[Sca-cooks] Thanksgiving menu

Elaine Koogler kiridono at gmail.com
Wed Nov 21 08:53:12 PST 2007

I'll probably cut most of the ingredients in half as the recipe calls
for a 10 - 12 pound bird and I looked at the grocery store and the
turkey breasts seem to run between 6 and 6 1/2 pounds.  I am going to
probably make the full quantity of broth as I can freeze it for use

I had a bit of trouble finding calvados out here in the "boonies", so
am going to try subbing apple schnapps for it.  Hope it'll work.  I'll
let you know.  We'll probably do this on Friday.


On Nov 21, 2007 10:24 AM, S CLEMENGER <sclemenger at msn.com> wrote:
> 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!)
> --Maire
>   ----- 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
>   http://www.saveur.com/food/classic-recipes/crisp-apple-scented-roast-turkey-with-cidercalvados-gravy-54843.html<http://www.saveur.com/food/classic-recipes/crisp-apple-scented-roast-turkey-with-cidercalvados-gravy-54843.html>
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