OK let's just say I waited until I was 57 to start cooking. I liked what I read about this recipe, but reading a few reviews there was talk of wishing the pomegranate sauce went deeper into the roast. First I used 1/2 C POM juice and 1/2 C water - rather than going through the cooking of the pomegranate - I reduced it, but before it hit a glaze consistency, I loaded my turkey injector and shot the roast through with the juice. I poured some over the roast, then saved the rest - adding it to a brown gravy mix to serve over rice - gravy from scratch is above my pay grade.
Was this review helpful?
0 users found this review helpful
OK let's just say I waited until I was 57 to start cooking. I liked what I read about this...