Roasted Turkey Breast, Porchetta Style

This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation of pork wrapped in strips of pork belly or pancetta.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 tsp. coriander seeds
  
  


• 
  
  1 tsp. fennel seeds
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  2 tsp. chopped fresh sage
  
  


• 
  
  3 medium cloves garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 whole skin-on turkey breast (5 to 7 lb.), boned or 2 boneless skin-on turkey breast halves (2 to 3 lb. each)
  
  


• 
  
  Eight 1/8-inch-thick pancetta slices, unrolled into strips, or 8 strips thick-cut bacon
  
  

In a large mortar, pound the coriander and fennel seeds with a pestle to form a coarse powder. Add the rosemary and sage and pound to crush and bruise the herbs. Add the garlic and 1 Tbs. salt and pound until a paste begins to form. Stir in 2 tsp. pepper and 2 Tbs. of the olive oil and set aside.


Pat the turkey breast dry with a paper towel and lay it skin side down on a work surface. Rub half the spice paste over the meat. Turn the turkey over and carefully separate the skin from the meat without tearing the skin. Rub the remaining spice paste under the skin. Reform the breast and tie with 4 to 6 loops of butcher’s twine to make a roll. (If you’re using boneless halves, season the two halves, lay them on top of each other skin side out, and tie them together.) Wrap in plastic and refrigerate for at least 2 hours and up to 24 hours.


Position a rack in the center of the oven and heat the oven to 350°F.


Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes total. Transfer the breast seam side down to a roasting pan fitted with a rack. Crisscross the pancetta over the top of the breast. Roast until the internal temperature reaches 165°F on an instant-read thermometer, 1-1/4 to 1-1/2 hours. Let the turkey breast rest for 15 to 20 minutes.


Remove the pancetta and chop or crumble it. Remove the strings from the turkey, slice into 1/4-inch slices, and serve, sprinkled with the pancetta.

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.

• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  2 Tbs. chopped fresh sage
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  One 16-lb. turkey, preferably fresh (not kosher or self-basting)
  
  


• 
  
  2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
  
  


• 
  
  
  Herb Gravy for a Brined Turkey (optional)
  
  

Dry brine the turkey

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.


Rub the herb mixture on the meat, under the skin. Pat the skin back into place.


Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.


Refrigerate the turkey, turning it over every day, for 3 days.


Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Roast the turkey

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle. If making the gravy, do so while the turkey rests.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Osso Buco

This is the world’s best make-ahead dish—it tastes amazing on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese.

• 
  
  6 1-1/4 inch-thick veal shanks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup all-purpose flour for dredging
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  3 cups finely diced yellow onion (about 2 medium onions)
  
  


• 
  
  1 cup finely diced celery (about 2 stalks)
  
  


• 
  
  3/4 cup finely diced carrot (about 2 small carrots)
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
  
  


• 
  
  1 cup low-salt chicken broth, more if needed
  
  


• 
  
  1 large sprig thyme
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1 Tbs. arrowroot mixed with 2 tsp. broth or water
  
  

Tip:

Look for arrowroot in the spice section of your grocery store.

For the gremolata:

• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  2 anchovy fillets, minced
  
  

Heat the oven to 350°F.

Tie the veal shanks around the middle with kitchen string (if they’re not tied already) and season them with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.

Have ready a roasting pan or baking dish large enough to hold the shanks in a single layer (9x13-inch works well). In a large heavy skillet, heat 3 Tbs. of the oil over medium-high heat. Put three veal shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Move the shanks to the roasting pan. Repeat with the remaining three shanks.

Carefully pour off the fat in the pan and wipe it out with paper towels (it’s fine if the browned bits remain in the pan bottom; just wipe away the used oil). Return the pan to medium heat and add the butter and remaining 1 Tbs. of oil. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned, 15 to 20 minutes. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes

Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Bring to a boil, and pour the contents of the pan over the shanks. Cover tightly with heavy-duty aluminum foil.

Braise the veal in the oven until fork-tender, 1-1/2 to 2 hours, checking the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily. Taste a morsel—it should feel soft and tender. Do not overcook, or the veal will fall apart.

Gently brush most of the vegetable bits off the shanks. With a wide, flat metal spatula, carefully transfer the veal shanks to a dish. Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken. If you’re working ahead, stop here (see Make-ahead Tips for reheating).

Make the gremolata:

Just before finishing the sauce and serving, combine the parsley, garlic, lemon zest, and anchovies. Add two Tbs. of the gremolata to the sauce. Remove the strings from the shanks. Serve the osso buco topped with the sauce and a small sprinkling of the remaining gremolata.

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.

