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Joined Date: Nov 15, 2008
"Excellent recipe. For the past few years I have been using Alton's recipe (which is also great), but wanted to try something new. After seeing this on TV I worked from memory of what I saw and the recipe. A few changes I made were to use mostly butter (with some duck fat from a roast I made the week before) and I used Alton's brine recipe because I didnt see any details in the recipe for what to use and didnt have the video to rewatch.
Hmm... have to limit this to 1000 chars... see my blog for what I did with the gravy...