One of these stunning holiday centerpieces is sure to please the whole family!
Give traditional oven-roasted turkey a makeover by seasoning it with a zesty rub, and then preparing it on a rotisserie grill.
This method will ensure that the bird is tender and juicy on the inside with a beautifully crisp and golden skin.
Recipe: Rotisserie Turkey
Sweet honeycomb and chopped dried cranberries pack a flavorful punch in this succulent spiral ham.
For a change from traditional turkey, try a richer bird. In this case, duck is seasoned with rosemary, garlic, and shallots,
and then basted with a sweet and sticky lemon marmalade and sugar mixture. Be warned: Once you try this duck, turkey might
never win a place back at the holiday table.
Recipe: Glazed Long Island Duck
Pork butt roast is marinated in mojo—a blend of Latin flavors such as cumin, lemon juice, onion, garlic, and oregano—and then
cooked at a low temperature for five hours until the meat is tender and falls off the bone. This recipe is great for the holidays
because you can marinate it up to two days in advance, store it in the fridge, and then let your oven do all the work the
day of the event.
Recipe: Dominican Pork
We love the spicy kick that Creole seasoning gives the ordinary Thanksgiving Day turkey. Tone down the amount if you're serving
to more sensitive tongues. Dress with greens and assorted fruits.
Recipe: Herb-Brined Creole Turkey
The sweetness of the apple salsa complements the spiciness of the pork for an overall a well-rounded mix of flavors. We like
the apples to be chunky, but feel free to chop finely for more of a "salsa" feel.
Recipe: Grilled Pork Tenderloin
Have the butcher remove the bone and then tie it back on. This will give you more flavor, but allow you to easily remove the
bone for carving.
Recipe: Peppercorn-crusted Standing Rib Roast
Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements
Recipe: Sangria Roast Pork
Avoid moisture loss by dousing your bird in brine before cooking.
Recipe: Basic Brine