PATI: THANKSGIVING IS MY ABSOLUTE FAVORITE AMERICAN HOLIDAY.

TURKEY, STUFFING, GRAVY!

A TABLE FULL OF FOOD.

WHAT'S NOT TO LOVE.

THIS YEAR, WE'RE HOSTING OUR CLOSEST FAMILY AND FRIENDS.

AND I GET TO COOK THE BIRD.

OF COURSE, IN MY HOUSE, WE GIVE THANKSGIVING A LITTLE BIT OF LATIN SAZON.

CHORIZO, APPLE, AND CORNBREAD STUFFING, SWEET POTATO AND PECAN PUREE, CRISP BRUSSELS SPROUTS WITH MELT-IN-YOUR-MOUTH PORK BELLY.

AND THE STAR OF THE FEAST, YUCATAN STYLE TURKEY.

[PATI SPEAKING SPANISH] ISN'T IT BEAUTIFUL?

YEAH.

JUJU, I'M HAPPY WITH OUR TURKEY.

MAN: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY...

THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD... MEXBEST... AND...

THE NATIONAL AGRICULTURAL COUNCIL.

WOMAN: FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: YUCATAN.

ALL THE WHIRLING COLORS OF A CULTURE.

THE CRYSTAL BLUE OF MAYAN POOLS.

AND OF GETTING CLOSER TO THE HEART OF THINGS.

IT'S A FEELING.

YUCATAN--LIVE IT TO BELIEVE IT.

I LOVE THANKSGIVING!

AND TODAY WE'RE GOING TO DO THE SAME THING WE DO EVERY THANKSGIVING, WHICH IS MAKE A GINORMOUS FEAST AND HAVE SOME OF OUR CLOSEST FRIENDS OVER AND EAT.

THE FIRST THING I'M GOING TO MAKE IS A CHORIZO AND GREEN APPLE CORNBREAD STUFFING, AND I HAVE THE MEXICAN CHORIZO HERE.

IT'S VERY DIFFERENT FROM THE SPANISH CHORIZO.

THE MEXICAN CHORIZO IS RAW, AND IT'S VERY SPICED UP.

IT IS MADE WITH A LITTLE BIT OF VINEGAR.

SO WHEN YOU COOK IT, IT REALLY FLAKES UP.

I HAVE MY PAN OVER MEDIUM HEAT.

I'M GOING TO ADD JUST A TABLESPOON OR TWO OF OIL.

IN MEXICO WHEN YOU GET THE CHORIZO, IT HAS A LOT MORE FAT THAN THE CHORIZO YOU GET HERE IN THE U.S., EVEN THOUGH IT'S MEXICAN STYLE.

THE CHORIZO IS GOING TO RELEASE ITS FLAVOR AND ITS COLOR SO YOU CAN SEE HERE.

IT STARTED COLORING THE OIL, SO THAT IS THE GROUND CHILES AND THE SPICES.

SOMETIMES IT HAS ACHIOTE.

THE FIRST TIME THAT I HEARD ABOUT THANKSGIVING WAS WHEN MY HUSBAND AND I MOVED TO TEXAS.

AND THAT WAS MANY YEARS AGO.

I WAS VERY YOUNG AND INEXPERIENCED.

AND IN MEXICO, TURKEY IS A THING FOR CHRISTMAS.

SO I THOUGHT, YOU KNOW WHAT?

I WANT TO TRY THIS THANKSGIVING THING.

AND SO I PULLED A THANKSGIVING FEAST FOR ME AND DANNY.

AND IT DIDN'T TURN OUT SO WELL.

THIS IS 1 1/2 WHITE ONIONS CHOPPED ALONG WITH 4 CLOVES OF GARLIC.

WE'RE GOING TO USE 4 STALKS OF CELERY.

EVEN THOUGH THANKSGIVING WAS A VERY NEW THING TO ME, ONE THING I KNEW--STUFFING.

BECAUSE MY MOM IS A MASTER STUFFING MAKER.

DUCK, GEESE, CHICKEN, CORNISH HEN.

YOU NAME THE BIRD, SHE'S GOT THE STUFFING.

