When I came to the United States in 1989, I had never eaten turkey. For the first few years I was here, I had several great Thanksgiving dinners at the houses of American friends. Then, one year in the early 1990s, I decided to try cooking Thanksgiving dinner myself. My wife and I had been to a restaurant called the Red Sage, in Washington, D.C., run by Chef Mark Miller. We loved the restaurant and bought his book Coyote Café. That book had the recipe for a Tex-Mex flavored turkey that was different from any other turkey recipe I had ever eaten. I decided to try it, and now it’s been my family’s traditional turkey recipe every Thanksgiving.
Here’s a link to the recipe on the Food and Wine website:
Over the years, I have made a couple of small variations to this recipe:
- I use a roasting bag to keep the turkey moist as it cooks.
- I use the Chipotle in Adobe sauce (from the Mexican section of the supermarket) instead of the recipe’s recommended Cascabel chilis, hot peppers, and achiote.
Suggested Wine Pairing