Category Archives: festive food

Talking Turkey

Talking turkey… 

I’m a sucker for tradition and turkey is what I crave as the centerpiece of my Christmas table feast. I always choose to serve free-range turkey and I have to say that Crozier’s produce the best gobblers I’ve ever tasted. Raised on the clean, green, sunny mid-Canterbury plains and allowed to range freely, this natural lifestyle really contributes to a Crozier’s turkey’s fuller flavour and tenderness.

Over the years I’ve tried a variety of twists on the turkey tradition – everything from boning, stuffing and rolling a whole turkey; and various or multiple stuffing recipes; to cooking just the turkey breast-meat and adding this to a salad. About ten years ago, wet-brining became all the rage and so I tried this concept too.

Brining is the process of soaking the turkey overnight in a salty water solution before roasting and it works to inject the meat with both flavour and moisture producing juicy, tasty results and extra crispy skin. However, this process is a bit of a palaver and you have to find a vessel big enough to hold the turkey and the brine solution and space in your fridge to store the whole thing.

Now I’ve discovered an easier method and so I’ve moved on to dry-brining (also called pre-salting) – this gives all the flavour and texture of wet-brining but is less awkward to accomplish. I’m going to share with you exactly how to do this so you too can cook the most succulent and delicious turkey you’ve ever tasted.

This year, I’m loving using pomegranate molasses to glaze my festive turkey because it gives a wonderful sweet-sour flavour to the meat and to the gravy plus a fantastic bronzed colouring to the skin. You can buy pomegranate molasses from specialty food stores and some supermarkets.


Pomegranate molasses glazed turkey with onion gravy

Serves 10-12

4.5 kg Crozier’s free-range turkey, thawed

3-4 tablespoons sea salt

3 large onions, thickly sliced

1/4 cup pomegranate molasses

2 tablespoons olive oil

3 bay leaves

2 pomegranates, to garnish

Start with a thawed, natural (not pre-seasoned) turkey such as Crozier’s Free-range Turkey. Remove the giblets (and reserve in the fridge for gravy making). Rinse the turkey inside and out and dry with paper towels.

Sprinkle the salt all over the turkey, starting on the underside, then the cavity, and finally the breast.

Place the turkey, breast-side up, on a rack set over an oven pan (to catch any drips) and refrigerate uncovered for at least 1 day but ideally up to 3 days. You do not need to pat it dry before cooking.

Remove the turkey from the fridge one hour before roasting and let it stand at room temperature. Preheat the oven to 170°C and position the oven rack in the lowest part of the oven.

Place one sliced onion into the turkey cavity, tie the legs together with heatproof kitchen twine and tuck the wing tips under the bird. Scatter two sliced onions and bay leaves over an oven pan and place the turkey on top. Pour 1.5 cups of water into the roasting pan and add the giblets. Drizzle the pomegranate molasses all over the turkey and smear this into the skin. Drizzle over the oil.

Roast for 2 hours 15 minutes (as a guide, allow 15 minutes per 500gms plus 15 minutes extra), basting regularly and adding more water to the pan, as necessary. Cover with foil half way through cooking if the skin gets too dark. Remove the turkey to a platter to rest, covered with a tent of foil, for 15 minutes before carving. Garnish the platter with halved pomegranates, if desired.

Meanwhile, make the gravy. Reserve 3 tablespoons of the fat from the roasting pan and place in a saucepan. Remove the onions and all the pan juices (discard bay leaves) and puree together in a food processor. Stir 2 tablespoons of flour into the fat and whisk over heat to brown the flour. Whisk in the puree and pan juices and simmer until the flour has thickened and the gravy is smooth. Add a little extra water or stock if necessary. Adjust seasoning with salt and pepper or perhaps a little extra pomegranate molasses, to taste.

Enjoy! And happy Christmas to everyone. Julie xx

Crozier’s Free Range Turkeys are not available from supermarkets, but can be ordered from butchers nationwide or specialty food stores, see this website for stockists:








Gifting made easy


I’ve always been keen on making Christmas gifts centered around giving foodie treats to friends and family. This year, I’m packaging up some wonderful Alison’s Pantry delicious foodstuffs in a variety of craft creations. I thought I’d share my ideas with you because they’re a great way to make fun, low-cost, homemade gifts and I hope you find them inspiring.

You really only need a few simple craft items to make my creations. Check out Alison’s Pantry at New World stores nationwide (NZ) and stock up on their delicious dried fruits, nuts, treats and blends so you can get started. These are just a few crafty ideas to help you share the love of homemade giving this Christmastime.

And be sure to visit for more great festive food recipes.

Reindeer Noses:


First up, I’ve popped Alison’s Pantry Choc’o Berry Bites into little brown paper bags and decorated the bags to look like reindeer faces. You need some brown pipe cleaners to twist into antlers, stick on some googly eyes and pompom noses. I call these gift packs “Reindeer noses” and they’re perfect to give to children.

Santa Snacks:


Fill recycled jam or pickle jars with Alison’s Pantry Superboost blend – a great mix of dried fruits and nuts studded with chunks of dark chocolate. Decorate the jars with a wide red ribbon around the center (to look like Santa’s belt) and stick on a belt buckle cut out of gold or silver card. Stick on a few buttons if you like and top the jar with a fluffy Santa hat cut out of red felt. Superboost is a delicious snack for active people (a bit like a trail mix). I also like to add this blend to rolled oats to make an awesome natural muesli.

Snowman Body Fuel:


I’ve got a couple of different snowman concepts going on here. Both contain Alison’s Pantry Body Fuel – a tasty blend of nut and seed bites, chocolate chunks, and various toasted nuts – it’s great to serve as a healthy nibble with festive drinks. Either, fill recycled jam jars with Body Fuel and then decorate the jar lids with snowmen made of white pompoms. Stick on eyes and carrot-coloured felt noses and tie a ribbon around each snowman’s neck to look like a scarf. Or, fill cellophane bags with Body Fuel and pop inside white paper cups. Decorate the cups with googly eyes, a felt nose, and a big smile.

Festive Fruit & Nut Loaf Kit:


This one is for the bakers out there. I’ve printed out my favourite Fruit and Nut Loaf recipe, rolled it up like a scroll and tied it with a red ribbon. I purchased some loaf tins and packed the quantities of Alison’s Pantry Orchard Fruits and Deluxe Natural Nuts required to make the Fruit and Nut Loaf recipe into each tin. You might like to search on-line to find some fun labels to print out, like the one pictured here, or simply cut a label out of coloured card and write your own words onto it. Adding a spatula or wooden spoon is a nice option too. Tie the whole thing together with a ribbon or two and you’ve got a wonderful gift for your favourite foodie friend.

Gift Boxes:


This idea is super easy, inexpensive and very stylish. Noodle boxes are the perfect gift vessel for filling with any combination of Alison’s Pantry dried fruits, nuts or snack blends. All you need to do is tie a festive ribbon around the middle and voila, you have a beautiful gift box of healthy deliciousness.

Enjoy the festive season and I wish you happy creating and happy gift giving! Julie xx