🦃 Turkey the Amish Way – Simple, Tender, and Full of Flavor

 

🦃 Turkey the Amish Way – Simple, Tender, and Full of Flavor

If you’ve ever tasted an Amish-style roast turkey, you know it’s something special — juicy, tender meat with golden, crispy skin and rich, homemade gravy. The secret? Slow roasting, real butter, and humble seasonings that let the turkey’s natural flavor shine.

This is the kind of recipe you’d find written on a well-loved index card in Grandma’s kitchen — simple ingredients, time-tested technique, and guaranteed perfection every time.

🧡 An old-fashioned recipe that turns an ordinary turkey into something extraordinary.

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⭐ Why You’ll Love This Recipe

• 🕰️ Slow-roasted for unbeatable tenderness

• 🧈 Butter-basted the traditional Amish way

• 🍗 Juicy inside, crispy golden outside

• 👩‍🍳 Simple ingredients, incredible flavor

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🧂 Ingredients

(For a 12–14 lb turkey)

• 1 whole turkey, thawed and cleaned

• ½ cup salted butter, softened

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp paprika (optional for color)

• 1 tbsp dried parsley or thyme

• 1 onion, quartered

• 1 apple, quartered

• 2 celery stalks, cut in pieces

• 2 cups chicken or turkey broth

For Gravy (Optional):

• ¼ cup drippings from the pan

• 2 tbsp flour

• 1 cup broth or milk

• Salt & pepper, to taste

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🍴 Instructions

1. Preheat oven: 325°F (160°C).

2. Prepare the turkey:
   Remove giblets and pat the turkey dry. Rub butter generously under and over the skin. Sprinkle with salt, pepper, paprika, and herbs.

3. Stuff lightly:
   Place onion, apple, and celery in the cavity for natural flavor and moisture.

4. Roast low and slow:
   Set the turkey breast-side up on a roasting rack. Pour broth into the pan. Cover loosely with foil and roast about 15 minutes per pound (3–4 hours for a 12 lb bird).

5. Baste frequently:
   Every 45 minutes, spoon pan drippings over the turkey to keep it moist.

6. Crisp the skin:
   Remove foil during the last 45 minutes so the skin becomes beautifully golden.

7. Rest & carve:
   Let the turkey rest at least 20–30 minutes before carving to lock in juices.

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🥣 Amish Gravy

Use the pan drippings to make rich gravy: whisk flour into hot drippings, add broth or milk, and cook until smooth and thickened. Season to taste.

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💡 Pro Tips

• Add a few slices of bread or potatoes under the turkey to soak up flavor and thicken gravy.

• Don’t skip the butter rub — it’s the Amish secret to tender, flavorful meat.

• Save bones for homemade broth — another Amish tradition!