Hy-Vee Recipes and Ideas

From start to finish, you can have this beauty on the table in an hour. Use a meat thermometer to get it just the way you like. For medium rare, you're looking for 130 degrees (start checking after 30 to 35 minutes in the oven); for medium, 140 degrees (around 45 minutes).

Pork tenderloin is like the filet mignon of pork, only it's much leaner. While it's very tender, it can become dry if overcooked. When the internal temperature has reached 145 degrees, it's ready to come out. At that temperature, it's ok if it's a little pink in the middle.

This one requires a little prep work. First, call your Hy-Vee butcher to order a beef standing rib roast. Once you get it home, cut 1-inch slices into the fat side and stuff the slits with garlic cloves. Then cover and chill overnight. It sounds like a lot, but this trick's worth every minute. 

Of all the roasts we've done, this is by far the most impressive. But, be sure to call your Hy-Vee butcher to order this special cut. You'll want about 9 pounds, or 16 ribs. 

When making any large beef roast, remember that it will continue to cook after removing it from the oven. Plan on meat increasing about 10 degrees after it's removed. 

Ah, the turkey. It's the classic holiday centerpiece on the table. But if you're buying it frozen, remember to plan ahead. It takes about 24 hours per 4 pounds of turkey to thaw it in the fridge. So, for a 12-pound turkey, it would need to thaw in your fridge for 3 days.

Not a fan of all that citrus under the skin? No problem. Fill the caivity of the turkey with lemons, oranges, and onions. Then rub a flavorful butter, olive oil, and herbes de Provence over the top of the turkey to create a crispy skin and juicy meat.

Not gonna lie, nothing is easier and more delicious than buying a fully cooked ham and adding your own glaze. However, when you're heating it in the oven, remember to let it cook for about an hour before you start adding a glaze. Any sooner and the sugars in the glaze will burn. 

Prime rib? Nah, we'll go for the standing rib roast instead. Why? There's something about the Frenched bones that makes it look extra-special. Not to mention the bones add extra flavor and juiciness. Plus, it's the same cut as a prime rib.

It might not be the first thing that comes to mind when you think of roasts, but roasted salmon checks all the boxes for being delicious and impressive. Plus it gets bonus points for being ready in less than 30 minutes. 

The turkey tenderloin is a long tender strip of meat hidden under the turkey breast. Roasting turkey breast tenderloins instead of the whole bird is a much more manageable way to serve tender, juicy turkey. 

The trick to the perfect prime rib is to use a thick savory crust (e.g. parmesan, panko, garlic), cook at a high heat for a short time, then drop to a gentle cooking heat until done. 

Unlike their wild cousins, farm-raised ducks from Hy-Vee each contain a thick layer of fat under the skin, which makes the meat incredibly succulent. Prick the skin before roasting to allow the fat to escape.

Beef tenderloin on its own is a favorite for many. But when you stuff it with garlic, herbs, and butter, it becomes the kind of meal you dream about. Pro tip: When slicing the tenderloin to stuff, work slowly and keep pulling to lay the meat flat on the counter as you slice. Start at the top of the meat with the blade at an angle. Slice about an inch in deep and roll the meat. Continue with 1- to 2-inch slices, rolling the meat to get it to a pinwheel shape once stuffed and rolled back up.

This budget-friendly cut gets fancy and extra flavorful when you stuff it with crumbled blue cheese. Tip: This recipe contains directions for butterflying the roast, but you can ask your Hy-Vee butcher to do it for you.