Add 4 pounds potatoes, cut and peeled, to boiling water. Cook 20-25 minutes, until tender. Drain.
Mash potatoes in a mixing bowl.
Add milk (up to 1 cup) in small amounts, beating after each addition.
Add 4 ounces cream cheese, 1 stick butter, and salt and pepper to taste. Mash until light and fluffy.
In large stockpot, mix 2 gallons cold water and 2 cups coarse kosher salt.
2Add turkey; brine should cover the bird. Cover and refrigerate 8-12 hours.
3Remove turkey from brine; rinse under cool water, rubbing inside and out to release salt.
4Pat dry with paper towels.
Pat turkey dry with paper towels.
2Sprinkle 2 tablespoons coarse kosher salt inside the cavity.
3Generously salt the outside of the turkey (up to 1 cup).
4Transfer to baking sheet and loosely cover with foil. Refrigerate for 12-24 hours, removing foil for last 2 hours.
Pour out turkey drippings, reserving 1/4 cup and the brown bits in the pan.
Sprinkle in 1/4 cup flour and cook on medium heat.
Stir constantly until mixture is smooth and bubbling.
Pour in 2 cups broth and heat to simmering, stirring constantly. Let bubble for 1 minute.
Stir in browning sauce, if desired, and flavor with salt and pepper.
Rinse 12 ounces (about 3 1/2 cups) cranberries.
Bring 2 cups sugar and 2 cups water to a boil.
Add cranberries and boil for 5 minutes.
Stir until cranberries start to pop. Cover and refrigerate for 3 hours.