SO YOU'RE GOING TO USE 2 GREEN APPLES.

I LIKE THEM TART AND FIRM.

JUST PEEL THEM, REMOVE THE CORE, AND THEN COARSELY CHOP.

I LEARNED FROM MY MOM: MAKE YOUR STUFFING INTERESTING.

YOU NEED TO HAVE SOME VEGETABLES, SOME FRUIT, SOME MEAT, SOMETHING SPICY, SOMETHING SWEET.

I'M ADDING SOME THYME AND MARGARINE AND SOME SALT.

AND THE LAST THING I'M GOING TO ADD IS ABOUT A CUP OF PECANS.

MY MOM HAS NEVER COME TO VISIT FOR THANKSGIVING, BUT I HAVE TOLD HER ABOUT THIS STUFFING.

YOU KNOW HOW YOUR MOM CAN SOMETIMES BE YOUR BIGGEST CRITIC?

WELL, WHEN I TOLD HER ABOUT THIS STUFFING, SHE WAS LIKE, "THAT SOUNDS REALLY GOOD, PATI."

OF COURSE, BECAUSE I APPLIED ALL OF HER BASIC PRINCIPLES.

WHAT WE'RE GOING TO DO NEXT IS CRUMBLE SOME CORNBREAD.

BREAK IT INTO PIECES.

AND NEXT I'M GOING TO ADD ALL OF THE STUFFING IN HERE.

SO YOU CAN START THINKING ABOUT THE FLAVORS.

YOU HAVE THE SWEET CORNBREAD, THE SPICED UP CHORIZO... AND THE CRUNCHY AND KNOBBY PECANS.

THIS IS ALSO A SECRET THAT MY MOM PASSED ON.

1 1/2 CUPS OF CHICKEN BROTH.

AND THIS IS JUST GOING TO BIND THE STUFFING TOGETHER.

SO I HAVE THE TURKEY HERE THAT'S BEEN MARINATING FOR OVER 24 HOURS, BUT YOU COULD ACTUALLY BRINE IT FOR 3 DAYS, AND IT WILL CONTINUE TO GET BETTER.

THE FLAVORS OF THIS TURKEY ARE BASICALLY YUCATECAN.

SO I'LL TELL YOU WHAT'S IN THIS BRINE: 6 TABLESPOONS OF ACHIOTE PASTE, 6 CUPS OF BITTER ORANGE, 6 CUPS CHICKEN BROTH, 12 GARLIC CLOVES THAT YOU CHAR AND PEEL, ONE TABLESPOON DRIED OREGANO, ONE TEASPOON GROUND CUMIN, ONE TEASPOON GROUND ALLSPICE, 2 TEASPOONS SALT, 2 TEASPOONS FRESHLY GROUND PEPPER.

AND THEN YOU JUST MIX IT ALL.

SO NOW I'M GOING TO MAKE THE BED FOR THAT TURKEY TO SIT ON.

FOR THE FIRST COUPLE YEARS THAT I LIVED IN THE U.S., I DID NOT UNDERSTAND THANKSGIVING.

WE STARTED TO GET INVITED TO OUR FRIEND'S HOME FOR THEIR CELEBRATIONS.

AND THEN I STARTED GETTING IT.

YOU KNOW, THE BIGGEST DEAL WHEN IT COMES TO FOOD WAS THE TURKEY.

THE PERSON IN CHARGE OF MAKING THE TURKEY AND THE STUFFING IS SEAN.

AND I SAID, "CAN I HAVE A SHOT AT THE BIRD?"

I'LL GIVE IT MY MEXICAN SPIN.

IF YOU GUYS DON'T LIKE IT, I'LL STOP.

AND SEAN SAID, "FINE.

YOU CAN TAKE THE TURKEY THIS YEAR."

SO I CAME UP WITH THIS TURKEY RECIPE THAT HAS THE YUCATECAN FLAVORS.

WHEN THEY ALL ATE IT, EVERYBODY WAS LIKE, "YOU CAN TAKE THE TURKEY FROM NOW ON, PATI."

IT WAS A CONQUEST.

18 POUNDS.

I'M GOING TO STUFF AS MUCH STUFFING AS I CAN IN HERE.

