Spice Rubbed Roast Turkey by Robyn Savoie

This salty-spicy-sweet rub keeps the meat lean but still plenty of flavor. This recipe easily converts to a 3 - 4 pound roasting chicken. Just cut the seasonings in half. The instructions include cooking time.

Maple Smoked and Glazed Turkey by Patti Fisher

We did a turkey this weekend just to give you some ideas for your Thanksgiving bird. We smoked this guy in maple smoke for 5 hours and Patti made a maple glaze that was over the top. It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne…

Roasted Spring Chicken by Cara Fernicola

Roasted Spring Chicken

Perfectly Roast Chicken Every Time by Jane Evans Bonacci

There are so many ways to cook chicken. I can cut it apart and make a stew. I can butterfly it and grill it. Or I can leave it whole and have leftovers to use tomorrow. Yep, that’s what I’ll do! The ease of roasting a chicken and the beauty of the golden brown crispy skin is calling to me today.

Stuffed Pork Tenderloin with Spinach and Mushrooms by Nancy Miyasaki

This is just a fantastic dish. It is beautiful, incredibly tasty, and reasonably healthy too. Serve it for your next dinner party and you will get rave reviews!

Very Easy Stuffed Pork Roast by ShaleeDP

Roasted pork with apple and sage fillings.

Ancho Chili Rubbed Chicken with Roasted Corn and Sweet Pepper Relish by John Howie

Super Easy Baby Back Ribs by AuntiePatti

I prefer baby back ribs to loin back ribs. They are fall-off-the-bone delicious. You can adjust the ingredients to your taste.

Herb Marinated Pork Loin by GourmetItalian.com

by Chef Joe Fusco

Pork loin roast seared with herbed cornmeal ......served with gravy. by FromScratch Sarah

This pork loin roast will be sliced and can be served hot with gravey, or cold as a sandwhich topping (or on any croquette) I have served this as a main dish for a large group as an upgrade to the boring ham sandwhich also. 25 lbs fed 75 people.Either…