{"id":11203,"date":"2022-10-24T15:26:51","date_gmt":"2022-10-24T07:26:51","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=11203"},"modified":"2026-01-12T09:17:34","modified_gmt":"2026-01-12T01:17:34","slug":"smoked-turkey","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/","title":{"rendered":"El mejor y m\u00e1s jugoso pavo ahumado"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d0754fab8ae\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d0754fab8ae\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#First_Comes_the_Thaw\" >Primero viene el deshielo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Preparing_to_Smoke_Your_Turkey\" >Preparaci\u00f3n para ahumar el pavo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Ready_to_Season_and_Smoke\" >Listo para sazonar y ahumar<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Smoking_Turkey\" >Pavo ahumado<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Glazing_and_Finishing_the_Turkey\" >Glaseado y acabado del pavo<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Ingredients\" >Ingredientes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Stuffing\" >Relleno<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Glaze\" >Vidriado<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/es\/pavo-ahumado\/#Instructions\" >Instrucciones<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"First_Comes_the_Thaw\"><\/span><span style=\"color: #ff9900;\">Primero viene el deshielo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><p>A <strong>pavo ahumado adecuadamente<\/strong> Comienza con un pavo bien descongelado. Para una revisi\u00f3n a fondo, puede leer m\u00e1s adelante sobre c\u00f3mo descongelar un pavo entero de forma segura. A modo de recordatorio, un pavo entero congelado es como un cubo de hielo gigante. Necesita espacio y tiempo para descongelarlo lentamente, evitando la contaminaci\u00f3n cruzada y manteni\u00e9ndolo fuera de la zona de riesgo microbiano (40-140 \u00b0F) (4,5-60 \u00b0C). Hemos descubierto que tarda aproximadamente un d\u00eda por cada 4-5# de pavo. Esto significa que un ave est\u00e1ndar de 7 kg tardar\u00eda unos 4 d\u00edas en descongelarse en un ambiente refrigerado. Dado que el pavo es como un cubo de hielo gigante, usamos una hielera para mantenerlo a una temperatura segura durante la descongelaci\u00f3n. Aseg\u00farese de usar su ChefsTemp.<em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-remoto-para-barbacoa\/\"> Term\u00f3metro para alimentos Quad XPro<\/a><\/strong><\/em> para monitorear la temperatura ambiente para garantizar que se mantenga dentro del rango seguro.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"298\" height=\"300\" alt=\"term\u00f3metro para carne\" title=\"term\u00f3metro para carne\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Plated-298x300.jpg\" class=\"img-responsive wp-image-11224\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h2><span class=\"ez-toc-section\" id=\"Preparing_to_Smoke_Your_Turkey\"><\/span><span style=\"color: #ff9900;\">Preparaci\u00f3n para ahumar el pavo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\"><p>Cuando se trata de ahumar un pavo, hay tres \u00e1reas que le dar\u00e1n sabor a la fiesta.<\/p>\n<ul>\n<li>La salmuera seca<\/li>\n<li>Los rellenos<\/li>\n<li>El esmalte<\/li>\n<\/ul>\n<p>En cuanto a la salmuera, queremos darle un sabor intenso y potente. Nos encanta la combinaci\u00f3n de c\u00edtricos y humo; su toque fresco combina a la perfecci\u00f3n con los sabores intensos del humo de madera y el carb\u00f3n. Nuestra sugerencia es incorporar ralladura de naranja y lim\u00f3n con sal, az\u00facar, cebolla en polvo, salvia picada o seca y pimienta negra molida.<\/p>\n<p>Una vez\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">El pavo es\u00a0<a href=\"https:\/\/www.chefstemp.com\/es\/descongelar-y-asar-el-pavo\/\" target=\"_blank\" rel=\"noopener\"><em><strong>completamente descongelado<\/strong><\/em><\/a>, dale una palmadita<\/span> Seca y pasa los dedos por debajo de la piel para separarla de la carne. Esta separaci\u00f3n crear\u00e1 espacio entre ambas durante la cocci\u00f3n, permitiendo que la grasa se derrita y la piel quede crujiente. Mezcla los condimentos secos para la salmuera y espolvorea unas 2 cucharadas en la cavidad. Extiende el resto de la mezcla uniformemente sobre toda la superficie del pavo. Envuelve el pavo bien en film transparente y regr\u00e9salo a la hielera con una bolsa de hielo para mantener la temperatura por debajo de los 4.5 \u00b0C (40 \u00b0F). Un d\u00eda en la salmuera es suficiente, pero dos d\u00edas es lo ideal.