Turkey the Amish Way
A simple yet flavorful approach to cooking turkey with bread stuffing, herbs, and butter, perfect for family gatherings and special occasions.
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.
Notes
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; it can last for 3-4 months in the freezer. Adjust herbs and spices in the stuffing to suit your taste.