Pre-Sliced Turkey Breast

Spiral Feast

Traditional Combo

Spiral Sliced Ham(half or whole)

Whole Smoked Turkey

Bone-In Turkey Breast

Traditional Bone-In Ham

Sliced Boneless Ham

Heat a skillet over medium heat. Melt the butter and toast all four bread slices on both sides until golden and fragrant. Remove from skillet and set aside.

Toast the bread

Spread 1 tablespoon mayonnaise on the inner side of two slices and 1 teaspoon Dijon mustard on the inner side of the other two slices.

Spread condiments

Place the mayonnaise-facing slice as the bottom. Layer 4 oz of turkey breast, 2 slices Swiss cheese, 2 Romaine leaves, and 2-3 tomato slices. Lightly sprinkle with salt and pepper.

Assemble Sandwich A

Place the Dijon-facing slice as the bottom. Layer the remaining 4 oz turkey, 2 more slices Swiss cheese, 2 Romaine leaves, and the remaining tomato slices. Lightly sprinkle with salt and pepper.

Assemble Sandwich B

Top Sandwich A with the mustard-facing slice to close, and top Sandwich B with its mayo-facing slice. Slice each sandwich in half and serve immediately.

Finish and serve

Whole Wheat Sandwich Bread

Swiss Cheese Slices

Romaine Lettuce Leaves

Tomato

Mayonnaise

Dijon Mustard

Unsalted Butter

Salt

Black Pepper

Rinse and pat dry the zucchini. Spiralize into noodle-like strands (about 4 medium zucchini). Set on a tray to drain excess moisture.

Prepare the zoodles

Preheat oven to 425°F (220°C). On a large baking sheet, toss cherry tomatoes, diced bell peppers, and red onion with 1 tablespoon olive oil, a pinch of salt and pepper. Roast for 15-20 minutes until tender and lightly charred.

Roast vegetables

Drain and rinse 1.5 cups of chickpeas. After vegetables have roasted, add chickpeas to the sheet and roast for another 8-10 minutes to warm and crisp slightly.

Warm the chickpeas

In a small bowl whisk together lemon juice, tahini, nutritional yeast, minced garlic, 1 tablespoon olive oil, and 2-3 tablespoons water to achieve a creamy consistency. Season with salt and pepper.

Make lemon-tahini dressing

In a large serving bowl, combine zoodles, roasted vegetables, chickpeas, and parsley. Drizzle with dressing and toss to coat. Optionally crumble feta over the top.

Assemble the bowls

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately.

Zucchini, spiralized (zoodles)

Cherry tomatoes, halved

Bell pepper, mixed colors, diced

Red onion, sliced

Chickpeas, drained and rinsed

Olive oil

Garlic, minced

Lemon juice

Tahini

Nutritional yeast

Black pepper

Fresh parsley, chopped

Feta cheese (optional)

In a large skillet, warm 2 cups cooked white rice with 1 tablespoon olive oil over medium heat. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until fragrant, about 3-4 minutes. Keep warm.

Warm Rice and Season

In a small pot over medium heat, warm 1 cup black beans. Stir in 1/2 teaspoon ground cumin and 1/2 teaspoon chili powder. Cook until heated through, about 5 minutes.

Reheat Beans with Spices

In a skillet, reheat 2 cups shredded chicken until hot. Drizzle with 1 tablespoon lime juice and a pinch of salt, then toss to coat.

Prepare Chicken with Lime

Add 1/2 cup corn kernels to the skillet with a touch of olive oil, salt, and pepper; sauté 2-3 minutes until lightly charred.

Sauté Corn

In a bowl, mix 1/2 cup pico de gallo with 1/4 cup chopped cilantro. Set aside.

Make Pico and Cilantro Mix

Slice 1 avocado into wedges and keep ready for plating.

Prepare Avocado

Grate or shred 1/2 cup cheddar cheese and set aside.

Cheese Ready

Warm 6 small flour tortillas in a dry skillet or microwave until pliable, about 20-30 seconds.

Warm the Tortillas

On each plate, lay a bed of rice, followed by beans and chicken. Top with corn, pico de gallo, cilantro, avocado slices, and shredded cheese. Squeeze fresh lime juice over everything and garnish with extra cilantro if desired.

Assemble the Combo

Arrange tortillas on the side and serve immediately.

Serve

Cooked white rice

Black beans, rinsed and drained

Shredded chicken, cooked

Corn kernels

Pico de gallo

Fresh cilantro, chopped

Avocado

Shredded cheddar cheese

Small flour tortillas

Ground cumin

Chili powder

Lime

Position a rack in the center of the oven and preheat to 325°F (165°C). Place the spiral-sliced ham, fat side up, in a large roasting pan. Add a small amount of water or pineapple juice to the bottom of the pan to create steam.

Score the surface of the ham in a diamond pattern about 1/8 inch deep to allow glaze to penetrate. Use a sharp knife and light, even pressure.

Make the glaze: in a small saucepan, combine brown sugar, pineapple juice, honey, Dijon mustard, and ground cloves. Bring to a simmer over medium heat, whisk until smooth, about 4–6 minutes. Remove from heat.

Brush about one-third of the glaze over the ham, working into the scored diamonds.

Cover the pan with foil and bake. For half ham (~4–7 lb), bake about 40–60 minutes; for whole ham (~12–18 lb), bake about 1.5–2.5 hours. The goal is to warm the ham to an internal temperature of 140°F (60°C).

Every 20–25 minutes, re-cover briefly and baste the ham with any glaze in the pan to build a glossy coating.

During the last 15–20 minutes of baking, uncover the ham and brush with the remaining glaze. Arrange pineapple slices around the ham for garnish if desired, and return to the oven just until the glaze sets.

