Ree Drummond shares an easy technique for roasting turkey that reduces the cooking time and ensures the whole bird is evenly exposed to the heat.#ReeDrummond #ThePioneerWoman #FoodNetwork #Spatchcock #Turkey #ThanksgivingWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/3tpIeh8Subscribe to Food Network http://foodtv.com/YouTubeTake 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!Spatchcock TurkeyRECIPE COURTESY OF REE DRUMMONDLevel: IntermediateTotal: 2 hr 15 min (includes resting time)Active: 30 minYield: 8 to 10 servingsIngredients1 stick (8 tablespoons) salted butter1/3 cup maple syrup2 tablespoons chopped fresh sage4 cloves garlic, minced2 sprigs fresh rosemary, chopped2 sprigs fresh thyme, choppedOne 12- to 13-pound whole turkey, thawed if frozen4 stalks celery, cut into 1-inch pieces3 carrots, sliced on a bias 1 inch thick1 onion, quarteredKosher salt and freshly ground black pepperDirectionsPosition a rack in the center of the oven and preheat to 425 degrees F.Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat.Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper.Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter.Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. 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 TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Spatchcock Turkey | The Pioneer Woman | Food Networkhttps://youtu.be/uN5TQJnAiyE
