These main courses take a starring role in any holiday meal. By: Jason Horn and Cooking Light staff
Create an unforgettable holiday meal with one of our impressive and incredibly tasty mains, which range from beautifully browned turkeys to pork loin and roasted chicken.
First up is our Moroccan-Spiced Turkey, which has a fragrant spice rub that infuses the turkey with subtle Middle Eastern flavor.
View Recipe: Moroccan-Spiced Turkey with Aromatic Orange Pan Jus
The highlight of your meal is going to be a bird that's a twist on the classic. Because the hens are roasted spread out flat (called spatchcocking), the Thanksgiving main course is ready in less than an hour. You can't beat that.
Applewood chips lend a slightly sweet and fruity flavor to the meat. You can also try smoking the turkey with cherry or alder wood chips for more delicate smoked flavor.
A breast takes less time and serves just enough for a smaller gathering. Leaving the skin on adds only 20 calories and 1g sat fat per serving.
View Recipe: Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy
You’ll need to prepare the Homemade Turkey Broth ahead—a day or two in advance is ideal. In a pinch, use purchased fat-free, less-sodium chicken broth.