{"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\/fr\/dinde-fumee\/","title":{"rendered":"Dinde fum\u00e9e la plus savoureuse et juteuse"},"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\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d0773959024\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/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-69d0773959024\"  aria-label=\"Basculer\" \/><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\/fr\/dinde-fumee\/#First_Comes_the_Thaw\" >D&#039;abord vient le d\u00e9gel<\/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\/fr\/dinde-fumee\/#Preparing_to_Smoke_Your_Turkey\" >Pr\u00e9paration du fumage de votre dinde<\/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\/fr\/dinde-fumee\/#Ready_to_Season_and_Smoke\" >Pr\u00eat \u00e0 assaisonner et \u00e0 fumer<\/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\/fr\/dinde-fumee\/#Smoking_Turkey\" >Dinde fum\u00e9e<\/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\/fr\/dinde-fumee\/#Glazing_and_Finishing_the_Turkey\" >Gla\u00e7age et finition de la dinde<\/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\/fr\/dinde-fumee\/#Ingredients\" >Ingr\u00e9dients<\/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\/fr\/dinde-fumee\/#Stuffing\" >Rembourrage<\/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\/fr\/dinde-fumee\/#Glaze\" >Lustre<\/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\/fr\/dinde-fumee\/#Instructions\" >Instructions<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"First_Comes_the_Thaw\"><\/span><span style=\"color: #ff9900;\">D&#039;abord vient le d\u00e9gel<\/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>dinde fum\u00e9e correctement<\/strong> Tout commence par une dinde correctement d\u00e9congel\u00e9e. Pour des informations plus d\u00e9taill\u00e9es, consultez notre article sur la d\u00e9cong\u00e9lation s\u00e9curitaire d&#039;une dinde enti\u00e8re. Pour rappel, une dinde congel\u00e9e enti\u00e8re est comme un gros gla\u00e7on. Il est essentiel de disposer de l&#039;espace et du temps n\u00e9cessaires pour la d\u00e9congeler lentement, afin d&#039;\u00e9viter toute contamination crois\u00e9e et de la maintenir hors de la zone de danger microbien (4,5 \u00e0 60 \u00b0C). Nous avons constat\u00e9 qu&#039;il faut environ une journ\u00e9e par tranche de 2 \u00e0 3 kg de dinde. Cela signifie qu&#039;une dinde standard de 7 kg prendra environ quatre jours \u00e0 d\u00e9congeler au r\u00e9frig\u00e9rateur. La dinde \u00e9tant tr\u00e8s compacte, nous utilisons une glaci\u00e8re pour la maintenir \u00e0 une temp\u00e9rature ad\u00e9quate pendant la d\u00e9cong\u00e9lation. Assurez-vous d&#039;utiliser votre thermom\u00e8tre ChefsTemp.<em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/thermometre-a-distance-pour-barbecue\/\"> Thermom\u00e8tre alimentaire Quad XPro<\/a><\/strong><\/em> surveiller la temp\u00e9rature ambiante pour s&#039;assurer de rester dans la plage de s\u00e9curit\u00e9.<\/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=\"thermom\u00e8tre \u00e0 viande\" title=\"thermom\u00e8tre \u00e0 viande\" 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;\">Pr\u00e9paration du fumage de votre dinde<\/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>Pour fumer une dinde, trois \u00e9l\u00e9ments sont essentiels pour obtenir une saveur exceptionnelle.<\/p>\n<ul>\n<li>La saumure s\u00e8che<\/li>\n<li>La farce<\/li>\n<li>Le gla\u00e7age<\/li>\n<\/ul>\n<p>Pour la saumure, nous voulons une saveur vive et intense. Nous adorons l&#039;association des agrumes et du fum\u00e9\u00a0; la fra\u00eecheur acidul\u00e9e se marie \u00e0 merveille avec les ar\u00f4mes plus profonds de la fum\u00e9e de bois et du charbon. Nous vous sugg\u00e9rons d&#039;incorporer des zestes d&#039;orange et de citron, du sel, du sucre, de la poudre d&#039;oignon, de la sauge hach\u00e9e ou s\u00e9ch\u00e9e et du poivre noir concass\u00e9.