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Rick Bayless
Executive Chef/Owner Frontera Grill/Topolobampo
Author Rick Bayless's Mexican Kitchen (Scribner)

"My favorite 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."

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