{"id":8236,"date":"2022-11-14T09:00:14","date_gmt":"2022-11-14T01:00:14","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8236"},"modified":"2026-01-08T16:12:04","modified_gmt":"2026-01-08T08:12:04","slug":"smokey-turkey-with-smoker-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/gerookte-kalkoen-met-rookthermometer\/","title":{"rendered":"Gerookte kalkoen gegaard met een rookthermometer"},"content":{"rendered":"<p><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_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-1\" style=\"--awb-text-transform:none;\"><p>Jarenlang heeft de FSIS*-afdeling van het USDA gesuggereerd <strong>het bereiden van gerookte kalkoenen<\/strong> En kippen moesten een interne temperatuur van 77 \u00b0C (170 \u00b0F) bereiken voor de borst en 82 \u00b0C (180 \u00b0F) voor de dijen. Dat criterium is gewijzigd. De FSIS adviseert nu dat de interne temperatuur van elk deel van de kalkoen 74 \u00b0C (165 \u00b0F) moet bereiken om veilig te zijn.<\/p>\n<p>Dat is fantastisch nieuws, want de grens tussen een veilige gaarheid en overkoken (vooral bij wit borstvlees) was in eerdere aanbevelingen flinterdun. Nu hebben we wat meer speelruimte tijdens het garen van de kalkoen, en is er minder risico op het serveren van droge, smakeloze kalkoenborst, terwijl het vlees toch volkomen veilig is om te eten.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 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=\"300\" height=\"300\" alt=\"ChefsTemp Gerookte Kalkoen Gegaard met een Rookthermometer\" title=\"ChefsTemp Gerookte Kalkoen Gekookt met een Rookthermometer (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-1-300x300.png\" class=\"img-responsive wp-image-8237\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-1-200x200.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-1-400x400.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-1-600x600.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-1.png 624w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 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-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-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-69f15e6cbaaca\" 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-69f15e6cbaaca\"  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-met-rookthermometer\/#Why_is_the_ChefsTemp_Quad_Xpro_Smoker_Thermometer_Temperature_at_which_the_Turkey_is_Cooked_Important\" >Waarom is de temperatuur waarop de kalkoen gaar wordt, zoals gemeten met de ChefsTemp Quad Xpro rookoventhermometer, zo belangrijk?<\/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-met-rookthermometer\/#The_Effects_of_Temperature_on_Meat_Quality\" >De invloed van temperatuur op de vleeskwaliteit<\/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-met-rookthermometer\/#How_to_Check_the_Internal_Temperature_of_a_Turkey\" >Hoe controleer je de kerntemperatuur van een kalkoen?<\/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-met-rookthermometer\/#When_Should_You_Take_Your_Turkey_out_of_the_Smoker_or_Grill\" >Wanneer moet je je kalkoen uit de rookoven of van de grill halen?<\/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-met-rookthermometer\/#How_Much_Lower_Can_You_Go\" >Hoeveel lager kun je nog gaan?\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/nl\/gerookte-kalkoen-met-rookthermometer\/#Conclusion\" >Conclusie<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Why_is_the_ChefsTemp_Quad_Xpro_Smoker_Thermometer_Temperature_at_which_the_Turkey_is_Cooked_Important\"><\/span><span style=\"color: #ff9900;\">Waarom is de temperatuur waarop de kalkoen gaar wordt, zoals gemeten met de ChefsTemp Quad Xpro rookoventhermometer, zo belangrijk?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>De ideale kerntemperatuur voor een kalkoen is 74 \u00b0C (165 \u00b0F).<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">\u00a0gevogelte vaak<\/span> Bevat E. coli-bacteri\u00ebn, die ernstige ziekten en zelfs de dood kunnen veroorzaken. Het is het schadelijkst wanneer het mensen met een verzwakt immuunsysteem infecteert. Het kan echter zelfs de gezondste mensen vellen (ik bedoel, dood neerhalen). Alle ziektekiemen op of in de kalkoen worden vernietigd bij 74 \u00b0C (165 \u00b0F).