Roasts
Centerpiece mains like roast turkey, glazed ham, or stuffed beef tenderloin elicit oohs and aahs at the table, with none of the fuss in the kitchen. The secret is that the oven or slow cooker does most of the work, leaving you time to prepare side dishes or simply relax.
Cherry-Port Glazed Pork Loin Roast
Garlicky Leg of Lamb with Yogurt Sauce
Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
Maple-Mustard Glazed Fresh Ham
Brown Sugar-Glazed Capon with Bourbon Gravy
Beef Tenderloin with Horseradish-Chive Sauce
Herb and Citrus Roast Leg of Lamb
Roast Stuffed Pork Loin with Port Sauce
Rosemary-Dijon Crusted Standing Rib Roast
Slow-Roasted Turkey with Cream Gravy
Apple and Cranberry Turkey Roulade
Roasted Salmon with Dill, Capers, and Horseradish
Apple Brandy-Glazed Pork Tenderloin
Spicy Maple Turkey Breast with Quick Pan Sauce
BISTRO ROAST CHICKEN
Hands-on: 15 min. Total: 1 hr. 55 min.
Five ingredients (not counting salt, pepper, and cooking spray), and you have an absolutely delicious, moist, beautiful roast chicken. Fresh tarragon is crucial; don’t leave it out.
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh thyme
4 teaspoons butter, melted
¾ teaspoon salt
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
1 (4½-pound) roasting chicken
Cooking spray
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a small bowl.
3. Remove giblets and neck from chicken; discard. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and over breast and drumsticks. Tie legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side down, on the rack of a broiler pan or shallow roasting pan coated with cooking spray; place rack in pan.
4. Bake chicken at 375° for 40 minutes. Carefully turn chicken over (breast side up). Bake an additional 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Place chicken on a cutting board; let stand 10 minutes before carving. Discard skin.
SERVES 5 (serving size: about 4 ounces meat)
CALORIES 262; FAT 8.7g (sat 3.3g, mono 2.5g, poly 1.5g); PROTEIN 42.5g; CARB 0.6g; FIBER 0.1g; CHOL 143mg; IRON 2.2mg; SODIUM 556mg; CALC 32mg
CHERRY-PORT GLAZED PORK LOIN ROAST
Hands-on: 15 min. Total: 45 min.
¾ cup ruby port
½ cup cherry preserves
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 (3-pound) boneless pork loin, trimmed
1 tablespoon olive oil
Cooking spray
Thyme sprigs (optional)
1. Preheat oven to 425°.
2. Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
3. Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
4. Place pork on a jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.
SERVES 12 (serving size: 3 ounces pork)
CALORIES 191; FAT 7g (sat 1.9g, mono 2.9g, poly 0.8g); PROTEIN 21g; CARB 9g; FIBER 0g; CHOL 66mg; IRON 1mg; SODIUM 245mg; CALC 20mg
GARLICKY LEG OF LAMB WITH YOGURT SAUCE
Hands-on: 35 min. Total: 7 hr.
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 (6-pound) bone-in leg of lamb, trimmed
10 garlic cloves, halved
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
1 cup plain 2% reduced-fat Greek yogurt
¼ cup diced English cucumber
¼ cup diced plum tomato
¼ cup diced red onion
2 tablespoons chopped fresh chives
1 tablespoon red wine vinegar
⅛ teaspoon salt
1 garlic clove, minced
1. Combine first 5 ingredients in a small bowl. Cut 20 (¾-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.
2. Preheat oven to 450°.
3. Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.
4. Reduce oven temperature to 375° (do not remove lamb).
5. Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.
6. Combine Greek yogurt and remaining ingredients in a medium bowl. Serve with lamb.
SERVES 16 (serving size: 3 ounces lamb and about 1 tablespoon sauce)
CALORIES 276; FAT 11.9g (sat 4g, mono 5.6g, poly 0.8g); PROTEIN 37.8g; CARB 2.2g; FIBER 0.2g; CHOL 114mg; IRON 2.8mg; SODIUM 259mg; CALC 33mg
Bone In or Out
A bone-in leg of lamb keeps the meat juicy while it roasts at high temps. If using boneless, sear on all sides in a large skillet, and roast at 425° for 20 to 25 minutes.
