19 Holiday Roast Recipes to Wow, From Porchetta to Tandoori Turkey French classics, bold global flavors, and vegetarian showstoppers deliver festive roasts for every holiday table. By Cheryl Slocum Cheryl Slocum Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. Food & Wine's Editorial Guidelines Published on November 11, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless 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. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 19 Simple Smoked Turkey Marcus Nilsson 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. Get the Recipe Save 02 of 19 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. Get the Recipe Save 03 of 19 Juniper-Rubbed Roast Duck with Cherry Jus Christopher Testani 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. Get the Recipe Save 04 of 19 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. Get the Recipe Save 05 of 19 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. Get the Recipe Save 06 of 19 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. Get the Recipe Save 07 of 19 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. Get the Recipe Save 08 of 19 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. Get the Recipe Save 09 of 19 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. Get the Recipe Save 10 of 19 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. Get the Recipe Save 11 of 19 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. Get the Recipe Save 12 of 19 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. Get the Recipe Save 13 of 19 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. Get the Recipe Save 14 of 19 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. Get the Recipe Save 15 of 19 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. Get the Recipe Save 16 of 19 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. Get the Recipe Save 17 of 19 Sea Salt Rib Roast Victor Protasio 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. Get the Recipe Save 18 of 19 Tandoori Roast Turkey Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Chef Maneet Chauhan’s tandoori roast turkey is marinated in a spiced yogurt mixture that keeps the meat juicy and tender while infusing it with smoky, earthy flavor. The marinade gets tucked under the skin for maximum flavor and a beautifully charred crust, while a golden, cumin-scented gravy made from pan drippings ties it all together. Get the Recipe Save 19 of 19 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. Get the Recipe Save Explore more: Food Recipes Dinner Was this page helpful? Thanks for your feedback! Tell us why! Other Submit