{"id":3978,"date":"2021-11-01T09:00:36","date_gmt":"2021-11-01T01:00:36","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=3978"},"modified":"2022-05-12T02:22:59","modified_gmt":"2022-05-11T18:22:59","slug":"roasted-turkey-breast","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/poitrine-de-dinde-rotie\/","title":{"rendered":"Poitrine de dinde r\u00f4tie avec gla\u00e7age au miel et beurre barbecue"},"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\"><p>Avec cette d\u00e9licieuse recette de poitrine de dinde fra\u00eeche r\u00f4tie, napp\u00e9e d&#039;un gla\u00e7age barbecue sucr\u00e9 et beurr\u00e9, votre plat principal est tout simplement parfait. Servez-la avec quelques accompagnements et du pain frais, ou d\u00e9coupez-la en tranches pour un d\u00e9jeuner savoureux toute la semaine\u00a0!<\/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\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d553e38b31e\" 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-69d553e38b31e\"  aria-label=\"Basculer\" \/><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\/fr\/poitrine-de-dinde-rotie\/#Why_this_roasted_fresh_turkey_breast_recipe_works\" >Pourquoi cette recette de poitrine de dinde fra\u00eeche r\u00f4tie fonctionne-t-elle ?<\/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\/fr\/poitrine-de-dinde-rotie\/#Recipe_ingredients\" >Ingr\u00e9dients de la recette<\/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\/fr\/poitrine-de-dinde-rotie\/#How_to_cook_a_turkey_breast%EF%BC%9F\" >Comment cuire un blanc de dinde ?<\/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\/fr\/poitrine-de-dinde-rotie\/#Turkey_Breast_Cooking_Times_and_Calculator\" >Temps de cuisson et calculateur pour la poitrine de dinde<\/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\/fr\/poitrine-de-dinde-rotie\/#Browning_the_skin\" >Brunir la peau<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/fr\/poitrine-de-dinde-rotie\/#How_to_tell_if_the_roasted_turkey_is_done\" >Comment savoir si la dinde r\u00f4tie est cuite ?<\/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\/poitrine-de-dinde-rotie\/#How_to_carve_a_turkey_breast\" >Comment d\u00e9couper un blanc de dinde ?<\/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\/poitrine-de-dinde-rotie\/#Roasted_Turkey_Breast_with_Buttery_BBQ_Honey_Glaze\" >Poitrine de dinde r\u00f4tie avec gla\u00e7age au miel et beurre barbecue<\/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\/poitrine-de-dinde-rotie\/#i\" >\u00a0<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Why_this_roasted_fresh_turkey_breast_recipe_works\"><\/span><span style=\"color: #ff9900;\">Pourquoi cette recette de poitrine de dinde fra\u00eeche r\u00f4tie fonctionne-t-elle ?<\/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_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\" style=\"--awb-text-transform:none;\"><p>Qui ne r\u00eaverait pas de pr\u00e9parer le plat principal, un plat qui fait toujours l&#039;unanimit\u00e9\u00a0? Cette recette de poitrine de dinde r\u00f4tie est napp\u00e9e d&#039;un gla\u00e7age irr\u00e9sistible, un subtil m\u00e9lange de saveurs sucr\u00e9es-sal\u00e9es gr\u00e2ce au beurre, \u00e0 la sauce barbecue et au miel. De quoi ravir tous les palais\u00a0!<\/p>\n<p>Les filets de dinde frais sont vendus sans les ailes, donc sans la chair grasse fonc\u00e9e, et contiennent par cons\u00e9quent moins de mati\u00e8res grasses qu&#039;une dinde enti\u00e8re. De plus, cette recette est non seulement saine, mais nous vous proposons une m\u00e9thode simple et infaillible pour cuisiner des filets de dinde frais.<\/p>\n<p>Cette recette de volaille est d\u00e9licieuse d\u00e9coup\u00e9e et servie comme plat principal, ou pr\u00e9par\u00e9e \u00e0 l&#039;avance et conserv\u00e9e pour plus tard dans la semaine, pour la d\u00e9guster en sandwich.<\/p>\n<\/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-4\"><h3><span class=\"ez-toc-section\" id=\"Recipe_ingredients\"><\/span><span style=\"color: #ff9900;\">Ingr\u00e9dients de la recette<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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-5\" style=\"--awb-text-transform:none;\"><p>Le blanc de dinde r\u00f4ti se compose de viande, d&#039;un simple gla\u00e7age, d&#039;une farce aux herbes et aux pommes, et un thermom\u00e8tre \u00e0 viande est n\u00e9cessaire pour v\u00e9rifier la cuisson.<\/p>\n<ul>\n<li><b><\/b><strong><b>Poitrine de dinde fra\u00eeche (3 \u00e0 4 kg)<\/b><\/strong>\u2013 Pour cette recette, visez une dinde de 4 kg environ, mais elle convient aussi \u00e0 d&#039;autres tailles. Consultez notre tableau de cuisson des poitrines de dinde ci-dessous.