The only change to my Christmas fare this year was the glaze I brushed onto the Turkey towards the end of roasting.
It may not seem particularly evident in the photo, but the bird had a lovely rich, chestnut colour finish to it, and looked very inviting.
The culinary tip appeared in a recent Sunday Times food section, and advised to brush the bird all over with Pomegranate Molasses about 15 minutes before its roasting time was over.
The result was a really inviting, rich finish to its appearance. It also gave a slight hint of sweetness to the exterior.
In future when roasting a Chicken, Duck, Turkey, or Goose, I shall do the same. It takes just a few seconds, but makes all the difference.
This may be like teaching Grandmothers to suck eggs for many, but not only was this the first time I'd bought Pomegranate Molasses, but it was also the first time I'd 'glazed' a Turkey.
You're never too old to learn.
I rest my case Your Honour!
Looks tasty, and an easy step.
ReplyDeleteA simple and tasty tip, even if it's used just once a year!
DeleteThe glaze was an inspiration. I use pomegranate balsamic vinegar in lots of recipes. I shall look for the molasses. I'd make my own but heaven knows how many pomegranates I'd have to prepare. We must have the molasses here. I think you've mentioned it before.
ReplyDeleteGood stuff! I use grape molasses. That's good too
All these products are probably much the same. I've only just bought my first bottle of PM, and so far I've used in on Yoghurt, and the Turkey. Both are good.
DeleteTry some in salad dressing. Very nice with a red cabbage slaw. Also nice instead of balsamic drizzled on endive, with blue cheese and walnuts.
ReplyDeleteIf you didn’t brine your turkey first try that next year - a game changer.
I have drizzled it on salad; very nice. I can see that this is a product I should have discovered a long time ago.
DeleteYour turkey does indeed look tempting and I agree that with that glaze you picked up a great tip.
ReplyDeleteNot many of my culinary tips are worth noting, but this one is.
DeleteIt looks absolutely delicious. I am hungry now and I've just finished breakfast!
ReplyDeleteIt really did make it more appealing-looking. I have a Goose in the Freezer for Easter, I'm sure it'll do much the same again.
DeleteLooks good, always keep trying new things
ReplyDeleteI was given some Garlic Oil for Christmas (Olive oil and Garlic). It is wonderful, and is already half empty. I shall have to look for more!
DeleteYour turkey could be on a magazine cover. The PM adds lovely color. Thanks for the tip!
ReplyDeleteIt's a good tip. Buy a bottle tomorrow!
DeleteI seem to recall that my mother galzed the turkey with 'ordinary' molasses. It was the same 'stuff' that my brother and I had to have a spoon of every day. There was something else too but what it was escapes me.
ReplyDeleteThat's interesting. I remember at school certain boys had to have a spoonful of 'Radio Malt' every day. It was a thick and very sweet type of Molasses. I never tasted it!
DeleteCro, I'm wondering if regular molasses would get pretty much the same result? I've never seen pomegranate molasses.
ReplyDeleteAs for tips, the best one I ever came across was when making a pie and using a frozen shell (we use Pillsbury), a chef said to mix a little butter, vanilla, and bourbon together and brush it on the shell before baking... makes it taste more like home-made. I do this and have to say it does taste good!