Food
Ree’s Roasted Thanksgiving Turkey | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Thanksgiving Turkey
Recipe courtesy of Ree Drummond
Total: 21 hr 30 min
Prep: 30 min
Inactive: 16 hr
Cook: 5 hr
Yield: 12 servings
Level: Easy
Ingredients
1 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
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
Directions
Special equipment: brining bag or very large pot
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 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.
Cook’s Note
This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.
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Ree’s Roasted Holiday Turkey | The Pioneer Woman | Food Network
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Ree describes her sunshine pasta salad as “glorious, and beautiful and oh so flavorful!”
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Get the recipe ► https://foodtv.com/3oKbhoA
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sunshine Pasta Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 8 servings
Ingredients
Sunshine Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Salad:
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing
Directions
For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
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#ThePioneerWoman #ReeDrummond #FoodNetwork #SunshinePastaSalad
Sunshine Pasta Salad | The Pioneer Woman | Food Network
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Take a trip to the stadium in this Unwrapped throwback and discover how your favorite game-day classics, including hot dogs, pretzels, Cracker Jacks, nacho cheese, popcorn and more are made.
#Unwrapped #FoodNetwork #StadiumFood
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:05 – Dandy Cotton Candy
3:09 – Kettle Corn
5:34 – Kielbasa
8:57 – Samuel Adams Beer
12:53 – Doritos Nacho Cheese
16:03 – Sabrett Hot Dogs
19:18 – French’s Mustard
23:17 – SuperPretzel
29:43 – J&J Churros
32:15 – Cracker Jack
36:26 – Lay’s Potato Chips
39:56 – Coca-Cola
42:59 – Little League Favorites
45:51 – Sunflower Seeds
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Hot Dogs, Popcorn, and Other Stadium Classics 🌭⚾️ Unwrapped
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Guy Fieri visits RJ’s Bob-Be-Que Shack in Mission, KS, where a Kansas City BBQ favorite serves up Smoked Jalapeño Sausages packed with flavor and a spicy kick. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit RJ’s Bob-Be-Que Shack: http://www.rjsbbq.com
Follow them: https://www.facebook.com/rjsbbq
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Did Guy Find Kansas City’s BEST Smoked Sausage?! 🍖🔥 Diners, Drive-Ins and Dives | Food Network
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Guy packs his grape leaves with ground beef, rice, garlic and onions for before drizzling them with a homemade lemon sauce!
#GuyFieri #GuysBigBite #StuffedGrapeLeaves #FoodNetwork
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/46PBbxo
Subscribe to Food Network ▶ http://foodtv.com/YouTube
We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Grape Leaves
RECIPE COURTESY OF VOULA’S OFFSHORE CAFE
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: about 10 to 20 appetizers
Ingredients
2 tablespoons olive oil
1 pound ground beef
1/2 onion, finely diced
1/2 cup rice
2 cloves garlic, finely chopped
1/2 cup freshly chopped parsley leaves
1/4 cup freshly chopped dill
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 jar grape leaves
Water
1/4 stick butter
For the lemon sauce:
3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 egg whites, whipped to soft peak
1/4 cup lemon juice
Directions
In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.
Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.
Preheat oven to 375 degrees F.
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
To make the lemon sauce:
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
Plate up the grape leaves, and pour sauce on top. Should be off the hook.
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Guy Fieri’s Stuffed Grape Leaves | Guy’s Big Bite | Food Network
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Marcela turns to the grill to put her spin on a classic Caesar salad🔥
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Caesar Salad
Recipe courtesy of Marcela Valladolid
Total: 20 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Directions
Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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#TheKitchen #FoodNetwork #GrilledCaesarSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
How to Make Marcela’s Grilled Caesar Salad | The Kitchen | Food Network
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@wayfarinstranger2444
January 1, 2024 at 9:36 am
2023, and I revisit this video again! This is THE best recipe. Happy Thanksgiving everyone!!!!❤
@user-xg4ds7tj6u
January 1, 2024 at 9:36 am
Has anyone put chicken stock in the bottom of the roasting pan before covering with the aluminum foil? And if I were to stuff cavity with oranges/lemon/onion/garlic would I do this at this time as well or after the initial 3 1/2 hours baking?
@joemccarthy4532
January 1, 2024 at 9:36 am
WHY DON'T YOU PUT THE STUFFING IN A LAYER OF CHEESE CLOTH ? NO SCRAPING
@vikingmeteora
January 1, 2024 at 9:36 am
Aluminium foil is dangerous for body.. i reject this foil
@wayfarinstranger2444
January 1, 2024 at 9:36 am
Yup, 2022 and wanted a review of the technique. Pioneer woman does it best!😊 Happy Thanksgiving!!
@mariakilburn1771
January 1, 2024 at 9:36 am
For everyone asking where the seasoning is:
It's in the brine!