<\/p>\n<p>Een ander kenmerk van kalkoenen, en gevogelte in het algemeen, is de overvloed aan hoekjes en spleetjes waarin bacteri\u00ebn zich kunnen nestelen. De Thermoworks Thermapen<strong><b>\u00a0<\/b><\/strong>In de plooien van de vleugels, onder de poten en losse huid, in de buikholtes en op andere plekken waar zelfs grondig spoelen niet voldoende is om de bacteri\u00ebn te verwijderen - de enige manier om ervoor te zorgen dat gevogelte veilig is, is door voldoende hitte te gebruiken.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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=\"300\" height=\"209\" alt=\"ChefsTemp Gerookte Kalkoen Gegaard met een Rookthermometer\" title=\"ChefsTemp Gerookte Kalkoen Gekookt met een Rookthermometer (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-2-300x209.png\" class=\"img-responsive wp-image-8239\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-2-200x139.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-2-400x278.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-2-600x417.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-2.png 676w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 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-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-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"The_Effects_of_Temperature_on_Meat_Quality\"><\/span><span style=\"color: #ff9900;\">De invloed van temperatuur op de vleeskwaliteit<\/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_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Wanneer de\u00a0<em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/product\/barbecue-thermometer-met-afstandsbediening\/\">Rookthermometer<\/a><\/strong><\/em>\u00a0Borstvlees<strong><b>\u00a0<\/b><\/strong>Als de temperatuur boven de 74 \u00b0C (165 \u00b0F) komt, verliest het vlees zijn sappigheid en smaak. Verse of bevroren kalkoenen die niet vooraf zijn bedruipt of gepekeld, zijn hier bijzonder gevoelig voor. Pekelen helpt om te gaar gevogelte sappig en mals te houden, maar de kerntemperatuur van het borstvlees mag voor de beste kwaliteit niet boven de 74 \u00b0C (165 \u00b0F) komen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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=\"197\" alt=\"ChefsTemp Gerookte Kalkoen Gegaard met een Rookthermometer\" title=\"ChefsTemp Gerookte Kalkoen Gekookt met een Rookthermometer (3)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-3-300x197.png\" class=\"img-responsive wp-image-8240\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-3-200x131.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-3-400x262.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-3-600x393.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-3.png 624w\" 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-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-6\" style=\"--awb-text-transform:none;\"><p>Het vlees van de dij en het been daarentegen wordt beter van kwaliteit als de temperatuur boven de 74 \u00b0C (165 \u00b0F) komt. Donker vlees is minder snel gaar.<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">\u00a0en kan tot een\u00a0<a href=\"https:\/\/www.chefstemp.com\/nl\/voedselgevarenzone\/\" target=\"_blank\" rel=\"noopener\"><u><em><strong>temperatuur in de <\/strong><\/em><\/u><\/a><\/span><a href=\"https:\/\/www.chefstemp.com\/nl\/voedselgevarenzone\/\"><strong><em><u>gevarenzone<\/u><\/em><u><b>\u00a0<\/b><\/u><\/strong><\/a>Het vlees kan tot wel 82 \u00b0C (180 \u00b0F) verhit worden zonder kwaliteitsverlies. Sterker nog, naar mijn mening is het beter om het op een hogere temperatuur te bereiden, omdat het dan malser en sappiger wordt. Maar zelfs als het tot 74 \u00b0C (165 \u00b0F) verhit wordt, is het prima om te eten.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 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-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-7\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"How_to_Check_the_Internal_Temperature_of_a_Turkey\"><\/span><span style=\"color: #ff9900;\">Hoe controleer je de kerntemperatuur van een 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-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-8\" style=\"--awb-text-transform:none;\"><p>Steek de sonde van de ChefsTemp Quad Xpro thermometer in het diepste gedeelte van het vlees, vermijd het borstbeen, en meet de temperatuur van de borst.