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@Skülly
I love that (possibly apocryphal) story about an ex-pat American woman who was merrily giving her young kids what she thought was this^ nonsense when she was actually givng her kids proper English cider. For months and months. Then someone pointed it out to her that she was filling her kids with 5% vol. drink! Imagine her fusty amercian distaste for 'liquor' fuming at this mistake! I love it.
El Guapo. Why not just use decent cider? I would recommend Addlestones or try some french cider, like Breton Brut Traditionnel or Normandy cider like 'Bayeux'. When you cook this turkey the alcohol will exaporate so the dish won't contain booze anyway. I use cider A LOT in cooking, things like pork and fowl. Its an excellent way to make a good stock in casseroles.
Hope you work it out in time - is thanksgiving this thursday? I'm suddenly remembering having thanksgiving with friends in New Orleans - amazing. They do this thing called 'Cafe Brouleau' (sp?) which is this brilliant brandy/coffee/spice/sugar/orange thing, made days and days in advance to brew it up, that they burn ceremonially with the lights out, much like us with our Christmas pudding, using a large silver bowl kept especially for this purpose. It was fantastic!