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Classic Herb-Butter Turkey - The Quintessential Christmas Bird

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  Published in Food and Wine on Thursday, December 11th 2025 at 0:57 GMT by Food & Wine

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Christmas Roast Recipes – The Ultimate Festive Menu (Food & Wine)

When the holiday season rolls around, the centerpiece of most family tables is, without a doubt, a roast. Food & Wine’s “Christmas Roast Recipes” (the article can be found at foodandwine.com/christmas-roast-recipes-11865248) delivers a curated selection of 12 holiday‑roasting ideas, ranging from classic poultry to hearty meats, plus a plant‑based option for the vegetarian guest. The article is structured around six main categories—poultry, red meat, pork, game, vegetarian, and dessert—and ends with a quick‑start shopping list and helpful “chef’s tips” that reference several internal Food & Wine links for deeper dives into brining, seasoning, and side‑dish pairings.

1. Classic Herb‑Butter Turkey

The quintessential Christmas bird.
The recipe begins with a 12‑pound turkey, brined for 24 hours in a simple salt‑water solution (the article links to a Food & Wine guide on “How to Brine a Turkey”). After the brine, a generous slab of unsalted butter is rolled with fresh thyme, rosemary, garlic, and lemon zest. The butter is rubbed under the skin and around the cavity, then the bird is seasoned with sea salt, pepper, and a touch of paprika for color. The turkey is roasted at 325 °F for 13 minutes per pound, basting with the pan juices every 45 minutes. The article notes the importance of an instant‑read thermometer: 165 °F in the thigh, 170 °F in the breast. A side link to a “Roast Turkey Sides” article gives quick ideas for root‑vegetable mash and cranberry sauce.

2. Honey‑Glazed Turkey with Orange‑Ginger Rub

A sweeter, aromatic twist on the classic.
Here the turkey receives an orange‑ginger spice blend (orange zest, ground ginger, cumin, and smoked paprika). A glaze of honey, apple cider, and a splash of bourbon is brushed on during the last 30 minutes of roasting. The article stresses the danger of burning the honey, suggesting a low‑heat finish and a gentle stir of the glaze at 200 °F. A link to “Basting Techniques” explains the best utensils for glazing without losing heat.

3. Whole Roast Goose with Berry‑Cranberry Relish

For the adventurous palate.
Goose is less common in U.S. holiday feasts but adored in Europe. The recipe calls for a 10‑pound goose, cleaned and scored, then seasoned with a rub of dried sage, juniper berries, and black pepper. The bird is roasted at 375 °F for 45 minutes per pound, with the fat blistered on the skin. The relish is a quick compote of dried cranberries, fresh cherries, a splash of port, and a drizzle of honey. Food & Wine links to a “Goose Roasting FAQ” for those who are new to this game meat.

4. Prime Rib (Oklahoma‑Style)

A luxurious red‑meat option.
The article suggests a 6‑pound prime rib, trimmed and scored for even cooking. A dry rub of sea salt, cracked pepper, garlic powder, and dried thyme is applied. The rib is roasted at 450 °F for the first 15 minutes, then reduced to 325 °F until the internal temperature reaches 120 °F for rare (or 130 °F for medium‑rare). The steak is rested for 20 minutes before carving. A link to “Red Meat Pairings” discusses side dishes that complement prime rib’s richness.

5. Slow‑Roasted Pork Tenderloin with Apple‑Cider Reduction

Tender and flavorful.
The tenderloin is seared in a hot pan, then roasted at 275 °F for 1 hour, seasoned with brown sugar, mustard, rosemary, and a pinch of cayenne. The article emphasizes using the pork’s own juices to make a reduction, which is finished with a splash of sherry. A side link to “Pork Tenderloin Brining” gives readers an alternative brine formula for extra moisture.

6. Lemon‑Rosemary Leg of Lamb

The centerpiece for the more sophisticated table.
The recipe recommends a 4‑pound leg of lamb, marinated overnight in a mixture of lemon zest, minced garlic, fresh rosemary, and olive oil. Roast at 350 °F for about 20 minutes per pound, checking with a thermometer for 140 °F (medium) or 150 °F (medium‑well). The article links to a “Lamb Marinade Masterclass” that explains how to balance herbs and citrus.

7. Vegetarian Nut Roast with Root Vegetables

The go‑to for plant‑based diners.
A hearty mixture of walnuts, almonds, sunflower seeds, rolled oats, carrots, onions, celery, and a savory blend of thyme, sage, and smoked paprika forms the base. The nut roast is baked at 350 °F for 45 minutes, then topped with a tomato‑based glaze. The article includes a link to “Vegetarian Roasts” for variations, such as adding lentils or quinoa.

8. Spiced Fruitcake “Roast”

A sweet, surprising twist that’s actually a dessert “roast.”
The recipe uses a traditional fruitcake formula (pitted dried fruit, candied citrus, and nuts) that is lightly browned on the bottom and topped with a glaze of rum and orange zest. The cake is then “roasted” in a low‑heat oven (250 °F) for 30 minutes to set the glaze. A side link to “Holiday Cake Mastery” explains the science of caramelization.

Shopping List & Prep Checklist

The article wraps up with a printable shopping list that is color‑coded by food group: poultry, red meat, pork, game, pantry staples, dairy, and spices. It also suggests a prep timeline: start brining early in the week, prep the rubs on the day of, and have the oven pre‑heated two hours before serving. For readers who want to save time, Food & Wine offers a “Kitchen Hacks” link that covers how to use a rotisserie or an instant‑pot for a quicker roast.

Chef’s Tips & FAQ Links

• Choosing the right roast – A link to “How to Pick a Turkey Size” explains how to estimate the number of servings per pound.
• Brining vs. dry‑rub – The article contrasts the two methods with a side note on moisture retention.
• Avoiding dry turkey – A link to “Turkey Moisture Retention” outlines the importance of resting time and internal temperature.
• Safety first – The article stresses using a food thermometer and the USDA recommended safe temperatures for each meat type.

In a nutshell, Food & Wine’s “Christmas Roast Recipes” offers an all‑encompassing playbook for the holiday dinner. It walks readers through six different meats (or one plant‑based option) with clear, step‑by‑step instructions, ingredient lists, and thoughtful side‑links that deepen the culinary knowledge. Whether you’re a seasoned pit‑master or a first‑time roaster, the article’s blend of practical tips and creative flavor ideas ensures that your holiday centerpiece will be a show‑stopper.