{"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\/nl\/geroosterde-kalkoenborst\/","title":{"rendered":"Geroosterde kalkoenborst met een romige BBQ-honingglazuur."},"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>Met dit heerlijke recept voor geroosterde, zoete en boterachtige BBQ-glazuur op verse kalkoenborst zit je helemaal goed als hoofdgerecht. Serveer het met een paar bijgerechten en versgebakken brood, of snijd het in plakken en geniet er de hele week van als lunch!<\/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\">Inhoudsopgave<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d4da11929f9\" 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-69d4da11929f9\"  aria-label=\"Schakelaar\" \/><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\/nl\/geroosterde-kalkoenborst\/#Why_this_roasted_fresh_turkey_breast_recipe_works\" >Waarom is dit recept voor geroosterde verse kalkoenborst zo goed?<\/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\/nl\/geroosterde-kalkoenborst\/#Recipe_ingredients\" >Ingredi\u00ebnten voor het recept<\/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\/nl\/geroosterde-kalkoenborst\/#How_to_cook_a_turkey_breast%EF%BC%9F\" >Hoe bereid je een kalkoenborst?<\/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\/nl\/geroosterde-kalkoenborst\/#Turkey_Breast_Cooking_Times_and_Calculator\" >Kooktijden en rekenmachine voor kalkoenborst<\/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\/nl\/geroosterde-kalkoenborst\/#Browning_the_skin\" >Het bruinen van de huid<\/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\/nl\/geroosterde-kalkoenborst\/#How_to_tell_if_the_roasted_turkey_is_done\" >Hoe weet je of de gebraden kalkoen gaar is?<\/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\/geroosterde-kalkoenborst\/#How_to_carve_a_turkey_breast\" >Hoe snijd je een kalkoenborst aan?<\/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\/geroosterde-kalkoenborst\/#Roasted_Turkey_Breast_with_Buttery_BBQ_Honey_Glaze\" >Geroosterde kalkoenborst met een romige BBQ-honingglazuur.<\/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\/geroosterde-kalkoenborst\/#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;\">Waarom is dit recept voor geroosterde verse kalkoenborst zo goed?<\/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>Wie wil er nu niet de verantwoordelijkheid dragen voor het hoofdgerecht dat elke keer weer in de smaak valt? Dit recept voor geroosterde kalkoenborst heeft een overheerlijke glazuurlaag met zoete en zoute smaken van boter, barbecuesaus en honing. Voor elk wat wils!<\/p>\n<p>Verse kalkoenborst wordt zonder vleugels geleverd, dus er is geen vet donker gevogeltevlees om mee te werken, en dat betekent dat het over het algemeen minder vet bevat dan een hele kalkoen. En dit recept is niet alleen gezond, maar we hebben ook een eenvoudige, gegarandeerd succesvolle methode om verse kalkoenborst te bereiden.<\/p>\n<p>Dit gevogeltegerecht is heerlijk om in plakken te snijden en als hoofdgerecht te serveren, maar je kunt het ook van tevoren maken en de plakken bewaren voor later in de week om in sandwiches te gebruiken.<\/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;\">Ingredi\u00ebnten voor het recept<\/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>Gebraden kalkoenborst bestaat uit het vlees, een eenvoudige glazuurlaag, een vulling van kruiden en appel, en je hebt een vleesthermometer nodig om te controleren of het gaar is.<\/p>\n<ul>\n<li><b><\/b><strong><b>Verse kalkoenborst (3-4 kg)<\/b><\/strong>\u2013 Probeer voor dit recept een kalkoenborst van 4 kilo te gebruiken, maar het werkt ook met andere formaten. Zie onze tabel voor het bereiden van kalkoenborst hieronder.<\/li>\n<li><b><\/b><strong><b>Glazuur \u2013 <\/b><\/strong>Het glazuur is gemaakt van boter of ghee, barbecuesaus, honing, zout en zwarte peper.<\/li>\n<li><b><\/b><strong><b>Kruidenvulling<\/b><\/strong>\u2013 Vul de binnenkant met verse kruiden zoals rozemarijn, tijm, peterselie en appelschijfjes voor een smaakexplosie bij elke hap, die tijdens het koken in het vlees trekt.