Nov 30
  
  No…when you roast the turkey the juices from the bird and veggies is what you use to make the sauce.
  
Jeanette

Nov 22

Pati – Feliz Día de dar Gracias! Tengo 2 pavos este año. Uno a tu estilo – Yucatán/Mexicano, el otro a mi estilo – Cubano. Aquí vamos atener parte de las Naciones Unidas jajaja. Muchísimas gracias por compartir tantas recetes requisimas e historias tan lindas por tantos años! ❤️

1. Pati
  
  Nov 29
  
  Super!!! Feliz Día de dar Gracias a ti!
  
Tom

Nov 22

We just put the bird in to marinate last night at 1:30 AM. Ivan has posted the photo on FB. Can’t wait to see how it turns out at tomorrow’s dinner here in DC!

1. Pati
  
  Nov 22
  
  Yay! I hope you all enjoy it and have a Happy Thanksgiving!
  
Savannah

Nov 22

Hey Pati! Happy Thanksgiving to you and your family. I’m proud to say I’m doing your Thanksgiving this year. The turkey, the stuffing, the sweet potatoes. But I chose a dessert out of all your desserts, and I’m doing Oreo Conchas. Thank you. Have a great holiday.

1. Pati
  
  Nov 22
  
  That’s awesome! Have a very Happy Thanksgiving too!
  
Celia

Nov 21

Wow.gracias por compartir. Y la receta del relleno donde lo puedo encontrar.

1. Pati
  
  Nov 22
  
  Gracias, Celia!
  
Anonymous

Nov 21

Hola paty. Gracias por la receta, es facil y el turkey se mira delicioso. Donde puedo ver el video del relleno. Bye. Tnks.

1. Pati
  
  Nov 22
  
  Aquí: https://www.youtube.com/watch?v=v4brlHdD7lk
  
Christina

Nov 21

Hi! Pati,
If I am cooking the turkey in a bag instead of banana leaves (I could not find any) would I add the onion and tomatoes in the bag or sauté separately???

Im Truly one of your biggest fans!!!

1. Pati
  
  Nov 22
  
  You would do the onion and tomatoes in the bag, it will be just as YUM!
  
Celia Hickisch

Nov 20

Pati thank you so much for your show. Mi mama ya no esta conmigo y cocinar pues mas o menos puedo. Pero gracias a ti estoy cocinando mas. Grabo todos tus shows y luego me ando hablando contigo como si estuvieras escuchandome. jaja
Saludos

1. Pati
  
  Nov 22
  
  Abrazos!
  
Zehl, from Orlando FL

Nov 19

Wow, thanks for sharing with so much love, caring effort and dedication.

1. Pati
  
  Nov 20
  
  Thank you, Zehl!
  
Vianey

Nov 18

Me gustaría ver el vídeo para darme una idea

1. Pati
  
  Nov 19
  
  Aqui esta https://www.youtube.com/watch?v=v4brlHdD7lk&t=1182s
  
  1. Vianey
    
    Nov 22
    
    Gracias ya está en proceso mi turkey. Espero y todo me salga mal😋😉
    
    1. Pati
      
      Nov 22
      
      Buena suerte!
      
Bernice Aridjis

Nov 13

Love your recipes Patty. On my way to get the ingredients 🦃!

1. Pati
  
  Nov 14
  
  I hope you love this recipe too, Bernice!
  
Nancy Ramirez

Nov 11

Pati – I fell in love with your show while I was on maternity leave last year. I’m trying your recipe for Thanksgiving this year. I am so excited to try it! Wish this 1st time Thanksgiving cook good luck!

1. Pati
  
  Nov 13
  
  Oh good luck, Nancy!!!
  
Jeanna Rodriguez

Oct 12

Pati it’s just my husband and I can I do the same thing with little game hen ?

1. Pati
  
  Oct 13
  
  Absolutely! You can also do it with a chicken if you like. I recommend you cut down the ingredients and the time on each step by a third if you use a 3 pound game hen or chicken.
  
Bren

Oct 12

Wonderful!!! Can’t wait to try it. Thank you.

1. Pati
  
  Oct 13
  
  Yay!
  
Darunee

Jul 29

Just saw this episode in Australia. Mexican food ingredients are not widely available here. So what can I use to substitute achiote paste? Also, would regular orange juice instead of bitter orange work? Thanks!

1. Pati
  
  Jul 31
  
  You can make a bitter orange substitute and here is the recipe: http://patijinich.com/pati_2020/recipe/bitter-orange-juice-substitute/ There isn’t a substitute for achiote paste…but you can maybe find it online.
  
Susan

Jun 25

I’ve been watching you for ages. Just watched the Thanksgiving episode this week. As much as I love your trips through Mexico, I think this was my favorite episode! Your joy in cooking and especially your pleasure in cooking with your so precious son (and I’m a sucker for boys!) was shining through the airwaves! I’ve cooked several of your recipes and can’t wait to try these! Almost makes me want to cook the family Thanksgiving meal this year…almost 🙂

1. Pati
  
  Jul 06
  
  Thank you Susan. I’m so happy you really enjoyed the episode!
  
Todd Yoshikawa

Apr 29

If I didn’t want to put stuffing inside the turkey, what would you recommend to put inside in order to infuse flavor and maintain moisture in the turkey?

1. Pati
  
  May 08
  
  You can put onion and/or celery and/or carrots…or you can quarter and stuff the turkey with oranges.
  
Jayme Maria

Apr 29

I’m watching now and can’t wait to make this — also, thanks to the other viewer that mentioned trying this with chicken — what a great idea! Pati, thank you for entertaining us with your stories and delicious recipes. You’re a wonderful teacher!
P.S.
I love your molcajete ^-^

1. Pati
  
  May 05
  
  🙂
  
Paul J. Arreguin Jr.

Apr 27

Just saw this on TV. I tell you I was drooling the whole time and I’m not waiting for Thanksgiving to do this. Thanks.

1. Pati
  
  Apr 28
  
  Hahaha!
  
Lydia

Mar 05

looked so good and the ingredients sounded so good that I thought it would make a tasty experiment on the second turkey. Thank you

1. Pati
  
  Mar 06
  
  Yay!!!
  
Jacqueline MacKinnon

Feb 19

I tried this recipe on a chicken. The aroma was amazing & the chicken so moist. My husband enjoyed it too. Can’t wait to do the turkey now. Thank you!

1. Pati
  
  Feb 23
  
  Isn’t the aroma to die for…I’m hungry just thinking about it. Hope you like the turkey!
  
Jksulli@gmail.com

Feb 13

Dear Patti,
Thank you so much for your show!! I just saw your Thanksgiving turkey episode. .. your a great ambassador to Mexican cooking and culture…and thank you so much for your honest, non-sarcastic sense of humor… its refreshing that your not trying to be anyone but yourself…humor and lighthearteness are so important in our daily lives…and your

1. Pati
  
  Feb 16
  
  I am so flattered. Thank you so much for watching & for taking a minute to write to me!
  
  1. Anonymous
    
    Sep 13
    
    I made this turkey recipe last year 2020 it was Great. The banana leaf gave the Turkey a wonderful color and moisture. I’m Jamaican so I am familiar with cooking using banana leaf. I will be making this recipe again for 2021.
    
    1. Pati Jinich
      
      Oct 03
      
      Yay!

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