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Every holiday, the question of what to serve as the main event starts weighing on a cook’s mind. Should we stay with tradition, head into a more experimental lane, explore global flavors, or finally tackle a classic we’ve always wanted to try? The choices can be complicated, but the goal is simple: happy guests, a happy cook (or cooks), and a table resplendent with a roast at the center that’s as inviting to look at as it is to eat. From French classics like Duck à l’Orange and Italian porchetta, to turkey infused with Indian flavors, smoked specialties, and clever takes on beef and ham, this collection brings together festive showpieces for every kind of holiday table.
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Simple Smoked Turkey
A simple saltwater brine and slow, steady smoking produce a moist, tender bird with gentle flavor. A cider vinegar baste adds shine and tangy notes as it cooks. While the process takes about five hours, it frees up the oven for the rest of the holiday meal.
Patrick Clark’s Rack of Pork with Cider-Pepper Glaze
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This roast has a rich history and an acidic and sweet gravy that’s irresistible. The late chef Patrick Clark coated the tender and juicy roast rack of pork in garlicky herbs and a glossy apple-forward glaze that can be made ahead.
Juniper-Rubbed Roast Duck with Cherry Jus
2017 F&W Best New Chef Angie Mar has evolved the roast duck recipe that her father made every Christmas, inspired by Chinatown’s crisp-skinned, mahogany-hued ducks hanging in the windows. Mar’s version is served with a rich sauce of reduced duck broth and tart cherries.
Petite Beef Wellington Filet Mignon
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
2010 Food & Wine Best New Chef Sean Brock created these festive beef Wellingtons with the home cook in mind. Individual filets are easier to handle than a full tenderloin, making it simpler to encase each steak in puff pastry with mushroom duxelles and ham. A brief freeze before baking ensures the meat and pastry cook in sync.
Porchetta with Cheesy Chard-and-Leek Stuffing
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Rich, aromatic, and deeply savory, this stuffed and rolled variation on a classic Italian porchetta is designed for make-ahead ease. It starts with a butterflied pork loin that’s dry-brined with fennel and rosemary, the hallmark flavors of traditional porchetta. Stuffed with sautéed leeks, Swiss chard, Parmesan, and anchovies, and topped with pork belly strips for a crispy crust, the quick-cooking loin goes from oven to table in just an hour.
Garlic-Butter Rib Roast
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
John Somerall recommends sourcing a rib roast with nice marbling and an even fat cap for this recipe. He makes a compound butter with with garlic, anchovies, herbs, and shallot to slather on the meat before roasting and then serving with each slice.
Picanha with Pink Peppercorn Brown Butter
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Amy Thielen roasts tender and flavorful picanha to medium-rare and then dresses it with a peppercorn-infused brown butter. The steak is very juicy after resting, and the warm, pink peppercorn–infused sweet-and-sour brown butter sauce takes it over the top.
Turkey Ballotine
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely
This stunning roulade is time intensive as it required deboning and air-drying a whole turkey. But filled with radicchio (mellowed by wilting with shallot and garlic) salty, umami-packed speck and Parmesan, and toasted walnuts then rolled, tied, and roasted, it comes out rewardingly juicy and flavorful.
Air Fryer Roast Chicken with Rosemary-Orange Sauce
Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines
Julia Levy gets chicken skin crispy from the air fryer with a dry brine of citrus zest, herbs, and salt, using lemons and oranges in the cavity to keep the meat moist.
Carla Hall’s Spiced Cider–Glazed Ham
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
Celebrity chef Carla Hall has two tips: Source a high-quality bone-in ham, such as Berkshire, and opt for a spiral cut so the glaze melts into the crevices for juicy sweetness in every bite. Fresh apple cider is sweet and tart while molasses adds a hint of bitterness, Dijon mustard is sharp, and hearty warming spices bring complexity.
Duck à l’Orange
Con Poulos
Chef Jacques Pépin’s version of this French classic features rich, crispy-skinned duck with a bright, citrus-forward sauce that dinner guests will truly appreciate. Vinegar, orange juice, duck stock, and a splash of liqueur combine into a sauce that pairs beautifully with the bird’s rich dark meat. Save the rendered duck fat — it’s fantastic for roasting potatoes or vegetables. Both the sauce and stock can be made ahead, making this special-occasion centerpiece easier to pull together on the day you roast and serve.
Honey-and-Lemon-Glazed Roast Chicken
Fredrika Stjärne
A honey-lemon-soy glaze gives these whole chickens a glossy finish and beautifully burnished, crisp skin. Garlic, rosemary, and citrus tucked inside the cavity ensure the meat stays juicy. Soy sauce lends the skin a salty, earthy edge that pairs well with Pinot Noir or Burgundy.
Slow-Grilled Cauliflower with Tahina & Zhough
Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
Charred cauliflower pairs with nutty tahini sauce and spicy green zhough, a fresh herb-and-chile sauce with bold heat. This vegan main requires little prep and cooks over coals with minimal attention, making it as effortless as it is striking. Once roasted, it holds beautifully, so you can serve it with ease alongside the rest of the holiday meal.
Dr Pepper–Glazed Ham with Prunes
Keller & Keller
A caramelized Dr Pepper glaze gives this ham a sweet, retro edge. The sauce made from pan drippings and prunes adds depth and richness to each slice. A playful but classic holiday centerpiece, it’s one that can return to the table year after year without ever disappointing.
Slow-Roasted Salmon with Tamarind, Ginger & Chipotle
John Kernick
Low-temp roasting keeps salmon buttery, while tamarind, ginger, and chipotle add sweet heat and tangy notes. This dish is a beautiful option for those who prefer seafood over red meat or poultry. Just as delicious served at room temperature as it is hot, the salmon makes an excellent choice for holiday buffets.
Mushroom & Cabbage Wellington
Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling
Golden pastry and earthy mushrooms are the main characters in this luxe vegetarian take on a holiday classic. As with every Wellington, it’s important to cook the duxelles thoroughly so they don’t leach liquid into the puff pastry. Roasted cabbage adds both sweet and bitter notes, delivering an earthy complexity in every bite.
Sea Salt Rib Roast
Beef often takes center stage during the holidays, and this rib roast delivers big flavor with minimal effort. Seasoned generously with flaky sea salt, it bastes itself as the fat renders, keeping the meat juicy and tender. The rich drippings become a luxurious gravy finished with seasonal morels, making this a truly special holiday dish.
Sichuan Racks of Lamb with Cumin and Chile Peppers
John Kernick
Lamb at Christmas isn’t especially traditional, but this cut is available year-round and takes well to bold flavors. Here it’s hot and spicy with cumin, Sichuan peppercorns, star anise, and dried chiles. The tongue-tingling result is vibrant and fun. Have the butcher French the racks so you can focus on preparing the rub for roasting. Carved into individual chops, this dish breaks from expected holiday traditions in the best way.
