Photo: Rob Howard
High in the Berkshire mountains at the Dream Away Lodge, Chef Amy Loveless creates a one-of-a-kind Thanksgiving dinner. Now, she shares a few of her most memorable recipes.
Note: Brining or roasting bags are available in grocery stores near the plastic wrap.
Serves 8 to 10
Active Time: 1 hour
Total Time: 4 1/2 hours, plus 24 hours for marinating
In a blender, puree until smooth 2 cups buttermilk, soy sauce, honey, salt, ginger, garlic, basil, crushed red pepper, and black pepper. Place turkey in a brining or roasting bag, pour in contents of blender and remaining 21/2 quarts buttermilk, and tightly tie bag closed. Carefully shake and turn bag to coat turkey. Place in a large bowl or pan and refrigerate 24 hours, turning halfway through.
Preheat oven to 350°. Remove turkey from marinade, draining it well; discard marinade. In a large roasting pan, arrange turkey breast side up, tie legs together with butcher's twine, and tuck wing tips under the breast. Roast 30 minutes, then reduce oven to 325°. Continue roasting, basting occasionally, until skin is deep golden brown and a meat thermometer inserted in the thickest part of the thigh reads 165°, about 3 1/2 hours. (If bird begins to get too dark, tent with foil.)
Remove from oven and let rest 20 minutes. Carve and serve with pan juices.
More Holiday Recipes from Dream Away Lodge
From the November 2012 issue of O, The Oprah Magazine
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