SPINACH AND MUSHROOM–STUFFED BEEF TENDERLOIN WITH TRUFFLED WINE SAUCE
Hands-on: 60 min. Total: 2 hr.
With Roasted Winter Vegetables.
Pull the roast from the oven right when it hits 125° so it won’t dry out. The residual heat will take it to perfection.
2½ tablespoons olive oil, divided
3 applewood-smoked bacon slices, finely chopped
½ cup finely chopped shallots
2 (8-ounce) packages cremini mushrooms, finely chopped
1 tablespoon minced garlic
3 cups unsalted beef stock (such as Swanson), divided
1 (6-ounce) bag baby spinach, coarsely chopped
1 (3¼-pound) beef tenderloin, trimmed
1½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup red wine (such as pinot noir)
3 thyme sprigs
5 teaspoons all-purpose flour
3 tablespoons butter
2 teaspoons truffle oil
1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in ½ cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
2. Preheat oven to 350°.
3. Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even ½-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1½ teaspoons olive oil; sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a ½-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with kitchen twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
4. Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.
5. Combine remaining 2½ cups beef stock, wine, and thyme, and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine ¼ cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat, and stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, butter, and truffle oil. Serve sauce with beef.
SERVES 12 (serving size: 1 beef slice and 5 teaspoons sauce)
CALORIES 306; FAT 16.5g (sat 5.7g, mono 7.6g, poly 0.9g); PROTEIN 30.2g; CARB 6.5g; FIBER 1.2g; CHOL 89mg; IRON 2.8mg; SODIUM 504mg; CALC 51mg
MAPLE-MUSTARD GLAZED FRESH HAM
Hands-on: 1 hr. 10 min. Total: 11 hr. 45 min.
Fresh ham is different from the cured ham you may be used to. It’s juicy, full of rich pork flavor, and much less salty—a wonderful special-occasion roast. Serve with Brussels sprouts and mashed sweet potatoes.
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons Hungarian sweet paprika
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 (10-pound) shank portion, bone-in fresh ham, skin removed
Cooking spray
⅓ cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1. Combine first 6 ingredients in a small bowl. Score ham in a diamond pattern; rub with spice mixture. Cover and chill overnight.
2. Remove ham from refrigerator; let stand at room temperature 1 hour.
3. Preheat oven to 425°.
4. Arrange ham, fat side up, on rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 30 minutes. Reduce temperature to 350° (do not remove ham from oven); bake at 350° for 1½ hours.
5. Combine syrup, mustard, and butter. Turn ham, fat side down. Bake an additional 40 minutes, basting with syrup mixture every 20 minutes. Turn ham again. Baste with remaining syrup mixture; bake an additional 35 minutes or until a thermometer inserted close to bone registers 145°. Let stand 20 minutes; remove excess fat, and slice.
SERVES 16 (serving size: 3 ounces ham)
CALORIES 358; FAT 14.3g (sat 5.3g, mono 6.1g, poly 1.5g); PROTEIN 46.9g; CARB 7.3g; FIBER 0.2g; CHOL 140mg; IRON 2.4mg; SODIUM 381mg; CALC 26mg
BROWN SUGAR–GLAZED CAPON WITH BOURBON GRAVY
Hands-on: 21 min. Total: 1 hr. 41 min.
Capons are great for a special occasion, but a 6-pound roasting chicken works equally well (cook times stay the same). Potato starch thickens the gravy and is gluten-free. Flour would also work.
