Turkey the Amish Way

Cooking turkey the Amish way typically refers to methods rooted in traditional, simple, and flavorful preparations that emphasize wholesome ingredients, patience, and slower cooking techniques. Amish recipes are often characterized by fresh, local produce and a focus on family meals that are hearty and comforting. Here’s a basic recipe for Amish-style Roasted Turkey:

Ingredients:

• 1 whole turkey (10-12 lbs)
• 1/2 cup unsalted butter, softened
• 1/4 cup olive oil or vegetable oil
• 2 tbsp salt (or to taste)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme or 2-3 sprigs of fresh thyme
• 1 tbsp dried sage or 2-3 sprigs of fresh sage
• 1-2 cups chicken or turkey broth
• 1 lemon, quartered
• 1 onion, quartered
• 4-5 sprigs fresh rosemary (optional)
• 2-3 carrots, cut into large chunks (optional for roasting pan)
• 2-3 celery stalks, cut into large chunks (optional for roasting pan)

Instructions:

1. Prepare the Turkey:

• Preheat your oven to 325°F (165°C).
• Remove the turkey giblets and pat the turkey dry with paper towels. Place the turkey on a roasting rack in a large roasting pan.
• Stuff the cavity of the turkey with the quartered lemon, onion, fresh herbs (rosemary, thyme, sage), and any other vegetables you prefer. This adds flavor from the inside out.

2. Season the Turkey:

• In a bowl, mix together the softened butter, olive oil, salt, pepper, garlic powder, onion powder, and dried herbs (or fresh if preferred).
• Rub the butter and oil mixture generously all over the outside of the turkey. Make sure to cover the breast, legs, and wings.

3. Add Broth and Vegetables:

• Pour the chicken or turkey broth into the bottom of the roasting pan. This helps keep the turkey moist as it roasts and adds flavor to the drippings.
• If desired, add carrots and celery to the roasting pan around the turkey for extra flavor during roasting.

4. Roast the Turkey:

• Roast the turkey at 325°F for about 15 minutes per pound. For a 10-12 lb turkey, this would typically take about 2.5 to 3 hours.
• Baste the turkey every 45 minutes with the pan juices to ensure the skin stays golden and crisp. If the turkey skin starts to get too dark, you can tent it with aluminum foil.

5. Check for Doneness:

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