<\/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=\"Ingredi\u00ebnten voor geroosterde kalkoenborst van chefstemp\" title=\"Ingredi\u00ebnten voor geroosterde kalkoenborst van 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;\">Hoe bereid je een kalkoenborst?<\/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 geroosterde kalkoenborst 2\" title=\"chefstemp geroosterde kalkoenborst 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>STAP 1:<\/b><\/strong>\u00a0Verwarm de oven voor tot 175 graden Celsius. Verwijder eventuele ingewanden en laat de kalkoen vervolgens ongeveer 10 minuten weken in warm zout water. Dep de kalkoen daarna droog met keukenpapier.<\/p>\n<p><strong><b>STAP 2:<\/b><\/strong>\u00a0Meng in een kleine kom de gesmolten boter, honing, barbecuesaus, zout en peper. Zet 2 eetlepels apart voor het glazuur. Wrijf de resterende saus over de hele kalkoen, vanbinnen en vanbuiten, en ook onder de huid.<\/p>\n<p><strong><b>STAP 3:<\/b><\/strong>\u00a0Verwijder het klokhuis uit de appel, snijd hem in kwartjes en stop deze samen met de kruiden in de holte van de kalkoen. Draai de kalkoen voorzichtig om en leg hem met de borstkant naar beneden in een ondiepe braadpan. Giet 250 ml water op de bodem van de braadpan om de kalkoen sappig te houden en tegelijkertijd een mooie bruine kleur te geven.<\/p>\n<p><strong><b>STAP 4:<\/b><\/strong>\u00a0Braad de kalkoen 2,5 tot 3 uur. Haal de kalkoen na 30 minuten uit de oven en bestrijk hem met de resterende saus. Dek hem vervolgens losjes af met aluminiumfolie om te voorkomen dat hij te bruin wordt. Zet de kalkoen terug in de oven en bak hem nog 2 tot 2,5 uur, of tot de kalkoenborst gaar is en een vleesthermometer (zonder bot aan te raken) een temperatuur van minimaal 74 graden Celsius aangeeft in het diepste gedeelte van de borst. De kalkoen gaart nog iets verder nadat hij uit de oven is gehaald.<\/p>\n<p><strong><b>STAP 5:<\/b><\/strong>\u00a0Haal de schotel uit de oven en laat hem 20-30 minuten rusten zodat de sappen zich kunnen verdelen. Gebruik eventueel overgebleven braadvocht om over de kalkoenschijven te sprenkelen bij het serveren.<\/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;\">Kooktijden en rekenmachine voor kalkoenborst<\/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>Opmerkingen over het bakken en de totale baktijd bij 175 graden Celsius (350 graden Fahrenheit):<\/p>\n<ul>\n<li>3-5 pond, 1-2 \u00bc uur<\/li>\n<li>2,5-3,5 kg, 2-3 uur<\/li>\n<li>3-4 kilo, 2,5-3 uur<\/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;\">Het bruinen van de huid<\/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>Wat als mijn gebraden kalkoenborst begint aan te branden?<br \/>\nDe bruiningsgraad van de huid hangt af van hoe lang de kalkoenfilet onbedekt blijft en kan naar wens worden aangepast. Begin met het bereiden van de kalkoenfilet zonder folie, maar laat de folie er maximaal 1 uur af. We raden aan de kalkoenfilet tot 30 minuten af te dekken voor een lichtgouden kleur en tot 1 uur voor een donkerdere huid.<\/p>\n<p>Doordat de honing en barbecuesaus als suikerbasis dienen, zal de geroosterde kalkoen snel bruin worden.<\/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 bedruipende kalkoen\" title=\"chefstemp bedruipende kalkoen\" 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;\">Hoe weet je of de gebraden kalkoen gaar is?<\/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=\"Chef&#039;s Steam recept voor geroosterde kalkoenborst\" title=\"Chef&#039;s Steam recept voor geroosterde kalkoenborst\" 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>Een kalkoenborst is gaar als de interne temperatuur 74 graden Celsius (165 graden Fahrenheit) is. Om de voedselveiligheid bij het bereiden van vlees te garanderen, dient u een <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/finaltouchx10-vleesthermometer\/\"><u>ChefsTemp thermometer<\/u><\/a>\u00a0Om te controleren of de kalkoenborst een temperatuur van minstens 74 graden Celsius bereikt wanneer deze in het dikste gedeelte van de borst wordt gestoken.