<\/li>\n<li><b><\/b><strong><b>Gla\u00e7age \u2013 <\/b><\/strong>Le gla\u00e7age est compos\u00e9 de beurre ou de ghee, de sauce barbecue, de miel, de sel et de poivre noir.<\/li>\n<li><b><\/b><strong><b>garniture aux herbes<\/b><\/strong>\u2013 Garnissez l&#039;int\u00e9rieur d&#039;herbes fra\u00eeches comme du romarin, du thym, du persil et des tranches de pomme pour une explosion de saveurs \u00e0 chaque bouch\u00e9e, car elles impr\u00e8gnent la viande pendant la cuisson.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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=\"287\" height=\"300\" alt=\"ingr\u00e9dients de poitrine de dinde r\u00f4tie chefstemp\" title=\"ingr\u00e9dients de poitrine de dinde r\u00f4tie chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients-287x300.jpg\" class=\"img-responsive wp-image-3979\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients-200x209.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients-400x418.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients-600x628.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients-800x837.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-ingredients.jpg 1200w\" 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-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;\"><h3><span class=\"ez-toc-section\" id=\"How_to_cook_a_turkey_breast%EF%BC%9F\"><\/span><span style=\"color: #ff9900;\">Comment cuire un blanc de dinde ?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-2 hover-type-none\"><img decoding=\"async\" width=\"698\" height=\"1024\" alt=\"poitrine de dinde r\u00f4tie chefstemp 2\" title=\"poitrine de dinde r\u00f4tie chefstemp 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2-698x1024.jpg\" class=\"img-responsive wp-image-3983\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2-200x294.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2-400x587.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2-600x881.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2-800x1174.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-2.jpg 1200w\" 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-8 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-7\"><p><strong><b>\u00c9TAPE 1 :<\/b><\/strong>\u00a0Pr\u00e9chauffez le four \u00e0 175 \u00b0C (350 \u00b0F). Retirez les abats, puis faites tremper la dinde dans de l&#039;eau chaude sal\u00e9e pendant environ 10 minutes et s\u00e9chez-la en la tapotant avec du papier absorbant.<\/p>\n<p><strong><b>\u00c9TAPE 2 :<\/b><\/strong>\u00a0Dans un petit bol, m\u00e9langez le beurre fondu, le miel, la sauce barbecue, le sel et le poivre. R\u00e9servez 2 cuill\u00e8res \u00e0 soupe de cette sauce pour glacer la dinde. Badigeonnez le reste de la sauce sur toute la surface de la dinde, \u00e0 l&#039;int\u00e9rieur, \u00e0 l&#039;ext\u00e9rieur et sous la peau.<\/p>\n<p><strong><b>\u00c9TAPE 3 :<\/b><\/strong>\u00a0\u00c9p\u00e9pinez la pomme, coupez-la en quartiers et placez-les dans la cavit\u00e9 de la dinde avec les herbes. Retournez d\u00e9licatement la dinde et posez-la, poitrine vers le fond, dans un plat \u00e0 r\u00f4tir peu profond. Versez 250 ml d&#039;eau au fond du plat pour que la dinde reste moelleuse et puisse dorer.<\/p>\n<p><strong><b>\u00c9TAPE 4 :<\/b><\/strong>\u00a0R\u00f4tissez la dinde pendant 2 h 30 \u00e0 3 h. Apr\u00e8s 30 minutes, sortez-la du four et badigeonnez-la du reste de sauce. Recouvrez-la ensuite d&#039;une feuille d&#039;aluminium, sans serrer, pour \u00e9viter qu&#039;elle ne brunisse trop. Remettez la dinde au four et poursuivez la cuisson pendant 2 h \u00e0 2 h 30 suppl\u00e9mentaires, ou jusqu&#039;\u00e0 ce que la chair soit cuite et qu&#039;un thermom\u00e8tre \u00e0 viande, ins\u00e9r\u00e9 sans toucher l&#039;os, indique une temp\u00e9rature interne d&#039;au moins 74 \u00b0C (165 \u00b0F) au c\u0153ur de la chair. La dinde continuera de cuire l\u00e9g\u00e8rement apr\u00e8s sa sortie du four.<\/p>\n<p><strong><b>\u00c9TAPE 5 :<\/b><\/strong>\u00a0Sortez la dinde du four et laissez-la reposer 20 \u00e0 30 minutes pour que le jus se r\u00e9partisse uniform\u00e9ment. Arrosez les tranches de dinde avec le jus de cuisson restant au moment de servir.