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Five-Star Holiday Roasts

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When it comes to the centerpiece of your holiday feast, you want a recipe you can trust. Well, look no further. These recipes for holiday roasts—from ham and beef tenderloin to duck and Cornish hen—have gotten top ratings and raves from our users. Put aside any worries, and give your guests a feast for their eyes and their palates.

  • Recipe

    Bourbon-Orange-Glazed Ham

    Make this glazed ham the star of your crowd-friendly buffet. It's delicious warm or at room temperature and it makes great sandwiches, too. To give your guests that option, serve with biscuits (store-bought or homemade), horseradish cream spread, and orange-maple mustard.

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  • Recipe

    Roasted Ducks with Tangerine-Hoisin Glaze

    Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

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  • Recipe

    Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

    The cooking method and the glaze used to coat the tenderloin result in juicy and tender, melt-in-your-mouth beef. Serve it alongside this sophisticated yet comforting sauce (and the roasted root vegetables shown here) and you got yourself a sure-fire crowd pleaser.

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  • Recipe

    Fresh Herb and Salt-Rubbed Roasted Turkey

    A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound. For more turkey recipes visit The Guide to Thanksgiving Dinner.

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  • Recipe

    Fresh Holiday Ham with Tangerine and Cloves

    On holidays, at my Grandpa LaFrieda’s house, we always had a fresh ham cooking. That ham was beautiful—it had a deep caramel–colored, sweet, sticky glaze on it that was covered in orange or tangerine slices—and cloves stuck all around it.

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  • Recipe

    Pork Crown Roast with Dried-Fruit-Sourdough Stuffing and Brandy Cream Sauce

    Move over, turkey. This may well be the new “it” roast for the holidays, especially if you’re cooking for a crowd. The center of this grand roast is filled with a hearty bread and fruit stuffing that absorbs great flavor from the pork. While the pork rests after roasting, more stuffing is baked separately so everyone at the table gets plenty.

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  • Recipe

    Roasted Cornish Game Hens with Cranberry-Port Sauce

    This is a great dish for company because much of the work, from preparing the hens to making the broth for the sauce, can be done a day ahead.

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  • Recipe

    Herb-Roasted Rack of Pork with Morel Cream Sauce

    This roast gets much of its flavor from an aromatic paste of garlic, herbs, and fennel, so be sure to rub the meat with the paste a day ahead to give it plenty of time to penetrate.

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  • Recipe

    Classic Beef Wellington

    If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a delicious and decadent meal.

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  • Recipe

    Pesto-Crusted Racks of Lamb

    The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.

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  • Recipe

    Beef Filet with Porcini and Roasted Shallot Sauce

    Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius "reverse-sear" method makes it perfect for the holidays because you can roast the tenderloins slowly to a perfect medium-rare in a low oven, freeing you up to focus on the rest of the meal, then sear the outside for a browned, flavorful crust just before serving.

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