1 (6-pound) whole capon or roasting chicken
¼ cup packed brown sugar
3½ teaspoons Dijon mustard, divided
¾ teaspoon kosher salt, divided
Cooking spray
1 cup water
1 (14-ounce) can fat-free, lower-sodium chicken broth, divided
⅓ cup minced shallots
3 tablespoons bourbon
2 tablespoons potato starch
1 tablespoon water
¼ cup chopped fresh flat-leaf parsley
½ teaspoon freshly ground black pepper
1. Preheat oven to 425°.
2. Remove and discard giblets and neck from capon. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine brown sugar, 2 teaspoons Dijon mustard, and ½ teaspoon salt; rub sugar mixture under loosened skin and over breast and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under capon. Place capon, breast side up, on the rack of a broiler pan coated with cooking spray. Pour 1 cup water into bottom of pan; place rack in pan. Bake at 425° for 30 minutes.
3. Baste capon with 1 cup broth; loosely cover capon with foil. Reduce oven temperature to 350° (do not remove capon from oven). Bake at 350° for 30 minutes. Uncover and baste with remaining broth. Bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove from oven; let stand for 20 minutes. Discard the skin before serving.
4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag. Let stand 2 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Pour drippings into a small saucepan; stir in shallots. Bring to a boil; reduce heat, and simmer for 2 minutes. Add remaining 1½ teaspoons mustard and bourbon, stirring with a whisk; simmer 1 minute. Combine potato starch and 1 tablespoon water in a small bowl, stirring with a whisk; stir starch mixture into bourbon mixture. Simmer for 1 minute or until thickened. Remove from heat; stir in remaining ¼ teaspoon salt, parsley, and pepper. Serve gravy with the capon.
SERVES 8 (serving size: about 4 ounces capon meat and ¼ cup gravy)
CALORIES 244; FAT 4.8g (sat 1.2g, mono 1.5g, poly 1.2g); PROTEIN 36g; CARB 10.7g; FIBER 0.3g; CHOL 113mg; IRON 2.2mg; SODIUM 445mg; CALC 32mg
BEEF TENDERLOIN WITH HORSERADISH-CHIVE SAUCE
Hands-on: 13 min. Total: 48 min.
Serve with roasted red potato wedges and steamed asparagus drizzled with lemon.
1 (2-pound) beef tenderloin, trimmed
1 tablespoon olive oil
1½ teaspoons coarsely ground black pepper
¾ teaspoon kosher salt
⅔ cup light sour cream
2 tablespoons chopped fresh chives
3 tablespoons prepared horseradish
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
⅛ teaspoon kosher salt
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Rub beef with oil; coat on all sides with pepper and ¾ teaspoon salt. Add beef to pan; cook 3 minutes, browning on all sides.
3. Place beef on a broiler pan. Bake at 450° for 25 minutes or until a thermometer registers 125°. Remove from oven; let stand for 10 minutes before slicing.
4. Combine sour cream and remaining ingredients; serve with beef.
SERVES 8 (serving size: 3 ounces beef and about 1½ tablespoons sauce)
CALORIES 210; FAT 10.1g (sat 4.1g, mono 3.9g, poly 0.5g); PROTEIN 25.7g; CARB 2.4g; FIBER 0.3g; CHOL 67mg; IRON 1.7mg; SODIUM 310mg; CALC 21mg
HERB AND CITRUS ROAST LEG OF LAMB
Hands-on: 20 min. Total: 9 hr. 45 min.
Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh shallots
2 tablespoons chopped fresh oregano
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon ground cumin
2 tablespoons minced fresh garlic (about 6 medium cloves)
1 (6-pound) bone-in leg of lamb, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cooking spray
1. Combine first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap; refrigerate 8 hours or overnight.
2. Remove lamb from refrigerator. Sprinkle with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray; place rack in pan. Let lamb stand 1 hour at room temperature.
3. Preheat oven to 425°.
4. Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion registers 135° or until desired degree of doneness. Let stand 20 minutes; slice.
SERVES 16 (serving size: about 3 ounces)
CALORIES 241; FAT 9.4g (sat 3g, mono 4.3g, poly 0.9g); PROTEIN 35.2g; CARB 1.8g; FIBER 0.2g; CHOL 109mg; IRON 3.3mg; SODIUM 255mg; CALC 20mg
ROAST STUFFED PORK LOIN WITH PORT SAUCE
Hands-on: 35 min. Total: 1 hr. 45 min.