<\/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-8\"><h3><span class=\"ez-toc-section\" id=\"Turkey_Breast_Cooking_Times_and_Calculator\"><\/span><span style=\"color: #ff9900;\">Temps de cuisson et calculateur pour la poitrine de dinde<\/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-9\"><p>Remarques concernant la cuisson et le temps total de cuisson \u00e0 350 degr\u00e9s F :<\/p>\n<ul>\n<li>3 \u00e0 5 livres, 1 \u00e0 2 heures et quart<\/li>\n<li>5 \u00e0 7 livres, 2 \u00e0 3 heures<\/li>\n<li>3 \u00e0 4 kg, 2 h 30 \u00e0 3 h<\/li>\n<\/ul>\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\"><h3><span class=\"ez-toc-section\" id=\"Browning_the_skin\"><\/span><span style=\"color: #ff9900;\">Brunir la peau<\/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_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-11\"><p>Et si ma poitrine de dinde r\u00f4tie commence \u00e0 br\u00fbler ?<br \/>\nLa coloration de la peau d\u00e9pend du temps pass\u00e9 \u00e0 d\u00e9couvert et peut \u00eatre ajust\u00e9e selon vos pr\u00e9f\u00e9rences. Commencez la cuisson du blanc de dinde sans le couvrir, en ne le laissant pas plus d&#039;une heure \u00e0 d\u00e9couvert. Nous recommandons de le couvrir jusqu&#039;\u00e0 30 minutes pour une belle couleur dor\u00e9e et jusqu&#039;\u00e0 une heure pour une peau plus fonc\u00e9e.<\/p>\n<p>Gr\u00e2ce \u00e0 sa base sucr\u00e9e de miel et de sauce barbecue, la dinde r\u00f4tie dorera rapidement.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 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-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"dinde \u00e0 badigeonner \u00e0 la main\" title=\"dinde \u00e0 badigeonner \u00e0 la main\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey-300x200.jpg\" class=\"img-responsive wp-image-3987\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-basting-turkey.jpg 1200w\" 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-14 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;\"><h3><span class=\"ez-toc-section\" id=\"How_to_tell_if_the_roasted_turkey_is_done\"><\/span><span style=\"color: #ff9900;\">Comment savoir si la dinde r\u00f4tie est cuite ?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 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-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"204\" alt=\"recette de poitrine de dinde r\u00f4tie de chefstemp\" title=\"recette de poitrine de dinde r\u00f4tie de chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-300x204.jpg\" class=\"img-responsive wp-image-3992\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-200x136.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-400x272.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-600x408.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-800x544.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe.jpg 1200w\" 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-16 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-13\"><p>Lorsqu&#039;une poitrine de dinde est cuite, sa temp\u00e9rature interne doit atteindre 74 \u00b0C (165 \u00b0F). Pour garantir la s\u00e9curit\u00e9 alimentaire lors de la cuisson des viandes, assurez-vous d&#039;utiliser un r\u00e9cipient herm\u00e9tique. <a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/thermometre-a-viande-finaltouchx10\/\"><u>Thermom\u00e8tre ChefsTemp<\/u><\/a>\u00a0v\u00e9rifier que la poitrine de dinde atteint au moins 165 degr\u00e9s Fahrenheit lorsqu&#039;elle est ins\u00e9r\u00e9e dans la partie la plus \u00e9paisse de la poitrine.<\/p>\n<p>Pour plus d&#039;informations, veuillez consulter notre <a href=\"https:\/\/www.chefstemp.com\/fr\/tableau-des-temperatures-de-la-viande-de-steak-et-de-poulet\/\"><u>tableau de cuisson de la viande<\/u><\/a>.<\/p>\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-14\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_carve_a_turkey_breast\"><\/span><span style=\"color: #ff9900;\">Comment d\u00e9couper un blanc de dinde ?<\/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_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-15\"><p>Savoir d\u00e9couper un blanc de dinde est une comp\u00e9tence qui vous sera tr\u00e8s utile pour Thanksgiving, No\u00ebl et toutes les occasions o\u00f9 vous souhaitez cuisiner une dinde fra\u00eeche. Transf\u00e9rez la dinde du plat \u00e0 r\u00f4tir sur un plat \u00e0 d\u00e9couper ou une planche \u00e0 d\u00e9couper, le blanc vers le haut. Incisez ensuite d\u00e9licatement le long du br\u00e9chet, au plus pr\u00e8s de la planche. Puis, incisez le long des c\u00f4tes, en les reliant \u00e0 la base de la premi\u00e8re incision. Vous obtiendrez ainsi un blanc. R\u00e9p\u00e9tez l&#039;op\u00e9ration de l&#039;autre c\u00f4t\u00e9. Retirez la chair de la carcasse. Posez chaque blanc \u00e0 plat et tranchez-le perpendiculairement aux fibres. Pour des tranches de viande \u00e0 sandwich, r\u00e9frig\u00e9rez le blanc au pr\u00e9alable, puis tranchez-le tr\u00e8s finement. Le refroidissement pr\u00e9alable permet d&#039;obtenir des tranches plus fines.