Achiote Adobo Thanksgiving Turkey

tomatocitruschorizo

Thanksgiving Turkey

Right after we got married, we moved from Mexico City to Dallas, Texas. It was in the middle of the very hot summer, oh how I remember that.

I had always been a great eater… but not a great cook. The youngest of four daughters, I had always been labeled the intellectual one, while each one of my older sisters jumped into the cooking and lifestyle field in one way or another.

Back then, I was focusing all my efforts on finishing my political science thesis to become an academic. But not knowing anyone, with my husband traveling all the time, and sort of locking myself in the duplex we lived in to write most of the time, I became insanely nostalgic for my family and the foods that we ate back home. So I jumped in the kitchen, and started to chat with anyone and everyone who seemed open to share recipes with me, in an attempt to recreate the soups, the stews, the dishes, and the nurturing flavors that I knew would help me feel at home.

Then came October. Like a sudden rain fall, I started seeing luscious Thanksgiving menu images everywhere: in stores, at the mall, on TV, on glossy books and cooking magazines in grocery stores. “A festive turkey meal in October,” I wondered. In Mexico, turkey is eaten for Christmas! “Oh boy,” I thought, “here they really do plan ahead of time.”

I had never heard of Thanksgiving before. Yet intrigued by the photos and recipes I was seeing, I made a full Thanksgiving meal for my husband and I. That was the very first one. Since then, we have sat down for a Thanksgiving meal every single year. Fast forward 19 years, and by now, I can tell you that Thanksgiving has become my favorite American holiday.

It is not only because of the food, but because of how friends and family come together around the table. How everyone seems to contribute in what is almost a communal effort. How the holiday is so timeless, with classic dishes that need to remain classics. But there is also an open window for flavors and ingredients that can enrich the meal.

Now, so many years later, I get the meaning of Thanksgiving more than ever. Here is my humble offer for your table: a turkey recipe packed with the sazón of some of my favorite flavor combinations and the tastiest Chorizo, Apple and Cornbread Stuffing.

Oh, by the way, for Season 5 of Pati’s Mexican Table, we made a Thanksgiving episode. I really do hope you catch it! Here is a clip.

[embedyt] http://www.youtube.com/watch?v=3AkJm803ACM[/embedyt]

You can also find out when the episode is playing in your location, by entering your zip code here.

Comments

98comments inThanksgiving Turkey

  1. Ray Nass

    Aug 11

    I made this turkey for some friends of ours. They said it was the best turkey they ever had! Thanks to you and your show.

    1. Pati Jinich

      Aug 14

      Aw, so happy you and your friends loved the Turkey, thanks Ray!

  2. Nina Ríos

    Dec 22

    Hi, I saw your show and my husband went crazy about it. We are going to make it for Christmas and my mouth Is watering just thinking about it. I really enjoy your show, I love that to hear you speaking about Mexico, our recipes and our traditions with such passion. Thank you and Happy Hanukkah!

    1. Pati Jinich

      Dec 24

      Thanks to you and your husband for tuning in Nina, hope you guys like this Turkey for your Christmas dinner. happy Holidays to you as well 😉

  3. Diana

    Dec 22

    Paty,

    I made your recipe this Thanksgiving and my family loved it so much! It has been our favorite turkey recipe so far. The brine gave us the juiciest and most flavorful turkey ever. I will bake another one for Christmas and this time I will use the Chorizo stuffing, I can’t wait!!

    Muchas gracias!

    Diana

    1. Pati Jinich

      Dec 24

      So glad to hear this Diana, thank you! Merry Christmas to you and your family, and enjoy the turkey and stuffing 😉

  4. Carlos Jimenez

    Dec 10

    Ese día hizo un pure de camote fantastico porque no está en el video?
    Paseme la receta me la perdi siempre veo sus programa por PBS!!!!

    1. Pati Jinich

      Dec 11

      No hay problema Carlos, aqui te va la receta, ojala que te guste! https://patijinich.com/pati_2020/es/pure-de-camote-y-nueces/

  5. Alejandra

    Nov 22

    Hola Patti, I deep fry our turkey but never thought of brining it 2 days in advance. I will definitely do that this year!! Thanks for the recipe!!

    1. Pati Jinich

      Dec 02

      So glad you will give this recipe a chance Alejandra, it will not disappoint you, I promise 😉

  6. Augustina Hernandez

    Nov 19

    Started thawing my bird today, 15lbs, is it necessary for the bird to be completely thawed before I begin marinating it?

