If you have ever tasted a turkey that was simply seasoned, patiently roasted, and drenched in silky pan gravy, you already know the quiet magic of Turkey the Amish way. This is my go-to method for a tender bird with bronzed skin and old-fashioned comfort in every bite.
Why You’ll Love This Turkey the Amish way
- Simple, time-tested method that is nearly foolproof.
- Moist, tender meat with deep flavor from a covered roast and aromatics.
- Everyday ingredients, no special equipment required.
- Rich pan drippings that become the best gravy.
- Perfect for holidays or any Sunday supper.
Turkey the Amish way Ingredients & Substitutions
Here is what you need for a 12 to 14 pound turkey:
- 1 whole turkey, 12 to 14 lb, thawed, giblets removed, patted dry
- 2 tbsp kosher salt, plus more to taste
- 2 tsp freshly ground black pepper
- 2 tsp poultry seasoning or ground sage
- 8 tbsp unsalted butter, softened (or 6 tbsp schmaltz or light olive oil)
- 2 large onions, quartered
- 3 ribs celery, chopped
- 2 carrots, chopped
- 6 cloves garlic, lightly crushed
- 6 fresh sage leaves or 1 tsp dried
- 2 bay leaves
- 1 crisp apple, quartered, optional
- 2 cups low sodium chicken broth
- 1/2 cup apple cider, optional
- 1/4 cup all-purpose flour, for gravy
- Extra stock as needed, and fresh parsley for serving
Simple swaps:
- No butter: use schmaltz or neutral oil.
- No poultry seasoning: use a mix of sage, thyme, and marjoram.
- Gluten-free: thicken gravy with cornstarch slurry instead of flour.
- No broth: use water plus 1 tsp bouillon or Better Than Bouillon.
- Herbs: fresh or dried both work, reduce dried to one third.
Step-by-Step Instructions to Make Turkey the Amish way
Thaw and Dry the Turkey
Defrost in the refrigerator 24 hours per 4 to 5 lb. Pat the turkey very dry with paper towels so the skin can brown nicely.
Preheat and Prepare the Roaster
Heat the oven to 325°F. Set a rack inside a sturdy roasting pan with a lid if you have one. Scatter onions, celery, carrots, and garlic in the pan to create a flavorful bed.
Season the Butter
Mix the softened butter with kosher salt, black pepper, and poultry seasoning. If using oil or schmaltz, stir to combine.
Butter Under and Over the Skin
Gently loosen the skin over the breasts with your fingers. Rub half the seasoned butter under the skin, then spread the rest over the outside. Sprinkle a little extra salt on the skin.
Fill the Cavity with Aromatics
Place sage, bay leaves, onion quarters, and apple in the cavity. Do not pack tightly. Tuck wing tips under and tie legs loosely with kitchen twine.
Add Liquid and Cover
Pour broth and cider around the turkey, not on top. Cover the roaster with its lid. If you do not have a lid, tent tightly with heavy-duty foil to trap steam.
Roast Low and Steady
Roast at 325°F until the thickest part of the thigh registers 165°F and the breast is 155 to 160°F, about 13 to 15 minutes per pound. Avoid opening the oven for the first 90 minutes. Baste once or twice after that if you like.
Uncover to Brown
Remove the lid for the final 30 to 45 minutes to brown the skin. If needed, brush with a little extra butter and rotate the pan. If browning quickly, reduce to 300°F.
Rest and Carve
Transfer turkey to a carving board and tent loosely with foil for 30 to 45 minutes. This locks in juices. Carve with a sharp knife across the grain.
Make Amish-Style Pan Gravy
Skim 4 tbsp fat from the drippings into a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in strained pan drippings plus extra stock to reach your desired thickness. Simmer until silky. Season with salt and pepper, add a splash of cider or a knob of butter to finish.
Tips for Success
- Start with a thoroughly dry bird for better browning.
- Use a covered roaster to keep moisture in, then uncover to crisp.
- Trust a thermometer, not the clock. Temp the thigh and breast.
- Rest the turkey at least 30 minutes so the juices redistribute.
- Do not over-baste. Opening the oven too often cools it and dries the meat.
- Salt in advance if you can. A light overnight dry brine deepens flavor.
- Strain drippings for the smoothest gravy.
Variations of Turkey the Amish way
- Herb Garden: mix butter with minced sage, thyme, and parsley.
- Garlic Cider: add 2 tbsp grated garlic and finish gravy with a splash of cider vinegar.
- Maple Mustard: whisk 2 tbsp maple syrup and 1 tbsp Dijon into the butter, brush on for the last 30 minutes.
- Butter-Free: use schmaltz or light olive oil for dairy-free richness.
- Oven Bag Method: use an oven-safe roasting bag per package directions for extra-moist results, then brown uncovered at the end.
