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- The turkey is done when its internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast.
- Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes before carving. This helps the juices redistribute, making the meat tender and juicy.
6. Serve:
- Carve the turkey and serve it with your favorite Amish-style sides, such as mashed potatoes, homemade stuffing, sweet corn, and fresh bread.
Amish Side Dishes to Pair:
- Amish Mashed Potatoes – Creamy mashed potatoes with butter, cream, and sometimes a hint of garlic.
- Amish Stuffing – A rich stuffing with crumbled bread, onions, celery, and sausage.
- Amish Green Beans – Simple green beans cooked with butter, onions, and a pinch of salt.
- Amish Cornbread – A slightly sweet, moist cornbread perfect for soaking up turkey gravy.
Tips:
- Basting: Traditional Amish recipes often call for frequent basting of the turkey to keep it moist. Use the pan drippings to do this.
- Herb Butter: You can create an herb butter with fresh herbs from your garden, such as parsley, rosemary, or thyme, for added flavor in the turkey’s skin and stuffing.
- Slow Cooking: Amish cooking is known for its patience, so slow-roasting the turkey for hours will result in a tender, flavorful bird.
This simple yet rich Amish-style turkey captures the essence of homestyle cooking—flavorful, hearty, and wholesome. Enjoy your feast!
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