<\/p>\n<p>Une fois\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">la dinde est\u00a0<a href=\"https:\/\/www.chefstemp.com\/fr\/decongeler-et-rotir-la-dinde\/\" target=\"_blank\" rel=\"noopener\"><em><strong>compl\u00e8tement d\u00e9congel\u00e9<\/strong><\/em><\/a>, tapotez-le<\/span> S\u00e9chez la dinde et passez vos doigts sous la peau pour la d\u00e9coller de la chair. Cette s\u00e9paration cr\u00e9era un espace entre les deux pendant la cuisson, permettant \u00e0 la graisse de fondre et \u00e0 la peau de croustiller. M\u00e9langez les \u00e9pices pour la saumure, puis saupoudrez-en environ 2 cuill\u00e8res \u00e0 soupe \u00e0 l&#039;int\u00e9rieur de la dinde. R\u00e9partissez le reste du m\u00e9lange uniform\u00e9ment sur toute la surface de la dinde. Enveloppez la dinde herm\u00e9tiquement dans du film alimentaire, puis remettez-la dans votre glaci\u00e8re avec un sac de glace pour maintenir la temp\u00e9rature en dessous de 4,5 \u00b0C. Une journ\u00e9e de marinade suffit, mais deux jours sont pr\u00e9f\u00e9rables.<\/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;\">Pr\u00eat \u00e0 assaisonner et \u00e0 fumer<\/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>Le jour de la cuisson, il faut d&#039;abord pr\u00e9parer la dinde pour le fumoir et pr\u00e9parer le gla\u00e7age. Sortez la dinde de la glaci\u00e8re 45 \u00e0 60 minutes avant de commencer le fumage. Il est \u00e9galement judicieux de v\u00e9rifier que votre fumoir est en marche pendant ce temps. \u00c0 l&#039;aide de thermom\u00e8tres \u00e0 viande tr\u00e8s pr\u00e9cis, nous avons constat\u00e9 que 127 \u00b0C (260 \u00b0F) est la temp\u00e9rature optimale pour une viande blanche juteuse et une viande brune tendre et bien cuite.<\/p>\n<p>Rentrez les ailes derri\u00e8re la poitrine pour \u00e9viter qu&#039;elles ne br\u00fblent et obtenir une volaille plus app\u00e9tissante. Pour la farce, oubliez le pain de ma\u00efs et les saucisses. \u00c9vitez de trop garnir la cavit\u00e9 \u00e0 cause des basses temp\u00e9ratures du fumoir\u00a0; la farce ne sera jamais assez cuite avant que la volaille ne soit trop cuite. Privil\u00e9giez les aromates et les fruits\u00a0: pommes, oignons, citrons, oranges, sauge et ail sont d&#039;excellents ajouts qui parfumeront la volaille pendant la longue et douce cuisson au fumoir. Apr\u00e8s avoir farci la volaille, ficelez les cuisses avec de la ficelle de cuisine\u00a0; cela permettra d&#039;obtenir une dinde plus belle et de ralentir la cuisson de la chair blanche.<\/p>\n<p>Enfin, il nous faut pr\u00e9parer le gla\u00e7age. Nous utilisons un m\u00e9lange de bourbon, de confiture d&#039;abricots et de beurre. Ce gla\u00e7age nappera la dinde pendant la derni\u00e8re heure de cuisson, lui donnant une belle brillance, un ar\u00f4me fum\u00e9 suppl\u00e9mentaire et une saveur sucr\u00e9e-fum\u00e9e unique.<\/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;\">Dinde fum\u00e9e<\/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>\u00c0 127 \u00b0C (260 \u00b0F), comptez environ 25 minutes de cuisson par livre (450 g), soit environ 6,5 heures pour une dinde 15#. Pr\u00e9chauffez votre fumoir \u00e0 127 \u00b0C (260 \u00b0F), placez un r\u00e9cipient d&#039;eau contenant 750 ml (3 tasses) de bouillon de poulet sous la dinde, puis posez-la sur la grille au-dessus du r\u00e9cipient. Le bouillon s&#039;\u00e9vaporera pendant la cuisson\u00a0; il faudra donc en rajouter r\u00e9guli\u00e8rement. Il recueillera \u00e9galement le jus de cuisson et constituera une excellente base pour la sauce.<\/p>\n<p>Ins\u00e9rez votre thermom\u00e8tre \u00e0 viande Quad XPro dans la partie la plus \u00e9paisse du blanc de poulet, en veillant \u00e0 ne pas toucher l&#039;os, et dans la partie la plus \u00e9paisse de la cuisse.