You’ve seen the Lodge. You’ve seen the flowy tops and the endless cattle. But when it comes to the holidays, there is a very specific, almost frantic logic to how Ree Drummond handles a 20-pound bird. Honestly, most people think they can just "Pioneer Woman" their way through November by dumping a little extra butter in the mash and calling it a day.
They're wrong.
If you want the real deal, you have to understand the timeline. Ree doesn't just wake up and start cooking; she treats her kitchen like a tactical operations center. We’re talking about ree drummond thanksgiving recipes that require a literal week of prep. If you aren't drying out your bread cubes on Monday, you're already behind the curve.
The Brine That Actually Matters
Let’s talk turkey. Specifically, the wet brine. People get weird about brining. They think it’s too much work or they’re afraid of a "salty bird." Ree’s "Favorite Turkey Brine" is the cornerstone of her entire brand of hospitality. It’s not just salt water. It’s a aggressive mixture of apple cider, brown sugar, orange peel, rosemary, and peppercorns.
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The salt doesn't just season; it changes the protein structure of the meat so it holds onto moisture during that long, slow roast. Ree usually suggests a 24-hour soak.
Why the 275-Degree Rule Works
Here is where people usually mess up Ree’s method. She often starts her turkey at a shockingly low temperature—275°F.
Most of us were taught to blast the bird at 325°F or 350°F from the start. Ree’s low-and-slow approach keeps the breast meat from drying out while the dark meat catches up. She only cranks the heat to 350°F at the very end to get that "stunning" golden skin. It’s a patience game. If you rush it, you lose.
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The Side Dishes Everyone Fights Over
Sides are the real reason anyone shows up to the ranch. Let’s be real. Nobody is there for the dry white meat; they’re there for the carbs.
- Creamy Mashed Potatoes: You think you know mashed potatoes? Ree adds cream cheese. It’s the "four kinds of dairy" rule. Butter, heavy cream, half-and-half, and a block of Philadelphia. It makes the potatoes stable enough to be made two days in advance and reheated without turning into glue.
- The Dressing vs. Stuffing Debate: Ree calls it dressing because it’s baked in a pan, not the bird. The secret is the bread variety. She uses cornbread (made in a skillet, obviously), ciabatta, and French bread. This gives it "textural integrity." No one wants soggy bread mush.
- Green Bean Casserole: This is her "from scratch" legend. Forget the canned soup. She uses a panko-topped, cheddar-laced cream sauce that actually tastes like vegetables.
The Alex Drummond "Must-Have"
Interestingly, Ree’s daughter Alex recently shared that her absolute favorite isn't the potatoes—it's the Broccoli Rice Casserole. This dish uses Velveeta. Yes, the processed gold. It’s a Drummond lineage staple that proves you don't have to be a snob to make good food. Sometimes you just need a pimento-studded cheese sauce to make the family happy.
Dessert: The Pie That'll Make You Cry
The name is a lot to live up to. "The Pie That'll Make You Cry" is Ree's Pecan Pie, and the trick isn't some secret spice. It’s the size of the nuts. She chops the pecans finely rather than leaving them in big halves.
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This creates a dense, candy-like crust on top of the custard. It’s easier to slice, easier to eat, and stays crunchy.
Then there’s the pumpkin situation. Ree famously isn't a huge fan of traditional pumpkin pie. She prefers a Pumpkin Cream Pie with a graham cracker crust. It’s lighter. It feels less like a brick in your stomach after three plates of stuffing.
Ree’s Survival Timeline
If you want to survive the holiday without a breakdown, you have to follow the Pioneer Woman's "count backward" method.
- Seven Days Out: Clean the fridge. You need the real estate. Thaw the bird.
- Monday: Chop the "holy trinity" (onions, celery, carrots). Prep the herbs.
- Tuesday: Make the cranberry sauce. Yes, two days early. It’s better after it sits. This is also when she makes the mashed potatoes.
- Wednesday: The Big Brine. Also, the pies.
- Thursday: The turkey goes in early. While it rests (for at least 30-45 minutes!), the casseroles go into the oven.
Ree’s biggest piece of advice? Don't stress the decor. Use paper towels as napkins if you have to. If the food is good and the butter is plentiful, nobody is looking at your linens.
If you're planning your menu right now, start by making a list of what can be made two days ahead. The mashed potatoes and the cranberry sauce are your best bets for early prep. Pick one "new" side dish—maybe that broccoli rice casserole—and keep the rest of the table traditional. Most importantly, give yourself permission to use a few shortcuts, like frozen rolls doctored up with herby butter, so you can actually enjoy the meal with your family instead of staring at the oven.