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><h2><span class=\"ez-toc-section\" id=\"Ready_to_Season_and_Smoke\"><\/span><span style=\"color: #ff9900;\">Listo para sazonar y ahumar<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><p>El d\u00eda de cocinar, primero debe preparar el pavo para el ahumador y preparar el glaseado. Saque el pavo de la nevera port\u00e1til entre 45 y 60 minutos antes de comenzar a ahumarlo. Tambi\u00e9n es recomendable asegurarse de que el ahumador est\u00e9 funcionando durante este tiempo. Utilizando los term\u00f3metros de carne m\u00e1s precisos, hemos comprobado que 127 \u00b0C (260 \u00b0F) es la temperatura ideal para obtener carne blanca jugosa y carne oscura tierna y cocida.<\/p>\n<p>Meta las puntas de las alas detr\u00e1s de la pechuga para evitar que se quemen y lograr un ave con mejor aspecto. En cuanto al relleno, no nos referimos a pan de ma\u00edz ni salchichas. Evite llenar la cavidad con un relleno denso debido a las bajas temperaturas del ahumador; nunca tendr\u00e1 un relleno bien cocido antes de que el ave est\u00e9 completamente recocida. Preferimos los aromas y las frutas; manzanas, cebollas, limones, naranjas, salvia y ajo son excelentes a\u00f1adidos, y aportan sabor durante el ahumado largo y lento. Despu\u00e9s del relleno, ate las patas con hilo de carnicero; esto crear\u00e1 un pavo cocido con mejor aspecto y ayudar\u00e1 a ralentizar la cocci\u00f3n de la carne blanca.<\/p>\n<p>Finalmente, necesitamos preparar el glaseado. Usamos una mezcla de bourbon, mermelada de albaricoque y mantequilla. Esto glasear\u00e1 el pavo durante la \u00faltima hora de cocci\u00f3n, creando un brillo precioso, capturando un sabor ahumado adicional y d\u00e1ndole un toque dulce y ahumado \u00fanico.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><h2><span class=\"ez-toc-section\" id=\"Smoking_Turkey\"><\/span><span style=\"color: #ff9900;\">Pavo ahumado<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><p>A 127 \u00b0C (260 \u00b0F), se necesitan aproximadamente 25 minutos por libra, lo que significa que un pavo 15# tardar\u00e1 unas 6,5 horas en cocinarse. Precaliente el ahumador a 12 \u00b0C (260 \u00b0F), coloque una bandeja con agua debajo del pavo con 3 tazas de caldo de pollo y luego coloque el pavo sobre las rejillas que est\u00e1n encima de la bandeja. A medida que se cocina, el caldo se evapora, por lo que deber\u00e1 reponerlo de vez en cuando. Adem\u00e1s, absorber\u00e1 toda la grasa del pavo y se convertir\u00e1 en una base excelente para la salsa.<\/p>\n<p>Inserte el term\u00f3metro para carne Quad XPro en la parte m\u00e1s gruesa de la pechuga, asegur\u00e1ndose de no tocar el hueso, y en la parte m\u00e1s gruesa del muslo. Tambi\u00e9n es...<em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/colocacion-correcta-de-la-sonda-en-el-pavo\/\"> Es prudente colocar el term\u00f3metro ambiental<\/a><\/strong><\/em> cerca del centro de la base del pavo para darle una lectura precisa del calor.<\/p>\n<p>Cierra el ahumador y comienza a preparar los acompa\u00f1amientos y postres para el gran d\u00eda.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1429\" alt=\"Imagen de un term\u00f3metro inal\u00e1mbrico para carne ChefsTemp Quad XPro que mide la temperatura de cocci\u00f3n de un pavo de Acci\u00f3n de Gracias.\" title=\"Ahumador crudo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled.jpg\" class=\"img-responsive wp-image-11205\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-200x149.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-400x298.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-600x447.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-800x595.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-1200x893.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 1920px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><h2><span class=\"ez-toc-section\" id=\"Glazing_and_Finishing_the_Turkey\"><\/span><span style=\"color: #ff9900;\">Glaseado y acabado del pavo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><p>Una vez que la pechuga de pavo alcance los 63 \u00b0C (145 \u00b0F), es hora de empezar a glasearla. El pavo tiende a estancarse entre los 63 y 68 \u00b0C (145-155 \u00b0F), as\u00ed que no se preocupe si la temperatura no se mueve. Use una brocha de reposter\u00eda para un glaseado uniforme; deber\u00e1 hacerlo cada 15 minutos hasta que el pavo alcance una temperatura final de 60 \u00b0C (160 \u00b0F) en la pechuga y 76 \u00b0C (170 \u00b0F) en la carne oscura. Para mayor seguridad, verifique siempre las temperaturas con el term\u00f3metro para carne Finaltouch X10. Retire el pavo y d\u00e9jelo reposar durante 20 minutos antes de retirar las sondas y trincharlo.