For the crumb coating

• 
  
  2 cups 1-inch-cubed fresh baguette (with crust)
  
  


• 
  
  1-1/2 oz. (1/4 cup) pine nuts, toasted
  
  


• 
  
  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  
  


• 
  
  1 tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pesto

• 
  
  1 cup packed fresh flat-leaf parsley sprigs
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest (from 1/2 small lemon)
  
  


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  Kosher salt
  
  

For the lamb

• 
  
  3 8- or 9-bone frenched lamb racks (about 1-3/4 lb. each)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Flaky sea salt, for finishing
  
  

Make the crumb coating

Pulse the bread cubes, pine nuts, Parmigiano-Reggiano, lemon zest, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until coarse crumbs form. Transfer to a medium bowl.

Make the pesto

Pulse the parsley, rosemary, oil, lemon zest, garlic, and 1/2 tsp. salt in the food processor until a coarse paste forms.

Sear the lamb

Heat a heavy-duty 12-inch skillet over medium-high heat until hot. Rub the lamb racks all over with the oil and then, working with one rack at a time, sear them, meat side down, until browned, about 4 minutes each. Pour off any accumulated fat, as necessary. Let rest on a cutting board for about 20 minutes to cool.

Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Roast the racks

Rub one-third of the pesto over the meat side of each rack. Firmly press the crumb coating over the pesto. Arrange the racks bone side down in a large roasting pan (if the racks seem crowded, rest the bones on the edge of the pan). Roast until the crumbs are browned and a probe or instant-read thermometer inserted into the eye of the meat registers 135°F for medium rare, 25 to 30 minutes, or 145°F for medium, about 40 minutes.

Let the racks rest in the pan at room temperature for 10 to 15 minutes. Transfer to a carving board and carefully slice between the bones to make individual chops. Lightly sprinkle the cut sides of each chop with sea salt and serve with any crumb coating that fell off during carving.

Beef Tenderloin with Roquefort-Pecan Butter

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

• 
  
  2 oz. (1/2 cup) pecan halves, chopped
  
  


• 
  
  4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  3 oz. Roquefort, at room temperature
  
  


• 
  
  2 oz. (1/4 cup) unsalted butter, softened
  
  


• 
  
  2 Tbs. whole flat-leaf parsley leaves
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.

Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.

Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.

Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.

Sear-Roasted Halibut with Blood Orange Salsa

Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the fish's flavor is mild, it's the perfect vehicle for the blood orange salsa that's bursting with sweet, citrusy flavor.  

For the salsa

• 
  
  3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
  
  


• 
  
  3 small blood oranges, cut into segments, segments cut in half
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the halibut

• 
  
  1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6-oz. skinless halibut fillets
  
  


• 
  
  3 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Make the salsa

In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

Cook the halibut

In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked  through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

• 
  
  1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 Tbs. cold unsalted butter
  
  


• 
  
  3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
  
  


• 
  
  3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon
  
  


• 
  
  1 sprig fresh rosemary, plus 1/2 tsp. chopped
  
  


• 
  
  3/4 cup homemade or low-salt beef broth
  
  

Tip:

Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.

Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9x13-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.

Roast the beef until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min.; 125°F to 130°F for medium rare, about 30 min. (The temperature of the beef will rise 5°F as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min.

While the beef roasts, make the sauce. Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and shallots reduces to 1/2 cup, about 3 min. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 min. Reduce the heat to low. Remove the rosemary sprig and stir in the chopped rosemary. Cut the remaining 2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.

Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.

For the sauce:

• 
  
  1-1/4 oz. (2-1/2 Tbs.) unsalted butter
  
  


• 
  
  1 large shallot, finely chopped (about 1/4 cup)
  
  


• 
  
  One 750-ml bottle tawny port (about 3-1/4 cups)
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  2-1/2 cups low-salt chicken broth
  
  


• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 tsp. good-quality balsamic vinegar; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the stuffing:

• 
  
  1 Tbs. dried currants
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 small chicken liver, fat trimmed and lobes separated (1-1/2 to 2 oz.)
  
  


• 
  
  1/2 lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced 1/4 inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  1 small shallot, finely chopped (a heaping 1 Tbs.)
  
  


• 
  
  2 medium cloves garlic, finely chopped (about 2 tsp.)
  
  


• 
  
  1/4 cup low-salt chicken broth
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature
  
  


• 
  
  1 Tbs. chopped fresh parsley
  
  


• 
  
  1-1/2 tsp. Cognac or Armagnac
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  

For the roast:

• 
  
  4-lb. beef tenderloin roast, preferably center-cut
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the sauce reduction:

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes—you should have about 1/2 cup including the shallot.

Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter.

Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done.