Depending on the intensity of your port, the sauce may be darker or lighter. To make toasted breadcrumbs, pulse 2 ounces bread in a food processor. Spread the fresh breadcrumbs on a jelly-roll pan, and bake at 300° until browned. Or toast in a skillet over medium heat. Serve with roasted baby carrots and shallots.
1 cup tawny port
½ cup dried cherries, coarsely chopped
2 tablespoons canola oil, divided
¾ cup finely chopped fennel bulb
½ cup finely chopped onion
2 large garlic cloves, minced
1 cup sourdough breadcrumbs, toasted
2 tablespoons butter, divided
2½ cups unsalted chicken stock (such as Swanson), divided
1 tablespoon chopped fresh sage, divided
1½ teaspoons chopped fresh thyme
1½ teaspoons kosher salt, divided
1¼ teaspoons freshly ground black pepper, divided
1 (3-pound) boneless pork loin, trimmed
Cooking spray
2 thyme sprigs
2 fresh sage leaves
1 shallot, peeled and quartered
1 tablespoon all-purpose flour
2 tablespoons water
1. Preheat oven to 400°.
2. Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
3. Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and ¼ cup stock over bread mixture, and toss. Stir in 2 teaspoons chopped sage, chopped thyme, ¼ teaspoon salt, and ¼ teaspoon pepper.
4. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even ½-inch thickness using a meat mallet or small, heavy skillet. Brush 1½ teaspoons oil over inside of pork; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Spread bread mixture evenly over pork, leaving a ½-inch border around edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1½ teaspoons oil; sprinkle all sides of pork evenly with ¾ teaspoon salt and ½ teaspoon pepper.
5. Heat a large skillet over high heat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan. Pour remaining 2¼ cups stock in bottom of roasting pan. Roast pork at 400° for 45 minutes or until a thermometer inserted in center of pork registers 138°. Remove pork from pan; let stand 15 minutes. Cut crosswise into 12 slices.
6. Place roasting pan over medium-high heat; add reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes). Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining 1 teaspoon chopped sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve sauce with pork.
SERVES 12 (serving size: 1 pork slice and about 1½ tablespoons sauce)
CALORIES 262; FAT 10.2g (sat 3.1g, mono 4.1g, poly 1.4g); PROTEIN 23.3g; CARB 12.6g; FIBER 1.2g; CHOL 72mg; IRON 1.2mg; SODIUM 362mg; CALC 41mg
ROSEMARY-DIJON CRUSTED STANDING RIB ROAST
Hands-on: 15 min. Total: 3 hr. 5 min.
A standing rib roast is a bone-in prime rib roast. Serve with roasted potatoes and steamed green beans.
1 (5-pound) standing rib roast, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 garlic cloves
¼ cup Dijon mustard
1½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon extra-virgin olive oil
Cooking spray
1½ cups fat-free, lower-sodium beef broth
⅔ cup pinot noir
1. Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.
2. Preheat oven to 400°.
3. Place garlic in a mini chopper, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake at 350° for 30 minutes. Add broth to pan. Bake for 30 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove roast from oven, and let stand 20 minutes before slicing.
4. Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil 6 minutes or until reduced to ⅔ cup (about 6 minutes). Serve with beef.
SERVES 12 (serving size: about 3 ounces beef and about 2½ teaspoons sauce)
CALORIES 255; FAT 15.4g (sat 5.7g, mono 6.7g, poly 0.7g); PROTEIN 23g; CARB 1.9g; FIBER 0.1g; CHOL 107mg; IRON 1.6mg; SODIUM 417mg; CALC 20mg
CLASSIC ROAST CHICKEN
Hands-on: 30 min. Total: 1 hr. 30 min.
Be prepared to turn on your vent: The high-heat finishing may generate some smoke.
