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Make your main dish one your guests will remember with these unforgettable recipes.

Entrées

Ingredients

Steps

Nutritional information

Citrus-Herb Roasted Turkey

Preheat oven to 325°F. Set butter out to soften. Zest orange and lemon (1 teaspoon each), then cut both into quarters. Peel and quarter onion. Chop rosemary, thyme, and sage, then combine until blended. Combine butter, zests, salt, pepper, paprika, and 2 tablespoons herb mixture until blended.

Remove giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan; tuck wings under turkey.

Rub herb butter over top of turkey and inside cavity. Place orange, lemon, and onion wedges in cavity (wash hands). Pour broth into roasting pan.

Roast turkey 1 hour. Tent with foil and roast 45–60 more minutes until turkey is 165°F. Transfer turkey to platter and let stand 15–30 minutes before carving; temperature will rise 5–10°F during this time. Sprinkle with remaining 1 tablespoon herb mixture and serve.

Dry-Brined Smoked Turkey

Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme, and smoked paprika. Place turkey on roasting pan rack; coat with seasoning mixture (wash hands); chill 24 hours.

Soak 1 cup wood chips in water 30 minutes; drain and combine with remaining dry chips. Wrap with foil to make a pouch, then poke holes for smoke to escape. Place foil pouch on opposite side of grill from flame. Rub grates with 1 tablespoon oil where turkey will sit (away from direct heat) and place aluminum pan underneath.

Preheat grill to 350°F. Pat turkey lightly with paper towels to remove any excess seasoning mixture; coat with remaining ¼ cup vegetable oil and wrap ends of legs with foil. Place on grill over pan.

Smoke approximately 2 hours (keeping lid closed 1 ½ hours before checking temperature) until browned and 165°F. Let stand 15 minutes to rest before carving. Serve.

Pork with Apple Chutney

Preheat oven to 450°F. Combine chili powder, Italian seasoning, pie spice, and salt. Coat pork with 2 tablespoons oil and 3 tablespoons seasoning mix. Place pork in roasting pan (wash hands); roast 30 minutes or until browned.

Reduce oven to 350°F; bake 1 hour or until pork is 145°F. Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.

Prepare chutney while pork stands. Cut apples into small cubes (about 3 cups); juice limes (2 tablespoons). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add apples and remaining seasoning mixture; cook and stir 3–4 minutes until slightly browned.

Reduce heat to medium-low. Stir in sugar, berries, and vinegar. Cook and stir 2–3 minutes until liquid is reduced by one-half and apples are tender; stir in lime juice. Slice pork and serve with chutney.

Pork-tastic Chili

Chop jalapeño and Hungarian wax peppers finely, discarding seeds and membranes. Chop tomatoes and cilantro. Zest lime (1/4 teaspoon), then juice (1 tablespoon). Chop bacon and remove casings from chorizo (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place bacon in pot; cook and stir 4–5 minutes until crisp. Remove bacon and place on paper towel–lined plate; drain, reserving 1 tablespoon drippings in pot.

Return pot to heat. Add chorizo, all peppers, and onions; cook and stir 3–4 minutes until browned. Add tomatoes and garlic; cook 5 minutes or until tomatoes begin to break down.

Drain and rinse black beans. Add black beans, chili beans, tomato sauce, water, shredded pork, bacon, chili powder, cumin, paprika, salt, pepper, lime juice, and 2 tablespoons cilantro to pot; mix thoroughly. Bring chili to a boil, then reduce heat to low. Cover and simmer 20 minutes.

Combine sour cream, lime zest, and remaining ⅓ cup cilantro. Serve chili with sour cream mixture, cheese, and tortilla chips.

Go outside your culinary comfort zone this holiday with new recipes featuring products from your favorite brands.

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Featuring: Diamond Pine Nuts & Hellmann’s Real Mayonnaise

Pineapple-Pine Nut Turkey Salad

Remove core from lettuce; separate leaves. Cut turkey into bite-size pieces; drain pineapple.

Combine turkey, pine nuts, trinity mix, pineapples, seasoned salt, mayonnaise, and pepper.

Arrange lettuce leaves on salad plates (or serving platter); mound turkey mixture on top and serve.