    1. Pati Jinich

      Nov 22

      Yes Augustina, you need to thaw it completely. I hope you love this turkey!

  7. Marilyn Albright

    Nov 09

    We saw your Thanksgiving Turkey program, and since we are staying in Alaska this winter instead of going to Oaxaca as usual, we are going to try your recipes. We can pretend we are there! Achiote paste is not available here, but I had ordered some from Amazon when I made the Yucatán pork shoulder, and we can actually buy banana leaves in our little town. There is no delicious Mexican chorizo here, but I have made a reasonable stand-in, so we’re looking forward to the stuffing also. Thanks for the recipes, I know everyone will love them!

    1. Pati Jinich

      Nov 11

      Thanks so much Marilyn for choosing to prepare my recipes for Thanksgiving, that is truly special. Enjoy and have fun!

  8. Suzanne

    Feb 19

    Loved this. The presentation is beautiful. Banana leaves found at my local Mexican grocery/butcher shop. Next time I will marinate for the three days Pati mentioned for full flavor. Made the bitter orange myself because the bottled kind had mixed reviews. First roast made a beautiful color. I don’t think I got the aluminum foil perfectly sealed but I’m learning. Made the stuffing, it didn’t need more liquid for inside the turk but did for the extra dish done outside the turkey. Absolutely worth the trouble. I used the sauce from the tomato/red onion mix in soup from leftovers. Don’t you love it when people come to your house and run to the kitchen to find out what the aroma is???

    1. Pati Jinich

      Feb 19

      Great job Suzanne! I can almost smell this turkey now, yumm!

  9. Margaret

    Nov 24

    Hello Patti! It will be my first time cooking the turkey this year. We have purchased a 14 pound turkey. I would like to use this recipe. We are not cooking it in an oven we are cooking it in an electric roaster. What temperature would you suggest I keep the roaster at?

    1. Pati Jinich

      Nov 30

      Same temp as if it were in an oven…enjoy, Margaret.

  10. Laurie, Crested Butte, CO & hometown of Austin,TX

    Nov 19

    Hola Patti!!!

    Recently moved to the middle of nowhere in the mountains in Colorado and we are CRAVING our Mexican food!!! It’s my first time cooking turkey and I have never been a fan! But banana leaves make the best pork and tamales so I’m willing to give this a shot!
    How long should it sit out before putting in oven????… I would assume like all meat you want it to come to room temp after brining in fridge. Muchas Gracias para todos!!!

    1. Pati Jinich

      Nov 21

      Oh good luck with your first time, Laurie! You can do it! The turkey can go straight in or let it rest a bit.

  11. Michele Gutierrez

    Oct 28

    Does the Turkey and/or all of the other Thanksgiving recipes appear in one of your cookbooks?
    Last year I broke my turkey down, made mole (which took a day by itself) then lined a roasting pan with banana leaves and covered the turkey with more leaves and aluminum foil and braised it.

    1. Pati Jinich

      Oct 29

      The recipes are in my first book, Michele: https://patijinich.com/pati_2020/cookbooks/book/

  12. Christi Couch

    Jan 05

    Pati, what type of cornbread are you using in the chorizo, apple and cornbread stuffing? Is there a recipe for the type of cornbread you use in this, please. Big fan of your show, but a novice to Mexican cooking.

    1. Pati

      Jan 09

      Oh you can use any corn bread that you like, Christi! I use the Blissful corn torte, here http://patijinich.com/pati_2020/recipe/blissful-corn-torte/

  13. Ambi

    Dec 17

    This was delicious! I scaled it down a bit and used it for a pot roast, lol.

    1. Pati

      Dec 17

      Super!

  14. Hridayabhiranjan Shukla

    Nov 27

    Followed every single step. Comments are as follows:
    (1) Expensive to find everything and put marinade together.
    (2) Cumbersome and time taking.
    (3) Cook time is wrong…..thigh meat is not cooked.
    (4) Breast is almost dry.
    (5) dripping dont separate so hard to make gravy.
    (6) Needs serious modification Pati !!
    Not recommended at all the way it is.

    1. Pati

      Nov 28

      I’m so sorry to hear you didn’t enjoy the turkey, Hridayabhiranjan.

  15. Marisela

    Nov 23

    Hola Pati!
    I love all your recipes and thank you for your show! I wanted to ask you what brand of pots and pans do you use?

    1. Pati

      Nov 24

      I’ve collected my pots and pans from allover the world, but many are from Le Creuset, Marisela.