Make the stuffing:

Soak the currants in hot water for 10 minutes. Drain and put them in a food processor. Add the reserved soaked porcini. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Pat the chicken liver dry and cook on both sides until browned on the outside and just a little pink inside, 3 to 4 minutes total. Transfer to a plate, let cool slightly, and then add to the food processor. Process until finely chopped.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until they look wilted and shrunken, 2 to 3 minutes. Add the shallot and garlic and continue to cook, stirring, until the mushrooms are tender and beginning to brown, 3 to 4 more minutes. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. If the liquid doesn’t evaporate right away, boil until it does. Remove the pan from the heat and let cool slightly.

Add the sautéed mushrooms, butter, parsley, Cognac or Armagnac, lemon juice, thyme, and lemon zest to the liver mixture in the food processor. Pulse to form a chunky paste and season to taste with additional salt and pepper.

Scrape the stuffing onto a large piece of plastic wrap and shape it into a log a few inches longer than the roast. Tightly roll the stuffing up in the plastic wrap and twist the ends to form a very tight log. Twisting the ends of the plastic will compress the stuffing so that it’s just a bit shorter than the roast. Freeze until firm, about 2 hours and up to 2 days.

Stuff & cook the roast:

Trim the silverskin and excess fat from the tenderloin. Butterfly the tenderloin by slicing it lengthwise almost but not completely in half, so that you can open it like a book.

Unwrap the stuffing and center it along one half of the roast. Fold the roast back up to its original shape and tie at 1- to 2-inch intervals with butcher’s twine.

Let the roast sit at room temperature for 1 hour (2 hours if the stuffing is frozen solid). Position a rack in the bottom third of the oven and heat the oven to 500°F. Let the remaining 1-1/2 Tbs. butter for the sauce soften at room temperature.

Season the roast generously with salt and pepper and put it on a flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Roast for 15 minutes and then reduce the oven temperature to 325°F. Continue to roast the beef until a meat thermometer inserted into the center of the meat (not the stuffing) registers 125°F for rare or 130°F for medium rare, 30 to 45 minutes more. Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes.

Finish the sauce:

While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes. Whisk in the vinegar. Season to taste with salt, pepper, and additional vinegar.

Plate & serve:

Remove the strings from the roast and slice it into 8 to 10 medallions. Put a medallion on each plate and drizzle the sauce around the beef.

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.
Watch a video to learn how to make and assemble Classic Beef Wellington step-by-step and visit the Guide to Christmas Dinner for more holiday-worthy recipes, menu planning tools, and how-to videos.

For the duxelles

• 
  
  1 oz. (2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 Tbs. vegetable or sunflower oil
  
  


• 
  
  1/4 cup finely chopped shallots
  
  


• 
  
  1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

For the Madeira sauce

• 
  
  6 cups beef stock, homemade or store-bought
  
  


• 
  
  1 cup Madeira
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, diced
  
  

For the crêpes

• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For assembly

• 
  
  3 lb. center-cut beef tenderloin, trimmed, side muscle removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. vegetable or sunflower oil
  
  


• 
  
  2/3 cup chicken liver pâté, homemade or store-bought
  
  


• 
  
  1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  1 tsp. unsalted butter, softened
  
  

Make the duxelles

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. Season with a pinch of salt and a few grinds of pepper. Stir in the parsley; then transfer to a small bowl and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months.)

Begin the Madeira sauce

Bring 6 cups of the stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes. Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes. Season to taste with salt and pepper. (The sauce can be prepared to this point up to 1 day ahead. Finish the sauce just before serving the Wellington.)

Make the crêpes

In a large bowl, whisk the flour and salt. Make a well in the center, break in the eggs, and add 1/4 cup of the milk. Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The batter can be covered and set aside for up to an hour at this point.)


Melt the butter in a 10-inch skillet over medium-low heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl. Whisk 1 Tbs. of the melted butter into the batter. Reserve the rest for greasing the pan between crêpes. Increase the heat to medium high and pour 1/4 cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan.


Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You’ll need 4 crêpes.

Assemble and bake the Wellington

Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don’t worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and cool.


In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste.


Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface. Dot the pâté mixture over the crêpes, then use an offset spatula to spread it evenly across the crêpes’ surface.


Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends.


If using store-bought puff pastry that’s packaged as 2 sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.


On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle (for store-bought puff, roll in the direction of the seam).


Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends.


Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)


At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F.


Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes.


Meanwhile, finish the sauce: Heat the sauce in a 12-inch skillet over medium heat. When it begins to simmer, reduce the heat to low and whisk in the butter a few pieces at a time. Do not allow it to boil. Season to taste with salt and pepper.


Thickly slice the Wellington and serve it with the sauce.