<em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/placement-correct-de-la-sonde-en-turquie\/\"> Il est judicieux de placer le thermom\u00e8tre ambiant<\/a><\/strong><\/em> pr\u00e8s du centre de la base de la dinde pour vous donner une mesure pr\u00e9cise de la temp\u00e9rature.<\/p>\n<p>Fermez le fumoir et commencez \u00e0 pr\u00e9parer vos accompagnements et vos desserts pour le grand jour.<\/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=\"Image d&#039;un thermom\u00e8tre \u00e0 viande sans fil ChefsTemp Quad XPro mesurant la temp\u00e9rature de cuisson d&#039;une dinde de Thanksgiving\" title=\"Fumeur cru\" 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;\">Gla\u00e7age et finition de la dinde<\/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>Une fois que la poitrine de dinde atteint 63 \u00b0C (145 \u00b0F), badigeonnez-la de gla\u00e7age. La temp\u00e9rature de la dinde a tendance \u00e0 se stabiliser entre 63 et 68 \u00b0C (145-155 \u00b0F), ne vous inqui\u00e9tez donc pas si elle ne bouge pas. Utilisez un pinceau de cuisine pour obtenir une couche uniforme de gla\u00e7age. R\u00e9p\u00e9tez l&#039;op\u00e9ration toutes les 15 minutes jusqu&#039;\u00e0 ce que la dinde atteigne une temp\u00e9rature finale de 60 \u00b0C (160 \u00b0F) pour la poitrine et de 76 \u00b0C (170 \u00b0F) pour les cuisses. Par s\u00e9curit\u00e9, v\u00e9rifiez toujours la temp\u00e9rature \u00e0 l&#039;aide du thermom\u00e8tre \u00e0 viande Finaltouch X10. Retirez la dinde du four et laissez-la reposer 20 minutes avant de retirer les sondes et de la d\u00e9couper.<\/p>\n<p>Rentrez le bac \u00e0 jus et versez son contenu dans un r\u00e9cipient haut pour s\u00e9parer la graisse. Vous pouvez utiliser cette graisse, m\u00e9lang\u00e9e \u00e0 du beurre, pour pr\u00e9parer un roux riche et fonc\u00e9 pour votre sauce.<\/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;\">Ingr\u00e9dients<\/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# Turquie<\/li>\n<li>\u00bc tasse de sel casher<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de sauge hach\u00e9e<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir concass\u00e9<\/li>\n<li>1 orange zest\u00e9e<\/li>\n<li>1 citron zest\u00e9<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de poudre d&#039;oignon<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sucre<\/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;\">Rembourrage<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-14\"><ul>\n<li>Tous les ingr\u00e9dients coup\u00e9s en quartiers<\/li>\n<li>1 pomme<\/li>\n<li>1 oignon jaune<\/li>\n<li>1 citron<\/li>\n<li>1 orange<\/li>\n<li>Petit bouquet de sauge<\/li>\n<li>5 gousses d&#039;ail \u00e9cras\u00e9es<\/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=\"Pr\u00e9paration d&#039;une dinde de Thanksgiving \u00e0 l&#039;aide d&#039;un thermom\u00e8tre \u00e0 viande\" title=\"Ingr\u00e9dients de dinde\" 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=\"Lustre\" title=\"Lustre\" 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;\">Lustre<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-16\"><ul>\n<li>1 tasse de confiture d&#039;abricots<\/li>\n<li>1\/3<sup>rd<\/sup>C Bourbon<\/li>\n<li>1 b\u00e2tonnet de beurre<\/li>\n<li>1 litre de bouillon de poulet<\/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;\">Instructions<\/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=\"saumure s\u00e8che\" title=\"saumure s\u00e8che\" 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>Retirez les abats de la cavit\u00e9 et s\u00e9chez la dinde en la tapotant \u00e0 l&#039;int\u00e9rieur et \u00e0 l&#039;ext\u00e9rieur. S\u00e9parez la peau de la chair avec vos doigts en d\u00e9chirant la membrane qui les s\u00e9pare. M\u00e9langez les ingr\u00e9dients de la saumure s\u00e8che dans un bol.