{"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\/nl\/gerookte-kalkoen\/","title":{"rendered":"De lekkerste en sappigste gerookte kalkoen"},"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\">Inhoudsopgave<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a08b27f52433\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Schakelaar<\/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-6a08b27f52433\"  aria-label=\"Schakelaar\" \/><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\/nl\/gerookte-kalkoen\/#First_Comes_the_Thaw\" >Eerst komt de dooi<\/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\/nl\/gerookte-kalkoen\/#Preparing_to_Smoke_Your_Turkey\" >Voorbereidingen treffen om je kalkoen te roken<\/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\/nl\/gerookte-kalkoen\/#Ready_to_Season_and_Smoke\" >Klaar om te kruiden en te roken<\/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\/nl\/gerookte-kalkoen\/#Smoking_Turkey\" >Gerookte kalkoen<\/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\/nl\/gerookte-kalkoen\/#Glazing_and_Finishing_the_Turkey\" >Het glazuren en afwerken van de kalkoen<\/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\/nl\/gerookte-kalkoen\/#Ingredients\" >Ingredi\u00ebnten<\/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\/nl\/gerookte-kalkoen\/#Stuffing\" >Vulling<\/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\/nl\/gerookte-kalkoen\/#Glaze\" >Glazuur<\/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\/nl\/gerookte-kalkoen\/#Instructions\" >Instructies<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"First_Comes_the_Thaw\"><\/span><span style=\"color: #ff9900;\">Eerst komt de dooi<\/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>goed gerookte kalkoen<\/strong> Het begint met een goed ontdooide kalkoen. Voor een uitgebreide uitleg over het veilig ontdooien van een hele kalkoen kunt u later alles lezen. Ter her \u043d\u0430\u043f\u043e\u043cening: een hele bevroren kalkoen is een gigantische ijsklomp vlees. U moet de ruimte en tijd hebben om hem langzaam te ontdooien, kruisbesmetting te voorkomen en hem buiten de microbi\u00eble gevarenzone (40-140 \u00b0F) (4,5-60 \u00b0C) te houden. We hebben vastgesteld dat het ongeveer 1 dag duurt per 4-51 ton kalkoen. Dit betekent dat een standaard kalkoen van 15 pond ongeveer 4 dagen nodig heeft om te ontdooien in een gekoelde omgeving. Omdat de kalkoen een gigantische ijsklomp is, gebruiken we een koelbox om hem tijdens het ontdooien op een veilige temperatuur te houden. Zorg ervoor dat u uw ChefsTemp gebruikt.<em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/product\/barbecue-thermometer-met-afstandsbediening\/\"> Quad XPro voedselthermometer<\/a><\/strong><\/em> De omgevingstemperatuur in de gaten houden om ervoor te zorgen dat u binnen het veilige bereik blijft.<\/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=\"vleesthermometer\" title=\"vleesthermometer\" 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;\">Voorbereidingen treffen om je kalkoen te roken<\/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>Als het gaat om het roken van een kalkoen, zijn er drie gebieden die voor extra smaak zorgen.<\/p>\n<ul>\n<li>De droge pekel<\/li>\n<li>De vullingen<\/li>\n<li>Het glazuur<\/li>\n<\/ul>\n<p>Wat de pekel betreft, willen we een heldere en krachtige smaak toevoegen. We zijn dol op de combinatie van citrus en rook; de frisse, lichtzure smaak combineert goed met de donkere smaken van rookhout en houtskool. We raden aan om sinaasappel- en citroenschil te mengen met zout, suiker, uienpoeder, gehakte of gedroogde salie en versgemalen zwarte peper.<\/p>\n<p>Eenmaal\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">de kalkoen is\u00a0<a href=\"https:\/\/www.chefstemp.com\/nl\/ontdooi-en-braad-de-kalkoen-2\/\" target=\"_blank\" rel=\"noopener\"><em><strong>volledig ontdooid<\/strong><\/em><\/a>, klop het<\/span> Dep de kalkoen droog en haal je vingers onder de huid om deze los te maken van het vlees. Door deze scheiding ontstaat er ruimte tussen de twee tijdens het garen, waardoor het vet kan smelten en de huid knapperig wordt. Meng de droge pekelkruiden en strooi er ongeveer 2 eetlepels van in de holte van de kalkoen. Verdeel de rest van het mengsel gelijkmatig over het hele oppervlak van de kalkoen. Wikkel de kalkoen stevig in plasticfolie en leg hem terug in de koelbox met een zak ijs om de temperatuur onder de 4,5 \u00b0C te houden. E\u00e9n dag in de pekel is voldoende, maar twee dagen is het beste.