  16. Zayra y Ivan

    Nov 19

    Pati, muchisimas gracias por compartir tus recetas deliciosas!
    Mi esposa y yo somos fanáticos de tu programa.
    Saludos desde Austin, TX.

    1. Pati

      Nov 20

      Uy mil gracias, Zayra y Ivan!

  17. Gena Gonzales

    Nov 19

    I am usually very traditional and picky about Thanksgiving but I may do the whole episode!! I’m also curious about the salad! I got spinach, fennel, pears and balsamic but what kind of cheese? Am so excited to try all these new dishes!

    1. Pati

      Nov 19

      That’s my friend Tamara’s staple salad….it’s so good! It has fennel, spinach, pears, almonds, red onion, feta or blue cheese, and a red wine vinaigrette. Happy Thanksgiving, Gena!

  18. Elizabeth Gonzalez

    Nov 16

    Hi Pati!

    I just LOVE everything you do!!! From having your Boys on the show to seeing your parents in Mexico City! Can you please tell me your thoughts on using the Turkey Oven bags? I have always used them with good results so I am nervous to just use aluminum foil… please tell me what you think. Also, I would like to wish you and all of your Guys a very blessed Holiday Season!

    Sincerely,
    Elizabeth Gonzalez

    1. Pati

      Nov 21

      The foil works for me, but if you like oven bags, Elizabeth, go for it! And Happy Holidays too!

  19. Robin the Shipwreck

    Oct 14

    You, and Your Show, inspire me to cook (attempt) more traditional Mexican dishes. I have convinced the wife Unit to let me try the Gracias Turkey this year (pray for me!?)…”Wake up and smell the chorizo” (Mmmmmmmmmmmm!)

    1. Pati

      Oct 14

      Oh you can do it Robin!!! Let me know how the turkey goes.

      1. Robin the Shipwreck

        Nov 05

        As a practice run, on a whim, I made the marinade (fac’il…), 2/3’s ratio, for Pork Shoulder in my ‘new’ smoker…turned out pretty darn tasty. Pork Torta’s with homegrown Jalapeños, Slaw (homegrown cabbage), and reduced marinade…(with a side of handmade Pierogi’s). Even finicky Son-in-Law savored it !?!?!?

        1. Pati

          Nov 05

          YUM!!!! That’s a great practice run.

  20. Carleen Arnold

    Sep 21

    love this Turkey recipe and Sweet potatoes. Love your show!

    1. Pati

      Oct 01

      Thank you Carleen…and I hope you have a great and yummy Thanksgiving!

  21. Jamie Sandberg

    Jan 01

    I made this last night for a New Year’s Eve dinner party. It was amazing and even better this morning! The recipe was really easy too! I love your food and your show! Thanks for inspiring me!

    1. Pati

      Jan 02

      Thank YOU Jamie!

  22. Antu

    Nov 24

    I am definitely going to try this recipe for Christmas.

    1. Pati

      Nov 27

      🙂

  23. Eudora

    Nov 24

    Hi Pati,
    I made the turkey and it is sooo juicy and tender and filled with flavor. I loved it! My family and friends loved it as well! I will be cooking this turkey again on Thanksgiving!

    1. Pati

      Nov 27

      Awesome!

  24. Tom & Linda -San Diego...

    Nov 23

    Tried this recipe for the first time. By far the best turkey we’ve ever cooked. Meat is literally falling off the bones. No knife needed, can cut with a fork. This is the best tasting bird we’ve ever eaten. My wife knows that i’ve Fallen In love with Pati. Everyone of Pati’s recipes that we have tried, we have loved and will make again and again.
    Thank you for sharing with us…

    1. Pati

      Nov 27

      I’m so glad you loved the turkey, Tom and Linda!

  25. Evan

    Nov 23

    Should I follow temperature or time when cooking the turkey? My meat thermometer is already at 170 in the breast with 2 hours to go. Does the normal temperature guideline go out the window because it is steaming?
    Thanks!

    1. Pati

      Nov 30

      ​Yep, I recommend that you follow instructions for the recipe… I cook until it falls off the bones!

  26. Sara O'

    Nov 23

    I can hardly wait to get my hands on Brussels sprouts & pork belly! I think I will add tomatoes (I have some @ the Cafè to use up!) to my veggies under the turkey today, too! Thank you, Patti!

    1. Pati

      Nov 27

      Enjoy!

