Tried this out on a chicke first so I'd know what I'd be getting for Thanksgiving and it's the best brine I've ever had. As for methodology for brining, there is nothing better than one of those big ol' insulated drink coolers you can pick up at Walmart or Home Depot. It is food grade, unlike plastic bags and buckets. Can fit just about any size turkey in there. Easy to clean. Just use less water and throw in some ice cubes and stick outside in the cold with the top on. It doesn't have to be as cold as in the fridge. Bacteria and salt don't get along at all. Just think of meats cured in salt during colonial days. They didn't have refrigeration back then and it worked out just fine. It will work for your turkey overnight outside in the cold too, unless you live down south.

Reviewed On: Nov. 18, 2009

Great recipe but you have to try roasting the potatoes instead. More sweet potato flavor and healthier than taking all the nutrients out by boiling.

Reviewed On: Nov. 4, 2009

My first introduction to Arrabbiata sauce was Wegmans handing out free samples of a sauce made for them and sold in their refrigerator section. It was surprisingly good for a supermarket sauce. I started ordering it at Italian restaurants but those in my area leave something to be desired. So I started looking to make my own. I came across this recipe and it knocked my socks off. Even better with spinach over cheese filled pastas. I tone it down a bit for guests who don't care for spicy but they still love it. Can't wait till I get back to Little Italy in NYC to see how their Arrabbiata stacks up. This is so good it will be hard to beat except maybe if they start with fresh tomatoes from their own gardens. We've got some great farm stands out here in the country so I'll be giving them a try. Can't get any fresher than that! If the worst any of the other reviewers can say is that it's too spicy then don't bother reviewing it. This is the way this sauce is supposed to be. In fact, don't make this sauce in the first place if you don't like it hot.

Reviewed On: Oct. 16, 2009