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One of My Favorite Turkey Recipes (Pioneer Woman Style)

By Pam Witt

Thanksgiving is one of my favorite times of the year. I get to spend time with the ones I love most and celebrate on a special day of giving thanks for the many blessings we share.

I will usually dust off my secret cinnamon roll recipe the night before, which I only make once or twice a year, and prepare for a full day of cooking and good times with my family.

As you may know, if you’ve been following me for any amount of time, I am a caregiver at heart and genuinely love caring and giving to others. It’s simply a part of who I am, so cooking for a large group of people, then cleaning up afterwards is really enjoyable for me. Although, I do appreciate when there is help from my two sons. (I actually hold the cinnamon rolls I make once or twice a year as ransom to get them to help:)

I have many favorites when it comes to recipes, but when it comes to Thanksgiving turkey however, I only have a few.

One of my favorite recipes is one from Ree Drummond. You may know as the Pioneer woman. She is an amazing cook, perhaps not always the most healthy, but hey… it’s okay to splurge every once in a while and Thanksgiving day is one a great time to do it!

Below, courtesy of the Food Network, is Ree’s amazing roasted holiday turkey recipe. I’ve even included the video in case you are a visual learner like I am.

Enjoy the recipe. It’s amazing. If you do try it, please let us know what you think in the comments below!

Pam Witt

Ingredients1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey)
My Favorite Turkey Brine, recipe follows
2 sticks butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons orange zest, julienned
Special equipment: brining bag or very large pot
My Favorite Turkey Brine:
2 gallons cold water
3 cups apple cider
2 cups packed brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 fresh rosemary sprigs, leaves stripped off DirectionsRemove 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 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 at 275 degrees for about 3 1/2 hours. For a 15-pound turkey, roast it for 2 1/2 hours.) Note: there will still be more cooking time after this, but it’ll be at a different temperature.

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 in the pan every 30 minutes until the thermometer registers 165 degrees F and until the juices are no longer pink.

This could take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.Remove from the oven and cover lightly with foil until you are ready to carve.

My Favorite Turkey Brine:Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.

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About Pam Witt

Pam Witt is a licensed RN and has more than 32 years of experience in the caregiving, home care, home health and healthcare industries. She has more than 10 years of successful marketing experience with one of the largest healthcare software companies in the world. Pam’s philosophy is that “life is a gift” and it should not be wasted. Pam’s main objective through the NAPHC and ProfessionalHomeCare.org is to make a positive impact in the home care, home health and home hospice industry by providing the best information and training available.