@stndrds79
January 1, 2024 at 9:36 am
20 pound ?? Ewww too big to cook well I stick to not more then 12 pounds
@judybraswell8918
January 1, 2024 at 9:36 am
This not you'd want to looks like you through ed me aside met nee wok and I wasnt goof enough you won't meet me down understand youarshelltell me what's going Omar what would all she wants it looks like we haven't problem too meet for long time I believe you just font want too do you righthow y ok ask me you out font ma VR so picture don't want me with you I'd yjid what you trying to say is it that we enough about wasn't about to win ok you do what you wanted to and I won't get in your way you'd thing up for yo I o re ally love y ok but seems lilr we can't get together it hurt d its like wasting astig I mean time is slipiimg sway from is when we should be your we never reminded what yell memories gone passed time when we could be rnkjoyimh life to grthrt sol don't want us together is this it msrshell its forever are we wasting our time don't want this to happen you and it with what would you want to we have decided on this when time comes r ever we willing yrs we go over and over o all time when is our time I'm waiting for yo I when ISO WME o hiss we go on s ne and Ono want something hoof forever ho y yrs was you trsll in prison yes for what you jail now lord yhinhd are mph HR each and we expect I couldn't believe you in prayer so well shop at ho who I m n not asking about amy ugh wh ever we decided on what we done who am I w who sod you do withppat would you but what happen that they put you in prison without what yesw
@leonardsr.1389
January 1, 2024 at 9:36 am
Have tried many methods of cooking turkey and this was the best by far.
@skoolie_life3261
January 1, 2024 at 9:36 am
I followed this recipe and the Turkey was delicious and juicy. We did add more stuff to the brine, and put some aromatics in the butt instead of stuffing. Next time, we will also spread herb butter between the skin and meat instead of just on top. The cooking method and general timing were good. We will make it this way again, with our own special tweaks.
@lilaguilar789
January 1, 2024 at 9:36 am
Thank god we have a pioneer lady that gave us a delicious recipe.
May god bless you for many more delicious recipes. 🙏 thank you
@dinac9600
January 1, 2024 at 9:36 am
Butter with or without salt?
@MPC2083
January 1, 2024 at 9:36 am
“I shaved some orange peel off of an orange”
@jonnyrox116
January 1, 2024 at 9:36 am
I cook a 20lb bird in 2.5 hrs, unstuffed of course, 6hrs is ridiculous, brined or not that bird will be dryer than a popcorn fart!
@RosebudSD
January 1, 2024 at 9:36 am
nice and dry in roasting pan turkey was dripping with water.
@jeffmcgiverin1969
January 1, 2024 at 9:36 am
Happy Thanksgiving! This my "Thanksgiving Happy Song" ✌💖
https://youtu.be/U8aw2G1QH7Q
@GG-tr2nz
January 1, 2024 at 9:36 am
Should I half the recipe for a 10 pound turkey?
@michillene
January 1, 2024 at 9:36 am
I'm with Chuck…stuffing in the bird…It's the only way for me.
@cmoore3119
January 1, 2024 at 9:36 am
I have tried so many different recipes from Alton Brown, Martha Stewart and Barefoot Contessa…and this one is by far the best I have ever made. I have made it every single year for the past four years. It does not disappoint. Truly amazing!
@conservachick100
January 1, 2024 at 9:36 am
This is the best method I've tried for making turkey. And I've tried them all!! I've used Ree's method for the last four years, minus the orange peel. Excellent!!
@allentrice1703
January 1, 2024 at 9:36 am
Sounds like the perfect time for the delicious Thanksgiving turkey! Ree? Thanks!
@AnJohnThanhNguyen
January 1, 2024 at 9:36 am
Happy Thanksgiving
@samanthashiplett9388
January 1, 2024 at 9:36 am
I LOVE REE DRUMMOND
@danireviewsstuff
January 1, 2024 at 9:36 am
I know that it's for a cooking show, but I feel like Ree has never gotten frustrated-let alone uttered a curse word-while in the kitchen.
@danireviewsstuff
January 1, 2024 at 9:36 am
2:50 Wobble baby wobble baby wobble baby wobble
@danireviewsstuff
January 1, 2024 at 9:36 am
0:07 0:36 #ThatsWhatSheSaid
@drewconway7135
January 1, 2024 at 9:36 am
Orange + rosemary sounds nasty.
@michelleflannery3385
January 1, 2024 at 9:36 am
Www
Pp0
@AgentAO7
January 1, 2024 at 9:36 am
How she managed to touch that oven-hot bird is beyond me.. she has hands of steel for sure!
@almostparadise123
January 1, 2024 at 9:36 am
Hubby cooked "and" did the dishes!❤😛 am blessed☺
@socalencounter
January 1, 2024 at 9:36 am
Wait did she place it back in the oven without gloves????
@sueb2898
January 1, 2024 at 9:36 am
A pastry brush would work better to smear the butter than your hands. Buttery fingers are difficult to clean.
@sueb2898
January 1, 2024 at 9:36 am
I can't believe she doesn't remove her jewelry before doing this … but I suppose its because she's on tv.
@55ostaR
January 1, 2024 at 9:36 am
Why end it so fast I wanted to know more poineer lady
@DansoyCook
January 1, 2024 at 9:36 am
this looks so good
@jessicasmith5728
January 1, 2024 at 9:36 am
Most frozen turkeys are brined before packaging. But, I feel like the salt brine is the best part. LOL
@Jessica46901
January 1, 2024 at 9:36 am
I’ve followed this recipe ever since this episode aired. Thumbs up
@bm928
January 1, 2024 at 9:36 am
if you stuff bird get sominiella
@JohnDoe-xu2vx
January 1, 2024 at 9:36 am
I cooked everything for every girl I dated……….didnt keep them from leaving me.
@alexiatorrez7680
January 1, 2024 at 9:36 am
She’s so sweet