Few things will wow your guests like the sight of a huge prime rib roasting. Chef Timothy Hollingsworth kicks this staple up a knotch with a savory mustard and Herbs De Provence
Culinary Pro Amanda Haas is taking a classic rib eye and elevating it to new heights with an addition of hasselback sweet potatoes and a zesty, preserved lemon gremolata sauce.
As if massive tomahawk steaks weren’t impressive enough, Kelly Cahoon’s recipe calls for coating them in Traeger Blackened Saskatchewan Rub to give them a dark, caramelized crust with a deep red, medium-rare center.
Give melt-in-your-mouth tenderloin an added jolt of flavor with this espresso- and coriander-rubbed version from Dennis The Prescott.
This ain’t your grandma’s Thanksgiving turkey. Dennis The Prescott’s version is slathered in spicy jerk butter, rubbed with the bright flavors of lemon and coriander, and spatchcocked to ensure a super juicy bird with perfectly crisp skin.
Just when you thought mashed potatoes couldn't get any better, Dennis The Prescott went and added goat cheese, a touch of lemon, and wood-fired garlic to take them to the next level.
Trade your traditional dressing for this sweet and spicy sausage stuffing, it’s stuffed with herbs, onions, and all things fall. A simple Traeger bake makes it epically delicious, this stuffing will be a new tradition for your Thanksgiving repertoire.