[Sca-cooks] Thanksgiving menu

S CLEMENGER sclemenger at msn.com
Wed Nov 21 07:24:43 PST 2007

The recipe looks really yummy, if also a LOT of work! That much basil, though....I'd think it'd be pretty overwhelming.  I'll be interested in hearing how you adapt it for a turkey breast...I have room for one of those (although not a whole turkey, alas!)
  ----- Original Message ----- 
  From: Elaine Koogler<mailto:kiridono at gmail.com> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Wednesday, November 21, 2007 6:25 AM
  Subject: Re: [Sca-cooks] Thanksgiving menu

  However, we may cook a turkey breast on Friday...I found a wonderful recipe in
  "Saveur" magazine that calls for the turkey to be brined in a mixture
  that includes apple cider and chopped Granny Smith apples.  Cooking
  involves more GS apples and calvados.  It really sounds
  wonderful...It's from the November issue, and can be found online at

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