<\/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=\"saumur\u00e9\" title=\"saumur\u00e9\" 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=\"Dinde en papillote\" title=\"Dinde en papillote\" 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>Assaisonnez l&#039;int\u00e9rieur de la cavit\u00e9 avec 2 cuill\u00e8res \u00e0 soupe de saumure s\u00e8che. Utilisez le reste de la saumure pour enrober le reste de la dinde, en veillant \u00e0 bien couvrir les cuisses et le blanc. Enveloppez la dinde herm\u00e9tiquement dans du film alimentaire et placez-la dans votre glaci\u00e8re sur un sac de glace. Utilisez votre thermom\u00e8tre alimentaire Quad XPro pour contr\u00f4ler la temp\u00e9rature ambiante et la temp\u00e9rature interne de la dinde. Laissez reposer 24 heures\u00a0; pour un r\u00e9sultat optimal, laissez reposer 48 heures.<\/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>Pr\u00e9chauffez votre fumoir \u00e0 127 \u00b0C (260 \u00b0F). D\u00e9ballez la dinde, repliez les ailes derri\u00e8re la volaille et farcissez-la avec les aromates. Superposez les cuisses et ficelez-les avec de la ficelle de cuisine.<\/p>\n<p>Placez un plat en aluminium sous la grille du fumoir et ajoutez 3 tasses de bouillon de poulet. Remettez la grille en place, puis placez la dinde sur le gril. Ins\u00e9rez le Quad XPro.<a href=\"https:\/\/www.chefstemp.com\/fr\/shop\/\"><em><strong> thermom\u00e8tre \u00e0 viande<\/strong><\/em><\/a> Introduisez les sondes dans les parties les plus \u00e9paisses de la poitrine et de la cuisse, et placez la sonde ambiante \u00e0 la base de la dinde.<\/p>\n<p>Fumez pendant environ 25 minutes par livre, en compl\u00e9tant le liquide dans le bac de r\u00e9cup\u00e9ration des graisses au besoin.<\/p>\n<p>M\u00e9langez la confiture, le bourbon et le beurre dans une casserole. Portez \u00e0 fr\u00e9missement et remuez jusqu&#039;\u00e0 ce que le tout soit bien m\u00e9lang\u00e9.<\/p>\n<p>Lorsque la temp\u00e9rature \u00e0 c\u0153ur de la chair blanche atteint 63 \u00b0C (145 \u00b0F), badigeonnez la dinde de gla\u00e7age \u00e0 l&#039;aide d&#039;un pinceau. R\u00e9p\u00e9tez l&#039;op\u00e9ration toutes les 15 minutes jusqu&#039;\u00e0 ce que la temp\u00e9rature interne de la chair blanche atteigne 71 \u00b0C (160 \u00b0F) et celle de la chair brune 76 \u00b0C (170 \u00b0F). Retirez la dinde du fumoir et laissez-la reposer 20 minutes avant de la d\u00e9couper.<\/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=\"thermom\u00e8tre \u00e0 viande - types de thermom\u00e8tres alimentaires\" title=\"thermom\u00e8tre \u00e0 viande \u2013 types de thermom\u00e8tres alimentaires\" 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>Pendant ce temps, versez le jus de cuisson dans un r\u00e9cipient haut. Pour s\u00e9parer la graisse du liquide, ajoutez du bouillon jusqu&#039;\u00e0 obtenir 4 tasses (environ 1 litre). M\u00e9langez la graisse avec suffisamment de beurre pour obtenir 2\/3 de la graisse.<sup>rd<\/sup> C. Ajoutez une quantit\u00e9 \u00e9gale de farine dans une po\u00eale, en remuant jusqu&#039;\u00e0 obtention d&#039;une p\u00e2te lisse. Faites cuire \u00e0 feu doux, en remuant souvent, jusqu&#039;\u00e0 ce que le roux soit bien fonc\u00e9. Filtrez le liquide de la l\u00e8chefrite, puis fouettez constamment jusqu&#039;\u00e0 ce que le roux soit bien incorpor\u00e9. Laissez mijoter la sauce pendant 20 \u00e0 30 minutes, rectifiez l&#039;assaisonnement et servez.<\/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\/fr\/wp-json\/wp\/v2\/posts\/11203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=11203"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/11203\/revisions"}],"predecessor-version":[{"id":59382,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/11203\/revisions\/59382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/11204"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=11203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=11203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=11203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}