Ree Drummond's Simple Roast Turkey _ The Pioneer Woman _ Food Network

The Art of Roasting a Turkey: A Step-by-Step Guide

As the turkey takes its place on the roasting pan, the next step is to tie the legs together. This simple process ensures that the turkey stays intact while it bakes, and can be achieved by crisscrossing the legs and tying them with string. The author of this article trusts the turkey, knowing that this method will produce a perfectly cooked bird.

The author transfers the rack into the roasting pan and prepares the oven for the first stage of cooking. The temperature is set to 275 degrees Fahrenheit, and the turkey will bake for about 10 minutes per pound. This ensures that the turkey cooks evenly and thoroughly, without overcooking or drying out. With a 20-pound turkey, this means that it will take approximately three and a half hours to complete the first stage of cooking.

While the turkey is cooking, the author prepares the herbs and citrus butter that will add flavor to the bird. The mixture includes two sticks of salted butter, the zest of two lemons and one orange, and fragrant herbs such as sage and rosemary. Fresh herbs are a key component of this recipe, and their pungent flavors will complement the richness of the turkey perfectly.

With the turkey now ready to be basted, the author adds the citrus-herb butter to the cavity of the bird. This is done by smearing the mixture all over the turkey, using both hands to get into every nook and cranny. The author notes that this step may seem strange, but it has proven effective in creating a golden-brown skin on the finished bird.

The turkey is now ready to be uncovered and placed back into the oven, where it will finish cooking at a higher temperature of 350 degrees Fahrenheit. The author uses a meat thermometer to ensure that the turkey reaches a safe internal temperature of 165 degrees Fahrenheit, which indicates doneness. With this information, the author removes the turkey from the oven and lets it rest before carving.

The moment of truth has arrived, as the author carves into the perfectly cooked turkey. Starting with the breast, the author carefully cuts through the meat, using a sharp knife to avoid tearing or shredding the fibers. The resulting two halves of the breast are then set aside, and the author begins to carve the thighs. This process requires patience and care, but the end result is well worth the effort.

As the turkey is carved, the author notes the importance of not cutting short the meat, in order to get all of the flavorful flesh. With a perfectly cooked turkey now exposed, it's time to plate and garnish with some fresh herbs and citrus slices. A platter becomes the stage for this beautiful dish, where colors and textures come together in perfect harmony.

Finally, as the family gathers around the table to enjoy their Thanksgiving feast, the author notes that the hardest part of cooking a turkey is always waiting – but it's also the most rewarding. This recipe offers a tried-and-true method for roasting a delicious turkey, paired with some simple yet effective garnishes to elevate the dish to new heights.