  27. Azucena F.

    Nov 20

    I love the way you prepare your turkey every thing look so easy when you are cooking

    Thank you

    1. Pati

      Nov 20

      🙂

  28. Judi Broken Nose

    Nov 19

    I loved this show.I always brine my turkey,but I can’t wait to try your brine.I would like the recipe for the Brussels sprouts.Thank you

    1. Pati

      Nov 20

  29. claudette young

    Nov 18

    where can I fi find anchiote paste from a bar or is there a recipie thanks

    1. Pati

      Nov 20

      Try your local Latin Market or international food store. Or you can look online as well.

  30. Jan blood

    Nov 18

    Where may I find the recipe for the Brussels sprouts?

  31. Maria Nieves

    Nov 15

    Hello! Pati this I must make because banana leaves will give a Latino touch with Mexican flare, what a combination , love everything Pati my animal spirit are a cow or un cocinito because am away thinking of food and hungry.

    1. Pati

      Nov 17

      That’s a great spirit animal! 🙂

  32. Anonymous

    Nov 14

    I didn’t see the recipe for the stuffing.

  33. mariela

    Nov 10

    hola paty soy de mexico y me encanta tu programa lo sigo megusta que piensas siempre en la familia cocinas delecioso vivo en md saludos

    1. Pati

      Nov 11

      Gracias, Mariela!

  34. Yolanda N.

    Nov 06

    Hi Pati, my Aunt is a huge fan of your show, but she did ask me to send u a message is this the recipe of your mother for thanksgiving or is a different one. Thank you

    1. Pati

      Nov 11

      Hola Yolanda! This isn’t my mom’s turkey… it is a different one.

  35. Priscila Luna

    Sep 24

    Can you have the option of Spanish in all that you write?
    Podría poner la poción de tener todas las recetas en español… a veces no se como cocinar con ingredientes tan extraños que hay acá y usted siempre encuentra la forma de que salga el plato como lo comemos en México…como con el sustituto de la maravillosa naranja amarga que hizo en esta receta.

    1. Pati

      Sep 25

      ¡Sí! Vamos a tener todo el sitio en español en un par de semanas….

  36. John C.

    Jun 09

    This looks nice – you could do it with a capon or chicken also. Any idea how long to steam a 6 lb chicken without the stuffing?

    1. Pati

      Jun 12

      John you can use the same recipe but cut down the ingredients and the time on each step by a third if you use a 3 pound chicken.

  37. Dulce A.

    Apr 01

    ¡Hola Pati! Acabo de descubrir sus series en la televisión, la receta del pavo me hizo agua la boca ja ja
    ¡Le voy a mandar la receta a mi mama y yo sé que en este Noviembre haremos un pavo tan tradicional con un nuevo sabor y sazón! Es tan linda, voy a continuar a ver su programa
    Muchos saludos!!

    1. Pati

      Apr 03

      Muchas gracias Dulce!

  38. Angie

    Mar 25

    Hi Pati,
    We just watched your thanksgiving episode yesterday, now we want to make this meal soon!!! Love your show and your lovely personality!

    1. Pati

      Mar 27

      Thank you so much Angie!

  39. Michelle.

    Mar 25

    Please tell your husband that instead of another Thanksgiving in June……we are celebrating my Father’s 87th Birthday on 03/31 and we will be duplicating your Thanksgiving Dinner in a celebration in his honor. My brother is bringing the Banana Leaves from his tree to me this week! Once again, you have inspired me, not only with your recipes and how delectable you make them “taste” through your programs but your lust for each dish you make. I have always wanted to try Pork Belly, my Dad’s Birthday is a perfect reason to. But before I do, I will wake up tomorrow and make Pan de Arena. With great gratitude and best wishes to you and your family.

    Michelle. (Vigevano)

    1. Pati

      Mar 27

      Happy birthday to your father Michelle! I hope he enjoys his meal.

  40. Janice

    Feb 18

    Hi Pati,
    We Love your show & your family. Just finished watching your Thanksgiving episode, loved and saved all the recipes to try, as always your dishes are exciting and different, can’t wait to make a “Pati” Thanksgiving…in February LOL.
    The only thing missing…your friends brought a fennel salad which looked really refreshing to cleanse the palette and balance all the richness, however I didn’t take note when she said the ingredients because I was sure I’d find it online 🙁 but it wasn’t here. I don’t need measurements I can work it out but if you could let us know the ingredients it would really be appreciated. I thin k it would just really round out the meal. I’ve been watching you since the beginning with my Mom & Gramma, since your boys were little in your first tiny kitchen….please keep bringing your own personality to cooking, it’s like being in the kitchen with a best girlfriend! your show has introduced Mexican cooking & flavors to this German girl from Queens in a way that is simple and fun! Thank you Thank you Thank you!!!!!!

