This is one Turkey Day tradition Frank Sinatra would give thanks for.

The historic Antique Bakery (now Antique Bar and Bakery) in Hoboken, NJ, which Sinatra frequented for its famous bread, will reopen its doors this Thanksgiving to revive a decades-old ritual of roasting locals’ birds in their coal-fired oven.

“Cooking up turkeys for Thanksgiving was something the old baker always did, and we want to uphold that neighborhood tradition,” said new owner Joseph Castelo, 46.

“The baker used to cook 40 or 50 turkeys at a time” in the bakery’s 15-foot-long brick oven, Castelo recalled. “He’d put a number in each turkey to keep track of whose was whose.”

Though the 78-year-old fixture was shuttered in April, Castelo will open the joint to resume the old custom of cooking customers’ turkeys for free. He hopes the returning service will stir up excitement for the restaurant’s grand opening next month.

Head chef Paul Gerard, 47, will cook the simply seasoned turkeys in tin trays covered in foil to keep in “the juiciness,” said Castelo, who writes and directs independent films such as 2015’s “The Preppie Connection.”

“The coal gives [the turkeys] an outdoor grill flavor with lots of char,” said Gerard, who also owns the Upper East Side joint Ethyl’s.

Though the restaurant doesn’t plan to churn out quite as many succulent birds this year as it did in the past, it’ll be handing out free baguettes — nicknamed “sticks” — cooked to perfection.

And although the Antique Bar and Bakery has yet to officially open, that hasn’t stopped neighbors from making daily visits to ask when their beloved bread will return.

“We’re excited to finally be able to bring it back,” Castelo said .

The eatery will use Ivan Rodriguez’s original secret bread recipe used to craft the cherished loaves.

Locals also remember how Sinatra had to have his Hoboken bread.

“He’d have one of his guys come with a suitcase and fill it all the way up with bread,” said Pietro Castella, 52, who grew up around the corner from the bakery. “Then he’d have it shipped to wherever he was.”

Castelo purchased the space, including the 30-ton coal oven, with his siblings, Robert Castelo and Christine Commesso.

The modernized establishment will have a small cafe counter up front with bread, deli meats, veggies and coffee to echo the old Antique Bakery, but a new home-style restaurant and bar will dominate most of the space.

Castelo and Gerard hope to maintain the old-style charm of the original bakery. Their vision is “to bring together the community just like the bakery did,” Castelo explained.

Marisol Pag, 39, a local, believes the restaurant is on track: “Even though it looks different, it still feels how the old Antique Bakery felt,” she said.