1 (4-pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1½ teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon, quartered
1. Preheat oven to 350°.
2. Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
4. Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan, and let stand 10 minutes. Discard skin. Carve chicken.
SERVES 4 (serving size: 1 breast half or 1 leg quarter)
CALORIES 278; FAT 13.6g (sat 4.1g, mono 5.7g, poly 2.5g); PROTEIN 35.7g; CARB 0.9g; FIBER 0.3g; CHOL 111mg; IRON 1.9mg; SODIUM 563mg; CALC 23mg
Prep Pointer
Keep the skin on while roasting. The skin will lock in the butter mixture, keeping the lean breast meat from drying out and infusing it with flavor.
SWEET AND TANGY SHORT RIBS
Hands-on: 28 min. Total: 8 hr. 58 min.
This slow-cooker dish is a guaranteed hit with dinner guests and is foolproof to make. Serve with a side of brown rice or rice noodles.
2 tablespoons canola oil, divided
8 (6-ounce) bone-in beef short ribs, trimmed
¾ cup unsalted beef stock
⅓ cup lower-sodium soy sauce
¼ cup rice vinegar
2 tablespoons grated peeled fresh ginger
2 tablespoons brown sugar
2 tablespoons sambal oelek
8 garlic cloves, minced
1 (12-ounce) can cola
1 star anise
1 (4 x 1–inch) strip orange rind
4 cups (1-inch) diagonally cut carrot
¼ cup water
1 tablespoon cornstarch
2 cups diagonally cut snow peas
¼ cup chopped fresh cilantro
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine ¼ cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle ½ cup sauce and vegetables over each serving; sprinkle evenly with cilantro.
SERVES 8
CALORIES 234; FAT 11.6g (sat 3.7g, mono 5.7g, poly 1.3g); PROTEIN 15.4g; CARB 16.5g; FIBER 1.5g; CHOL 41mg; IRON 2.1mg; SODIUM 533mg; CALC 33mg
Slow Cook It
This roast actually skips the oven entirely, using the slow cooker instead to create meltingly tender meat. The key is to sear it in a skillet first so you don’t miss the delicious caramelized crust.
SLOW-ROASTED TURKEY WITH CREAM GRAVY
Hands-on: 30 min. Total: 10 hr.
For this take on turkey, cut the bird into pieces (which helps ensure even cooking), salt overnight, and cook slowly for juicy, tender meat. If breaking down the turkey seems too advanced, have your butcher do it for you.
1 (12-pound) fresh or frozen whole turkey, thawed
1 tablespoon kosher salt
10 cups cold water
4 celery stalks, quartered and divided
2 medium onions, peeled, quartered, and divided
2 carrots, quartered and divided
Cooking spray
½ cup heavy whipping cream, divided
1½ teaspoons freshly ground black pepper
2 tablespoons cornstarch
1. Remove giblets and neck from turkey; set aside. Discard liver. Place turkey, breast side up, on a cutting board. Pull legs away from body; using a boning knife, cut through skin at leg joint. Using both hands, turn leg quarter away from the body until the joint pops out of socket. When flesh and joint are exposed, place knife firmly against joint to make cut. Cut through joint to remove leg quarters, and set aside. Remove wings along the joint, and reserve wings. Using kitchen shears, cut along backbone on both sides from the tail to neck to remove backbone; reserve backbone. Place breast, meat side down, on a cutting board. Using a large, heavy knife, cut breast in half lengthwise.
2. Place breast halves and leg quarters in a large bowl; sprinkle with salt. Cover and chill 8 hours or overnight.
3. Combine reserved giblets, wings, and backbone in a large Dutch oven. Add 10 cups water, 8 celery pieces, 4 onion quarters, and 4 carrot pieces. Bring to a boil over medium-high heat. Reduce heat, and simmer 5 hours or until mixture measures 8 cups. Cool to room temperature. Cover and chill stock 8 hours or overnight.
4. Skim solidified fat from surface of stock; discard fat. Return stock to high heat; bring to a boil. Boil for 30 minutes or until stock measures 3 cups. Strain mixture through a sieve, reserving stock. Discard the solids.
