Ree Drummond’s Perfect Thanksgiving Turkey: A Culinary Masterpiece

There’s something profoundly comforting about a perfectly roasted Thanksgiving turkey. For me, it’s more than just a meal; it’s a warm embrace from childhood memories, the scent of anticipation filling our home, and the joyous clatter of family gathering around the table. I first encountered Ree Drummond’s approach to this iconic centerpiece years ago, and it immediately felt like a revelation – a method that promised succulent, flavorful results without the usual holiday stress. This recipe, with its thoughtful brining and slow-roasting technique, has become my go-to, transforming what can sometimes be a daunting culinary feat into a guaranteed triumph.

Recipe Overview

• Prep Time: 1 hour (includes brine making and turkey prep)
• Cook Time: Approximately 3.5 to 4 hours (for a 20-pound turkey, adjust for size)
• Total Time: 17 to 28 hours (includes brining time)
• Servings: 18
• Yield: 1 Whole Roasted Turkey
• Dietary Type: Omnivore

Ingredients

Here’s what you’ll need to create Ree Drummond’s show-stopping roasted turkey:

For the Brine:

• 2 gallons water
• 2 cups apple juice
• 1 ½ cups kosher salt
• 2 cups brown sugar
• 5 garlic cloves, crushed
• 5 bay leaves
• 4 tablespoons black peppercorns
• 2 tablespoons dried rosemary
• 3 oranges, peeled, white pith removed, skin roughly chopped

For Roasting:

• 1 (approximately 20-pound) turkey
• 3/8 cup softened butter
• 3 tablespoons minced rosemary
• 3 tablespoons chopped orange zest

Equipment Needed

To achieve the best results with this recipe, you’ll want to have the following equipment on hand:

• A very large pot or a plastic brining bag (big enough to hold the turkey and brine)
• A large pot for making the brine
• A roasting pan with a rack
• Heavy-duty aluminum foil
• A meat thermometer
• A carving set

Instructions

This recipe is a two-stage process, with the initial brining being crucial for flavor and moisture.

Phase 1: Preparing and Brining the Turkey

1. Create the Brine: In a large pot, combine the water, apple juice, kosher salt, brown sugar, crushed garlic cloves, bay leaves, black peppercorns, dried rosemary, and the roughly chopped orange peel. Bring this mixture to a boil over medium-high heat, stirring until the salt and sugar have dissolved completely.
2. Cool the Brine: Once boiling, turn off the heat immediately. Cover the pot and allow the brine mixture to cool down to room temperature. This is a crucial step to ensure food safety.
3. Chill the Brine: Once the brine has reached room temperature, transfer it to the refrigerator and cool it completely until it’s cold. This may take a few hours.
4. Prepare the Turkey: When you’re ready to brine, remove the turkey from its wrapper. Take out any interior bags (giblets and neck), set them aside, and refrigerate them for another use (like making gravy). Rinse the turkey thoroughly under cool running water, both inside and out.
5. Brine the Turkey: Place the rinsed turkey into your plastic brining bag or a very large pot that can accommodate it. Pour the cooled brine mixture over the turkey. If the brine doesn’t completely cover the bird, add extra cold water until it does.
6. Refrigerate and Brine: Seal the bag securely or cover the pot tightly. Ensure the turkey remains submerged in the brine. Place the turkey in the refrigerator and allow it to brine for 16 to 24 hours.
7. Rinse and Soak: After the brining period, remove the turkey from the brine. Rinse it thoroughly under cold running water, ensuring all the brine residue is washed away. Then, soak the turkey in a sink full of fresh, cold water for 15 to 20 minutes. This soaking step is essential to prevent the turkey from becoming too salty, especially if you plan to make gravy from the pan juices.
8. Dry the Turkey: After soaking, pat the turkey completely dry with paper towels, both inside and out. A dry skin is key for achieving a beautifully browned and crispy exterior.
9. Discard Brine: Discard the used brine.

