{"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\/it\/petto-di-tacchino-arrosto\/","title":{"rendered":"Petto di tacchino arrosto con glassa al miele e burro al 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>Abbiamo pensato al tuo piatto principale con questa deliziosa ricetta di petto di tacchino fresco arrostito, glassato con salsa barbecue dolce e burrosa. Servilo con qualche contorno e pane appena sfornato, oppure taglialo a fette e goditi il pranzo per tutta la settimana!<\/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\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a08dee733022\" 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-6a08dee733022\"  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-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/petto-di-tacchino-arrosto\/#Why_this_roasted_fresh_turkey_breast_recipe_works\" >Perch\u00e9 questa ricetta del petto di tacchino fresco arrosto funziona?<\/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\/it\/petto-di-tacchino-arrosto\/#Recipe_ingredients\" >Ingredienti della ricetta<\/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\/it\/petto-di-tacchino-arrosto\/#How_to_cook_a_turkey_breast%EF%BC%9F\" >Come cucinare il petto di tacchino?<\/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\/it\/petto-di-tacchino-arrosto\/#Turkey_Breast_Cooking_Times_and_Calculator\" >Tempi di cottura e calcolatrice del petto di tacchino<\/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\/it\/petto-di-tacchino-arrosto\/#Browning_the_skin\" >Doratura della pelle<\/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\/it\/petto-di-tacchino-arrosto\/#How_to_tell_if_the_roasted_turkey_is_done\" >Come capire se il tacchino arrosto \u00e8 cotto?<\/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\/petto-di-tacchino-arrosto\/#How_to_carve_a_turkey_breast\" >Come tagliare il petto di tacchino?<\/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\/petto-di-tacchino-arrosto\/#Roasted_Turkey_Breast_with_Buttery_BBQ_Honey_Glaze\" >Petto di tacchino arrosto con glassa al miele e burro al 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\/it\/petto-di-tacchino-arrosto\/#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;\">Perch\u00e9 questa ricetta del petto di tacchino fresco arrosto funziona?<\/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>Chi non vorrebbe essere il protagonista del piatto principale quando conquista tutti ogni volta? Questa ricetta per il petto di tacchino arrosto ha una glassa deliziosa, che racchiude i sapori dolci e salati del burro, della salsa barbecue e del miele. Un piccolo tesoro per tutti i gusti!<\/p>\n<p>I petti di tacchino freschi sono privi di ali, quindi non c&#039;\u00e8 carne di pollame scura e grassa con cui lavorare, e questo significa che hanno meno grassi in generale di un tacchino intero. E non solo questa ricetta \u00e8 sana, ma abbiamo anche un metodo semplice e infallibile per cucinare il petto di tacchino fresco.<\/p>\n<p>Questa ricetta a base di pollame \u00e8 perfetta da tagliare e servire come piatto principale, oppure da preparare in anticipo e conservare le fette per consumarle pi\u00f9 avanti durante la settimana, nei panini.<\/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;\">Ingredienti della ricetta<\/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>Il petto di tacchino arrosto \u00e8 fatto con carne, una semplice glassa, erbe aromatiche e un ripieno di mele; per verificarne la cottura \u00e8 necessario un termometro per carne.<\/p>\n<ul>\n<li><b><\/b><strong><b>Petto di tacchino fresco (7-9 libbre)<\/b><\/strong>\u2013 Per questa ricetta, cerca di usare un peso di 4 chili e mezzo, ma funziona anche con altre dimensioni. Consulta la nostra tabella di cottura del petto di tacchino qui sotto.<\/li>\n<li><b><\/b><strong><b>Smalto \u2013 <\/b><\/strong>la glassa \u00e8 fatta di burro o ghee, salsa barbecue, miele, sale e pepe nero.<\/li>\n<li><b><\/b><strong><b>Ripieno di erbe aromatiche<\/b><\/strong>\u2013 Farcire l&#039;interno con erbe fresche come rosmarino, timo, prezzemolo e fette di mela per un&#039;esplosione di sapore a ogni boccone, che verr\u00e0 assorbito dalla carne durante la cottura.