<\/p>\n<p>Lleva la bandeja de goteo al interior y vi\u00e9rtela en un recipiente alto para separar la grasa. Puedes usar esta grasa, combinada con mantequilla, para crear un roux rico y oscuro para tu salsa.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><h3><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span><span style=\"color: #ff9900;\">Ingredientes<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><ul>\n<li>1-15# Turqu\u00eda<\/li>\n<li>\u00bc C de sal kosher<\/li>\n<li>3T de salvia picada<\/li>\n<li>1 cucharadita de pimienta negra molida<\/li>\n<li>1 naranja rallada<\/li>\n<li>1 lim\u00f3n rallado<\/li>\n<li>1 cucharada de cebolla en polvo<\/li>\n<li>1 cucharada de az\u00facar<\/li>\n<\/ul>\n<\/div><div class=\"fusion-text fusion-text-13\"><h3><span class=\"ez-toc-section\" id=\"Stuffing\"><\/span><span style=\"color: #ff9900;\">Relleno<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-14\"><ul>\n<li>Todos los ingredientes cortados en cuartos<\/li>\n<li>1 manzana<\/li>\n<li>1 cebolla amarilla<\/li>\n<li>1 lim\u00f3n<\/li>\n<li>1 naranja<\/li>\n<li>Peque\u00f1o manojo de salvia<\/li>\n<li>5 dientes de ajo machacados<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1655\" alt=\"Preparando un pavo de Acci\u00f3n de Gracias usando un term\u00f3metro para carne\" title=\"Ingredientes del pavo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled.jpg\" class=\"img-responsive wp-image-11206\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled-200x172.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled-400x345.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-600x517.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled-800x690.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled-1200x1034.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Ingredients-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"2532\" alt=\"Vidriado\" title=\"Vidriado\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled.jpg\" class=\"img-responsive wp-image-11209\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled-200x264.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled-400x528.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-600x791.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled-800x1055.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled-1200x1583.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Glaze-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><h3><span class=\"ez-toc-section\" id=\"Glaze\"><\/span><span style=\"color: #ff9900;\">Vidriado<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-16\"><ul>\n<li>1 taza de mermelada de albaricoque<\/li>\n<li>1\/3<sup>rd<\/sup>C Borb\u00f3n<\/li>\n<li>1 barra de mantequilla<\/li>\n<li>1 cuarto de caldo de pollo<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><h3><span class=\"ez-toc-section\" id=\"Instructions\"><\/span><span style=\"color: #ff9900;\">Instrucciones<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1898\" alt=\"Salmuera seca\" title=\"Salmuera seca\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled.jpg\" class=\"img-responsive wp-image-11212\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled-200x198.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled-400x395.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-600x593.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled-800x791.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled-1200x1186.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Dry-Brine-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\"><p>Retire los menudillos de la cavidad y seque el pavo por dentro y por fuera. Use los dedos para separar la piel de la carne rompiendo la membrana que las separa. Mezcle los ingredientes de la salmuera seca en un taz\u00f3n.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"260\" height=\"300\" alt=\"En salmuera\" title=\"En salmuera\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-260x300.jpg\" class=\"img-responsive wp-image-11216\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-200x230.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-400x461.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-600x691.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-800x922.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined-1200x1383.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Brined.