Tired of the traditional turkey?

Here are 10 stunning recipes that’ll steal the show, from centerpiece roasts to the perfect melting pot roast.

• • •

Bohemian Roasted Duck with Caraway

Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.

Marcus Samuelsson’s Roasted Chicken

Chef Samuelsson honors his grandmother’s traditions with this recipe, but brines the bird in orange juice and turns to classic Indian spices—turmeric and garam masala—for a golden rub.

Nothing says comfort food like a perfectly tender pot roast with a pile of mashed potatoes. It’s a staple in my fall/winter cooking repertoire and once you’ve tried it, I’m convinced it’ll become a regular meal at your house too.

GET THE RECIPE >>>

Lamb Shoulder Braised in Pomegranate Molasses

Chef Michael Solomonov brines a whole lamb shoulder and smokes it over hardwood for a couple of hours. Then he braises it in pomegranate molasses until the meat is tender enough to eat with a spoon. Finally, it’s finished in a hot oven to crisp up the exterior.

GET THE RECIPE >>>

Apple Cider-Braised Duck Legs

The key to these braised duck legs is the balance between the sweet (apples, veg and honey) and the acidic (salt and vinegar). A drizzle of your favorite Banyuls or aged sherry vinegar works wonders at the table… and yes, this dish tastes better the next day and freezes well.

GET THE RECIPE >>>

Cumin-Crusted Goat Leg

I love the food from the beautiful Xinjiang province in northwest China, especially the cumin-crusted lamb racks, bellies and shoulders. I recently started making these recipes with goat, a meat that I have been championing for almost 20 years now.

GET THE RECIPE >>>

Roasted Crown of Goose

Goose will always be a celebration dish—the bird itself is large and its meat is very rich, so it lends itself to feeding a big table full of family. Here you have the perfectly roasted breast and can use the legs to make a delicious confit another day.