5. Remove turkey from refrigerator, and let stand at room temperature for 30 minutes.
6. Preheat oven to 325°.
7. Arrange turkey pieces, skin side up, in a roasting pan, and arrange remaining 8 celery pieces, 4 onion quarters, and 4 carrot pieces in pan. Brush turkey skin with 2 tablespoons cream; sprinkle with black pepper. Bake at 325° for 1½ hours or until a thermometer inserted in the thickest part of breast registers 165°, basting every 30 minutes with 2½ tablespoons stock. Remove from oven. Place breast halves and leg quarters on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Discard skin.
8. Add 1 cup stock to bottom of roasting pan; carefully scrape browned bits from bottom of pan. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag, and carefully snip off 1 bottom corner of bag. Strain drippings through a sieve into a medium saucepan, stopping before fat layer reaches opening; discard fat and solids. Add remaining 1½ cups stock to pan; bring to a boil over medium-high heat. Combine remaining 6 tablespoons cream and cornstarch, stirring with a whisk until smooth. Stir cream mixture into stock mixture, stirring with a whisk. Boil 1 minute or until slightly thick, stirring constantly. Serve gravy with the turkey.
SERVES 12 (serving size: about 5 ounces turkey and 3 tablespoons gravy).
CALORIES 254; FAT 7.4g (sat 3.5g, mono 1.9g, poly 1.2g); PROTEIN 42.2g; CARB 2g; FIBER 0.2g; CHOL 153mg; IRON 2.8mg; SODIUM 581mg; CALC 37mg
APPLE AND CRANBERRY TURKEY ROULADE
Hands-on: 37 min. Total: 1 hr. 15 min.
Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Let them stand at room temperature for 20 minutes before cooking. You won’t need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. If you can’t find turkey tenderloins, use skinless, boneless turkey breast halves.
2 center-cut bacon slices, chopped
1 cup chopped onion
1 teaspoon chopped fresh rosemary
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1½ cups fat-free, lower-sodium chicken broth, divided
3 cups chopped peeled Granny Smith apple (about 2 medium)
½ cup dried cranberries
3 (12-ounce) turkey tenderloins
2 teaspoons canola oil
3 fresh rosemary sprigs
1 tablespoon all-purpose flour
1. Preheat oven to 325°.
2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle remaining ¾ teaspoon salt and ½ teaspoon black pepper evenly over both sides of tenderloins. Spread ⅓ cup apple mixture over each tenderloin; roll up, jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
5. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining ½ cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into ½-inch-thick slices.
6. Strain cooking liquid through a fine sieve over a bowl; discard solids. Combine flour and ¼ cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.
SERVES 8 (serving size: about 2 turkey slices and ¼ cup sauce)
CALORIES 220; FAT 3.3g (sat 0.8g, mono 0.6g, poly 0.9g); PROTEIN 33.2g; CARB 12.8g; FIBER 1.4g; CHOL 82mg; IRON 1.8mg; SODIUM 486mg; CALC 23mg
Prep Pointer
A roulade looks much more complicated than it is. Cut tenderloins lengthwise, and open like a book; then pound to an even thickness.
ROASTED SALMON WITH DILL, CAPERS, AND HORSERADISH
Hands-on: 20 min. Total: 16 hr. 20 min.
We couldn’t get over how silky-rich this salmon is, or how foolproof the recipe is. What you’re doing in step 1 is making homemade crème fraîche. It’s easy to do; it just takes some time. We love the creamy texture and luscious tang of homemade, but you can substitute purchased crème fraîche or full-fat sour cream. Look for a 3-pound side of salmon with even thickness. Avoid the thin tail end, and buy two thicker (1½-pound) pieces if you need to. The dill sauce will keep for up to one week.