<\/p>\n<h3><span style=\"color: #ff9900;\">Poitrine de dinde r\u00f4tie avec gla\u00e7age au miel et beurre barbecue<br \/>\n<\/span><\/h3>\n<p><strong><b>Ingr\u00e9dients<\/b><\/strong><\/p>\n<ul>\n<li>1 poitrine de dinde fra\u00eeche (7-9 livres) (sans ailes)<\/li>\n<li>1\/4 tasse de beurre fondu<\/li>\n<li>1\/4 tasse de miel<\/li>\n<li>1\/4 tasse de sauce barbecue<\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir<\/li>\n<li>1 bouquet d&#039;herbes aromatiques m\u00e9lang\u00e9es, comme du persil, du thym et du romarin<\/li>\n<li>1 pomme<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"i\"><\/span><span style=\"color: #ff9900;\">\u00a0<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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-5 hover-type-none\"><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"Recette de poitrine de dinde r\u00f4tie de chefstemp 1\" title=\"Recette de poitrine de dinde r\u00f4tie de chefstemp 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1-683x1024.jpg\" class=\"img-responsive wp-image-3996\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1-200x300.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1-400x600.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1-600x900.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1-800x1200.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/chefstemp-roasted-turkey-breast-recipe-1.jpg 1200w\" 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-20 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-16\"><p><strong><b>Instructions<\/b><\/strong><\/p>\n<ol>\n<li>Pr\u00e9chauffez le four \u00e0 175 \u00b0C (350 \u00b0F). Retirez les abats, puis faites tremper la dinde dans de l&#039;eau chaude sal\u00e9e pendant environ 10 minutes et s\u00e9chez-la en la tapotant avec du papier absorbant.<\/li>\n<li>Dans un petit bol, m\u00e9langez le beurre fondu, le miel, la sauce barbecue, le sel et le poivre. R\u00e9servez 2 cuill\u00e8res \u00e0 soupe de cette sauce pour glacer la dinde. Badigeonnez le reste de la sauce sur toute la surface de la dinde, \u00e0 l&#039;int\u00e9rieur, \u00e0 l&#039;ext\u00e9rieur et sous la peau.<\/li>\n<li>\u00c9p\u00e9pinez la pomme, coupez-la en quartiers et placez-les dans la cavit\u00e9 de la dinde avec les herbes. Retournez d\u00e9licatement la dinde et posez-la, poitrine vers le fond, dans un plat \u00e0 r\u00f4tir peu profond. Versez 250 ml d&#039;eau au fond du plat pour que la dinde reste moelleuse et puisse dorer.<\/li>\n<li>R\u00f4tissez la dinde pendant 2 h 30 \u00e0 3 h. Apr\u00e8s 30 minutes, sortez-la du four et badigeonnez-la du reste de sauce. Recouvrez-la ensuite d&#039;une feuille d&#039;aluminium, sans serrer, pour \u00e9viter qu&#039;elle ne brunisse trop. Remettez la dinde au four et poursuivez la cuisson pendant 2 h \u00e0 2 h 30 suppl\u00e9mentaires, ou jusqu&#039;\u00e0 ce que la chair soit cuite et que la temp\u00e9rature \u00e0 c\u0153ur, mesur\u00e9e \u00e0 l&#039;aide d&#039;un thermom\u00e8tre \u00e0 viande (sans toucher l&#039;os), atteigne au moins 74 \u00b0C (165 \u00b0F).<\/li>\n<li>Sortez la dinde du four et laissez-la reposer 20 \u00e0 30 minutes pour que le jus se r\u00e9partisse uniform\u00e9ment. R\u00e9servez le jus de cuisson pour arroser la dinde au moment de servir.<\/li>\n<\/ol>\n<p><strong><b>Remarques concernant les temps de cuisson et de prise totaux\u00a0:<\/b><\/strong><\/p>\n<p>3 \u00e0 5 livres, 1 \u00e0 2 heures et quart<\/p>\n<p>5 \u00e0 7 livres, 2 \u00e0 3 heures<\/p>\n<p>3 \u00e0 4 kg, 2 h 30 \u00e0 3 h<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,16,88],"tags":[913,326,310,708,586,769,338,341],"class_list":["post-3978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-announcements","category-recipes","tag-baking","tag-bbq","tag-meat-thermometer","tag-oven","tag-recipe","tag-roast","tag-temperature","tag-turkey"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/3978","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=3978"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/3978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/4003"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=3978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=3978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=3978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}