You probably remember preparing that first turkey and gravy, with a frantic phone call to your mom. Now that we’ve mastered—and had our fair share of—the big bird, let’s get serious about a wider array of roasts. Chicken, beef tenderloin, and, gulp… a whole fish. We asked our chef, Skylar Bush, who can make any cooking look easy, to come up with three holiday dinner entrées that aren’t turkey. He happily obliged.
1. Roast Chicken and Vegetables
Roasting a chicken is a skill everyone should have. Stuff your chicken with lemon, half an onion and herbs to provide moisture so the breast does not dry out as the dark meat finishes cooking. Tie your bird up: wings tucked in and legs brought up to the breast to ensure a nice even package. Roast breast-side up on higher heat first until the skin browns and crisps, then drop the temperature down and roast low and slow to get that perfect restaurant-quality skin and tender meat.
No need to be scared of a roasted fish, as it’s probably the easiest thing to do. Once cooked, the meat will flake off the bone. The best place to obtain fresh fish and many of these ingredients is an international market, such as K&S (our favorite). When buying a whole fish, look for clear not cloudy eyes and shiny skin.
A properly trussed and roasted beef tenderloin is the absolute best way to win over your future father-in-law. The key is a hard sear on all sides to lock in moisture and flavor. The compound butter (butter, garlic, horseradish, herbs) is slathered over the seared beef and does most of the heavy lifting in this recipe. And, as always, the most important piece of any roast is allowing it to rest!
