Why make this recipe
Making Turkey the Amish Way is a wonderful way to connect with tradition and enjoy a delicious meal. This recipe offers a simple yet flavorful approach to cooking turkey, perfect for family gatherings or special occasions. The combination of bread stuffing, herbs, and butter creates a moist and savory turkey that everyone will love.
How to make Turkey the Amish Way
Ingredients:
- 1 whole turkey (10-12 pounds)
- 1 cup butter, softened
- 2 cups bread crumbs or stale bread, torn into pieces
- 1 onion, chopped
- 2 cups celery, chopped
- 1 cup chicken broth
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat your oven to 325°F (165°C).
- In a large skillet, melt half of the butter over medium heat. Add the chopped onion and celery; sauté until softened.
- In a large bowl, combine the sautéed vegetables with the bread crumbs, chicken broth, sage, thyme, salt, and pepper.
- Rinse the turkey inside and out. Pat it dry with paper towels. Stuff the turkey with the bread mixture.
- Tie the legs together and tuck the wing tips under the body. Rub the remaining butter all over the turkey. Season with salt and pepper.
- Place the turkey in a roasting pan and cover it loosely with aluminum foil.
- Roast the turkey in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the foil in the last 30 minutes of cooking to allow the skin to brown.
- Once done, let the turkey rest for 20-30 minutes before carving.
How to serve Turkey the Amish Way
Serve Turkey the Amish Way with traditional sides like mashed potatoes, green beans, and cranberry sauce. Carve the turkey and arrange the slices on a platter. Add the stuffing alongside, and don’t forget to pour some of the delicious drippings over the meat for extra flavor.
How to store Turkey the Amish Way
To store leftovers, place them in an airtight container and refrigerate. The turkey will stay good for 3-4 days in the fridge. You can also freeze the turkey for longer storage. Make sure to wrap it well to prevent freezer burn; it can last for 3-4 months in the freezer.
Tips to make Turkey the Amish Way
- Make sure to use a meat thermometer to check the internal temperature of the turkey.
- Allow the turkey to rest after cooking to keep it juicy.
- Adjust the herbs and spices in the stuffing to suit your taste.
Variation
For a sweeter stuffing, consider adding dried fruit like cranberries or raisins to the bread mixture. You can also mix in nuts for added crunch.
FAQs
Can I use a frozen turkey?
Yes, just make sure to fully thaw the turkey in the refrigerator before cooking.
How do I know when the turkey is done?
Use a meat thermometer in the thickest part of the thigh; it should read 165°F (74°C).
Can I stuff the turkey the night before?
It’s best to stuff the turkey right before cooking to avoid any food safety issues.
Turkey the Amish Way
Ingredients
Main Ingredients
- 1 whole whole turkey (10-12 pounds)
- 1 cup butter, softened Divided into two parts for cooking and rubbing
- 2 cups bread crumbs or stale bread, torn into pieces
- 1 large onion, chopped
- 2 cups celery, chopped
- 1 cup chicken broth
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large skillet, melt half of the butter over medium heat. Add the chopped onion and celery; sauté until softened.
- In a large bowl, combine the sautéed vegetables with the bread crumbs, chicken broth, sage, thyme, salt, and pepper.
- Rinse the turkey inside and out. Pat it dry with paper towels. Stuff the turkey with the bread mixture.
- Tie the legs together and tuck the wing tips under the body. Rub the remaining butter all over the turkey. Season with salt and pepper.
Cooking
- Place the turkey in a roasting pan and cover it loosely with aluminum foil.
- Roast the turkey in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the foil in the last 30 minutes of cooking to allow the skin to brown.
Resting
- Once done, let the turkey rest for 20-30 minutes before carving.