<\/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;\">Klaar om te kruiden en te roken<\/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>Op de dag dat je gaat roken, moet je eerst de kalkoen voorbereiden en de glazuur maken. Haal de kalkoen 45-60 minuten voordat je wilt beginnen met roken uit de koelbox. Het is ook verstandig om ervoor te zorgen dat je rookoven in deze tijd al aanstaat. Met behulp van de meest nauwkeurige vleesthermometers hebben we vastgesteld dat 127 \u00b0C (260 \u00b0F) de beste temperatuur is voor sappig wit vlees en mals donker vlees.<\/p>\n<p>Stop de vleugeltips achter de borst om te voorkomen dat ze verbranden en om een mooier eindresultaat te cre\u00ebren. Wat de vulling betreft, hebben we het niet over ma\u00efsbrood of worst. Het is belangrijk om de holte niet te vullen met een dichte vulling vanwege de lagere temperaturen in de rookoven; de vulling zal nooit gaar zijn voordat de kalkoen volledig gaar is. Wij geven de voorkeur aan aromatische ingredi\u00ebnten en fruit; appels, uien, citroenen, sinaasappels, salie en knoflook zijn heerlijke toevoegingen en geven smaak af tijdens het langzame roken. Na het vullen bind je de poten samen met slagersgaren; dit zorgt voor een mooier resultaat en vertraagt het gaarproces van het witte vlees.<\/p>\n<p>Tot slot moeten we het glazuur maken. We gebruiken een mengsel van bourbon, abrikozenjam en boter. Dit glazuur bedekt de kalkoen tijdens het laatste uur van het bakken, waardoor een prachtige glans ontstaat, extra rooksmaak wordt opgenomen en een unieke zoet-rokerige smaak wordt verkregen.<\/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;\">Gerookte kalkoen<\/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>Bij een kerntemperatuur van 127 \u00b0C (260 \u00b0F) bleek dat je ongeveer 25 minuten per pond nodig hebt, wat betekent dat een kalkoen van 15# ongeveer 6,5 uur nodig heeft om gaar te worden. Verwarm je rookoven voor op 12 \u00b0C (260 \u00b0F), plaats een waterbak met 3 kopjes kippenbouillon onder de kalkoen en leg de kalkoen vervolgens op het rooster boven de bak. Tijdens het garen van de kalkoen zal de bouillon verdampen, dus je moet deze van tijd tot tijd bijvullen. De bouillon vangt ook al het braadvocht op en vormt een fantastische basis voor de jus.<\/p>\n<p>Steek uw Quad XPro vleesthermometer in het dikste deel van de borst, zorg ervoor dat u geen bot raakt, en in het dikste deel van de dij. Het is ook<em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/juiste-plaatsing-van-de-sonde-bij-kalkoen-2\/\"> verstandig om de omgevingsthermometer te plaatsen<\/a><\/strong><\/em> Steek de thermometer in de buurt van het midden van de onderkant van de kalkoen om een nauwkeurige meting van de temperatuur te verkrijgen.<\/p>\n<p>Sluit de rookoven en begin met het voorbereiden van de bijgerechten en desserts voor de grote dag.<\/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=\"Afbeelding van een ChefsTemp Quad XPro draadloze vleesthermometer die de gaartemperatuur van een kalkoen voor Thanksgiving meet.\" title=\"Rauwe roker\" 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;\">Het glazuren en afwerken van de kalkoen<\/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>Zodra de kalkoenborst een temperatuur van 63 \u00b0C (145 \u00b0F) bereikt, is het tijd om hem te bestrijken met de glazuur. Kalkoen blijft doorgaans stabiel op een temperatuur tussen 63 en 68 \u00b0C (145-155 \u00b0F), dus maak je geen zorgen als de temperatuur niet stijgt. Gebruik een bakkwastje voor een mooie, gelijkmatige laag. Herhaal dit elke 15 minuten totdat de kalkoen een uiteindelijke temperatuur van 60 \u00b0C (160 \u00b0F) in de borst en 76 \u00b0C (170 \u00b0F) in het donkere vlees bereikt. Controleer de temperatuur altijd nogmaals met de Finaltouch X10 vleesthermometer voor extra zekerheid. Haal de kalkoen uit de oven en laat hem 20 minuten rusten voordat je de thermometers verwijdert en de kalkoen aansnijdt.<\/p>\n<p>Haal de lekbak naar binnen en giet het vocht in een hoge kom om het vet te scheiden. Je kunt dit vet, samen met boter, gebruiken om een rijke, donkere roux voor je jus te maken.<\/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;\">Ingredi\u00ebnten<\/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# Turkije<\/li>\n<li>\u00bc kopje koosjer zout<\/li>\n<li>3 eetlepels fijngehakte salie<\/li>\n<li>1 theelepel grof gemalen zwarte peper<\/li>\n<li>1 sinaasappel geraspte schil<\/li>\n<li>1 citroen, geraspte schil<\/li>\n<li>1 eetlepel uienpoeder<\/li>\n<li>1 eetlepel suiker<\/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;\">Vulling<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-14\"><ul>\n<li>Alle ingredi\u00ebnten in vieren verdeeld<\/li>\n<li>1 appel<\/li>\n<li>1 gele ui<\/li>\n<li>1 citroen<\/li>\n<li>1 sinaasappel<\/li>\n<li>Een klein bosje salie<\/li>\n<li>5 teentjes knoflook geplet<\/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=\"Een kalkoen bereiden voor Thanksgiving met behulp van een vleesthermometer\" title=\"Ingredi\u00ebnten voor kalkoen\" 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=\"Glazuur\" title=\"Glazuur\" 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;\">Glazuur<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-text fusion-text-16\"><ul>\n<li>1 kopje abrikozenjam<\/li>\n<li>1\/3<sup>rd<\/sup>C Bourbon<\/li>\n<li>1 pakje boter<\/li>\n<li>1 liter kippenbouillon<\/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;\">Instructies<\/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=\"Droge pekel\" title=\"Droge pekel\" 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>Verwijder de ingewanden uit de buikholte en dep de kalkoen van binnen en van buiten droog. Maak met je vingers de huid los van het vlees door het vlies ertussen te breken. Meng de ingredi\u00ebnten voor de droge pekel in een kom.<\/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=\"Gepekeld\" title=\"Gepekeld\" 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=\"Ingewikkelde kalkoen\" title=\"Ingewikkelde kalkoen\" 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>Smeer de binnenkant van de holte in met 2 eetlepels droge pekel. Gebruik de resterende pekel om de rest van de kalkoen te bedekken, zorg ervoor dat de poten en de borst goed bedekt zijn. Wikkel de kalkoen stevig in plasticfolie en plaats hem in uw koelbox op een zak ijs. Gebruik uw Quad XPro voedselthermometer om de omgevings- en interne temperatuur van de kalkoen te controleren. Laat dit 1 dag staan; het beste resultaat wordt na 2 dagen bereikt.<\/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>Verwarm uw rookoven voor tot 127 \u00b0C (260 \u00b0F). Pak de kalkoen uit, vouw de uiteinden van de vleugels achter de vogel en stop de aromaten in de holte. Leg de uiteinden van de poten op elkaar en bind ze vast met slagerstouw.<\/p>\n<p>Plaats een aluminium bak onder het rooster van de rookoven en voeg 3 kopjes kippenbouillon toe. Plaats het grillrooster terug en leg de kalkoen erop. Steek de Quad XPro erin.<a href=\"https:\/\/www.chefstemp.com\/nl\/shop\/\"><em><strong> vleesthermometer<\/strong><\/em><\/a> Steek de sondes in de dikste delen van de borst en de dij, en plaats de omgevingssonde aan de basis van de kalkoen.<\/p>\n<p>Rook het vlees ongeveer 25 minuten per pond en vul het vocht in de lekbak indien nodig bij.<\/p>\n<p>Doe de jam, bourbon en boter in een steelpan. Breng het mengsel aan de kook en roer tot alles goed gemengd is.<\/p>\n<p>Zodra de kerntemperatuur van het witte vlees 63 \u00b0C (145 \u00b0F) bereikt, begin je de glazuurlaag met een bakkwast op de kalkoen aan te brengen. Herhaal dit elke 15 minuten totdat het witte vlees een interne temperatuur van 71 \u00b0C (160 \u00b0F) bereikt en het donkere vlees 76 \u00b0C (170 \u00b0F). Haal de kalkoen uit de rookoven en laat hem 20 minuten rusten voordat je hem aansnijdt.<\/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=\"vleesthermometer - soorten voedselthermometers\" title=\"vleesthermometer \u2013 soorten voedselthermometers\" 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>Giet ondertussen het braadvocht uit de pan in een hoge kom. Om het vet van de vloeistof te scheiden, kunt u extra bouillon toevoegen tot een totaal van 4 kopjes. Meng het vet met voldoende boter om 2\/3 van het mengsel te verkrijgen.<sup>rd<\/sup> C. Voeg een gelijke hoeveelheid bloem toe aan een koekenpan en roer tot het is opgenomen en een gladde pasta vormt. Bak op laag vuur, onder regelmatig roeren, tot de roux mooi donker is. Giet het vocht uit de opvangbak en klop het vervolgens constant door elkaar tot een gladde pasta. Laat de jus 20-30 minuten sudderen, breng op smaak en serveer.<\/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\/nl\/wp-json\/wp\/v2\/posts\/11203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=11203"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/11203\/revisions"}],"predecessor-version":[{"id":59382,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/11203\/revisions\/59382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/11204"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=11203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=11203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=11203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}