<\/p>\n<p>Voor meer informatie verwijzen wij u naar onze <a href=\"https:\/\/www.chefstemp.com\/nl\/temperatuurtabel-voor-biefstuk-en-kip\/\"><u>Kookschema voor vlees<\/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;\">Hoe snijd je een kalkoenborst aan?<\/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>Het perfect snijden van een kalkoenborst is een vaardigheid die je goed van pas komt bij Thanksgiving, Kerstmis en elke andere gelegenheid waarbij je een verse kalkoen wilt bereiden. Haal de kalkoen uit de braadpan en leg hem op een snijplank of serveerschaal met de borstkant naar boven. Snijd vervolgens voorzichtig langs het borstbeen, zo dicht mogelijk bij de snijplank. Snijd daarna langs de ribben naar beneden en rondom, zodat de ribben weer samenkomen bij de onderkant van de eerste snede. Hiermee verwijder je \u00e9\u00e9n van de borsten. Herhaal dit aan de andere kant. Haal het vlees van het karkas. Leg elke borst met de snijkant naar beneden en snijd dwars op de vezels. Voor sandwichfilets is het aan te raden de borst eerst te koelen en vervolgens in zeer dunne plakjes te snijden. Koelen helpt namelijk om dunnere plakjes te krijgen.<\/p>\n<h3><span style=\"color: #ff9900;\">Geroosterde kalkoenborst met een romige BBQ-honingglazuur.<br \/>\n<\/span><\/h3>\n<p><strong><b>Ingredi\u00ebnten<\/b><\/strong><\/p>\n<ul>\n<li>1 verse kalkoenborst (zonder vleugels) van 3-4 kg<\/li>\n<li>1\/4 kopje gesmolten boter<\/li>\n<li>1\/4 kopje honing<\/li>\n<li>1\/4 kopje barbecuesaus<\/li>\n<li>1\/2 theelepel zout<\/li>\n<li>1\/2 theelepel zwarte peper<\/li>\n<li>1 bosje gemengde kruiden zoals peterselie, tijm en rozemarijn<\/li>\n<li>1 appel<\/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=\"Chefstemp recept voor gebraden kalkoenborst 1\" title=\"Chefstemp recept voor gebraden kalkoenborst 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>Instructies<\/b><\/strong><\/p>\n<ol>\n<li>Verwarm de oven voor tot 175 graden Celsius. Verwijder eventuele ingewanden en laat de kalkoen vervolgens ongeveer 10 minuten weken in warm zout water. Dep de kalkoen daarna droog met keukenpapier.<\/li>\n<li>Meng in een kleine kom de gesmolten boter, honing, barbecuesaus, zout en peper. Zet 2 eetlepels apart voor het glazuur. Wrijf de resterende saus over de hele kalkoen, vanbinnen en vanbuiten, en ook onder de huid.<\/li>\n<li>Verwijder het klokhuis uit de appel, snijd hem in kwartjes en stop deze samen met de kruiden in de holte van de kalkoen. Draai de kalkoen voorzichtig om en leg hem met de borstkant naar beneden in een ondiepe braadpan. Giet 250 ml water op de bodem van de braadpan om de kalkoen sappig te houden en tegelijkertijd een mooie bruine kleur te geven.<\/li>\n<li>Braad de kalkoen 2,5 tot 3 uur. Haal de kalkoen na 30 minuten uit de oven en bestrijk hem met de resterende saus. Dek hem vervolgens losjes af met aluminiumfolie om aanbranden te voorkomen. Zet de kalkoen terug in de oven en bak hem nog 2 tot 2,5 uur, of tot de kalkoenborst gaar is en een vleesthermometer (zonder bot aan te raken) een temperatuur van minimaal 74 graden Celsius aangeeft in het diepste gedeelte van de borst.<\/li>\n<li>Haal de kalkoen uit de oven en laat hem 20-30 minuten rusten zodat de sappen zich kunnen verdelen. Bewaar het braadvocht om over de kalkoen te sprenkelen bij het serveren.<\/li>\n<\/ol>\n<p><strong><b>Opmerkingen over de totale bak- en opstijtijden:<\/b><\/strong><\/p>\n<p>3-5 pond, 1-2 \u00bc uur<\/p>\n<p>2,5-3,5 kg, 2-3 uur<\/p>\n<p>3-4 kilo, 2,5-3 uur<\/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\/nl\/wp-json\/wp\/v2\/posts\/3978","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=3978"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/3978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/4003"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=3978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=3978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=3978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}