The Pioneer Woman's Thanksgiving Turkey is Basically Foolproof
To brine or not to brine the turkey? That is one of the greatest Thanksgiving cooking conundrums. Most chefs will tell you bringing your Thanksgiving turkey imparts juicy, deep flavors that continue to moisten and flavor the bird for hours, while others will say skip the brine and go the injection route. Or marinade route.
And while there are proper foodie arguments that can be made for all sides, today's recipe involves the best turkey brine, courtesy of The Pioneer Woman herself, Ree Drummond. Try her easy brine recipe below, plus Ree's gravy recipe and get ready for your most delicious Thanksgiving yet!
Related: The Martha Stewart-Approved Method to Getting the Juiciest Turkey Ever
More Thanksgiving Recipes
The Pioneer Woman's Brined, Roasted Thanksgiving Turkey Recipe
Ingredients
3 cups apple juice or cider
2 gallons water
1½ cups kosher salt
2 cups packed brown sugar
Leaves of 4 fresh rosemary sprigs
5 cloves garlic, minced
3 Tbsp tricolor peppercorns
5 bay leaves
Zest of 3 oranges, removed in strips with a peeler
Combine all brine ingredients in a very large pot. Bring to a boil, then turn off heat and allow to cool completely. Put turkey in another very large pot or brining bag and pour cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover pot tightly and refrigerate 16 to 18 hours. If turkey is not fully submerged, flip it halfway through process. (I put the brining bag into a large stainless bowl, just to keep it in place!)
Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry.
Preheat oven to 275°F and position a rack on lowest level.
Put turkey, breast side up, in a roasting pan, tucking wings under body. Cross legs and tie with kitchen string. Cover turkey with heavy-duty aluminum foil, making sure foil is tucked under pan. Roast turkey 10 minutes per pound (for a 20-lb turkey, roast about 3 hours, 20 minutes).
Meanwhile, make rosemary-citrus butter: Combine butter, orange zest, and rosemary in a bowl. Season with salt and pepper.
Remove foil and smear rosemary-citrus butter all over skin of turkey. (Get in all the crevices! Tickle it a little!) Insert a meat thermometer into turkey thigh, increase oven temperature to 350°F, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165°F. (For a 20-lb turkey, an additional 1 hour, 30 minutes to 2 hours, 30 minutes.)
Remove from oven, cover with foil, and let rest 15 to 20 minutes before serving. (Save drippings for gravy.)
Kitchen Counter
Per 4 oz serving: 240 calories, 1g carbs, 31g protein, 11g fat, 90mg cholesterol, 350mg sodium, 0g fiber