Remove the ham from the oven and tent loosely with foil. Let rest 10–15 minutes before carving to allow juices to redistribute.

Carve and arrange slices on a serving platter. Garnish with the pineapple slices if using and serve.

Spiral-sliced ham (pre-cooked)

Brown sugar

Pineapple juice

Honey

Dijon mustard

Ground cloves

Pineapple slices (for garnish)

Pat the turkey dry with paper towels. Remove any giblets and neck from the cavity. Place the turkey on a rack set over a sheet pan.

Prepare the turkey

In a small bowl, whisk together kosher salt, light brown sugar, paprika, garlic powder, onion powder, black pepper, and dried thyme until evenly combined.

Mix the dry brine

Evenly rub the dry brine mixture all over the outside of the turkey and beneath the skin where possible. Drizzle the olive oil or melted butter over the skin and pat to distribute.

Apply rub

Loosely tent the turkey and refrigerate uncovered for 8-12 hours (overnight if possible) to allow the skin to dry and flavors to penetrate.

Refrigerate and rest

Remove the turkey from the fridge and let it come to room temperature for about 1 hour. Preheat your smoker to 225-250°F (107-121°C). Use wood such as apple or hickory for a balanced smoke flavor.

Bring to room temperature and heat the smoker

Place the turkey breast side up on the smoker grate. Smoke until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Plan for roughly 30-40 minutes per pound, which for a 12-14 lb turkey typically yields 6-9 hours. Maintain a steady temperature and replenish wood as needed.

Smoke the turkey

Remove the turkey from the smoker and tent loosely with foil. Let rest for 20-30 minutes before carving to allow juices to redistribute. Carve and serve.

Rest and carve

Whole turkey (12-14 lb), thawed, giblets removed

Kosher salt

Light brown sugar

Paprika (smoked or sweet)

Garlic powder

Onion powder

Freshly ground black pepper

Dried thyme

Olive oil or melted butter

In a large container, combine 8 cups cold water with 1/2 cup kosher salt and 1/4 cup granulated sugar; stir until dissolved.

Add bay leaves, 1 teaspoon black peppercorns, 3 smashed garlic cloves, and 2 sprigs of fresh herbs; stir to combine.

Submerge the bone-in turkey breast in the brine, refrigerate for 8-12 hours.

Remove the turkey from the brine, rinse under cold water, and pat dry thoroughly with paper towels.

In a small bowl, whisk 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to form a smooth paste.

Gently loosen the skin over the breast and rub a portion of the paste under the skin, and rub the rest all over the exterior of the turkey. Drizzle 1 tablespoon lemon juice over the surface.

Let the rubbed turkey sit at room temperature for 30-45 minutes while the oven preheats to 350°F (177°C).

Pour 1 cup chicken stock or water into the bottom of a roasting pan and place a rack inside the pan.

Roast in the preheated oven until the thickest part of the breast registers 165°F (74°C). For a 4–5 lb bone-in breast, this is typically about 1 hour 15 minutes to 1 hour 45 minutes. Tentatively check at 1 hour 15 minutes.

Baste the turkey once or twice with pan juices during roasting if desired.

Remove from oven; tent loosely with foil and let rest 15-20 minutes before carving.

Water

Granulated sugar

Bay leaves

Black peppercorns

Garlic cloves, smashed

Fresh herbs (optional)

Paprika

Dried rosemary

Lemon zest

Bone-in turkey breast

Chicken stock or water for pan

Preheat the oven to 325°F (165°C). Place the bone-in ham in a large roasting pan on a rack. If the ham is refrigerated, let it stand at room temperature for about 30 minutes for even heating.

Score the surface of the ham in a diamond pattern about 1/2 inch apart to help the glaze adhere and create an attractive presentation.

In a medium saucepan, whisk together 1 cup brown sugar, 1/2 cup honey, 1/2 cup orange juice, 1/4 cup pineapple juice, 2 tablespoons Dijon mustard, 1 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat until the sugar dissolves and the glaze thickens slightly.

Set aside about 1/2 cup of glaze for finishing; stir a little water into the rest if needed to loosen before basting.

Roast the ham in the preheated oven, uncovered, and baste with glaze every 20-30 minutes to build a glossy, caramelized finish. Plan for about 1 1/2 to 2 hours of roasting, depending on the exact weight (aim for an internal temperature of 140°F / 60°C).

If glaze thickens during roasting, thin slightly with a teaspoon or two of water or orange juice.

During the final 15 minutes of roasting, brush the ham with the reserved glaze to caramelize.

Remove from the oven, loosely tent with foil, and let rest 10-15 minutes before carving to retain juiciness.

bone-in ham, fully cooked

brown sugar

honey

orange juice

pineapple juice

ground cloves

ground cinnamon

ground nutmeg

salt

Preheat the oven to 325°F (163°C). Place the sliced boneless ham in a large roasting dish, scoring the surface in a diamond pattern to help glaze penetrate the meat.

In a small saucepan, combine the brown sugar, pineapple juice, and ground cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze begins to form.

Whisk in the honey and Dijon mustard, then melt in the butter until the glaze is smooth and glossy.

Brush half of the warm glaze over the scored surface of the ham, allowing it to soak into the cuts.

Tent the roasting dish with foil and bake for 45 minutes. Remove foil, brush with the remaining glaze, and continue baking for 15–20 minutes, until the ham is heated through and nicely caramelized.

Let the ham rest for 5–10 minutes before slicing and serving. Garnish with extra glaze from the pan if desired.

Pre-sliced Turkey Breast

Spiral Feast

Traditional Combo

Spiral Sliced Ham(half Or Whole)

Whole Smoked Turkey

Bone-in Turkey Breast

Traditional Bone-in Ham

Sliced Boneless Ham