It’s time your Thanksgiving turkey got a little pep in its step courtesy of Food52’s Resident Sugar Man Rick Martinez. This pavo al pastor packs both sweet and heat from honey and chipotle chiles and is served with tangy pineapple, caramelized onions, and cranberry salsa macha. Leftovers are excellent in your classic sandwich, birria tacos, or by themselves, on the edge of your fork. GET THE RECIPE ►► [ Ссылка ]

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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The Thanksgiving Menu of Your Wildest Dreams: [ Ссылка ]
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VIDEO CHAPTERS:
0:00:00​ Intro
0:02:02 What did you expect, a turkey card?
0:04:13 Great al pastor should never be mushed up!
0:05:31 The great pineapple
0:06:19 We'll decorate it and it'll be just right.
0:06:54 Better than toast
0:08:23 The doctor is in
0:10:25 Spike the football!

PREP TIME: 3 hours 30 minutes
COOK TIME: 2 hours
SERVES: 8-10

INGREDIENTS

6 tablespoons crumbled achiote paste
9 garlic cloves, finely grated (2 heaping tablespoons)
6 canned chipotle chiles in adobo, finely chopped (3 tablespoons), plus 6 tablespoons adobo sauce
6 tablespoons apple cider vinegar
4 tablespoons (36 g/1.26 oz.) Diamond Crystal kosher salt
3 tablespoons agave syrup or honey
1 cup extra-virgin olive oil, divided
1 (12 to 14-lb.) whole turkey, neck and giblets removed, patted dry
1 large pineapple, peeled, cored, quartered and thinly sliced
2 large white onions, halved and thinly sliced
Warm corn tortillas, cranberry salsa macha, and cilantro leaves, for serving

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