I made this recipe for the 1st time and I had a few issues. I didn't quite like the taste of the wet mixture. The recipe has no milk or cream. I think it tastes strange because of that. The only good thing about it are the herbs. Also the direction should tell you to put a layer of the wet mixture on each layer of potato. When I took the dish out to sample I found that the potatoes on the bottom were tasteless.
This is a terrific recipe. As he said, the key is the brine. I marinated for 36 hours before cooking. I couldn't find 2 5lbs breasts, so I used one 8 pounder. As a result, I had to cook it at 325 for 3.5 hours. My husband and I tasted it and I will say, the flavor is in the meat, not just the skin. I think this recipe could be used for a full bird. Thanks Craig!
It turned out exactly as I expected. I haven't yet put it in the oven inside the turkey, however I tasted it on the stove top. The chicken season and gave it a lot of flavor. I used four day old French bread that I cut into cubes.
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