<p>Alton Brown, rest easy, my friend.  </p>

<p>Some of you may remember what happened last year, when I diverted from our time-tested turkey recipe in favor of yuppie scientology, brining the turkey per the <a href="http://www.foodnetwork.com/food/show_ea">Food Network minion&#8217;s</a> instructions.  Pressure was high this year, as we approached a full twenty four calendar months without a turkey we could be proud of.  I decided to try again with Alton&#8217;s recipe, and this time everything worked out according to plan.  The bird was flavorful and moist, and all the other fixins were top-notch.  Clearly, I had screwed up last year.  </p>

<p>It&#8217;s hard to say whether we will use this recipe again next year, but I had a cold turkey sandwich last night that just knocked my socks off.  Anyone who knows me knows that I generally avoid used food, so you know that this turkey must be something fantastic.  It is.  Combined with some provolone that my sister brought up and some fresh bread and mustard, I ate leftovers last night.  And I saw that it was good.  </p>

<p>Whether we go back to a Martha Stewart turkey or stick with the geeky bespectacled variety, at least we&#8217;ll be coming off a successful year.  Wait, does that increase the pressure or reduce it??  Hmmm.</p>