{"id":6463,"date":"2022-06-29T09:00:42","date_gmt":"2022-06-29T01:00:42","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6463"},"modified":"2022-07-06T14:31:40","modified_gmt":"2022-07-06T06:31:40","slug":"smoke-a-whole-turkey","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/","title":{"rendered":"El mejor term\u00f3metro de cocina para ahumar un pavo entero"},"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\" style=\"--awb-text-transform:none;\"><p>Un term\u00f3metro de cocina es imprescindible para quien cocina. Permite supervisar el proceso de cocci\u00f3n de los alimentos y asegurarse de que est\u00e9n listos en el tiempo especificado. Un buen term\u00f3metro de cocina le ayudar\u00e1 a evitar que los alimentos se cocinen demasiado o demasiado poco.<\/p>\n<p>El pavo ahumado es la cena favorita de muchos en Acci\u00f3n de Gracias o Navidad. Y llevar esta hermosa ave es la manera perfecta de preparar una comida jugosa y deliciosa que todos disfrutar\u00e1n.<br \/>\nUn term\u00f3metro para parrilla garantizar\u00e1 que el pavo est\u00e9 bien cocinado sin necesidad de cortarlo y que todos sus jugos se derramen en la tabla de cortar. Con un term\u00f3metro digital de calidad para alimentos, aqu\u00ed tienes algunos consejos para ahumar un pavo entero.<\/p>\n<p>Ahumar un pavo no tiene por qu\u00e9 ser complicado si usas el term\u00f3metro electr\u00f3nico para carne. Es tan f\u00e1cil como frotar el pavo con un poco de aceite de oliva, sal y pimienta antes de salir a encender las brasas de la parrilla o la fogata. Tambi\u00e9n puedes dejar el pavo marinado toda la noche.<\/p>\n<p>El mejor term\u00f3metro de cocina garantizar\u00e1 que su ave est\u00e9 lista sin tener que cortarla y que todos esos deliciosos jugos se escurran sobre la tabla de cortar.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 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-2\" style=\"--awb-text-transform:none;\"><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-69e2bb2f2941f\" 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-69e2bb2f2941f\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/#The_ideal_temperature_for_smoking_turkey_preparation\" >La temperatura ideal para la preparaci\u00f3n del pavo ahumado<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/#How_do_you_check_smoked_turkey_internal_temperature\" >\u00bfC\u00f3mo se comprueba la temperatura interna del pavo ahumado?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/#Where_to_insert_a_kitchen_thermometer_when_you_prepare_smoked_turkey\" >\u00bfD\u00f3nde insertar un term\u00f3metro de cocina cuando se prepara pavo ahumado?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/#How_do_you_know_if_the_turkey_is_cooked_enough\" >\u00bfC\u00f3mo saber si el pavo est\u00e1 suficientemente cocido?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/ahumar-un-pavo-entero\/#Tips_for_preparing_the_best_smoked_turkey\" >Consejos para preparar el mejor pavo ahumado<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"The_ideal_temperature_for_smoking_turkey_preparation\"><\/span><span style=\"color: #ff9900;\">La temperatura ideal para la preparaci\u00f3n del pavo ahumado<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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=\"--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=\"300\" height=\"297\" alt=\"chefstemp\" title=\"chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-300x297.png\" class=\"img-responsive wp-image-6465\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-200x198.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-400x396.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-600x594.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp.png 638w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 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-3\" style=\"--awb-text-transform:none;\"><p>Un pavo entero puede tardar hasta cinco horas en cocinarse por completo. Es importante asegurarse de que se cocine uniformemente, sin quemarse el exterior mientras el interior a\u00fan est\u00e9 crudo. Esto puede ser dif\u00edcil si no se usa un term\u00f3metro electr\u00f3nico para alimentos para determinar la temperatura ideal para ahumar el pavo.<\/p>\n<p>Saque el ave del refrigerador y deje que alcance la temperatura ambiente. La carne fr\u00eda no se ahuma tan bien como la que est\u00e1 m\u00e1s cerca de la temperatura ambiente. La clave es ahumar el ave a unos 107 \u00b0C (225 \u00b0F) durante aproximadamente una hora y quince minutos antes de comprobar la temperatura interna con el term\u00f3metro.<\/p>\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\" style=\"--awb-text-transform:none;\"><p>La temperatura ideal para ahumar un pavo entero es de 74 \u00b0C (165 \u00b0F). Siempre es recomendable tener un term\u00f3metro para carne para comprobarlo r\u00e1pidamente antes de cortarlo. As\u00ed, no tendr\u00e1s que preocuparte por comer pavo crudo.<\/p>\n<p>Puedes pegar un <strong><a href=\"https:\/\/www.chefstemp.com\/es\/product\/meat-smoking-temperature-chart\/\">Gr\u00e1fico magn\u00e9tico de temperatura de ahumado de carne<\/a><\/strong>\u00a0en el refrigerador o la parrilla, para controlar la temperatura en cualquier momento.<\/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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_do_you_check_smoked_turkey_internal_temperature\"><\/span><span style=\"color: #ff9900;\">\u00bfC\u00f3mo se comprueba la temperatura interna del pavo ahumado?