¼ cup heavy whipping cream
1½ teaspoons buttermilk
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill
1⅛ teaspoons kosher salt, divided
1⅛ teaspoons freshly ground black pepper, divided
¼ cup finely grated fresh horseradish
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
3 tablespoons capers, drained and chopped
3 tablespoons olive oil
1 (3-pound) salmon fillet
1. Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap, and let stand at room temperature for 8 hours. Stir in dill, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Cover and refrigerate overnight.
2. Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, horseradish, and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.
3. Preheat oven to 450°.
4. Place fish, skin side down, on a parchment paper–lined baking sheet. Bake at 450° for 13 minutes. Remove from oven.
5. Preheat broiler to high.
6. Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.
SERVES 8 (serving size: about 4 ounces salmon and about 2 teaspoons sauce)
CALORIES 357; FAT 20.5g (sat 4.4g, mono 8.9g, poly 5.5g); PROTEIN 39g; CARB 2g; FIBER 1g; CHOL 118mg; IRON 2mg; SODIUM 456mg; CALC 37mg
Make Ahead
Don’t be thrown off by the total time this dish requires. Think of it instead as a great make-ahead dish, where all you have to do the night of the gathering is pop the fish in the oven for a short time.
APPLE BRANDY–GLAZED PORK TENDERLOIN
Hands-on: 15 min. Total: 65 min.
Serve with Wild Rice Dressing and Roasted Brussels Sprouts.
A quick baste midway through cooking flavors the pork, promotes browning, and keeps the meat moist.
3 cups unfiltered apple cider
½ cup brandy
3 thyme sprigs
1 large shallot, sliced
2 tablespoons butter
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 (¾-pound) pork tenderloins, trimmed
Cooking spray
1. Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to ½ cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, ⅛ teaspoon salt, and ¼ teaspoon pepper.
2. Preheat oven to 475°.
3. Sprinkle pork evenly with remaining ⅜ teaspoon salt and remaining ¼ teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 8 minutes or until thermometer inserted in the thickest portion of pork registers 140°. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.
SERVES 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)
CALORIES 269; FAT 6.3g (sat 3.2g, mono 1.9g, poly 0.6g); PROTEIN 24.1g; CARB 16.6g; FIBER 0.4g; CHOL 84mg; IRON 1.4mg; SODIUM 308mg; CALC 11mg
SPICY MAPLE TURKEY BREAST WITH QUICK PAN SAUCE
Hands-on: 10 min. Total: 60 min.
3 tablespoons maple syrup
5 teaspoons olive oil
2 teaspoons ground cumin
1¼ teaspoons kosher salt, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon black pepper, divided
½ teaspoon ground coriander
2 (1½-pound) skinless, boneless turkey breast halves
Cooking spray
⅔ cup chopped onion
1 teaspoon minced garlic
1¼ cups unsalted chicken stock
1 tablespoon flour
1. Preheat oven to 450°.
2. Combine syrup, 1 tablespoon oil, cumin, 1 teaspoon salt, oregano, paprika, ½ teaspoon pepper, and coriander in a large bowl; add turkey, turning to coat. Marinate at room temperature 20 minutes. Remove turkey from marinade; discard marinade. Place a rack inside a roasting pan; coat rack lightly with cooking spray. Arrange turkey breasts on rack. Bake at 450° for 25 minutes or until a thermometer inserted in thickest part registers 155°. Remove from oven. Let stand 10 minutes; cut turkey diagonally across the grain into 16 slices.
3. Heat a medium nonstick skillet over medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add onion and garlic to pan; sauté 4 minutes, stirring occasionally. Combine stock and flour in a bowl. Add stock mixture to onion mixture, stirring with a whisk. Bring to a boil; cook 2 minutes, stirring constantly. Remove from heat; stir in remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
SERVES 8 (serving size: 2 turkey slices and 2 tablespoons sauce)
CALORIES 205; FAT 3.9g (sat 0.7g, mono 2.2g, poly 0.6g); PROTEIN 36.6g; CARB 7.9g; FIBER 0.7g; CHOL 79mg; IRON 2.1mg; SODIUM 385mg; CALC 33mg