Phase 2: Roasting the Turkey

1. Preheat the Oven: Preheat your oven to 275 degrees F (135 degrees C).
2. Truss and Position: Truss the turkey if you know how (this helps it cook more evenly and look neater). Place the turkey breast side up on a rack in a large roasting pan.
3. Initial Cover: Cover the turkey tightly with heavy-duty foil. Make sure it’s entirely covered, ensuring the foil extends down and over the edges of the roasting pan to create a good seal.
4. First Roasting Stage: Place the foil-covered turkey in the preheated oven. Roast for approximately 10 minutes per pound. For a 20-pound turkey, this means about 3.5 hours.
5. Increase Oven Temperature: After the initial roasting period, remove the turkey from the oven. Increase the oven temperature to 375 degrees F (190 degrees C).
6. Uncover and Prepare Butter Mixture: Remove and set aside the aluminum foil. In a small bowl, mix the softened butter with the minced rosemary and chopped orange zest.
7. Butter the Turkey: Rub this butter mixture all over the skin of the turkey, making sure to cover every single inch. This will contribute significantly to the flavor and browning.
8. Insert Thermometer: Insert a meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone. It should be near the hip joint.
9. Second Roasting Stage: Place the turkey, now uncovered, back into the oven.
10. Continue Roasting and Basting: Continue roasting the turkey, basting it with butter every 30 minutes. You’ll know the turkey is done when the thermometer registers 170 degrees F (77 degrees C) in the thigh and the juices run clear (no pinkness).
11. Rest the Turkey: Once cooked, remove the turkey from the oven. Cover it loosely with foil and let it rest until you are ready to carve and serve. This resting period is crucial for the juices to redistribute throughout the meat, ensuring a moist turkey. Reserve the pan juices to make delicious gravy.

Expert Tips & Tricks

• Brine Bag Importance: If you don’t have a brining bag, a clean, food-grade 5-gallon bucket or a large cooler can work in a pinch. Ensure it’s thoroughly cleaned before use.
• Temperature Fluctuations: Ovens can vary. If you find your turkey is browning too quickly, you can loosely tent it with foil during the second roasting stage.
• Checking for Doneness: Beyond the thermometer, you can also check if the juices run clear when you pierce the thigh with a fork. The legs should also wiggle loosely at the hip joint when the turkey is done.
• Gravy Gold: Don’t discard those reserved pan juices! They are liquid gold for an incredibly flavorful gravy. You can skim off excess fat before making your gravy.
• Make-Ahead Brine: The brine mixture can be made a day in advance and refrigerated, making the process a bit smoother on the day you plan to brine.

Serving & Storage Suggestions

Carve the rested turkey into generous slices and arrange them on a warm platter. Garnish with fresh herbs like rosemary or parsley for a beautiful presentation. This roasted turkey is a fantastic centerpiece for any holiday feast, pairing beautifully with classic sides like mashed potatoes, stuffing, green bean casserole, and cranberry sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the carved turkey can be frozen for up to 2-3 months. Reheat gently in the oven or on the stovetop with a splash of broth to keep it moist.

Nutritional Information

Here’s an estimated nutritional breakdown for Ree Drummond’s Roasted Thanksgiving Turkey, calculated per serving based on a 20-pound turkey yielding 18 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	965.5 kcal
Calories from Fat	400 g	41%
Total Fat	44.5 g	68%
Saturated Fat	13.9 g	69%
Cholesterol	353.2 mg	117%
Sodium	9814.2 mg	408%
Total Carbohydrate	31.7 g	10%
Dietary Fiber	1.4 g	5%
Sugars	28.4 g	113%
Protein	103.6 g	207%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, a few simple tweaks can personalize it further:

• Herb Variations: Feel free to experiment with other fresh herbs in the butter rub, such as thyme or sage, which are also classic turkey companions.
• Citrus Swap: If oranges aren’t your favorite, lemons can be used in the brine and for zest in the butter.
• Spicy Kick: For a hint of heat, add a pinch of red pepper flakes to the butter mixture.

FAQs

Q: How do I ensure my turkey is fully submerged in the brine?
A: Use a brining bag that fits snugly around the turkey, or a container large enough to hold the bird and plenty of liquid. Adding extra cold water is key if the brine doesn’t cover it.

Q: Can I brine a smaller turkey with this recipe?
A: Yes, you can scale down the brine ingredients proportionally. However, the 16-24 hour brining time is generally suitable for most turkey sizes.

Q: My oven runs hot. How can I prevent the turkey from drying out?
A: You can reduce the roasting time slightly or tent the turkey loosely with foil once it has reached a good color during the second roasting stage. Keep an eye on the internal temperature.

Q: What if I don’t have time to brine for 16-24 hours?
A: While brining is highly recommended for this recipe’s success, a shorter brine (minimum 4-6 hours) can still provide some flavor and moisture, though the results may be less dramatic.

Q: Is it okay to leave the turkey uncovered for the entire second roasting stage?
A: The recipe calls for basting every 30 minutes with butter, which helps keep the surface moist. If your turkey is browning too much, you can tent it loosely with foil.

Final Thoughts

Ree Drummond’s approach to roasting a Thanksgiving turkey is a testament to how thoughtful preparation can elevate a classic dish. This recipe, with its meticulous brining and dual-stage roasting, delivers a bird that is incredibly moist, flavorful, and beautifully browned. Don’t be intimidated by the brining process; it’s a straightforward yet impactful step that guarantees holiday success. Gather your loved ones, embrace the festive spirit, and enjoy the delicious rewards of this truly magnificent turkey.

Enjoy your culinary adventure, and may your Thanksgiving table be filled with warmth, laughter, and incredible food!