Serving Suggestions: What to Pair with Turkey the Amish way
- Buttery mashed potatoes or Amish buttered noodles
- Skillet green beans with onions and bacon
- Creamed corn or roasted root vegetables
- Country stuffing baked in a separate dish
- Tangy chow-chow or cranberry relish for brightness
- Soft dinner rolls with plenty of butter
Storage & Reheating Instructions
- Refrigerate: Slice meat off the bone within 2 hours and refrigerate up to 3 to 4 days. Store gravy separately.
- Freeze: Package in airtight portions with a little gravy, up to 2 to 3 months.
- Reheat: Cover with a splash of broth and warm at 300°F until 165°F, or reheat gently on the stovetop.
- Safety: Keep foods out of the 40°F to 140°F zone. Reboil gravy for 1 minute before serving.
Memories Made Around the Table
I first learned this covered-roast method at a small-country supper where the turkey rested beside a bubbling roaster and a basket of warm rolls. The meat was so tender that everyone fell silent at the first bite, then smiled in unison. It is the kind of meal that turns a gathering into a memory.
FAQs
Do I need to brine? Optional. A light dry brine, about 1 tbsp kosher salt per 4 lb, applied the day before, deepens seasoning. Skip brining if your turkey is already kosher or pre-salted.
Can I stuff the turkey? For even cooking, bake dressing in a separate dish. If you do stuff, ensure the center of the stuffing reaches 165°F.
How much turkey per person? Plan 1 to 1.5 lb per person, or 1.75 to 2 lb if you want generous leftovers.
My skin is not browning. What now? Uncover for the last 30 to 45 minutes, brush with a little fat, and rotate the pan. Briefly raise the oven to 375°F at the end if needed.
Can I roast from frozen? Not recommended. If you must, cook at 325°F and allow about 50 percent more time, and do not season under the skin until it loosens.
Final Thoughts
Turkey the Amish way is a gentle, dependable method that rewards patience with juicy meat and honest flavor. Keep it simple, trust your thermometer, and let that golden bird bring everyone to the table.
Turkey the Amish way: Simple, Juicy Holiday Roast
Equipment
- 1 Roasting pan with lid
- 1 Roasting rack
- 1 Heavy-duty aluminum foil optional, for tenting
- 1 Kitchen twine
- 1 Instant-read thermometer
- 1 Carving board
- 1 Sharp carving knife
- 1 Saucepan
- 1 Whisk
- 1 Fine-mesh strainer for gravy
Ingredients
Turkey and Aromatics
- 1 whole turkey 12 to 14 lb; thawed, giblets removed, patted dry
- 2 tbsp kosher salt plus more to taste
- 2 tsp black pepper freshly ground
- 2 tsp poultry seasoning or ground sage
- 8 tbsp unsalted butter softened (or 6 tbsp schmaltz or light olive oil)
- 2 onions large, quartered
- 3 ribs celery chopped
- 2 carrots chopped
- 6 cloves garlic lightly crushed
- 6 leaves fresh sage or 1 tsp dried
- 2 leaves bay leaves
- 1 crisp apple quartered, optional
- 2 cups low sodium chicken broth
- 0.5 cup apple cider optional
Pan Gravy
- 4 tbsp fat from pan drippings
- 0.25 cup all-purpose flour for gravy
- extra chicken stock as needed to reach desired thickness
- kosher salt to taste
- black pepper to taste
- unsalted butter optional knob to finish
- apple cider optional splash to finish
- fresh parsley for serving
Instructions
Roast the Turkey
- Defrost in the refrigerator 24 hours per 4 to 5 lb. Pat the turkey very dry with paper towels so the skin can brown nicely.
- Heat the oven to 325 bF. Set a rack inside a sturdy roasting pan with a lid if you have one. Scatter onions, celery, carrots, and garlic in the pan to create a flavorful bed.
- Mix the softened butter with kosher salt, black pepper, and poultry seasoning. If using oil or schmaltz, stir to combine.
- Gently loosen the skin over the breasts with your fingers. Rub half the seasoned butter under the skin, then spread the rest over the outside. Sprinkle a little extra salt on the skin.
- Place sage, bay leaves, onion quarters, and apple in the cavity. Do not pack tightly. Tuck wing tips under and tie legs loosely with kitchen twine.
- Pour broth and cider around the turkey, not on top. Cover the roaster with its lid. If you do not have a lid, tent tightly with heavy-duty foil to trap steam.
- Roast at 325 bF until the thickest part of the thigh registers 165 bF and the breast is 155 to 160 bF, about 13 to 15 minutes per pound. Avoid opening the oven for the first 90 minutes. Baste once or twice after that if you like.
- Remove the lid for the final 30 to 45 minutes to brown the skin. If needed, brush with a little extra butter and rotate the pan. If browning quickly, reduce to 300 bF.
- Transfer turkey to a carving board and tent loosely with foil for 30 to 45 minutes. Carve with a sharp knife across the grain.
Make the Gravy
- Skim 4 tbsp fat from the drippings into a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in strained pan drippings plus extra stock to reach your desired thickness. Simmer until silky. Season with salt and pepper, add a splash of cider or a knob of butter to finish.