Turkey the Amish way—so good you’ll wish Thanksgiving was every month!

4. Seasoning:

Sprinkle the turkey with salt, freshly ground black pepper, and paprika (if using). The paprika will give the turkey a nice color and a subtle smoky flavor, but you can skip this if you prefer a more classic taste.

5. Roasting the Turkey:

Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan—this will create steam and help keep the turkey moist during the roasting process.

Cover the turkey loosely with aluminum foil. Roast the turkey for about 15 minutes per pound of bird, so a 12-pound turkey would take approximately 3 hours. However, keep in mind that oven temperatures vary, so it’s essential to check the internal temperature of the turkey to ensure it’s fully cooked.

Check the turkey halfway through the roasting time and baste it with the juices from the pan. This helps maintain the moisture and gives the skin a nice, crisp texture. After basting, cover the turkey back up with foil and continue roasting.

6. Final Crisping:

About 30 minutes before the turkey is finished, remove the foil so the skin can brown and become crispy. This is where you get that delicious, golden crust on the outside of the turkey that’s so irresistible.

7. Check for Doneness:

The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Once cooked, remove the turkey from the oven and let it rest, covered with foil, for about 20 minutes. This allows the juices to redistribute within the meat, ensuring that each slice is tender and juicy.

8. Make the Gravy (Optional):

While the turkey rests, you can make a simple gravy using the drippings from the roasting pan. Place the pan on the stovetop over medium heat and add 1 tablespoon of flour to the drippings, stirring to form a roux. Gradually whisk in more chicken broth until the gravy reaches your desired consistency. Season with salt and pepper, then strain before serving.

9. Serve:

Carve the turkey and arrange it on a platter. Serve with the homemade gravy, mashed potatoes, stuffing, and your favorite side dishes for the ultimate Amish-inspired feast.

Tips for Perfect Amish-Style Turkey:

• Use a Meat Thermometer: A meat thermometer is essential for ensuring your turkey is perfectly cooked. This prevents undercooking or overcooking, both of which can lead to dry turkey.
• Stuff with Simplicity: The Amish version of turkey often uses a simple stuffing of herbs, onion, garlic, and citrus. This helps flavor the turkey naturally without overshadowing its delicate taste.
• Slow Roasting: While it can be tempting to crank up the heat for a faster roast, slow and steady wins the race here. Roasting at 325°F ensures the meat stays tender while allowing the flavors to meld together.
• Rest the Turkey: Letting the turkey rest after roasting is crucial. It ensures the juices don’t run out when you carve it, keeping each slice moist.

Conclusion: A Delicious Tradition Worth Repeating

If you’ve never tried turkey the Amish way, now’s the time. The combination of simple, fresh ingredients and a slow-roasting technique results in a turkey that’s so flavorful, juicy, and tender, it’ll make you wish Thanksgiving came every month. Whether you’re preparing for a special holiday or just craving a comforting family meal, this Amish-style turkey is sure to become a new tradition in your home.

So, gather your ingredients, follow this simple yet incredibly effective method, and get ready to serve up a turkey that will have everyone coming back for seconds—and even thirds!