Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
When it comes to Thanksgiving, I'm mostly a traditionalist. However, I do switch up flavors from time to time. That's where this bird comes in. Bolstered by an unsweetened cocoa-infused chili rub, it has depth and a deep, earthy hue. As an added boon, it's cooked at a relatively high temperature so the meat remains moist. Meanwhile, quick tequila-spiked pan gravy lends a finishing touch.
As for the accompanying au gratin potatoes, they've become a staple in my kitchen. They're inspired by a Thanksgiving side dish that appeared in Bon Appetit years back; however, I've tweaked the recipe to add more heat. Feel free to swap the cheeses or peppers for your favorite kind.
Note: Timing is everything. In order to have everything ready all at once, give the turkey a small a head start. If possible, slice the potatoes using a mandolin, adjusted to the thinnest setting.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.