    1. Pati

      Feb 24

      Oh thank you so much Janice for your lovely message. The fennel salad is my friend Tamara’s staple salad. It has fennel, spinach, pears, almonds, red onion, feta or blue cheese and a red wine vinaigrette.

      1. Janice

        Feb 26

        You are welcome Pati, you & your shows truly deserve the praise.
        Thank you so very much for the recipe for the salad, ( and please thank your friend Tamara!), now that your son is off at college perhaps you and Tamara should cook something together one episode!

        I re-watched the episode but only the spinach & fennel are mentioned, glad I asked. can’t wait to try the recipes.
        Thanks again,
        Janice

  41. Nina

    Feb 17

    Hi Pati,
    I just finished watching you in Australia.
    I love you & your cooking.
    Can’t wait to try cooking your way & buy your book.

    1. Pati

      Feb 17

      Nina thank you so much! I hope you enjoy the cookbook.

  42. Gigi

    Feb 15

    OMG, I saw the TV show reg. this episode the other day, how delicious and impressive. Definitivamente lo voy a hacer y no necesariamente en Thanksgiving. My huband and I love watching you, the way you explain and talk about your dishes makes our mouth water…. 🙂 thank you and much success to you and your lovely family. Thank you for sharing it makes you much closer to your audience!

    1. Pati

      Feb 16

      Muchas gracias Gigi!

  43. Maria Ledesma

    Feb 08

    Muchisimas Gracias!!!!

  44. Linda

    Jan 14

    What is achiote paste? Where to buy it and the bitter orange juice?

    1. Pati

      Jan 14

      Here is information on both!
      Achiote paste http://patijinich.com/pati_2020/2009/12/achiote_paste/
      Bitter orange (and how to substitute) http://patijinich.com/pati_2020/2009/12/bitter_orange/

  45. Maria

    Jan 13

    What is the substitute for Bitter Orange juice?

  46. Jose

    Jan 10

    Pati,

    Muchas gracias!!!. Prepare este pavo para la cena de navidad en mi casa. Es la primera vez que cocino pavo, y la verdad a mí me gusta mucho. Pero a mis suegros y a mi esposa, el pavo no les encanta… Entonces decidí hacer algo nuevo y encontré tu deliciosa receta y decidí experimentar. La receta esta tan bien explicada que el pavo y el relleno fueron un éxito, y logre hacer que todos los que no eran fans del pavo se volvieran a servir varias veces!! Y las tortas del recalentado, todavía más ricas!!! Feliz 2017!

    Jose
    Arlington VA

    1. CECILIA A AVILA

      Nov 12

      Hola Jose! Tengo una pregunta sobre este pavo, ya que tu lo as hecho… Como salio el sabor? Y mas importante, salio seco?

      1. Saraí Heisler

        Nov 20

        Hola!
        Yo hice el pavo y el stuffing el año pasado y es demasiado rico!
        No es seco para nada, yo inyecté mucho el pavo para que se le pegara más el sabor y me funcionó muy bien, además de marinarlo por varias horas.
        El sazón es difícil de explicar, predomina el sabor del achiote con la naranja, lo cual se complementa con el stuffing de chorizo y manzana.
        Mi esposo es Americano y me pidió que tengamos el mismo pavo este año porque le encantó, ya no quiere regresar al tradicional 🙂

        1. Pati

          Nov 20

          Super!!!

  47. Jose

    Jan 10

    Pati,

    Muchas gracias!!!. Prepare este pavo para la cena de navidad en mi casa. Es la primera vez que cocino pavo, y la verdad a mí me gusta mucho. Pero a mis suegros y a mi esposa, el pavo no les encanta… Entonces decidí hacer algo nuevo y encontré tu deliciosa receta y decidí experimentar. La receta esta tan bien explicada que el pavo y el relleno fueron un éxito, y logre hacer que todos los que no eran fans del pavo se volvieran a servir varias veces!! Y las tortas del recalentado, todavía más ricas!!! Feliz 2017!

    Jose
    Arlington VA

    1. Pati

      Jan 13

      Que gusto me da oír, Jose!!!! Gracias por probar mi receta y qué bueno que te funcionó.

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