Forget dry, bland turkey. The Amish—masters of simple, honest cooking—have been roasting juicy, golden, deeply flavorful turkeys for generations using a method that’s surprisingly easy, requires no fancy gadgets, and delivers fall-off-the-bone tenderness every single time.
Their secret? A slow-roasted, broth-bathed bird seasoned with just a few humble ingredients, basted in its own juices, and finished with a crisp, buttery skin that shatters at the touch. No brining. No injection. No stress. Just real food, real flavor, and real comfort.
Whether it’s for Thanksgiving, Sunday dinner, or a midweek celebration, this Amish-Style Roast Turkey will have your family asking for seconds—and wondering why you don’t make it more often.
Why the Amish Method Works So Well
- ✅ No brining needed—uses broth and butter for moisture
- ✅ Minimal ingredients—salt, pepper, broth, butter, and herbs
- ✅ Hands-off roasting—mostly unattended until golden
- ✅ Creates its own gravy—rich pan drippings = instant sauce
- ✅ Works for any size bird—from 10 lbs to 20+ lbs
Ingredients You’ll Need