AND THEN I'M GOING TO POUR THE REST OF THE MARINADE OVER THE TURKEY.

I'M GOING TO ROAST IT AT 450 DEGREES SO THAT IT'S GOING TO GET A NICE CHAR.

AND IT'S GOING TO HAVE THAT RUSTIC FEEL FROM THE YUCATAN PENINSULA FROM THE PIT, FROM THAT UNDERGROUND OVEN.

AND THEN I'M GOING TO COVER IT WITH BANANA LEAVES.

AND THAT'S GOING TO MAKE IT WILD JUNGLE YUCATECAN.

AND THEN I'M GOING TO SEAL IT WITH ALUMINUM FOIL AS IF IT WAS COOLING UNDERGROUND ALL NIGHT.

AND THEN WILD THINGS ARE GOING TO HAPPEN IN HERE.

I'M GOING TO TAKE THIS BAKING DISH.

AND FOR THOSE WHO DON'T WANT THEIR STUFFING COMING FROM THE BIRD, WHICH IS RIDICULOUS, IF YOU ASK ME, BUT, FINE, I'LL INDULGE.

IT'S GONNA ROAST FOR 30 MINUTES.

[INDISTINCT CHATTER] JUJU: AH!

CUT RIGHT.

CUT RIGHT.

NOBODY SAID THANKSGIVING WASN'T A LOT OF WORK, BUT IT'S FUN WORK.

I DON'T THINK I KNOW A HOLIDAY WHERE PEOPLE USE MORE POTS AND PANS AND DISHES AND-- NO WONDER MOVIES HAVE FAMILIES FIGHTING ALL THE TIME.

ANYWAY, 450, A HALF AN HOUR.

WE HAVE THAT NICE ROAST AND CHAR, WHICH IS GOING TO GIVE US THAT RUSTIC FEEL.

WE'RE GOING TO GIVE IT THE FULL YUCATECAN TREATMENT.

I'M GOING TO WRAP IT IN BANANA LEAVES.

WHAT IS THIS BANANA LEAF GONNA DO, YOU MAY BE ASKING.

WHAT IS IT NOT GONNA DO?

IT'S GOING TO INFUSE THE TURKEY WITH ITS VERY FRAGRANT AROMA AND ITS GRASSY TASTE.

AND IT'S GOING TO MAKE THIS PAN ACT AS IF IT WAS AN UNDERGROUND ROASTING PIT.

IT IS A VERY TRADITIONAL WAY OF COOKING IN THE YUCATAN.

AND TO MAKE IT EVEN MORE LIKE THAT EXPERIENCE, I'M GOING TO COMPLETELY SEAL IT WITH ALUMINUM.

AND IT'S GOING TO GO IN THE OVEN AT 350 DEGREES FOR ABOUT 3 1/2 HOURS.

HERE WE GO AGAIN.

NO THANKSGIVING IS COMPLETE WITHOUT THE DELICIOUS SIDES.

THIS SWEET POTATO PUREE IS SIMPLE.

START BY HEATING ONE CUP OF MILK.

THEN ADD ONE CUP OF WHOLE PECANS, SOME THYME, NUTMEG.

AND LET IT SIMMER.

I WANT THE PECANS TO SIT IN THERE WITH THE MILK AS THE MILK IS WARMING UP SO THAT THE PECANS WILL REALLY SOFTEN AND THEY WILL GET A LITTLE BIT OF THAT NUTMEG AND THYME FLAVOR AS WELL.

I HAVE 3 POUNDS OF SWEET POTATOES THAT I ALREADY PEELED AND I'M KEEPING IN WATER SO THAT THEY WOULDN'T BROWN.

AND JUST CUT THEM IN CHUNKS SO THAT THEY WILL COOK FASTER.

ANOTHER STAPLE FOR THANKSGIVING IS A SWEET POTATO PUREE.

AND IT'S FUNNY BECAUSE IN MEXICO, WE HAVE A VERY SIMILAR MEAL-- TURKEY AND SWEET POTATOES WITH MARSHMALLOWS ON TOP USUALLY FOR CHRISTMAS.