Roasted Cod with Lemon-Parsley Crumbs

• 
  
  1 cup panko breadcrumbs
  
  


• 
  
  3 Tbs. melted unsalted butter
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
  
  

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. It cooks for 40 to 50 minutes—enough time to make a salad, set the table, or just relax and enjoy the appetizing aromas filling your kitchen. 
Read Quick Prep, Easy Roast for six additional holiday-worthy roasts, including Spice-Crusted Roast Pork Tenderloin and Rack of Lamb with Ancho-Honey Glaze. And, for more beef tenderloin recipes, visit the Guide to Christmas.  

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  1-1/2 tsp. ground fennel seed
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1/2 tsp. freshly cracked black pepper
  
  


• 
  
  2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
  
  


• 
  
  1/2 cup crème fraîche
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1-1/2-inch intervals.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 
  
  3/4 oz. (1 cup) dried porcini mushrooms 
  
  


• 
  
  2 lb. beef short ribs 
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2Tbs. extra-virgin olive oil  
  
  


• 
  
  1 small yellow onion, finely chopped 
  
  


• 
  
  1 small carrot, finely chopped 
  
  


• 
  
  1 small celery stalk, finely chopped 
  
  


• 
  
  1 Tbs. tomato paste 
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  1/2 cup dry red wine  
  
  


• 
  
  1-1/2 cups canned crushed tomatoes 
  
  


• 
  
  3 Tbs. unsalted butter 
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  2 cups whole milk  
  
  


• 
  
  3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne 
  
  

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

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.

• 
  
  3/4 cups high-quality orange marmalade
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  1/4 cup whole-grain mustard
  
  


• 
  
  1/4 cup bourbon or dark rum
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat
  
  

In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.

Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).

Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Pan-Seared Arctic Char with Olives and Potatoes

Looking for a fish you can feel good about eating? Arctic char is a fast-reproducing fish that is a good, sustainable alternative to Atlantic salmon, which it resembles in flavor and texture.

• 
  
  4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 skin-on arctic char fillets (about 5 oz. each), scaled
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 sprigs fresh rosemary, each about 3 inches long
  
  


• 
  
  1/2 cup pitted Kalamata olives
  
  


• 
  
  3 Tbs. roughly chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  4 lemon wedges
  
  

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.

Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Baked Ham with Maple-Tea-Cardamom Glaze & Pan Sauce

• 
  
  1 half-ham, preferably bone-in (7 to 9 lb.)
  
  


• 
  
  1 cup brewed tea (something basic like Lipton is fine)
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  1/2 cup pure maple syrup
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  1/4 tsp. ground cardamom
  
  


• 
  
  2 Tbs. cider vinegar
  
  


• 
  
  1 Tbs. cornstarch mixed with 3 Tbs. water
  
  

Bake the ham

Position a rack in the lower third of the oven and heat the oven to 325°F. Trim away any skin and external fat to a thickness of about 1/4 inch. Set the ham fat side up and score the fat 1/4 inch deep with diagonal slices every 2 inches so that it forms a cross-hatched diamond pattern.

In a medium bowl, combine the tea, cider and 1/4 cup of the maple syrup. Set the ham in a sturdy roasting pan or a baking dish. It should fit fairly snugly with only a couple of inches of space on any side. Add the tea-cider mixture, plus enough water to reach a 1/4-inch depth. Bake, adding water as needed to maintain 1/4 inch of liquid in the pan, until an instant-read thermometer inserted into the center of the ham registers 105° to 110°F, 1-3/4 to 2-1/4 hours (it should take about 15 minutes per pound).

Glaze the ham:

In a small bowl, mix 2 Tbs. of the maple syrup with the brown sugar and cardamom to make a thick, wet paste. Remove the ham from the oven and raise the temperature to 425°F. Add more water to the pan so the liquid is about 1/2 inch deep. Using a spatula or your fingers, smear the maple-brown sugar mixture generously over the top of the ham. Return the pan to the oven (even if it hasn't reached 425°F yet) and bake until the glaze on the ham bubbles and begins to darken, 10 to 15 min; the ham should have an internal temperature of 120° to 125°F.

Remove the ham from the oven and transfer to a carving board or large platter. Tent loosely with foil and let rest for 20 to 30 minutes while you make the pan sauce. During this period, the ham's internal temperature should rise to 130° to 140°F.

Make the sauce:

Pour the pan juices into a gravy separator or a 4-cup Pyrex measuring cup. Let sit for 10 to 15 minutes to allow any fat to rise and then pour or spoon off the fat and discard (some hams don't exude much fat).

Pour the pan juices into a 2-qt. saucepan, whisk in the remaining 2 Tbs. maple syrup and the vinegar, and bring to a boil. Taste the sauce, and if the flavor isn't as intense as you'd like, continue to boil to concentrate the flavors as desired.

Stir in about half the cornstarch mixture (called a slurry), and whisk until the sauce thickens slightly, about 15 seconds. Add more of the slurry for a thicker sauce. Set aside and keep warm while the ham rests.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.