Photo: Penny De Los Santos

Photo: Penny De Los Santos

This Thanksgiving, consider making Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing, courtesy of Pati Jinich.

Jinich is the author of Pati’s Mexican Table and the host of a public television show by the same name.

Her turkey recipe calls for marinating the bird in citrus, onions, garlic, and anchiote paste (made from annatto seed), then roasting it in banana leaves. You can adapt this method to chicken, too. Listen to her describe the process in this outtake below:


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