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 whips up a thick wine-and-mushroom mixture and uses it, along with goat cheese, as a flatbread topping.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Flatbread #MushroomFlatbread
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3S2Banf
Subscribe to Food Network ▶https://foodtv.com/4fwKmJu
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.
Marsala Mushroom and Goat Cheese Flatbread
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 2 servings
Ingredients
1 tablespoon butter
1 tablespoon olive oil
8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello
2 cloves garlic, minced
1/4 cup Marsala
Pinch of kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
2 flatbreads
1/2 cup pesto
1/2 cup finely shredded mozzarella
3/4 cup crumbled goat cheese
Directions
Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.
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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Ree Drummond’s Marsala Mushroom and Goat Cheese Flatbread | The Pioneer Woman | Food Network
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Just add vodka, tomato juice, horseradish and all the classic ingredients directly to the pickle jar then SHAKE ’em up and let the flavors absorb!
Get the recipe 👇
Bloody Mary Pickles
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 1 day (includes pickling time)
Active: 10 min
Yield: 10 to 14 servings
This recipe takes a jar of dill pickles and infuses it with the irresistible flavors of a Bloody Mary cocktail. Simply remove some of the pickle juice and add vodka, tomato juice, horseradish and other classic ingredients directly to the jar. Shake the jar to mix everything together, then give the pickles a day to absorb the flavors of this spicy, tangy cocktail. Munch the pickles as snacks or alongside burgers or sandwiches or let them star at your next brunch with shot glasses of Bloody Mary mixture from the jar.
Ingredients
One 24-ounce jar dill pickle spears
3/4 cup tomato juice
1/3 cup vodka
1 tablespoon prepared horseradish (not creamy)
2 teaspoons Worcestershire sauce
5 to 7 shakes hot sauce
Freshly ground black pepper
Directions
Drain the juice from the jar of pickles into a bowl, keeping the spears inside.
Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.
Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.
Cook’s Note
Save the leftover pickle juice! You can make more pickles by adding fresh vegetables to it, such as cucumbers, string beans or fennel, and allowing them to brine for a day or so. You can also use pickle juice as a marinade for chicken before you fry it or use it in vinaigrette in place of vinegar.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Michael Symon’s Brown Butter Striped Bass is grilled until the skin is crisp, then basted with brown butter and lemon juice and served with a bright lime and cilantro aioli for an easy summer seafood dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4yaqkeY
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Brown Butter Striped Bass with Lime and Cilantro Aioli
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients
Cilantro-Lime Aioli:
1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Striped Bass:
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon
Directions:
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cilantro-lime aioli: In a mixing bowl, whisk together the mayonnaise, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. If serving the fish later, refrigerate the aioli until ready to use.
Pat the fish dry with paper towels, then season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down in the pan over direct heat and cook until the skin is crisp and releases from the pan, 3 to 4 minutes.
Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect-heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for 1 more minute.
Close the grill lid and cook until the fish is cooked through, about 3 more minutes. Spoon the remaining brown butter from the pan over the fish and serve with the cilantro-lime aioli, extra cilantro and lime wedges.
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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Michael Symon’s 5-Star Brown Butter Striped Bass ⭐️ Symon’s Dinners Cooking Out
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Garlic confit 🤝 garlic bread
Get the recipe 👇
Garlic Confit Garlic Bread
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 1 hr 45 min
Active: 15 min
Yield: 6 servings
Using cloves of garlic that have been gently poached in oil until creamy and almost sweet makes this the ultimate garlic bread. Even better, the flavors meld and soak into the bread the longer it sits—so you can serve it at room temperature. Be sure to reserve the garlic oil when you’re done making the garlic confit. It’s amazing in salad dressings and as a finishing oil for pasta or roast chicken.
Ingredients
3 heads garlic, cloves separated and peeled
4 sprigs fresh rosemary
1 cup plus 2 tablespoons extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving
Kosher salt and freshly ground black pepper
1 loaf Italian baguette, sliced in half lengthwise
Directions
Preheat the oven to 250 degrees F.
Add the garlic cloves, rosemary and 1 cup of the olive oil to a 1 1/2-quart baking dish. Bake until the garlic is very tender, about 1 1/2 hours. Let cool slightly, then discard the rosemary stems (it’s okay if some of the rosemary needles remain). Strain the cloves from the oil and transfer to a medium bowl. Reserve the garlic oil in the refrigerator for another use.
Turn the oven to broil.
Add the butter, parsley, 1/4 cup of the Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt and several grinds of pepper to the bowl with the garlic. Use a fork to mash the mixture into a homogeneous paste (it should be mostly smooth, but some small lumps of garlic are okay).
Spread the garlic butter all over the cut sides of the baguette and place on a rimmed baking sheet cut-side up. Sprinkle with the remaining 1/4 cup Parmesan. Broil until golden and toasted, 2 to 3 minutes.
Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.
Copyright 2023 Television Food Network, G.P. All rights reserved.
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From stacked pastrami and classic Cubans to crab cake po’ boys, beef on weck and massive steak sandwiches, Guy Fieri takes a bite out of the East Coast’s best sandwiches!
#FoodNetwork #GuyFieri #Sandwich
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
0:07 – Pork BBQ Sandwich
4:25 – Cuban Sandwich
7:42 – Korean Braised Beef Sandwich
11:32 – Crab Cake Po’ Boys
14:26 – The Bird Sandwich
16:15 – Hot Lap Sandwich
19:45 – Turkey Apple Brie Sandwich
22:32 – Pastrami Sandwich
26:05 – Beef on Weck Sandwich
28:54 – Motherclucker Sandwich
34:23 – Brasato Sandwich
37:35 – Kogi Steak Sandwich
Visit the Spots:
Doumar’s – https://doumars.com
The Paper Bag – https://thepaperbagdeli.com
Leftie Lees – https://www.leftielees.com
Miss Shirley’s Cafe – https://www.missshirleys.com
Blunch – https://www.eatblunch.com
Pit Road Bar and Grille – https://www.victorylanekarting.com/pit-road-bar-grill
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Corbo’s Southside Deli – https://www.corbosdeli.com
Blackthorn Restaurant and Pub – https://www.blackthornrestaurant.com
Porch – https://www.porchssi.com
Italian Corner – https://www.italiancorner-ri.com
Jersey Girl Cafe – https://www.jerseygirlcafenj.com
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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BINGE 🔥🥪 Guy Fieri’s ULTIMATE East Coast Sandwich Crawl | Diners, Drive-Ins and Dives | 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