WE'RE GOING TO COOK THE SWEET POTATOES UNTIL THEY'RE NICE AND SOFT, WHICH IS GOING TO TAKE ANYWHERE FROM 25 TO 30 MINUTES.

IN HERE I HAVE A POUND OF PORK BELLY THAT'S BEEN MARINATING IN 3 CUPS OF WATER, 1/3 CUP OF SALT, 1/3 CUP OF SUGAR.

AND IT'S BEEN MARINATING FOR 24 HOURS.

AND I'M GOING TO USE IT TO PAIR WITH SOME CRUNCHY BRUSSELS SPROUTS.

I'M GOING TO ADD 1/2 CUP OF CHICKEN BROTH AND 1/2 CUP OF WATER TO THE PORK BELLY.

THEN I'M GOING TO COVER IT WITH ALUMINUM FOIL AND COOK IT IN THE OVEN AT 350 DEGREES FOR 2 1/2 HOURS UNTIL IT IS COMPLETELY FORK TENDER.

ARE THOSE SWEET POTATOES READY?

LET'S FIND OUT.

IF YOU CAN GO INTO A SWEET POTATO WITH THE TIP OF KNIFE-- YES, YOU CAN--THEY ARE READY.

YOU'RE GOING TO ADD HALF OF YOUR SWEET POTATOES IN YOUR POWERFUL FOOD PROCESSOR.

YOU COULD USE YOUR BLENDER, TOO.

YOU'RE GOING TO ADD HALF OF YOUR PECAN AND MILK MIXTURE.

SO NOW WE'RE GOING TO PUREE UNTIL IT IS COMPLETELY SMOOTH.

I'M GOING TO GO AND DO THE SAME THING WITH THE REST OF THE INGREDIENTS.

INTO THIS BATCH I'M GOING TO ADD 2 TABLESPOONS OF MY-- NAHUATL WORD-- CHIPOTLE IN ADOBO SAUCE.

IT IS SMOKY.

IT IS SWEET.

IT IS SPICY, BUT NOT TOO BAD AT ALL.

AND THEN SOME SALT.

I'M GOING TO PUREE IT AGAIN.

OK.

SO NOW THAT THE SECOND BATCH IS READY, I HAVE THE SAME POT IN WHICH I COOKED THE SWEET POTATOES.

AND I'M GOING TO ADD 4 TABLESPOONS OF BUTTER.

I HAVE IT OVER MEDIUM HEAT.

I'M GOING TO ADD THAT PUREE.

THE PART FROM HERE, TOO.

AND NOW WE'RE GOING TO ADD MEXICAN CREMA-- MEXICAN STYLE CREAM-- 4 VERY GENEROUS TABLESPOONS.

MEXICAN CREMA IS NOT LIKE HEAVY WHIPPING CREAM.

IT IS VERY THICK.

IT'S VERY TANGY.

IT'S LIGHTLY SALTY.

MMM!

IT'S GOING TO ADD THAT SAVORY TASTE.

AND IT'S GOING TO MAKE THIS SWEET POTATO SO CREAMY.

COME LOOK.

I'M GOING TO COOK THESE FOR ABOUT 8 MINUTES JUST UNTIL IT IS COMPLETELY HEATED THROUGH.

MMM.

MMM!

IT'S GOING TO BE A GREAT MENU.

IT'S BEEN 3 1/2 HOURS, AND I HAVEN'T EVEN BEGUN TO REMOVE THE ALUMINUM FOIL.

AND I CAN SEE THE STEAM.

AND THE SMELL-- IT IS SO CITRUSY!

NOW, WHEN YOU DO THAT AT HOME-- BECAUSE YOU ARE GOING TO MAKE THIS TURKEY; I KNOW YOU ARE-- BE CAREFUL WHEN YOU REMOVE THE ALUMINUM AND THE BANANA LEAVES BECAUSE THIS IS GOING TO BE VERY HOT.

MMM!

THE DEEPER I GO, IT IS LIKE A GIGANTIC TAMAL OF A TURKEY, JUST WITH THE TURKEY.

MMM!

THE SMELL IS DIVINE.

