Roasted Thanksgiving Turkey By Ree Drummond Food

ROASTED THANKSGIVING TURKEY

Steps:

• Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse them and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in chilled My Favorite Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
• Preheat the oven to 275 degrees F.
• After the turkey has brined, remove it from the brining bag and rinse the turkey thoroughly again inside and out. Soak the turkey in cold water for 15 minutes, and then rinse again and pat dry.
• Truss the bird or tuck the legs and wings however you like. Then place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So for a 20-pound turkey, roast it for about 3 1/2 hours. For a 15-pound turkey, roast it for 2 1/2 hours.)*
• When it's time to remove the turkey from the oven, mix together the butter, rosemary and orange peel strips. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting/brushing with the juices from the pan every 30 minutes until the juices are no longer pink and the thermometer registers 165 degrees F. This could take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
• Remove the turkey from the oven and cover lightly with foil until you are ready to carve.
• Combine water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. Allow the brine to cool completely, then place into the fridge to chill.

MAKE-AHEAD THANKSGIVING TURKEY

Steps:

• The day before serving, preheat the oven to 350 degrees F.
• Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes.
• Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.
• On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F.
• Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.

ROASTED THANKSGIVING TURKEY

Steps:

• Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready.
• To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water.
• Place the turkey into a plastic brining bag or a very large pot.
• Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.
• Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy).
• Preheat the oven 275 degrees F.
• Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours).
• Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange zest and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.
• Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.

SIMPLE ROAST TURKEY

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

TURKEY ROULADE

Steps:

• For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
• Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
• Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
• For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
• Slice and serve with the gravy!

ROASTED THANKSGIVING TURKEY BY REE DRUMMOND

Steps:

• Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil.
• Turn off the heat immediately, cover, and allow mixture to come to room temperature.
• Cool mixture in the fridge until you're ready.
• To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside and refrigerate), and rinse turkey thoroughly under cool water.
• Place the turkey into a plastic brining bag or a very large pot.
• Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey.
• Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.
• Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes.
• Pat dry.
• Discard brine. (This soaking process will decrease the likelihood of too salty gravy).
• Preheat the oven 275 degrees F.
• Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan).
• Place in the oven and roast for about 10 minutes per pound (a 20-pound turkey will roast for about 3 1/2 hours).
• Remove the turkey from the oven and increase the temperature to 375 degrees F.
• Remove the aluminum foil and set aside.
• Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin.
• Insert a meat thermometer into the thigh, near the hip joint.
• Place the turkey, uncovered, back into the oven.
• Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.
• Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.