Well...I can't really rate this accurately, since I only really tried the glaze. I just couldn't justify using that much pricey pomegranate juice in the brine. I ended up making a brine using two cups of kosher salt in 8 quarts of water. (I used two cups of boiling water to dissolve the salt and about a quarter of a cup of pomegranate molasses, for some sweetness; then added the remaining cold water.) I made an herb butter using the dried herbs and rubbed it under the turkey's skin and on the outside of the bird as well. I made the glaze as directed, but brushed it on the turkey a couple of times when it was nearly done roasting (at about 150 degrees). The downside of this was, the sugary drippings burned, so I didn't use the pan drippings in my gravy. The plus side was a gorgeously sticky caramelized exterior, with a sweet-tart flavor. All in all, very festive.
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