1. Make slaw: Mix cabbage, cilantro, and onions in a bowl.

2. Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.

3. Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.

4. Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.

5. Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.

*Buy at a Latino market. Or substitute regular-size tortillas.

Make ahead: For spread and slaw, 1 day, chilled. Toast chiles the day of serving. Microwave spread until hot, 3 to 4 minutes.

Note: Nutritional analysis is per serving.

1. Make brine: In a large pot, heat 1 qt. water with salt and sugar, stirring to dissolve. Remove from heat, add 5 qts. cold water, garlic, cinnamon, and chiles, and let cool to room temperature.

2. Remove leg truss from turkey; discard. Remove neck, tail, and giblets. Discard tail; save the rest, chilled, for Mole Gravy. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine (see tips below). Chill, covered, 12 hours.

3. Thanksgiving Day: Prepare grill for indirect medium-low heat (about 325°). For charcoal: Light 40 briquets on firegrate. When coals are spotted with ash, 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a metal or foil drip pan (about 9 by 15 in. and 2 1/2 in. deep) between coal mounds and fill with 1/2 in. warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and set in place. For gas: Set the metal or foil drip pan on center burner(s) and fill with 1/2 in. warm water. Turn burners except for one(s) under drip pan to high, close lid, and heat 10 minutes. Reduce heat for active burners to 325°. Oil cooking grate and set in place.

4. Remove turkey from brine, rinse, and pat dry. Discard brine. Tuck wing tips under turkey.

5. Make rub: Combine ground chiles and oregano. Rub turkey all over with oil, then sprinkle evenly inside and out with seasoning.

6. Set turkey, breast up, on cooking grate over drip pan. Grill, covered, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours; as turkey cooks, use foil to tent any areas that start to get too dark.

7. Tip turkey so that cavity juices run into drip pan, holding turkey with oven mitts. Transfer turkey to a cutting board; save pan juices for gravy. Tent turkey with foil and let rest in a warm place 15 to 30 minutes while you make gravy.

8. Carve and serve with gravy.

Turkey Tips

Brining. It's the secret to a moist bird. Brine the turkey, breast down, in an oversize pot such as boiling-water canner (if it fits in the fridge). Or use an ice chest. Bag turkey in a turkey brining bag (available in grocery stores and from surlatable.com). Put bagged bird in chest, pour brine over turkey, and seal bag tightly. Add ice to cover.

Tying. For the most even cooking, leave turkey legs loose. Or if you prefer a tidy look, tie them.

Garnishing. Add color with herbs, a banana leaf, and fruit like kumquats.

Note: Nutritional analysis is per 1/4 lb. serving of white and dark meat with skin.

1. Preheat oven to 350°. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; sauté until slightly softened, about 4 minutes. Add apples and stir to coat.

2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.

3. Bake stuffing until browned and center reaches at least 160°, 50 to 60 minutes; drape with foil if it starts to get dark.

Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.

Note: Nutritional analysis is per serving.

1. Trim ends from oranges and lemon and discard. Cut citrus into 2-in. chunks, discarding seeds. Peel and core apples and cut into 2-in. chunks.

2. Pulse fruit chunks and cranberries in batches in a food processor until coarsely chopped; pour into a bowl. Stir in sugar to taste. Add almonds up to 2 hours before serving.

Make ahead: Chill up to 1 week.

Note: Nutritional analysis is per serving.

1. Heat grill to medium-low (about 325°). Cut potatoes in half lengthwise, then cut each half into 3 long wedges. Put wedges on 2 rimmed baking sheets; drizzle with 1/3 cup oil, turning to coat. Sprinkle with rosemary, salt, and pepper.

2. Grill sweet potatoes covered (in batches if needed), turning every 10 minutes or so, until tender and browned, 15 to 30 minutes. Transfer to a platter.

3. Drizzle with a little more oil just before serving.

Make ahead: Up to 1 day, chilled. To reheat sweet potatoes on the grill used for turkey, adjust fire for direct heat: For charcoal, spread charcoal over firegrate and add 12 more briquets. Set potatoes on cooking grate; cook, turning occasionally, until hot, 6 to 8 minutes. For gas, turn on all burners to medium-low (about 325°).

Note: Nutritional analysis is per serving.

1. Preheat broiler. Put chiles on a baking sheet and broil 4 in. from heat until blackened all over, turning as needed, about 15 minutes. Let chiles cool, then remove and discard stems, seeds, and skins. Coarsely chop chiles and set aside. Preheat oven to 400°.

2. Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, buttermilk, and butter to blend. Pour egg mixture into flour mixture; add chiles, corn, and onions; and stir just until blended. Spread in a buttered 9- by 13-in. baking dish.

3. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool at least 20 minutes. Serve warm or cool, cut into pieces.

*Buy in a grocery store or natural-food store.

Make ahead: Up to 1 day. Wrap in foil and reheat in a 350° oven about 10 minutes (set bread on top of something if oven is full).

Note: Nutritional analysis is per piece.

1. Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes. Let cool. Whisk in vinegar, oil, salt, thyme, and pepper.

2. Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).

Make ahead: Dressing, up to 1 day, chilled.

Note: Nutritional analysis is per serving.

1. Preheat oven to 425°. Trim leaves and sides of stalks from broccolini. Put broccolini on 2 large rimmed baking sheets (they will be very full).

2. Melt butter with salt and pepper in a small saucepan over medium heat. Stir in chile powder, remove from heat, and stir in lime zest. Drizzle butter over broccolini and turn until well coated.

3. Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until tender-crisp, 15 to 18 minutes.

Make ahead: Up to 1 day, chilled. Reheat, tented with foil, in a 350° oven on 1 large rimmed baking sheet until hot, 30 minutes.

Note: Nutritional analysis is per serving.

1. Preheat oven to 350°. Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa.

2. Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend. Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth. Pour into pans, dividing batter evenly.

3. Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.

4. Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes.

Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.

Note: Nutritional analysis is per serving.

1. Preheat oven to 350°. In a bowl, mix graham cracker crumbs, butter, and 1/2 cup sugar. Press over bottom and sides of 2 (9-in.) pie pans. Bake until pale golden, 5 minutes. If crusts shrink, gently push up with sides of a fork. Let cool.

2. Beat yolks, zest, and milk in a bowl with a mixer on high speed until thick, 5 minutes. Beat in whole eggs and lime juice just to blend. Divide mixture between crusts.

3. Bake pies until filling no longer jiggles when pies are gently shaken, 20 to 25 minutes. Cool on racks. Cover and chill at least 1 1/2 hours.

4. Beat crema and remaining 3 tbsp. sugar in a bowl with a mixer on high speed until thick, about 3 minutes. Spread over pies, swirling topping. Scatter more lime zest on top.

*Buy at a grocery store or Latino market.

Make ahead: Up to 1 day through step 3, covered. Add topping up to 4 hours before serving and chill, uncovered.

Note: Nutritional analysis is per serving.

1. Heat 3 1/2 qts. water and 4 Mexican cinnamon sticks in a large pot until boiling. Reduce heat and simmer 10 minutes. Remove cinnamon.

2. Stir in honey and almond extract. Ladle into mugs. If you like, add about 2 tbsp. tequila and a fresh cinnamon stick to each.

*Also called canela; a softer, looser-barked variety of the spice. Buy at Latino markets, or use 7 (3-in.) regular cinnamon sticks.

Note: Nutritional analysis is per 3/4-cup serving without tequila.