Behold — the turkey! 

An ancient custom still anchors the festive table

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However you have your turkey, enjoy! I hope it adds warmth and delight to your holiday festivities.

Smoked turkey with orange Cascabel sauce

Heat 1/2 cup of peanut oil then sauté for two minutes: 6 dried crushed Cascabel chiles (seeds and stems removed), 2 dried crushed red chiles, 4 cloves minced garlic, 2 tbsp. finely chopped onion, 2 tbsp. orange zest and 2 tsp. chopped fresh ginger. In a blender purée it all into a sauce. Add ground black pepper to taste. Split a 10-pound turkey in half. Brush it with the chile oil and marinate a few hours in the fridge. Place the turkey, breast side up on, a barbecue, no lid. Baste with oil every half hour until the turkey is done, about four hours. Serve with warmed tortillas and the chile sauce on the side.

Glenda Bartosh is an award-winning journalist who has a 22-pounder in the freezer.

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