Roasted Thanksgiving Turkey

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DeeeLicious! i so should have followed this recipe a year ago! this year i did, and WAHLAH!! melt in your mouthwatering Turkey day!!! Thanks yall!

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I have been roasting turkey's for over 30 years. Last year my turkey was dry. This year I thought I would do something different. I read so many recipes that one night I dreamed about turkeys. I was so nervous to try a brine, I thought what do I have to loose. I am so glad that I did. It was moist beyond belief. I did hold out some of the sugar and used chicken broth and water, only 2 oranges and apple juice, with garlic and rosemary. To the bottom of the roasting pan I added a couple of carrots, 3 stalks of celery, 1/2 onion and alot of chicken broth. The gravy was amazing. One mistake, I added 1 and 1/2 cubes of butter. Realized that was for the rub on the turkey, but oops it was to late. Try it! You won't be sorry.

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I am 54 and have never made a turkey before. The only difference made was I stuffed the cavity with oranges and garlic. The turkey was amazing! It was juicy and flavorful. No one believed that this was my first turkey! I will definately make this again. Thank you!!!

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I tried this recipe on a chicken to see how my family liked it and it was a hit. I would use less orange peel and add an onion next time. For Thanksgiving I am using this recipe and stuffing the cavity with onion, celery, garlic, apple, rosemary and sage. I like to add crushed sage to the butter and separate the skin from the breast, spread with sage and garlic butter and bake, breast side down to ensure a juicey breast. I like to use a brown paper bag with the opening rolled and stapeled, placed on a baking pan. This produces a great browned and crisp skin. Hoping your Turkey is Wonderful!!

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Ree Drummond, The Pioneer Woman you rock!, I tried your recipe for Thanksgiving Pioneer- Style Herb Roasted Turkey. I used the brine for my 21 lb turkey. I placed it in a 5 gal bucket and brined in the frig for about 16-18 hours. Rinsed it off and slathered it with the herb butter under the skin and on the surface of the turkey. It cooked in a browing bag for about 3-3.5 hours. It was delicious! This was one of the best turkey's I've had. Brining is the way to go. Just make sure you defrost the turkey in the frig a week before and it will be ready for the brine the day before.

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Ree Drummond has been an Inspiration since purchased her pioneer woman's cookery book.It is nice how Syncronicity waylaid her to never go to Destination.A true, born to bake/cook and Be a Woman that has Helped Me learn to Be a better baker/cook.Turkeys are either too dry/cook all day long and chew "mushy". She has the answer w/o being on "hold".Her 'can do'attitude and always leanding a hand to those in need will be an asset to complement F.N.

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Absolutely fabulous! I had never did a brine before. I purchased a mop pail to brine my turkey in bcuz of it's size prior to the brine ingredients. My family loved it! Ree is masterful and I'm soooo happy that she's coming to Food Network. I'll definitely be watching. Yeah!!!!!

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This was delicious! Always been a fan of Ree's, but this recipe was definitely worth the time put in. Not difficult at all, just takes a little planning. The whole family raved about it!!

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I have been looking for a turkey receipt that I could use, because my turkey would always be dry, even when I used the recommended method. I have tried plenty. I like this one very much, I followed the cooking instruction, and for the first time my turkey was NOT dry. Everyone loved it. I will be using this type of method again.

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My first time brining! Turned out perfect! Couldn't find brining bags big enough so just used one of the oven bags and put it in an ice chest!