<\/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=\"Ingredienti per il petto di tacchino arrosto di Chefstemp\" title=\"Ingredienti per il petto di tacchino arrosto di 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;\">Come cucinare il petto di tacchino?<\/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=\"chefstemp petto di tacchino arrosto 2\" title=\"chefstemp petto di tacchino arrosto 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>PASSO 1:<\/b><\/strong>\u00a0Preriscaldare il forno a 350 gradi F. Rimuovere le interiora, quindi immergere il tacchino in acqua calda salata per circa 10 minuti e asciugarlo con carta assorbente.<\/p>\n<p><strong><b>PASSO 2:<\/b><\/strong>\u00a0In una piccola ciotola mescolate il burro fuso, il miele, la salsa barbecue, il sale e il pepe. Mettete da parte 2 cucchiai per glassare in seguito. Spalmate la salsa rimanente su tutto il tacchino, dentro e fuori, e anche sotto la pelle.<\/p>\n<p><strong><b>PASSO 3:<\/b><\/strong>\u00a0Togliete il torsolo e tagliate la mela in quarti, quindi metteteli nella cavit\u00e0 insieme alle erbe aromatiche. Girate delicatamente il tacchino e adagiatelo su una teglia bassa con il petto rivolto verso l&#039;alto. Versate 240 ml di acqua sul fondo della teglia, per mantenere il tacchino umido e consentirgli comunque di dorarsi.<\/p>\n<p><strong><b>PASSO 4:<\/b><\/strong>\u00a0Arrostire il tacchino per 2 ore e mezza - 3 ore. Dopo 30 minuti, togliere il tacchino dal forno e spennellarlo con la salsa rimanente, quindi coprire con un foglio di alluminio per evitare che si scurisca troppo. Rimettere il tacchino in forno e cuocere per altre 2 ore e mezza o finch\u00e9 il petto di tacchino non \u00e8 cotto e un termometro per carne, senza toccare le ossa, segna almeno 74 \u00b0C nella parte pi\u00f9 profonda del petto. Continuer\u00e0 a cuocere leggermente dopo essere stato tolto dal forno.<\/p>\n<p><strong><b>PASSO 5:<\/b><\/strong>\u00a0Togliete dal forno e lasciate riposare per 20-30 minuti per far depositare i succhi. Usate il sugo di cottura avanzato per guarnire le fette di tacchino al momento di servirle.<\/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;\">Tempi di cottura e calcolatrice del petto di tacchino<\/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>Note per la cottura e i tempi totali di cottura a 350 gradi F:<\/p>\n<ul>\n<li>3-5 libbre, 1-2 \u00bc ore<\/li>\n<li>5-7 libbre, 2-3 ore<\/li>\n<li>7-9 libbre, 2 \u00bd \u2013 3 ore<\/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;\">Doratura della pelle<\/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>Cosa succede se il petto di tacchino arrosto inizia a bruciare?<br \/>\nIl colore della pelle dipende da quanto a lungo la si lascia scoperta e pu\u00f2 essere regolato a piacere. Iniziate la cottura del petto di tacchino senza coprirlo, lasciando la carta stagnola scoperta per non pi\u00f9 di 1 ora. Consigliamo di coprirlo fino a 30 minuti per una doratura leggera e fino a 1 ora per una pelle pi\u00f9 scura.<\/p>\n<p>Poich\u00e9 la base \u00e8 composta da zucchero, miele e salsa barbecue, il tacchino arrosto diventer\u00e0 dorato rapidamente.<\/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=\"chefstemp imbastitura tacchino\" title=\"chefstemp imbastitura tacchino\" 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;\">Come capire se il tacchino arrosto \u00e8 cotto?<\/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=\"ricetta del petto di tacchino arrosto di chefstemp\" title=\"ricetta del petto di tacchino arrosto di 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>Quando un petto di tacchino \u00e8 cotto, la temperatura interna dovrebbe essere di 165 gradi F. Per garantire la sicurezza alimentare durante la cottura delle carni, assicurarsi di utilizzare un <a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\"><u>Termometro ChefsTemp<\/u><\/a>\u00a0per verificare che il petto di tacchino raggiunga almeno i 74 \u00b0C quando inserito nella parte pi\u00f9 spessa del petto.<\/p>\n<p>Per maggiori informazioni, si prega di fare riferimento al nostro <a href=\"https:\/\/www.chefstemp.com\/it\/tabella-delle-temperature-della-carne-di-pollo-alla-griglia\/\"><u>tabella di cottura della carne<\/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;\">Come tagliare il petto di tacchino?<\/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>Tagliare il petto di tacchino \u00e8 un&#039;abilit\u00e0 che vi porter\u00e0 lontano per il Ringraziamento e Natale e ogni volta che vorrete cucinare un tacchino fresco. Trasferite il tacchino dalla teglia a un piatto da taglio o a un tagliere con il petto ancora rivolto verso l&#039;alto. Quindi, tagliate con cura lungo lo sterno, il pi\u00f9 vicino possibile al tagliere. Quindi, tagliate lungo le costole verso il basso e intorno per collegarvi alla base del primo taglio. Questo rimuover\u00e0 uno dei petti, quindi ripetete l&#039;operazione sull&#039;altro lato. Togliete la carne dalla carcassa. Adagiate ogni petto e affettatelo contropelo. Per preparare fette di carne da sandwich, raffreddate prima il petto e poi tagliatelo a fette molto sottili, poich\u00e9 raffreddarlo prima aiuta a ottenere un taglio pi\u00f9 sottile.<\/p>\n<h3><span style=\"color: #ff9900;\">Petto di tacchino arrosto con glassa al miele e burro al barbecue<br \/>\n<\/span><\/h3>\n<p><strong><b>Ingredienti<\/b><\/strong><\/p>\n<ul>\n<li>1 petto di tacchino fresco (da 7 a 9 libbre) (senza ali)<\/li>\n<li>1\/4 di tazza di burro fuso<\/li>\n<li>1\/4 di tazza di miele<\/li>\n<li>1\/4 di tazza di salsa barbecue<\/li>\n<li>1\/2 cucchiaino di sale<\/li>\n<li>1\/2 cucchiaino di pepe nero<\/li>\n<li>1 mazzetto di erbe miste come prezzemolo, timo e rosmarino<\/li>\n<li>1 mela<\/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=\"ricetta del petto di tacchino arrosto chefstemp 1\" title=\"ricetta del petto di tacchino arrosto 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>Istruzioni<\/b><\/strong><\/p>\n<ol>\n<li>Preriscaldare il forno a 350 gradi F. Rimuovere le interiora, quindi immergere il tacchino in acqua calda salata per circa 10 minuti e asciugarlo con carta assorbente.<\/li>\n<li>In una piccola ciotola mescolate il burro fuso, il miele, la salsa barbecue, il sale e il pepe. Mettete da parte 2 cucchiai per glassare in seguito. Spalmate la salsa rimanente su tutto il tacchino, dentro e fuori, e anche sotto la pelle.<\/li>\n<li>Togliete il torsolo e tagliate la mela in quarti, quindi metteteli nella cavit\u00e0 insieme alle erbe aromatiche. Girate delicatamente il tacchino e adagiatelo su una teglia bassa con il petto rivolto verso l&#039;alto. Versate 240 ml di acqua sul fondo della teglia, per mantenere il tacchino umido e consentirgli comunque di dorarsi.<\/li>\n<li>Arrostire il tacchino per 2 ore e mezza - 3 ore. Dopo 30 minuti, togliere il tacchino dal forno e spennellarlo con la salsa rimanente, quindi coprire con un foglio di alluminio per evitare che si scurisca troppo. Rimettere il tacchino in forno e cuocere per altre 2 ore e mezza o finch\u00e9 il petto di tacchino non \u00e8 cotto e un termometro per carne, senza toccare le ossa, segna almeno 74 \u00b0C nella parte pi\u00f9 profonda del petto.<\/li>\n<li>Togliete dal forno e lasciate riposare per 20-30 minuti per far depositare i succhi. Conservate il sugo di cottura per condire il tacchino al momento di servirlo.<\/li>\n<\/ol>\n<p><strong><b>Note per la cottura e i tempi totali di impostazione:<\/b><\/strong><\/p>\n<p>3-5 libbre, 1-2 \u00bc ore<\/p>\n<p>5-7 libbre, 2-3 ore<\/p>\n<p>7-9 libbre, 2 \u00bd \u2013 3 ore<\/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\/it\/wp-json\/wp\/v2\/posts\/3978","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=3978"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/3978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/4003"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=3978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=3978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=3978"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}