Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add 1 tablespoon dark-brown sugar for every quart of salted water.
Make roasting seasoning: In a clean coffee grinder, whirl dried porcini into a fine powder, working in batches. In a small bowl, whisk with nutritional yeast and salt. Following Step 7 of master recipe, brush dried turkey with oil, then dust it liberally with mushroom mix, rotating to coat (it helps to use a mesh strainer; do not rub in or it’ll clump). Rub rest of mushroom mix inside cavity.