"I tried this recipe without the terra cotta planter and it came out just fine. I paid extra for a dry aged prime rib to save time and effort. Next time I'll try aging a select rib roast myself.

It took about 4 hours to cook a 5 bone rib roast to 118 F. Internal temperature climbed to 131 F while resting under foil. An additional 10 minutes at 500 F created a nice crust and set off the smoke detectors. Even though I wrapped the probe cable in foil in an attempt to protect it from the high heat, it was still a goner. Oh, well.

The roast was succulent and tender, with a color and texture almost like veal. Served with horseradish sauce and a nice Merlot. My guests loved it.

I used the drippings to make Yorkshire pudding, which I'd never had before. One of my guests has a British grandmother and she pronounced it perfect, but it wasn't anything special and I doubt if I'll bother next time. Better to use the drippings for a au jus.

"This year was my first to host Thanksgiving and I selected this recipe for the turkey. It was a big hit and everyone wanted the recipe.

The meat was moist and flavorful. We could taste the herbs, but surprisingly, we couldn't taste the bacon in the meat. The butter and bacon did do a superb job on the skin, however. It was crisp and delicious. The only recommendation I have is to make sure your herb/bacon/butter mixture is at room temperature. Spread it as evenly as you can under the skin, as the skin will brown and crisp more rapidly than it otherwise would.