[Sca-cooks] Thanksgiving SCA style

[Susan Fox]

I use the Alton Brown brine for turkey dinner with my parents.  However, 
at home and with friends who don't mind an excursion into the weird and 
wacky, I use this notorious recipe:

http://www.wordsmitten.com/2003_seasoned_turkey.htm

"A Seaoned Bird?"  by Morton Thompson, as told to Robert Benchley.

My mother would not let me do this for Thanksgiving, partly because 
there was an active three-year-old running around but mostly because she 
thought it was a Benchley hoax.  Let me assure you, it's fiendishly 
complicated but exceptionally delicious. The time I beta-tested for a 
group of SCA people, it never even really got carved, the vultures 
descended upon the carcass and left naught but polished bones.  KC ate 
up all the blackened skin and everyone else practically sucked on the 
foil lining the pan.   If you really drink all the alcohol as directed, 
you will be completely squiffed by supper time, but in some families 
that may be a good idea.  <g>

Don't try to combine Brown and Morton by brining the turkey before 
blackening;  I did try that one time and the spicing was unpleasantly 
diluted.  Just so you know.

Selene