Thanksgiving with Sazón | Pati Jinich | Pati's Mexican Table

achiote paste

🥗Healthier: homemade spice blend

💰Cheaper: red chili powder

A homemade blend can reduce preservatives and costs.

orange juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lemon juice

Lime juice provides acidity with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

Prepare the achiote marinade by mixing 6 tablespoons of achiote paste, 6 cups of bitter orange, 6 cups of chicken broth, 12 cloves of charred and peeled garlic, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground allspice, 2 teaspoons of salt, and 2 teaspoons of freshly ground pepper.

Marinate the turkey in the achiote mixture for over 24 hours, or up to 3 days for better flavor.

Chop 1 1/2 white onions and 4 cloves of garlic, and prepare 4 stalks of celery and 2 green apples by peeling and chopping them.

In a pan over medium heat, add a tablespoon or two of oil and cook the Mexican chorizo until it releases its flavor and color.

Add the chopped onions, garlic, celery, green apples, thyme, margarine, and salt to the pan with the chorizo.

Crumble cornbread and mix it with the cooked stuffing mixture and 1 1/2 cups of chicken broth to bind it together.

Stuff the turkey with the prepared stuffing and pour the remaining marinade over the turkey.

Preheat the oven to 450°F and roast the turkey for a nice char.

Cover the turkey with banana leaves and seal it with aluminum foil.

Reduce the oven temperature to 350°F and roast for about 3 1/2 hours.

Cooking Techniques

Equipment Needed

Spice Level: