{"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\/it\/tacchino-affumicato\/","title":{"rendered":"Il tacchino affumicato migliore e pi\u00f9 succoso"},"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\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d07760ecf48\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/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-69d07760ecf48\"  aria-label=\"Attiva\/disattiva\" \/><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\/it\/tacchino-affumicato\/#First_Comes_the_Thaw\" >Prima arriva il disgelo<\/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\/it\/tacchino-affumicato\/#Preparing_to_Smoke_Your_Turkey\" >Preparazione per affumicare il tacchino<\/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\/it\/tacchino-affumicato\/#Ready_to_Season_and_Smoke\" >Pronto per condire e affumicare<\/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\/it\/tacchino-affumicato\/#Smoking_Turkey\" >Tacchino affumicato<\/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\/it\/tacchino-affumicato\/#Glazing_and_Finishing_the_Turkey\" >Glassatura e finitura del tacchino<\/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\/it\/tacchino-affumicato\/#Ingredients\" >Ingredienti<\/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\/it\/tacchino-affumicato\/#Stuffing\" >Ripieno<\/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\/it\/tacchino-affumicato\/#Glaze\" >Smalto<\/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\/it\/tacchino-affumicato\/#Instructions\" >Istruzioni<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"First_Comes_the_Thaw\"><\/span><span style=\"color: #ff9900;\">Prima arriva il disgelo<\/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>tacchino affumicato correttamente<\/strong> Inizia con un tacchino scongelato correttamente. Per una panoramica approfondita, puoi leggere pi\u00f9 avanti come scongelare in sicurezza un tacchino intero. Per rinfrescare la memoria, un tacchino intero congelato \u00e8 un enorme cubetto di ghiaccio di carne. \u00c8 necessario avere lo spazio e il tempo per scongelarlo lentamente, prevenendo qualsiasi contaminazione incrociata e mantenendolo fuori dalla zona di pericolo microbico (40-140 \u00b0F) (4,5-60 \u00b0C). Abbiamo scoperto che ci vuole circa 1 giorno per 4-5# di tacchino. Ci\u00f2 significa che un normale tacchino da 15 libbre impiegherebbe circa 4 giorni per scongelarsi in un ambiente refrigerato. Poich\u00e9 il tacchino \u00e8 un enorme cubetto di ghiaccio, utilizziamo una cella frigorifera per mantenerlo a una temperatura sicura durante lo scongelamento. Assicurati di utilizzare il tuo ChefsTemp<em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-remoto-per-barbecue\/\"> Termometro alimentare Quad XPro<\/a><\/strong><\/em> per monitorare la temperatura ambiente e garantire che rimanga entro i limiti di sicurezza.<\/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=\"termometro per carne\" title=\"termometro per carne\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Turkey-Plated-298x300.jpg\" class=\"img-responsive wp-image-11224\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h2><span class=\"ez-toc-section\" id=\"Preparing_to_Smoke_Your_Turkey\"><\/span><span style=\"color: #ff9900;\">Preparazione per affumicare il tacchino<\/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>Quando si tratta di affumicare un tacchino, ci sono tre aspetti che aggiungeranno sapore alla festa.<\/p>\n<ul>\n<li>La salamoia secca<\/li>\n<li>I ripieni<\/li>\n<li>La glassa<\/li>\n<\/ul>\n<p>Per quanto riguarda la salamoia, vogliamo conferire un sapore intenso e intenso. Amiamo la combinazione di agrumi e fumo; il sapore fresco si sposa bene con i sapori intensi del fumo di legna e della carbonizzazione. Il nostro suggerimento \u00e8 di aggiungere scorza d&#039;arancia e limone a sale, zucchero, cipolla in polvere, salvia tritata o essiccata e pepe nero macinato.<\/p>\n<p>Una volta\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">il tacchino \u00e8\u00a0<a href=\"https:\/\/www.chefstemp.com\/it\/scongelare-e-arrostire-il-tacchino\/\" target=\"_blank\" rel=\"noopener\"><em><strong>completamente scongelato<\/strong><\/em><\/a>, accarezzalo<\/span> Asciugare e passare le dita sotto la pelle per staccarla dalla carne. Questa separazione creer\u00e0 uno spazio tra i due durante la cottura, permettendo al grasso di sciogliersi e alla pelle di diventare croccante. Mescolare i condimenti per salamoia secca, quindi cospargerne circa 2 cucchiai nella cavit\u00e0. Distribuire il composto rimanente uniformemente su tutta la superficie del tacchino. Avvolgere strettamente il tacchino nella pellicola trasparente, quindi riporlo nella borsa frigo con un sacchetto di ghiaccio per mantenere la temperatura al di sotto dei 4,5 \u00b0C. Un giorno in salamoia sar\u00e0 sufficiente, ma due giorni sono l&#039;ideale.<\/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;\">Pronto per condire e affumicare<\/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>Quando \u00e8 il momento di cucinare, per prima cosa bisogna preparare il tacchino per l&#039;affumicatore e preparare la glassa. Togliere il tacchino dalla cella frigorifera 45-60 minuti prima di iniziare ad affumicarlo. \u00c8 anche una buona idea assicurarsi che l&#039;affumicatore sia acceso e funzionante durante questo periodo. Utilizzando i termometri per carne pi\u00f9 precisi, abbiamo scoperto che 127 \u00b0C (260 \u00b0F) \u00e8 la temperatura migliore per carni bianche succose e carni scure cotte e tenere.<\/p>\n<p>Ripiegate le punte delle ali dietro il petto per proteggerle dalla bruciatura e ottenere un tacchino dall&#039;aspetto migliore. Quando si parla di ripieno, non stiamo parlando di pane di mais o salsiccia. Bisogna evitare di riempire la cavit\u00e0 con un ripieno denso a causa delle temperature pi\u00f9 basse nell&#039;affumicatore; non otterrete mai un ripieno cotto in modo sicuro prima che il tacchino sia completamente stracotto. Noi preferiamo aromi e frutta; mele, cipolle, limoni, arance, salvia e aglio sono ottime aggiunte e conferiscono sapore durante la lunga e lenta affumicatura. Dopo aver riempito il tacchino, legate le cosce con dello spago da macellaio; questo render\u00e0 il tacchino cotto pi\u00f9 bello e aiuter\u00e0 a rallentare la cottura della carne bianca.<\/p>\n<p>Infine, dobbiamo preparare la glassa. Utilizziamo un composto di bourbon, marmellata di albicocche e burro. Questo glasser\u00e0 il tacchino durante l&#039;ultima ora di cottura, creando una splendida lucentezza, catturando ulteriormente il sapore affumicato e conferendogli un sapore dolce e affumicato unico.<\/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;\">Tacchino affumicato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><p>A 127 \u00b0C (260 \u00b0F), abbiamo scoperto che occorrono circa 25 minuti per ogni libbra di carne, il che significa che un tacchino 15# impiegher\u00e0 circa 6,5 ore per cuocere. Preriscalda l&#039;affumicatore a 12 \u00b0C (260 \u00b0F), posiziona una pentola d&#039;acqua sotto il tacchino con 3 tazze di brodo di pollo, quindi posiziona il tacchino sulle griglie sopra la pentola. Durante la cottura, il brodo evaporer\u00e0, quindi sar\u00e0 necessario aggiungerlo di tanto in tanto. Catturer\u00e0 anche tutti i succhi di cottura del tacchino e diventer\u00e0 una base incredibile per il sugo di tacchino.<\/p>\n<p>Inserisci il termometro per carne Quad XPro nella parte pi\u00f9 spessa del petto, assicurandoti di non toccare l&#039;osso, e nella parte pi\u00f9 spessa della coscia. \u00c8 anche<em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/posizionamento-corretto-della-sonda-in-turchia\/\"> \u00e8 saggio posizionare il termometro ambiente<\/a><\/strong><\/em> vicino al centro della base del tacchino per darti una lettura accurata del calore.<\/p>\n<p>Chiudete l&#039;affumicatore e iniziate a preparare contorni e dessert per il grande giorno.<\/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=\"Immagine di un termometro per carne wireless ChefsTemp Quad XPro che misura la temperatura di cottura di un tacchino del Ringraziamento\" title=\"Fumatore crudo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled.jpg\" class=\"img-responsive wp-image-11205\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-200x149.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-400x298.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-600x447.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-800x595.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled-1200x893.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/10\/Raw-Smoker-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 1920px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><h2><span class=\"ez-toc-section\" id=\"Glazing_and_Finishing_the_Turkey\"><\/span><span style=\"color: #ff9900;\">Glassatura e finitura del tacchino<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><p>Una volta che il petto di tacchino raggiunge i 63 \u00b0C (145 \u00b0F), \u00e8 il momento di iniziare a spennellare con la glassa. Il tacchino tende a fermarsi a 63-68 \u00b0C (145-155 \u00b0F), quindi non preoccuparti se la temperatura non cambia. Usa un pennello da pasticceria per una bella glassa uniforme, ripeti questa operazione ogni 15 minuti finch\u00e9 il tacchino non raggiunge una temperatura finale di 60 \u00b0C (160 \u00b0F) nel petto e 76 \u00b0C (170 \u00b0F) nella carne scura; controlla sempre le temperature con il termometro per carne Finaltouch X10 per maggiore sicurezza. Togli il tacchino e lascialo riposare per 20 minuti prima di rimuovere le sonde e tagliarlo.<\/p>\n<p>Riportate la leccarda al suo interno e versatela in un recipiente alto per separare il grasso. Potete usare questo grasso, unito al burro, per creare un roux ricco e scuro per il vostro sugo.<\/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;\">Ingredienti<\/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# Turchia<\/li>\n<li>\u00bc di tazza di sale kosher<\/li>\n<li>3 cucchiai di salvia tritata<\/li>\n<li>1 cucchiaino di pepe nero macinato<\/li>\n<li>1 arancia grattugiata<\/li>\n<li>1 limone grattugiato<\/li>\n<li>1 cucchiaio di cipolla in polvere<\/li>\n<li>1 cucchiaio di zucchero<\/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;\">Ripieno<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-14\"><ul>\n<li>Tutti gli ingredienti tagliati in quarti<\/li>\n<li>1 mela<\/li>\n<li>1 cipolla gialla<\/li>\n<li>1 limone<\/li>\n<li>1 arancia<\/li>\n<li>Piccolo mazzo di salvia<\/li>\n<li>5 spicchi d&#039;aglio schiacciati<\/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=\"preparare un tacchino del Ringraziamento usando un termometro per carne\" title=\"Ingredienti del tacchino\" 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=\"Smalto\" title=\"Smalto\" 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;\">Smalto<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-16\"><ul>\n<li>1 tazza di marmellata di albicocche<\/li>\n<li>1\/3<sup>rd<\/sup>C Borbone<\/li>\n<li>1 panetto di burro<\/li>\n<li>1 litro di brodo di pollo<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><h3><span class=\"ez-toc-section\" id=\"Instructions\"><\/span><span style=\"color: #ff9900;\">Istruzioni<\/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=\"salamoia secca\" title=\"salamoia secca\" 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>Togliete le interiora dalla cavit\u00e0 e asciugate il tacchino dentro e fuori. Usate le dita per separare la pelle dalla carne, rompendo la membrana tra le due. Mescolate gli ingredienti della salamoia in una ciotola.<\/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=\"in salamoia\" title=\"in salamoia\" 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=\"Tacchino avvolto\" title=\"Tacchino avvolto\" 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>Condire l&#039;interno della cavit\u00e0 con 2 cucchiai di salamoia secca. Utilizzare la salamoia rimanente per ricoprire il resto del tacchino, assicurandosi di coprire anche le cosce e il petto. Avvolgere strettamente il tacchino nella pellicola trasparente e riporlo nella borsa frigo sopra un sacchetto di ghiaccio. Utilizzare il termometro per alimenti Quad XPro per monitorare la temperatura ambiente e interna del tacchino. Lasciare riposare per 1 giorno; i risultati migliori si ottengono dopo 2 giorni.<\/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>Preriscalda l&#039;affumicatore a 127 \u00b0C. Togli l&#039;involucro dal tacchino, ripiega le punte delle ali dietro il volatile e riempi la cavit\u00e0 con gli aromi. Sovrapponi le punte delle cosce e legalo con spago da cucina.<\/p>\n<p>Posizionare una teglia di alluminio sotto le griglie dell&#039;affumicatore e aggiungere 3 tazze di brodo di pollo. Riposizionare la griglia e posizionare il tacchino sulla griglia. Inserire il Quad XPro.<a href=\"https:\/\/www.chefstemp.com\/it\/shop\/\"><em><strong> termometro per carne<\/strong><\/em><\/a> sonde nelle parti pi\u00f9 spesse del petto e della coscia e posizionare la sonda ambientale alla base del tacchino.<\/p>\n<p>Lasciare affumicare per circa 25 minuti per libbra, aggiungendo il liquido nella leccarda quando necessario.<\/p>\n<p>In un pentolino, unire la marmellata, il bourbon e il burro. Portare a ebollizione e mescolare fino a ottenere un composto omogeneo.<\/p>\n<p>Quando la temperatura della carne bianca raggiunge i 63 \u00b0C, inizia a spennellare la glassa sul tacchino con un pennello da pasticceria. Ripeti questa operazione ogni 15 minuti finch\u00e9 la carne bianca non raggiunge una temperatura interna di 71 \u00b0C e la carne scura di 76 \u00b0C. Togli il tacchino dall&#039;affumicatore e lascialo riposare per 20 minuti prima di tagliarlo.<\/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=\"termometro per carne - tipi di termometro per alimenti\" title=\"termometro per carne \u2013 tipi di termometro per alimenti\" 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>Mentre aspettate, versate il grasso di cottura in un recipiente alto. Per separare il grasso dal liquido, potete aggiungere altro brodo fino a raggiungere il volume totale di 4 tazze. Mescolate il grasso con abbastanza burro da ottenere 2\/3 di<sup>rd<\/sup> C. Aggiungere una pari quantit\u00e0 di farina in una padella, mescolando fino a quando non si sar\u00e0 incorporata e former\u00e0 una pasta liscia. Cuocere a fuoco basso, mescolando spesso, fino a quando il roux non sar\u00e0 bello scuro. Filtrare il liquido dalla leccarda, quindi mescolare costantemente fino a quando non sar\u00e0 incorporato. Cuocere a fuoco lento il sugo per 20-30 minuti, aggiustare di sale e pepe e servire.<\/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\/it\/wp-json\/wp\/v2\/posts\/11203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=11203"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/11203\/revisions"}],"predecessor-version":[{"id":59382,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/11203\/revisions\/59382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/11204"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=11203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=11203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=11203"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}