Thanksgiving All Spiced Up

Ree's menu is a little different this year - she's giving it some heat!

- KATE TROMBLY O'BRIE

There’s nothing I love more than food with a little kick to it— but for some reason, the Drummond family always goes mild on Thanksgiving. This year, I’m having some fun! I’m giving my usual roast turkey a chipotle makeover, then whipping up a bunch of sides with my favorite spicy ingredients (chorizo! jalapeños! pepper jack! Cajun seasoning!). There’s even an ancho chile pecan pie for dessert. Pick a few dishes to spice up your spread, or go big and try the whole menu. Happy Thanksgiving, friends! —Ree

Honey-Chipotle Glazed Turkey with Gravy

Prep time: 45 min 

Total time: 3 hr 15 min

Serves: 8 to 10

1 For the turkey: Preheat the oven to 350°. Place the turkey on a rack set in a roasting pan. Pat dry with paper towels.

2 Combine the butter, chipotles, chopped oregano, honey, cumin and garlic in a small bowl and mix well. Gently loosen the skin from the turkey breast and legs with your fingers. Spread the butter mixture evenly under the skin. Stuff the onion and oregano sprigs in the cavity. Tuck in the wing tips and tie the legs together with twine. Rub the turkey all over with the vegetable oil and sprinkle with the salt and pepper. Pour the chicken broth into the bottom of the roasting pan.

3 Loosely cover the turkey with foil and roast for 1 hour. Remove the foil and roast until the skin is well browned and a thermometer inserted into the thickest part of the thigh registers 120°, about 1 more hour.