How Does Ree Drummond Cook a Turkey? A Comprehensive Guide to the Pioneer Woman’s Roasted Thanksgiving Turkey Recipe

Ah, Thanksgiving. A time for family, friends, and of course, a delicious feast. And what’s the centerpiece of that feast? You guessed it, the turkey! But how do you achieve that perfect balance of juicy, flavorful meat and crispy, golden skin? Well, wonder no more, because today we’re diving deep into the world of Ree Drummond’s Roasted Thanksgiving Turkey recipe.

Planning Makes Perfect: The Key to a Delicious Turkey

Before we get our hands dirty let’s talk preparation. The secret to Ree’s perfect turkey lies in planning.

Step 1: Know Your Turkey-to-Person Ratio

First things first, figure out how much turkey you need. Ree recommends 1 pound of turkey per person, ensuring everyone gets their fill of this Thanksgiving staple.

Step 2: Brine Time!

The day before the big feast, it’s time to brine your bird. Brining involves soaking the turkey in a salt-water solution, which helps keep the meat moist and flavorful. Ree provides her own homemade turkey brine recipe, but feel free to use your favorite.

Step 3: Set Your Alarm Clock

On Thanksgiving morning, set your alarm early. You want to get that turkey in the oven early enough to ensure it’s ready for a noontime feast. Remember, Ree’s a cautionary tale – don’t hit that snooze button too many times!

The Secrets to a Juicy, Flavorful Turkey

Now, let’s talk turkey (pun intended). Here are Ree’s secrets to achieving a juicy, flavorful bird:

1. Don’t Overcook!

This might seem obvious, but it’s crucial. Overcooked turkey is dry and nobody wants that. Invest in a meat thermometer – it’s your best friend when it comes to perfectly cooked turkey.

2. Seasoning is Key

Ree’s special blend of rosemary-citrus butter adds a burst of flavor and helps keep the turkey moist.

Covering the Turkey: Striking a Balance

Ree recommends covering the turkey for most of the cooking time to prevent it from drying out. However, towards the end, she removes the foil and applies the rosemary-citrus butter, allowing the skin to become beautifully browned and crispy. It’s all about balance, folks!

Do You Need Water in the Pan?

Nope! According to Ree, the butter and the turkey’s natural juices will create enough liquid for basting.

Let’s Get Cooking!

Ingredients:

• 1 whole turkey (20-pounder recommended)
• 1/2 cup (1 stick) softened butter
• 1 whole orange
• 2 sprigs fresh rosemary, leaves stripped and minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Preheat your oven to 275°F.
2. If you brined your turkey, rinse it thoroughly under cold water. Soak it in fresh cold water for 15-20 minutes to remove any excess saltiness. Pat it dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the pan with heavy-duty aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20-pound turkey, about 3 1/2 hours).
3. While the turkey roasts, prepare the rosemary-citrus butter. Use a vegetable peeler to shave off thick slices of orange peel and slice them thinly. Combine with butter, rosemary, salt, and pepper.
4. After the first stage of cooking, remove the turkey from the oven and remove the foil. Smear the butter mixture all over the skin, ensuring it’s completely covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350°F, and return the turkey to the oven, basting every 30 minutes. Continue roasting until the thermometer reads 165°F to 168°F.
5. Remove the turkey from the oven and cover it loosely with clean aluminum foil until you’re ready to carve.
6. Don’t forget to save those delicious pan juices for making gravy!

Variations:

• Feeling citrusy? Omit the citrus and add a combination of chopped herbs like parsley, sage, rosemary, and thyme to the butter.
• Prefer a simpler approach? Use plain butter. It’s still delicious!

Carving Tips:

1. Start with a slice on either side of the breastbone.
2. Slice on either side to loosen all the breast meat.
3. Cut neat slices and lift them out.
4. Cut the drumsticks at the base and lift the leg to slice it off at the joint.
5. Work your way around the turkey, grabbing as much white and dark meat as you can find.
6. Arrange the meat on a platter or serve it straight off the bird.

Additional Tips:

• Ree recommends using a 20-pound turkey for this recipe.
• Make sure your meat thermometer is inserted into the thickest part of the thigh, not touching the bone.
• Basting every 30 minutes helps keep the turkey moist and flavorful.
• Let the turkey rest for 15-20 minutes before carving to allow the juices to redistribute.

With Ree’s tips and tricks, you’re well on your way to achieving the perfect Thanksgiving turkey. Remember, planning, proper seasoning, and a little bit of love go a long way. So, fire up the oven, gather your loved ones, and get ready to enjoy a delicious and memorable Thanksgiving feast!