NOW I'M GOING TO PUT THE TURKEY BACK IN THE OVEN SO THAT IT CONTINUES TO ROAST JUST ON THE OUTSIDE.

I WANT IT COMPLETELY BROWN, AND I WANT THE MEAT TO REALLY FALL OFF THE BONE.

AND NOW THAT WE'RE HERE, I'M GOING TO CHECK THAT PORK BELLY.

OK!

IT'S VERY TENDER.

BUT NOW WE NEED TO BROWN IT.

SO IT'S GOING IN THERE FOR ANOTHER 20-30 MINUTES.

I WANT TO GET THE BRUSSELS SPROUTS GOING.

SO I'M GOING TO START WITH THE SAUCE.

I'M GOING TO ADD 4 TABLESPOONS OF UNSALTED BUTTER.

I HAVE 4 GARLIC CLOVES.

I'M JUST GOING TO CHOP.

I'M GOING TO ADD THE GARLIC IN HERE.

I HAVE IT OVER MEDIUM HEAT.

THANKSGIVING FOR US HAS BECOME THIS FRIEND TRADITION.

THERE'S NO FAMILY IN WASHINGTON, D.C. AND OUR CLOSE FRIENDS HAVE REALLY BECOME OUR AMERICAN FAMILY.

WE ALL LOVE EATING.

AND WHAT CAN I SAY?

THEY LET ME MAKE THE TURKEY.

I'M GOING TO ADD 1/3 CUP OF SOY SAUCE, 1/3 CUP OF FRESHLY SQUEEZED ORANGE JUICE.

ASIAN AND MEXICAN GO REALLY WELL TOGETHER.

THINK OF SOY SAUCE, PEANUT OIL, TOASTED SESAME OIL WITH CHILES AND AGAVE.

AND THAT'S WHAT WE'RE DOING HERE.

1/4 CUP OF CHERRY VINEGAR.

AND THEN WE HAVE 1/4 CUP OF AGAVE SYRUP, BUT YOU CAN ALSO USE MAPLE OR HONEY IF YOU DON'T FIND AGAVE.

I'M GOING TO GRAB A HABANERO.

AND I'M JUST GOING TO POKE IT ALL OVER.

AND I'M GOING TO DROP THE HABANERO RIGHT IN HERE.

AND IT'S JUST GOING TO LET A LITTLE BIT OF ITS OILS AND HEAT COME OUT TO THE SAUCE, BUT IT'S NOT GOING TO BE SUPER SPICY.

OK, I'M GOING TO LET THAT REDUCE FOR ABOUT 15-20 MINUTES UNTIL IT'S NICE AND THICK.

I'M GOING TO TURN THIS ON OVER MEDIUM-HIGH HEAT.

AND SO I'M ADDING ABOUT 3 TO 4 TABLESPOONS OF PEANUT OIL.

YOU MAY BE SURPRISED TO HEAR "PEANUT OIL," BUT PEANUTS ARE NATIVE TO MEXICO.

I KNOW IT SOUNDS VERY ASIAN.

BUT GUESS WHERE THEY GOT IT FROM?

YOU'RE WELCOME.

A LITTLE SALT, PEPPER.

WE'RE GOING TO LET THESE CHAR AND ROAST.

I MEAN, I REALLY DON'T WANT TO MOVE THEM A TON, BECAUSE I WANT THEM TO GET THAT NICE CHAR.

MMM.

I LOVE THE SMELL OF CHARRED BRUSSELS SPROUTS.

I LOVE SO MANY SMELLS IN THE KITCHEN!

WE'RE GOING TO COOK THESE FOR ABOUT 10-12 MINUTES.

ONCE YOU SEE THAT YOUR BRUSSELS SPROUTS HAVE A REALLY NICE CHAR ON BOTH SIDES, YOU CAN LOWER THE HEAT TO MEDIUM.

THIS IS PORK BELLY PERFECTION.

NOW, IF IT WASN'T THANKSGIVING, I WOULD JUST GRAB A PIECE OF BREAD, DICE THIS UP, ADD SOME AVOCADO, AND DONE.

I AM VERY EXCITED ABOUT THIS BRUSSELS SPROUT DISH BECAUSE IT'S A NEW THING.