<\/p>\n<p>De temperatuur van de dij van de kalkoen wordt gemeten vlakbij het gewricht waar deze aan het lichaam vastzit. Zorg ervoor dat de punt van de sonde geen bot raakt.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 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-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-9\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"When_Should_You_Take_Your_Turkey_out_of_the_Smoker_or_Grill\"><\/span><span style=\"color: #ff9900;\">Wanneer moet je je kalkoen uit de rookoven of van de grill halen?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\" style=\"--awb-text-transform:none;\"><p>Het is cruciaal om dit soms over het hoofd geziene detail te kennen om de kalkoen precies op het juiste moment uit de oven te halen. De temperatuur van het vlees zelf stijgt zelfs nadat het van de warmtebron is verwijderd, aldus de ChefsTemp quad Xpro thermometer. Dit lijkt in eerste instantie onlogisch. Hoe kan voedsel immers nog verder garen nadat het uit de rookoven, grill of oven is gehaald?<\/p>\n<p><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">Door temperatuurverschillen tussen het buitenoppervlak van het voedsel en de binnenkant ervan\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">werkelijke interne temperatuur: wanneer de interne temperatuur van de barbecuethermometer 74 \u00b0C (165 \u00b0F) bereikt in een oven van 163 \u00b0C (325 \u00b0F), kan de oppervlaktetemperatuur 11 \u00b0C (20 \u00b0F) lager zijn. <\/span>\u00b0C) hoger.<\/span><\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--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=\"195\" alt=\"ChefsTemp Gerookte Kalkoen Gegaard met een Rookthermometer\" title=\"ChefsTemp Gerookte Kalkoen Gekookt met een Rookthermometer (5)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-5-300x195.png\" class=\"img-responsive wp-image-8242\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-5-200x130.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-5-400x260.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-5-600x389.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-5.png 624w\" 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-11\" style=\"--awb-text-transform:none;\"><p>Wanneer de kalkoen uit de rookoven wordt gehaald, stabiliseert de temperatuur van het vlees zich. Vervolgens bereikt deze de uiteindelijke interne temperatuur die wordt aangegeven door de thermometer in de rookoven.<strong><b>\u00a0<\/b><\/strong>temperatuur. Deze temperatuur is hoger dan de interne temperatuur op het moment dat de vogel wordt verwijderd. Een deel van de overtollige warmte aan de oppervlakte ontsnapt naar de atmosfeer, terwijl een deel binnenin wordt vastgehouden. Dit draagt bij aan de verhoging van de interne temperatuur.<\/p>\n<p>Dat betekent dat een kalkoen uit de oven moet worden gehaald als de interne temperatuur iets LAGER is dan de gewenste gaartemperatuur.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-6 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-15 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;\"><h2><span class=\"ez-toc-section\" id=\"How_Much_Lower_Can_You_Go\"><\/span><span style=\"color: #ff9900;\">Hoeveel lager kun je nog gaan?\u00a0<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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-13\" style=\"--awb-text-transform:none;\"><p>Het hangt af van de temperatuur die de ChefsTemp quad xpro thermometer aangeeft tijdens het bereiden van de kalkoen. Het oppervlak van de kalkoen is heter wanneer deze uit een oven van 163 \u00b0C (325 \u00b0F) komt dan wanneer deze uit een rookoven van 121 \u00b0C (250 \u00b0F) komt.<\/p>\n<p>De kerntemperatuur kan na het verwijderen uit de oven snel met nog eens 5 graden of meer stijgen. Wanneer de kalkoen uit de rookoven wordt gehaald, stijgt de kerntemperatuur mogelijk slechts met 2 of 3 graden.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 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-14\" style=\"--awb-text-transform:none;\"><p>Samenvattend<\/p>\n<ul>\n<li>Alle delen van de kalkoen moeten een minimale interne temperatuur van 74 \u00b0C (165 \u00b0F) bereiken om veilig te zijn.<\/li>\n<li>Wit vlees smaakt het lekkerst als het niet warmer wordt dan 74 \u00b0C (165 \u00b0F).<\/li>\n<li>Donker vlees is veilig om te consumeren bij een temperatuur van 74 \u00b0C (165 \u00b0F), hoewel het ook op een hogere temperatuur kan worden verhit zonder kwaliteitsverlies.