I brined a turkey this year for Thanksgiving. I'll never go back to my old dry turkey. It's a revelation, how succulent and juicy the bird can be.

Alton Brown on Good Eats has done a pork roast (I think that's what it was--bigger than a tenderloin) that he wrapped in a bread dough crust to bake. Didn't eat the crust as I recall. But one of the others (Paula Deen?) used some kind of store biscuit (crescent rolls?) and completely covered a baked ham with them after putting on a mustard glaze. It looked pretty good. It's nice when you can combine your baking with something else! (My daughter got me started watching the Food Network a little. I'm still more of a HGTV kind of gal when it comes to "how to" programming, but I do like the science that comes through with Alton's recipes.)

SRS