Executive Chef/Owner Frontera Grill/Topolobampo
Author Rick Bayless's Mexican Kitchen (Scribner)
thing to do which I always love to do is to stuff under the skin with
a buttery-like spread of mashed roasted garlic mixed with olive oil,
chopped fresh sage, black pepper and a little bit of lemon rind. I run
my hands up under the skin with this spread and rub all under it. This
makes the skin extra crispy and really flavors the meat.
I always serve Thanksgiving dinner buffet-style. I always serve a soup
at the table before the buffet because I think it's a really nice idea
to gather the people together at the table before we dig into the main
dinner. During this time I welcome everyone to our table and home. I
think this way we have a chance to enjoy one another's company. The
soup is usually a brothy soup that features wild mushrooms that are
available during this season."