<\/li>\n<li>Omdat de interne temperatuur van de kalkoen stijgt nadat deze uit de oven is gehaald, moet deze eruit worden gehaald wanneer de temperatuur 2 tot 5 graden onder de 74 \u00b0C (165 \u00b0F) is, afhankelijk van de kooktemperatuur.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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-text fusion-text-15\" style=\"--awb-text-transform:none;\"><\/div><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=\"300\" height=\"200\" alt=\"ChefsTemp Gerookte Kalkoen Gegaard met een Rookthermometer\" title=\"ChefsTemp Gerookte Kalkoen Gekookt met een Rookthermometer (4)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-4-300x200.png\" class=\"img-responsive wp-image-8241\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-4-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-4-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-4-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-Smokey-Turkey-Cooked-with-a-Smoker-Thermometer-4.png 624w\" 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-19 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\" style=\"--awb-text-transform:none;\"><p>Het bereiden van een hele kalkoen op de juiste temperatuur volgens de rookthermometer kan lastig zijn.<\/p>\n<p><em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/perfectly-grilled-chicken-breasts\/\">Borstvlees<\/a><\/strong><\/em> Het vlees warmt doorgaans sneller op dan dijvlees. Technieken zoals het ondersteboven braden van de kalkoen (met de goede kant naar boven, de rug naar beneden en de borst naar de poten) kunnen voordelen bieden.<\/p>\n<p>De temperatuur van het kookoppervlak op grills en rookovens varieert vaak van boven naar beneden of van de ene naar de andere kant. Het is meestal heter aan de kant van de vuurhaard van een horizontale rookoven, en het kan bovenin de kalkoen aangenamer zijn dan onderin, vlakbij het rooster.<\/p>\n<p>Hetzelfde geldt voor gasbarbecues, met name bij de indirecte methode, waarbij slechts \u00e9\u00e9n brander aan \u00e9\u00e9n uiteinde van de grill wordt aangestoken. Het zal warmer zijn dichter bij de vlam. Omdat warmte opstijgt, zal het warmer zijn bij het deksel dan op het niveau van het rooster.<\/p>\n<p>Bij het bereiden van hele kalkoenen met\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">a<strong>\u00a0<\/strong>Rookthermometer: het is essentieel om de kip af en toe te draaien.,<\/span>\u00a0En misschien zelfs een of twee keer omdraaien. Je kunt de kalkoen op een hoog rooster in een ondiepe ovenschaal braden, want zo blijft de kalkoen uit de buurt van het vocht en wordt de grill schoon gehouden.<\/p>\n<p>Bak de hele kalkoenborst met de velkant naar boven gedurende ongeveer een uur op een gasgrill om het vel stevig te maken. Draai hem vervolgens om en bak de rugzijde naar boven tot hij bijna gaar is. Draai hem tot slot om met de borstkant naar boven voor een laatste knapperige korst.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-7 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-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-17\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusie<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 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-18\" style=\"--awb-text-transform:none;\"><p>Waarom ga je er niet op uit en rook je zelf een kalkoen met de ChefsTemp Quad Xpro rookthermometer?<strong><b>\u00a0<\/b><\/strong>Nu je meer tips over het roken van kalkoen hebt gelezen dan je ooit had gedacht?<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":11419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[313,374],"class_list":["post-8236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-smoker-thermometer","tag-smokey-turkey"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/8236","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\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=8236"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/8236\/revisions"}],"predecessor-version":[{"id":58946,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/8236\/revisions\/58946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/11419"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=8236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=8236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=8236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}