"I used AB's wet brine the last few years and loved it, but I found this recipe a lot less labor-intensive and the results even better, which I didn't think was possible. I followed the recipe to the letter and it was the juiciest turkey I've ever tasted.

- I used a fresh turkey from a local farm. It was 18 pounds, so I doubled the dry brine i"

"This sauce is simply amazing. I made it exactly as the recipe states; the Madiera was only $7 at the specialty store in town where I had to go for the creme fraiche, anways. We actually stood around the stove after dinner and sopped up the sauce straight out of the casserole dish with croissants. I think it would go very well over mussels, too."