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When Diva Q has leftover turkey, she uses it to make this single-skillet pot pie. But you don't have to wait for a holiday to make it; you can roast a turkey breast any time of year or even sub in cooked chicken. A store-bought puff pastry crust make assembly easy, and if you are out of fresh herbs, use half the volume of dried.

Leftover Turkey Pot Pie

Tim-Hollingsworths-Mayo-Coated-Turkey

Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender.  It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color. (For the best results you will want to start ahead, coat the turkey, and then let it chill in the fridge for at least 12 hours.) Does the coating make the turkey taste like mayonnaise? Nope. All you taste is delicious turkey goodness.

Tim Hollingsworth's Mayo Coated Turkey

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Tender, cheesy, and a bit crispy, what more can you ask from a side dish? Oh yeah, it’s also super easy and hands off to make. We especially like making this with delicata squash, but the more common acorn and butternut are also delicious. Feel free to try this method with other veg, too, such as the Brussels sprouts and new potatoes shown here.

Roasted Parmesan Squash

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Not only do these mashed potatoes offer the convenience of making them ahead, they’re also pre-portioned and look great on the plate.  Feel free to experiment with the herbs in the garlic butter: chopped parsley, sage, or chives are also good options.

Make-Ahead Mashed Potatoes

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Simple spices is all it takes to make your taste buds think they've hit the jackpot. Coffee grounds and Rib Rub are the perfect pairing for your brisket to smoke low and slow.

Smoked Longhorn Brisket

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Master the art of the perfect steak. This just might be the best damn steak you’ve ever tasted.

Grilled Butter Basted Porterhouse Steak

Herb-Crusted-Prime-Rib-HERO

Let’s face it: Prime rib is an extravagant, expensive cut of meat usually reserved for special occasions. You don’t want to mess it up. Thankfully, Mandy Tanner has created a flavorful and foolproof way to make the most of this roast. To start, she salts the roast at least a day ahead to concentrate its savory meaty flavor. Before cooking, she coats the roast with a flavored mayonnaise to keep it juicy and moist and layers aromatic herbs between the bones and the meat. A dusting of Traeger Prime Rib Rub adds flavor and encourages browning. Finally, she cooks it low and slow to ensure a perfect medium rare. It may sound like a lot, but most of the work is hands off and the results are spectacular. You’ll want to start this a day or two ahead of cooking.

Herb-Crusted Prime Rib with Au Jus

Thanksgiving-Shepherds-Pie_Traeger-Wood-Pellet-Grills_RE_HE_M

Break up with the beef, it's turkey season. Traditional shepherd's pie is given a delicious turkey twist. Turkey, gravy, green beans and stuffing are piled high, topped with creamy mashed potatoes and baked over applewood.

Baked Thanksgiving Shepherd's Pie

Whole-Smoked-Chicken_Traeger-Wood-Pellet-Grills_RE_HE_M

Wrap your next poultry cook with a little smoke. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin' flavor.

Whole Smoked Chicken

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