Holiday Cooking Tips, Part 1: Temperatures, Resting, Rubs & Make-Ahead Magic

Holiday Cooking Tips, Part 1: Temperatures, Resting, Rubs & Make-Ahead Magic

Cook With Confidence This Holiday Season

Holiday meals are about bringing people together — and good technique makes every cut shine. This short series from Territory Trading Company walks you through the essentials: internal temps, resting for tenderness, seasoning foundations, and sauces that make everything taste better.

(Part 2 will dive specifically into cooking ham and turkey without an oven — smokers, grill setups, roasters, and more.)

Best Internal Temperatures for Holiday Roasts

Getting to the right doneness is 90% of the battle. Use a reliable digital thermometer and check in the thickest area away from bone.

  • Beef Roasts (Angus, Wagyu, Piedmontese from our partner ranches):

    • Medium-rare: 130–135°F

    • Medium: 138–145°F

  • Pork Roasts (Berkshire from R Family Farms):

    • Juicy + safe: 145°F + 3-minute rest

  • Lamb Roasts (Mace Ranch):

    • Medium-rare: 132–138°F

    • Medium: 140–150°F

  • Bison Roasts (Black Kettle Buffalo):

    • Leaner meat needs gentler cooking: 125–135°F for medium-rare

  • Poultry (JHawk Farm and Ethan's Turkeys):

    • Dark + white meat fully tender: 165°F

If unsure, pull 5°F earlier — carryover heat will finish the job.

How to Rest Meat for Maximum Tenderness

Resting lets the juices settle back into the muscle fibers, giving you slices that are moist instead of leaky.

  • Small roasts: rest 10–15 minutes

  • Large roasts (rib roasts, leg of lamb, whole birds): rest 20–30 minutes

  • Tent loosely with foil — don’t wrap tight or you’ll steam the crust.

A Simple Herb-Salt Rub That Works on Anything

This flexible, all-purpose rub brings out the best in beef, pork, lamb, bison, and poultry.

Base Formula:

  • 3 Tbsp kosher salt

  • 1 Tbsp cracked black pepper

  • 1 Tbsp garlic powder

  • 1 Tbsp dried thyme

  • 1 Tbsp dried rosemary

  • 1 tsp smoked paprika (optional)

How to use it:
Pat proteins dry, season generously on all sides, and let sit at least 30 minutes — or refrigerate uncovered overnight for a dry-brine effect and deeper flavor.

Make-Ahead Gravy & Pan Sauce Tricks

Whether you're hosting or traveling with dishes, a great sauce saves the day.

  • Stock Base (1–2 days ahead): Simmer bones or scraps from TTC roasts with onion, celery, carrot, and bay leaf. Reduce until rich.

  • Roux Prep: Make a light roux (butter + flour) in advance and store chilled.

  • Pan Drippings Upgrade: When your roast is done, deglaze the pan with wine, broth, or cider. Fold in your roux to thicken.

Flavor Boosters: A teaspoon of Dijon, a splash of cream, or a knob of cold butter at the end adds restaurant-level polish.

Bring Home the Holiday Centerpiece

Looking for centerpiece roasts from trusted Kansas and Midwest farms?

→ Shop holiday roasts

Stay Tuned for Part 2

Next up: How to Cook Holiday Ham & Turkey Without an Oven — from smokers to grills to electric roasters. Perfect for freeing up kitchen space and adding real flavor.

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