How Does Ree Drummond Cook a Turkey for Thanksgiving?

As the host of the popular Food Network show The Pioneer Woman Ree Drummond has become one of the most beloved celebrity chefs. Her down-home recipes and warm hospitality have made her a go-to source for home cooks especially around the holidays. So how does Ree tackle the all-important centerpiece of many Thanksgiving feasts – the turkey? Let’s take a look at her foolproof method for roasting a juicy, flavorful bird.

Choosing and Preparing the Turkey

For Thanksgiving, Ree recommends selecting a fresh turkey that has not been injected with any sodium solution She finds that a 20-pound bird is a good size for feeding a crowd The night before cooking, she submerges the turkey in an apple cider brine made with brown sugar, salt, spices, and citrus. Brining is key for a moist, well-seasoned turkey. She chills the brined bird overnight, then rinses it well before cooking. This removes excess saltiness but leaves all the flavor.

Low and Slow Roasting

Ree is a proponent of roasting the turkey low and slow She preheats the oven to just 275°F and places the brined turkey on a rack in a roasting pan, breast-side up. Next, she completely covers the pan with heavy duty foil, sealing it well so the turkey essentially steams as it roasts For a 20-pound turkey, she’ll roast it at this low temp for about 3 1⁄2 hours. This gentle roasting method keeps the meat incredibly tender and juicy.

Smearing on Flavored Butter

Here’s where Ree’s recipe gets unique. When the turkey is done with its initial low roasting, she whips up a flavored butter mixture. She combines softened butter with chopped rosemary, julienned orange zest, salt, and pepper. After removing the foil, she rubs this herb-citrus butter all over the pale turkey skin before putting it back in the oven.

High Heat Crisping

For the second stage of cooking, Ree cranks up the heat to 375°F. As the butter bastes the turkey, the hotter oven temperature helps the skin achieve a crispy, golden brown exterior. She roasts the turkey uncovered for this stage, basting it with pan juices every 30 minutes. She relies on a meat thermometer to determine doneness, removing it from the oven once it reaches 165°F.

Letting It Rest

The final step is letting the turkey rest for 15-20 minutes before carving. This allows the juices to reabsorb back into the meat. Ree loosely covers the bird with foil as it rests. The two-stage roasting method yields a tender, juicy interior with beautifully burnished, crispy skin.

Serving Suggestions

Ree recommends serving the roasted turkey on a platter surrounded by fresh orange slices and greenery for a festive presentation. She suggests saving all the flavorful pan juices to make gravy. Leftover turkey will keep for up to four days in the fridge, ready for sandwiches, casseroles, and other creative leftovers.

Turkey Roasting Tips from Ree

Over the years, Ree has learned a few tricks for roasting the perfect Thanksgiving turkey. Here are some of her top tips:

• Brining is essential for a juicy, seasoned bird. She recommends brining for 16-18 hours.

• Cook 10 minutes per pound at a low 275°F, then finish at 375°F to crisp the skin. For a 20 lb turkey, that’s about 3 1/2 hours low and 1 1/2 hours high heat.

• Basting every 30 minutes during the high heat stage helps the skin get crispy.

• Letting the bird rest before carving allows juices to absorb back into the meat.

• Mixing flavored butter to coat the skin adds tons of flavor. She loves orange and rosemary.

• Roasting on a rack elevates the turkey from the pan drippings, preventing sogginess.

• Making gravy from the pan drippings puts all that flavor to good use.

• Covering with foil initially keeps the meat super moist and tender.

• Monitoring temperature with a meat thermometer prevents overcooking. She pulls it at 165°F.

Alternate Seasoning Ideas

While Ree loves her rosemary-orange butter combo, she suggests playing around with other herb and citrus varieties. Some ideas:

• Lemon zest and thyme
• Lime zest and cilantro
• Sage and garlic
• Parsley and shallots
• Apple and maple drizzle
• Mustard and rosemary
• Chile powder and lime

Use Ree’s simple roasting technique, then get creative with flavors to make the turkey your own!

Ree Drummond’s step-by-step method yields a tender, juicy turkey with crisp, flavorful skin every time. Her brining, two-stage roasting, and flavored butter tricks are easy to follow, even for first-time turkey roasters. With Ree’s guidance, anyone can serve up a beautiful golden bird worthy of a Norman Rockwell painting. This Thanksgiving, channel your inner Pioneer Woman and enjoy a down-home holiday feast. From brining to basting, let Ree teach you how to cook a turkey to perfection!