Lillian Chou

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy. After a long marinate, the adobo permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.