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>La mejor manera de saber si su pavo ahumado est\u00e1 listo es usando el mejor term\u00f3metro de cocina. La forma m\u00e1s precisa de comprobar la temperatura interna es con un term\u00f3metro de lectura instant\u00e1nea. Este tipo de term\u00f3metros le mostrar\u00e1 una lectura precisa en segundos, as\u00ed que no tendr\u00e1 que adivinar ni cortar el pavo para comprobar si est\u00e1 listo.<\/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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Where_to_insert_a_kitchen_thermometer_when_you_prepare_smoked_turkey\"><\/span><span style=\"color: #ff9900;\">\u00bfD\u00f3nde insertar un term\u00f3metro de cocina cuando se prepara pavo ahumado?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>La pechuga es la primera parte del pavo donde se debe insertar el term\u00f3metro. Se encuentra en la parte superior del ave, cerca del cuello. Es importante revisar la temperatura de esta parte, ya que tarda m\u00e1s en cocinarse y, al no tener hueso, podr\u00eda haber una inexactitud con el term\u00f3metro.<\/p>\n<p>Al igual que la pechuga, el muslo es una de las zonas m\u00e1s gruesas del pollo y se debe revisar su temperatura. Para mayor fiabilidad, debe colocarse entre la carne y el hueso para evitar que este se deforme.<\/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-text fusion-text-9\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_do_you_know_if_the_turkey_is_cooked_enough\"><\/span><span style=\"color: #ff9900;\">\u00bfC\u00f3mo saber si el pavo est\u00e1 suficientemente cocido?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/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-10\" style=\"--awb-text-transform:none;\"><p>La forma m\u00e1s f\u00e1cil de saber si el pavo est\u00e1 cocido es usar un term\u00f3metro. Debe cocinarse hasta que alcance una temperatura interna de 74 \u00b0C (165 \u00b0F). Si la temperatura interna de la carne supera los 82 \u00b0C (180 \u00b0F), empezar\u00e1 a tener un sabor demasiado cocido y seco.<\/p>\n<p>Tambi\u00e9n puedes comprobarlo presionando la parte exterior del muslo con dos dedos. Si la carne est\u00e1 muy firme, est\u00e1 lista. De lo contrario, tendr\u00e1s que esperar unos diez minutos m\u00e1s, pero este m\u00e9todo no es lo suficientemente preciso.<\/p>\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-11\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Tips_for_preparing_the_best_smoked_turkey\"><\/span><span style=\"color: #ff9900;\">Consejos para preparar el mejor pavo ahumado<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-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=\"653\" height=\"423\" alt=\"pavo entero\" title=\"pavo entero\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/whole-turkey.png\" class=\"img-responsive wp-image-6466\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/whole-turkey-200x130.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/whole-turkey-400x259.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/whole-turkey-600x389.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/whole-turkey.png 653w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 653px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 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-12\" style=\"--awb-text-transform:none;\"><p>Uno de los consejos m\u00e1s importantes para ahumar un pavo entero es tener un buen term\u00f3metro. Necesitar\u00e1s un <strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-para-carne-finaltouchx10\/\">term\u00f3metro de carne de lectura instant\u00e1nea<\/a><\/strong> Que puede leer la temperatura interna. Esto le ayudar\u00e1 a controlarla sin tener que cortar el ave, lo que permite que libere todos esos deliciosos jugos.<\/p>\n<p>Hay algunos consejos para asegurar que su pavo est\u00e9 completamente cocido. Aseg\u00farese de ahumarlo en un ahumador o parrilla con suficiente espacio para que se produzca mucho humo. Finalmente, aseg\u00farese de dejar al menos 3,25 cm (1,5 pulgadas) de espacio alrededor del pavo. Esto le dar\u00e1 suficiente espacio para cocinarse sin estar demasiado cerca de la fuente de calor.<\/p>\n<p>Tambi\u00e9n puede darle sabor a su pavo usando virutas de madera, como madera de manzano o nogal americano, combinadas con frutas y verduras, lo que le dar\u00e1 un sabor extra al ahumarlo. Las aves m\u00e1s viejas tienden a secarse con mayor facilidad, por lo que le conviene optar por virutas de madera de frutales como melocot\u00f3n o albaricoque en lugar de maderas pesadas como cedro o cerezo.<\/p>\n<p>Al cocinar el pavo, es importante recordar que no debe cocinarse demasiado r\u00e1pido despu\u00e9s de meterlo en el ahumador. Lo mejor es dejarlo reposar 30 minutos antes de comprobar su temperatura y empezar a cocinar desde todos los \u00e1ngulos. Si empieza con la carne fr\u00eda, tardar\u00e1 m\u00e1s en alcanzar la temperatura y estar completamente cocida. Si el ahumador est\u00e1 bien precalentado, deber\u00eda poder ahumar un pavo entero sin problemas; si no, simplemente a\u00f1ada m\u00e1s carb\u00f3n o virutas de madera.<\/p>\n<p>Una vez que la temperatura alcance los 165 \u00b0F (74 \u00b0C), el pavo estar\u00e1 listo para servir.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[339,341],"class_list":["post-6463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-cooking-temperature","tag-turkey"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6463","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=6463"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/6470"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=6463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=6463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=6463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}