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><img decoding=\"async\" width=\"261\" height=\"300\" alt=\"Pavo envuelto\" title=\"Pavo envuelto\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-261x300.jpg\" class=\"img-responsive wp-image-11217\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-200x230.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-400x460.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-600x690.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-800x920.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122-1200x1381.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Wrapped-Turkey-scaled-e1666595729122.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\"><p>Sazona el interior de la cavidad con 2 cucharadas de salmuera seca. Usa la salmuera restante para cubrir el resto del ave, asegur\u00e1ndote de cubrir las patas y la pechuga. Envuelve bien el pavo en film transparente y col\u00f3calo en la hielera sobre una bolsa de hielo. Usa tu term\u00f3metro para alimentos Quad XPro para controlar la temperatura ambiente e interna del pavo. Deja reposar durante un d\u00eda; los mejores resultados se obtienen despu\u00e9s de dos.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\"><p>Precaliente el ahumador a 127 \u00b0C (260 \u00b0F). Desenvuelva el pavo, meta las puntas de las alas hacia atr\u00e1s y rellene la cavidad con los arom\u00e1ticos. Coloque las puntas de las patas una sobre otra y \u00e1telas con hilo de carnicero.<\/p>\n<p>Coloque una bandeja de aluminio debajo de las rejillas del ahumador y agregue 3 tazas de caldo de pollo. Vuelva a colocar la rejilla en su lugar y coloque el pavo en la parrilla. Inserte el Quad XPro.<a href=\"https:\/\/www.chefstemp.com\/es\/shop\/\"><em><strong> term\u00f3metro para carne<\/strong><\/em><\/a> Coloque la sonda en las partes m\u00e1s gruesas de la pechuga y el muslo y la sonda ambiental en la base del pavo.<\/p>\n<p>Ah\u00fame durante aproximadamente 25 minutos por libra, reponiendo el l\u00edquido en la bandeja de goteo seg\u00fan sea necesario.<\/p>\n<p>Combine la mermelada, el bourbon y la mantequilla en una cacerola. Lleve a fuego lento y mezcle hasta que se integren.<\/p>\n<p>Cuando la temperatura de la carne blanca alcance los 63 \u00b0C (145 \u00b0F), comience a aplicar el glaseado sobre el ave con una brocha de reposter\u00eda. Repita esto cada 15 minutos hasta que la carne blanca alcance una temperatura interna de 71 \u00b0C (160 \u00b0F) y la carne oscura, 76 \u00b0C (170 \u00b0F). Retire el pavo del ahumador y d\u00e9jelo reposar 20 minutos antes de cortarlo.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-8 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"744\" alt=\"term\u00f3metro para carne - tipos de term\u00f3metros para alimentos\" title=\"term\u00f3metro para carne \u2013 tipos de term\u00f3metros para alimentos\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Done-1024x744.jpg\" class=\"img-responsive wp-image-11223\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\"><p>Mientras espera, vierta la grasa de la sart\u00e9n en un recipiente alto. Para separar la grasa del l\u00edquido, puede agregar m\u00e1s caldo hasta completar 4 tazas. Mezcle la grasa con suficiente mantequilla para completar 2\/3.<sup>rd<\/sup> C. A\u00f1ada la misma cantidad de harina a una sart\u00e9n, revolviendo hasta que se integre y forme una pasta suave. Cocine a fuego lento, revolviendo con frecuencia, hasta que el roux est\u00e9 bien oscuro. Cuele el l\u00edquido de la bandeja de goteo y bata constantemente hasta que se integre. Cocine a fuego lento la salsa durante 20-30 minutos, ajuste la saz\u00f3n y sirva.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":11204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,330],"tags":[326,332,1057,586,1360,338,1003,361,1359,341],"class_list":["post-11203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-blogs","tag-bbq","tag-food-thermometer","tag-probe","tag-recipe","tag-smoked-turkey","tag-temperature","tag-thanksgiving","tag-thermometer","tag-time","tag-turkey"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=11203"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11203\/revisions"}],"predecessor-version":[{"id":59382,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11203\/revisions\/59382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/11204"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=11203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=11203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=11203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}