16 Holiday Roast Recipes for Every Delicious Occasion

A butterflied beef roast wrapped around a filling of savory fresh herbs makes carving a cinch.

This is slow roast, low heat situation. A chunky paste of spices, heavy on toasted coriander, flavors pork shoulder for up to three days before roasting.

For a pescatarian feast, this impressive whole salmon is stuffed with orange slices and pungent cilantro, roasted on a bed of fragrant leeks, and dressed with a caramel-rich pan glaze of fresh orange juice and butter.

What about when it's a holiday meal for a small group or just for two? This festive roast chicken is brightened by jewel-like pomegranate seeds, while its pan juices are made dark and rich by the ruby fruit's juice.

Make the most of winter citrus with a whopping one-and-half cups of lemon juice to baste this succulent lamb roast. Cooked meltingly slowly the acid blends with the lamb juices and fresh oregano to make a stickily delicious bed for the roast potatoes.

Because good beef speaks for itself, this straightforward but dramatically impressive cut is seasoned simply, with two heads of mellow roast garlic to spread on the sliced meat, and fresh rosemary and fennel seed for herbal depth.

Guaranteed to become a family favorite, this simple Cuban-inspired leg of pork is singing with garlic and three entire bunches of fragrant oregano: sometimes more is more. To make it even better, there is crisp crackling for days.

We still love, you big bird! And this recipe may change your turkey game, forever. Not only is the roasting time cut down significantly. But the simple seasonings bring out the best in turkey while the crunchy skin factor is doubled.

The sweet acid of balsamic vinegar and the mellow anise of fennel bulbs balance the wonderful fattiness of this slow-roasted duck.

A dramatic centerpiece for a holiday meal, this side of salmon feeds four to six and thinly-sliced potatoes roast in the same dish.

Celebratory but easy on the wallet, that's this roasted bottom round of beef. Our recipe ensures the meat is meltingly tender.

A traditional dish, crown roast is the star of the dining table. Ask the butcher to French the bones for you for a clean, lollipop-like look.

Aromatic bay leaves are an overlooked superpower in the kitchen. Here they perfume the meat overnight along with orange zest and sage. Melting potatoes baste in the cooking juices as the beef cooks to perfection.

Many people prefer the darker meat of goose to turkey and this crisp-skinned, stately bird is destined to become a fixture at your holiday tables. Steamed before roasting, the rich meat is enhanced by layers of aromatic vegetables, citrus, spices, sherry and a double lashing of antioxidant pomegranate juice and molasses.

This spectacular and crowd-wowing roast is made fragrant with garlic, orange zest, and apple cider, and surrounds a nutty stuffing of delectable wild rice.