- My Account My Account
My Cart 0
The centerpiece of any traditional Christmas dinner is, of course, the turkey. We can all picture the scene – the family gathered around the table, perhaps for the first time since last Christmas, paper hats at jaunty angles, wine in hand, talking and laughing and making merry. The room alive with merriment and joyful anticipation of a home-cooked festive feast. A buzzy celebration of favorite flavors, family connection, abundance and good times. And then, just for a moment, everyone goes quiet. Reverence descends. The roast turkey, gleaming golden brown, appears… sparking a rich chorus of mmmms! ripling across the table. Filling the room with the most amazing aroma, the moist flesh curves surrounded by sweet, warm juice, the turkey is set centre-stage. Let the feast begin! Yet turkeys haven’t always been so popular. In fact, they are a relatively new food phenomenon. According to the BBC, they have been traditionally eaten as the mouthwatering main course at Christmas time around the world since Victorian Britain. In the 19th century, wealthy people began swapping beef and goose for the domesticated red-necked bird, and by the middle of the 20th century it was a firm favorite of the middle classes at Christmas, too.
The top two ways to make your turkey really special are giving it a flavor-rich glaze and filling it with a standout stuffing.
For a truly gourmet piece de la resistance, treat your free-range turkey – and your guests – to a wine and Perigord truffle glaze. It couldn’t be easier – simply open a jar of Black Truffle and Chablis White Wine Mustard fresh from the pump, dip in your basting brush and swoosh generously all over the skin. The earthy richness of the truffle combined with the natural sweetness of the wine will smell divine! Alternatively, if you fancy experimenting with pairing French truffle with your bird but not as a glaze, mix some into your stuffing for a surprise that everyone will love.
Young and old, keep your guests sweet with a classic hone-based glaze. All you need is a jar of Maille’s classic Honey Mustard.
That’s right, balsamic vinegar isn’t just for pairing with olive oil and making delicious dressings. Open a jar of Honey and Balsamic Vinegar Mustard and you have a tantalizingly tangy ‘n’ sweet glaze ready to dress your whole turkey with. Another idea is to use the mustard to make a beautiful balsamic sauce and surprise the table with a moreish update on classic gravy.