Turkey the Amish Way: A Rustic and Flavorful Recipe

Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly under cold water and pat it dry with paper towels.
In a small bowl, mix the softened butter with salt, pepper, paprika, garlic powder, and onion powder. Rub this seasoned butter all over the turkey, including under the skin and inside the cavity.

Place the turkey on a rack in a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and roast for about 3 to 3.5 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp.
Once cooked, transfer the turkey to a cutting board and let it rest for 20-30 minutes before carving.

Strain the pan drippings into a measuring cup, discarding any solids. Skim off the fat, leaving about 2 cups of liquid.
In a saucepan over medium heat, whisk the flour into the pan drippings until smooth. Gradually add the milk, whisking constantly to avoid lumps.
Cook the gravy until it thickens, about 5-7 minutes. Season with salt and pepper to taste.

Carve the turkey and arrange the slices on a serving platter. Drizzle with the freshly made gravy and serve the rest on the side.

Brining Option: For extra juicy turkey, consider brining it overnight in a mixture of water, salt, sugar, and spices before cooking.
Broth Variations: Use homemade turkey broth for an authentic Amish touch.
Side Dishes: Pair the turkey with mashed potatoes, buttered noodles, or roasted root vegetables for a complete Amish-style meal.