🎓 100% Free Online Workshop • Limited US Enrollments Available • Instant Video Streaming
🇺🇸 Leading US Culinary Masterclass • No Credit Card Needed

Serve the Ultimate Holiday Roast Without the Stress

Hosting Thanksgiving or Christmas dinner? Learn how to brine and roast succulent turkey with crispy skin, carve standing prime rib to a perfect medium-rare, and glaze festive hams.

  • Full HD Video Modules with Lifetime Replay Access
  • USDA-Compliant Safe Minimum Internal Temperature Charts
  • Printable Butcher's Cut Guide & Recipe Workbooks Included

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Holiday Roast Center
★★★★★
4.9 / 5 Star Rating Based on 14,200+ US Students

USDA Temperature Compliant

Safe food handling & internal temp precision

100% Free Educational Access

No subscriptions or credit cards required

Executive Chef Instruction

Proven techniques from industry veterans

Instant Online Streaming

Watch immediately on mobile, tablet, or PC

Course Curriculum

What You Will Master in This Free Class

Three comprehensive, step-by-step video modules designed to elevate your meat cooking skills from average to artisanal.

The Foolproof Golden Holiday Turkey ▶ 36 mins
Module 01 • HD Video

The Foolproof Golden Holiday Turkey

Dry-brining with kosher salt and citrus zest, herb butter skin injection, and achieving 165°F in the breast without drying out.

Included in Free Enrollment
Standing Prime Rib Roast & Horseradish Jus ▶ 31 mins
Module 02 • HD Video

Standing Prime Rib Roast & Horseradish Jus

Tying bones for even heat distribution, slow roasting at 250°F, and finishing with an herb-crusted 500°F blast.

Included in Free Enrollment
Bourbon Maple Glazed Spiral Cut Ham ▶ 22 mins
Module 03 • HD Video

Bourbon Maple Glazed Spiral Cut Ham

Preventing moisture loss during reheating, scoring fat patterns, and building a shimmering sweet and spicy crust.

Included in Free Enrollment
Meet Your Instructor

Learn from a True Culinary Authority

Clara Higgins

Clara Higgins

Master Culinary Instructor & New England Hospitality Director

With over 20 years directing New England holiday banquets and culinary schools, Clara has helped tens of thousands of home cooks banish dry turkey and undercooked roasts from their holiday tables.

✓ Certified Master Instructor
✓ 20+ Years Experience
✓ USDA Safety Trained
Student Testimonials

What American Home Cooks Are Saying

Real feedback from passionate cooks who transformed their cooking skills with our free masterclasses.

★★★★★

"Last Thanksgiving was the first time my turkey breast was actually moist! My extended family voted me permanent holiday chef."

Margaret H.
Boston, MA
✓ Verified Student
★★★★★

"The Prime Rib timing chart worked like a Swiss watch. Came out exactly 135°F edge to edge. Outstanding instruction."

Thomas G.
Philadelphia, PA
✓ Verified Student
★★★★★

"Clara explains carving and resting so clearly. I wasn't stressed at all when 18 guests sat down for Christmas dinner."

Bethany W.
Columbus, OH
✓ Verified Student
Frequently Asked Questions

Everything You Need to Know

Our masterclass details a complete 3-day timeline: thawing safely in refrigeration, 24-48 hours dry brining, and precise day-of roasting.
Whole poultry must reach 165°F internal temperature (checked in deepest part of breast and thigh). Beef roasts should reach at least 145°F with a 3-minute rest.
Yes, all students get instant access to printable recipe cards and step-by-step carving diagrams.
None. This masterclass is 100% free with no hidden charges or subscription trials.

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