Roast Turkey the Old-Fashioned Way: A Colonial Era Recipe You’ll Want to Try

Back in colonial times, Thanksgiving wasn’t complete without a slow-roasted turkey over a fire.

This isn’t your usual butter-injected bird. This is how it was done before modern ovens and gravy packets—simple, rustic, and rich with flavor from herbs, smoke, and patience.

History

Roast turkey was a staple for colonial families, especially around harvest time and big gatherings.

Turkeys were native to North America, making them a natural choice for settlers. They didn’t have fancy kitchen tools, but they knew how to make a bird taste good with just a hearth, herbs, and time.

Equipments

• Roasting pan (or cast iron if going super traditional)
• Basting brush or spoon
• Butcher’s twine
• Sharp carving knife (Chefs envy this knife set)
• Mixing bowl (I love this mixing bowl set)
• Firewood or oven (if not using open flame)

Ingredients

• 1 whole turkey (10-12 lbs), cleaned and patted dry
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 onions, peeled and halved
• 2 apples, quartered
• 4 cloves garlic, smashed
• ½ cup unsalted butter (softened)
• 1 cup water or broth
• Handful of fresh herbs (for stuffing or garnish)

Instructions

1. Make the Herb Butter

Mix the softened butter with salt, pepper, sage, thyme, and rosemary in a bowl.

This will be rubbed under the turkey’s skin and on top to lock in flavor.

2. Stuff the Bird

Place onions, apples, garlic, and fresh herbs inside the turkey cavity.

This adds flavor from the inside and keeps it moist.

3. Tie the Legs

Use butcher’s twine to tie the legs together.

This helps the turkey roast evenly and keeps the stuffing in place.

4. Rub It Down

Gently separate the turkey skin from the breast meat with your hand and stuff some of the herb butter under the skin.

Rub the rest all over the outside of the turkey.

5. Preheat Oven or Fire

If you’re using an oven, preheat it to 325°F (165°C). If you’re roasting over a fire, make sure the heat is steady and low.

Set the bird breast side up in the roasting pan.

6. Begin Roasting

Add a cup of water or broth to the pan to keep the drippings from burning. Roast uncovered for about 15 minutes per pound.

Baste with pan juices every 45 minutes.

7. Check for Doneness

Turkey is done when the thickest part of the thigh reaches 165°F (75°C).

Juices should run clear, not pink.

8. Rest Before Carving

Remove from heat and let it rest, covered loosely with foil, for at least 20 minutes.

This keeps the juices inside and makes carving easier.

Special Notes

• Colonial cooks used apple cider or wine instead of broth. You can try that too.
• Fresh sage from the garden adds an earthy kick—don’t skip it if you have it.
• Avoid overstuffing the turkey; it slows down cooking time and can make the inside mushy.

Nutrition

Per Serving (based on 8 servings):

• Calories: 420
• Protein: 45g
• Fat: 23g
• Carbs: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: 480mg