Ree Drummond's Make-Ahead Thanksgiving Turkey | The Pioneer Woman

Ree's time-saving Thanksgiving involves roasting the turkey the day before on a bed of rosemary and thyme! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3bXKAb8 Subscribe to Food Network ▶ http://foodtv.com/YouTube 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! Make-Ahead Thanksgiving Turkey RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 3 hr 30 min (includes resting time) Active: 15 min Yield: 12 servings Ingredients 1 bunch fresh thyme 1 bunch fresh rosemary One 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone-in) by your butcher 2 sticks (1 cup) salted butter, cut into cubes 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup chicken broth Directions The day before serving, preheat the oven to 350 degrees F. Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes. Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate. On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F. Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #MakeAheadThanksgivingTurkey Ree Drummond's Make-Ahead Thanksgiving Turkey | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=JeEJCsAUDPs