Category Archives: Thanksgiving Turkey With a Twist

You Say Turkey, I Say Guajolote – Two Worlds, One Plate

Photo credit: Lissette Storch – Puebla, México

My great-grandma Rachel ¨Rae¨ Storch, who was born and raised in  the U.S., always called us on Thanksgiving Day. In one occasion, I visited her during the holidays in her home in Miami. To celebrate, she treated me to a very nice meal and asked me what we usually did for Thanksgiving in Mexico. “We have no Mayflower!” I remember answering. Grandma seemed stunned for a second, and then agreed that it made sense that this celebration was not part of my emotional repertoire. I also told her that with our public transportation system as it was, I was reminded to be thankful quite often, especially when getting off a ‘combi’ or ‘pesero’ (vans or shuttle buses that zigzag through the city at incredible speeds and stop at random). Without even blinking,  my great-grandma, who was always worried about my being too short or too skinny, then asked me if my parents were making me drink enough milk and if I took vitamins… I was 24.

For a while, shortly after I first moved to the U.S., and since I did not have family to celebrate with, I volunteered to be the one on call at work. Little by little, I have found myself participating in the festivity more and more often. After all, “en tierra que fueres haz lo que vieres*”. Besides, I can always make an argument for a party at the prospect of good food, and I have even added my on twist to it.

To celebrate this year, I am sharing  two turkey-centric recipes- one in English to make orange tequila turkey, and one in Spanish for those interested in recreating the delicious mole de guajolote otomí, which is usually reserved for fiestas patronales (parties to celebrate patron saints). Any of these two delicious meals will have you saying gobble, gobble in two languages!

*Popular saying equivalent to: “When in Rome do what the Romans do”.

Thanksgiving Turkey with a Twist

Orange Tequila Turkey

Serves: 10


  • 1 10 lb turkey
  • 5 dried Anaheim chiles, stemmed and seeded
  • 4 cups turkey stock
  • 1/2 stick of unsalted butter
  • 1/4 cup of tequila
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 seedless oranges
  • 1 tablespoon lime juice
  • 1 tablespoon honey


  1. Remove the neck and gibblets from the cavity
  2. Bring the chiles and 2 cups of turkey broth in a pan to a boil. Turn off the heat and let stand for the chiles to soften.
  3. In a blender, put the chiles with the turkey broth you boiled them in. Add honey, the  juice of one orange, the lime juice and tequila to the mix. Season with salt to taste. Reserve.
  4. Put the turkey on the rack of a roasting pan. Tie its legs together.
  5. Use the mix and rub it over the turkey, make sure to get it under the breast skin and in the turkey´s cavity.
  6. Cut 4 oranges in quarters and put them in the turkey’s cavity
  7. Slice the butter into little pieces and put them under the breast skin. Season thoroughly with salt and pepper.
  8. Put  1 cup of turkey broth and 1 cup of orange juice at the bottom of the roasting pan
  9. Preheat oven to 325 degrees F
  10. Put the turkey in the lower rack of the oven breast-side up and cover it with aluminum foil
  11. Baste the turkey every half an hour with the drippings, the orange juice and the turkey broth. If the mix dries up, add more. Calculate needing about 10-15 minutes per lb.
  12. Insert a thermometer into the thickest part of the thigh. You will know that your turkey is done when the thermometer reads 180 degrees F.
  13. Plate and let it sit for about half an hour before serving. Garnish with sliced oranges.