THANKSGIVING, IT SEEMS-- AFTER LIVING HERE IN THE U.S. FOR ALMOST 18 YEARS-- IS A VERY GOOD OCCASION TO CONTINUE TO PASS ON TRADITIONS BUT TO ALSO BRING IN NEW THINGS TO THE TABLE.

MMM.

NOW A LITTLE FRESH CRUNCH.

I KNOW WHO'S GONNA WANT TO BITE THAT.

JUJU LOVES HABANEROS!

MMM.

WHEN YOU BITE IT ALL MIXED TOGETHER, YOU GET THAT FAT IN THE MIDDLE OF THE PORK BELLY.

IT'S JUST EXPLODING IN YOUR MOUTH.

AND THAT GLAZE HAS A LITTLE BIT OF CITRUS.

AND IT HAS THE HABANERO TASTE, NOT THAT MUCH OF THE HEAT.

AND MY JOB IS DONE.

OOH!

TURKEY.

JUJU!

CAN YOU SHUT THE DOOR FOR ME?

COME HERE.

IT LOOKS REALLY GOOD.

YOU LIKE IT?

YEAH.

OK. NOW YOU KNOW WHAT WE'RE GONNA DO?

NO.

I'M GONNA TAKE A NAP.

OK. HA HA!

NO.

[LAUGHING] OK. DO YOU NEED HELP?

READY?

I'M GOING TO DO IT, JUJU.

1, 2, 3.

AH!

JUJU: HEY.

NICE JOB.

[PATI SPEAKING SPANISH] ISN'T IT BEAUTIFUL?

YEAH.

JUJU, I'M HAPPY WITH OUR TURKEY.

NOW THE TURKEY'S RESTING.

AND NOW WE'RE GOING TO MAKE THE GRAVY.

SO I HAVE ONIONS AND TOMATOES AND ALL THE JUICES OF THE TURKEY.

AND NOW I'M GOING TO TAKE ALL OF THESE, AND I'M GOING TO POUR IT HERE.

AS I PUT IT IN THERE, JUJU, CAN YOU HELP ME MASH IT SO THAT THE SOLIDS STAY HERE AND THE LIQUIDS GO TO THE BOTTOM, OK?

OK. OK.

THE WAY I TELL YOU, OK?

I'M GOING TO START ADDING IT AND THEN-- WHAT IS YOUR FAVORITE PART OF THANKSGIVING?

THE STUFFING.

THE STUFFING?

YEAH.

NOW, WHAT DO YOU LIKE MORE, THE STUFFING THAT COMES OUT OF THE TURKEY OR THE STUFFING THAT WE PUT IN THE BAKING DISH?

THE STUFFING THAT WE PUT IN THE BAKING DISH.

I LIKE THE STUFFING THAT COMES OUT OF THE TURKEY, SO THERE'S NOT GOING TO BE ANY FIGHTING.

OK. WHY DO YOU LIKE THAT STUFFING?

'CAUSE IT HAS SO MUCH TASTE.

IT HAS THE FLAVORS FROM THE TURKEY.

AND I LOVE THAT IT IS VERY MOIST.

AND YOU KNOW I GREW UP EATING STUFFING SINCE I WAS VERY LITTLE?

SO DID I. YEAH.

OK, JUJU, SO DO YOU WANT TO SEE IF THE BOYS ARE READY, TO TELL THEM TO HELP WITH THAT.

[SPEAKING SPANISH] AND I'LL FINISH IN A MINUTE.

OH, NO... OK, NOW, I'M GOING TO BRING THE STUFFING THAT I PUT IN THE BAKING DISH.

AND I'M JUST GOING TO ADD ABOUT A CUP OF THIS DELICIOUS SAUCE.

THEN I'M GOING TO PUT THIS IN THE OVEN, WHICH IS AT 350 FOR ABOUT 20 MINUTES UNTIL IT GETS NICE AND CRISP ON TOP AND COMPLETELY HEATED THROUGH.

I THINK THIS ONE GOES HERE.

AND THEN, LIKE, THE BIG... OH, OK.

THE BIG KNIFE NEXT TO THE LITTLE KNIFE.

OK. NO.

