Thanksgiving Recipes 2012: 5 Classic Recipes With A Latin Twist - New American Traditions

Thanksgiving is one of the most American of holidays. Originally created to remember the Pilgrims' first harvest in Plymouth, Mass., it has come to symbolize family and feasting.

And like America, the meal at the center of the holiday has changed and adapted to new times, newcomers and new cuisines.

Here are a few classic Thanksgiving recipes with a Latin twist.

Achiote-Rubbed Roast Turkey, from Daisy Martinez
Achiote is sometimes better-known as annatto, a reddish-orange spice that imparts an earthy and slightly-peppery flavor to the turkey.

Mofongo Turkey Stuffing, from Mia Sanchez-Pellot
Swap the bread for plantains to add a little sweetness to the stuffing, while keeping it filling. Bacon adds saltiness and smoke.

Chipotle Smashed Sweet Potatoes, from Alton Brown
The smoky heat of the chipotle peppers and adobo sauce is cut by the smoothness of the sweet potatoes, resulting in a creamy kick.

Pumpkin Empanadas, from Rick Bayless
Empanadas aren't traditional Thanksgiving fare, but the pumpkin filling is perfect for an autumn meal, and they're just sweet enough to qualify as either dessert or an appetizer

Red Sangria, from Jose Garces
Red wine goes with turkey and big meals, while the Cointreau or triple sec pair with the chili flakes to warm the insides while the turkey's still in the oven.

Here's the turkey recipe to get you started. Follow the links above to see the others.

Achiote-Rubbed Roast Turkey, from Daisy Martinez

12 to 14-pound turkey, preferably fresh and/or organic

For the Achiote Rub:
1/3 cup olive oil
1 tablespoon achiote seeds
4 cloves garlic
2 tablespoons salt
1 tablespoon cracked black pepper

Makes 12 servings, with leftovers

Remove the giblets and neck from the turkey. Save them for broth (see Luscious Leftovers). Rinse the turkey inside and out under cold water and drain off as much water as possible. Blot the turkey dry inside and out with a wad of paper towels.

Make the achiote rub and season the turkey:
Heat the olive oil and achiote seeds in a small skillet over low heat until the seeds are sizzling and the oil begins to darken. Let the seeds sizzle one minute, then strain the oil into a small heatproof bowl. With a garlic press, press the garlic cloves into the oil. (Adding the garlic to the hot oil mellows it out a little bit and takes out the "sting.") Stir in the salt and pepper and let the oil cool to room temperature.

Loosen the skin over the breasts and as much of the legs as you can by working your fingers gently in between the meat and skin. Flip the turkey over and do the same to as much of the skin over the back as you can. Using your fingers, work the achiote rub into the meat under all the loosened skin and inside the cavity of the turkey. Truss the turkey legs with kitchen twine and smear any remaining rub over the turkey skin.

Put the turkey breast side down on a rack in a roasting pan and refrigerate uncovered for up to 24 hours (the longer the better). Refrigerating the turkey helps dry the skin, making it crispier after roasting.

Cook and serve the turkey:

Take the turkey out to room temperature about 30 minutes before you plan to cook it. Meanwhile, heat the oven to 425 F.

Pour 1 cup water into the roasting pan. Roast the turkey breast side down 45 minutes then reduce the oven temperature to 375 F. Continue roasting until an instant reading thermometer inserted into the thickest part of the thigh away from any bones registers 155 F, about 14 minutes per pound (or 3 ¼ hours for a 14 pound turkey) total cooking time. About 30 minutes before the turkey is done, turn it breast side up on the rack. (A pair of oven mitts that you're willing to toss into the laundry basket afterwards is a good way to turn the turkey. The turkey will continue to cook and the temperature to rise after taking it out of the oven. The final temperature you're looking for is 165 F. The joint where the wing connects to the breastbone is another good place to check the temp.) Let the turkey stand about 30 minutes before carving.