WHAT'D YOU DO?

YOUNGER BROTHER: NO, YOU DID IT WRONG.

NO, NO, NO, NO, NO!

NO?

THIS IS FOR THIS PERSON.

OK.

THIS IS FOR... OH, OK!

I SEE.

THERE YOU GO.

HA HA!

PATI: HI!

HA HA!

PATI, VOICE-OVER: TAMARA AND HER HUSBAND SEAN ARE TWO OF OUR CLOSEST FRIENDS.

AND WE'VE BEEN DOING THANKSGIVING TOGETHER FOR YEARS.

SEAN IS A TURKEY EXPERT.

I HAVE THE TURKEY.

I TOOK IT OUT OF THE OVEN.

BUT I HAVE NOT TOUCHED IT.

OK.

FANTASTIC.

TAMARA: IT'S BEAUTIFUL.

PATI: IT'S BEAUTIFUL.

IT LOOKS HOT DELICIOUS.

[LAUGHING] PATI: TAMARA, I HAVE THE PEARS FOR YOU.

SO YOU HAVE...

SO... TARRAGON.

BABY SPINACH.

UH, THINLY SLICED FENNEL.

AND THEN I HAVE A BALSAMIC OLIVE OIL VINAIGRETTE.

SEAN: THE STUFFING SMELLS GREAT.

PATI: GREEN APPLE.

TAMARA: OH, WOW.

YEAH.

I LOVE--OK. DO YOU LIKE THE STUFFING FROM THE INSIDE OF THE TURKEY MORE?

I LIKE THAT ONE MORE THAN...

I KNOW YOU LIKE THAT ONE.

I THINK WE...

I KNOW!

SHOULD HAVE A TASTE TEST.

TAMARA, CLOSE YOUR EYES.

PATI: OK.

"A."

AH.

[PATI LAUGHING] OK.

"B."

OK.

I KNOW "B" IS THAT ONE, BUT I LIKED "A" MORE.

SEAN: THE As HAVE IT.

I HAVE A CONVERT!

YOU GO AT IT, SEAN.

SEAN: OK.

I WAS CAREFUL BECAUSE THEY ARE REALLY SHARP.

I JUST SHARPENED THEM.

OH, THIS ONE IS REALLY GOOD, TOO!

OK.

UH, AH, AH-- WE LOVE YOUR...TURKEY.

[LAUGHTER] PATI: GUYS, EVERYBODY GRAB YOUR OWN PLATE.

[INDISTINCT CHATTER, LAUGHTER] MAN: OH, IT'S BEYOND GOOD.

AND THE KICK.

IT'S GOT THIS DIVOT.

WOMAN: IT'S AMAZING.

YEAH.

JUJU: BEFORE THIS, I ALWAYS LIKED THE OUTSIDE STUFFING MORE, BUT NOW I LIKE THE INSIDE MORE.

MAN: I DON'T KNOW IF I AGREE WITH YOU THAT THE INSIDE STUFFING IS THAT MUCH BETTER.

YOU KNOW, IT'S BECAUSE THE OUTSIDE HAS-- LIKE, THERE'S A TEXTURE THING TO IT.

IT'S GOT THIS DIVOT... WOMAN: PATI, I NORMALLY DON'T LIKE TURKEY, AND I LOVE YOUR TURKEY.

IT IS SO DELICIOUS!

I LOVED IT SO MUCH, I THINK WE SHOULD CELEBRATE THANKSGIVING IN JUNE.

[LAUGHTER] SO HAPPY THANKSGIVING, EVERYONE.

HAPPY THANKSGIVING.

HAPPY THANKSGIVING!

WOMAN IN RED: WE'RE SO HAPPY TO BE HERE.

PATI: FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PatiJinich.com.

AND CONNECT.

FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST @PatiJinich.

ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... WOMAN: YUCATAN.

EXPLORATION.

TASTES TO SAVOR.

PLACES TO RELAX... AND PLACES YOU'VE NEVER BEEN.

YUCATAN--LIVE IT TO BELIEVE IT.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

MAN: THE NATIONAL AGRICULTURAL COUNCIL... MEXBEST... AND THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD-- PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.