{"id":1602665,"date":"2020-10-06T23:19:17","date_gmt":"2020-10-07T03:19:17","guid":{"rendered":"https:\/\/divine.ca\/?p=1602665"},"modified":"2020-10-06T23:19:17","modified_gmt":"2020-10-07T03:19:17","slug":"dindon-saumure-a-sec-a-lail-et-a-la-cassonade","status":"publish","type":"post","link":"https:\/\/divine.ca\/fr\/dindon-saumure-a-sec-a-lail-et-a-la-cassonade\/","title":{"rendered":"Dindon saumur\u00e9 \u00e0 sec \u00e0 l\u2019ail et \u00e0 la cassonade"},"content":{"rendered":"

Portions :<\/strong> 12<\/p>\n

Temps de pr\u00e9paration :<\/strong> 10 minutes<\/p>\n

Temps de cuisson\u00a0:<\/strong> 2,5 heures<\/p>\n

Ingr\u00e9dients :<\/h2>\n

-11 \u00e0 12 lb de dindon<\/a> entier (d\u00e9gel\u00e9 si congel\u00e9)<\/p>\n

-1\/4\u00a0tasse de sel casher<\/p>\n

-\u00bc tasse + 1 c. \u00e0 soupe de cassonade, divis\u00e9e<\/p>\n

-1 c. \u00e0 soupe + 1 c. \u00e0 th\u00e9 d\u2019ail \u00e9minc\u00e9 (ou 1 c. \u00e0 th\u00e9 de poudre d\u2019ail), divis\u00e9e<\/p>\n

-\u00bd c. \u00e0 th\u00e9 de poivre noir<\/p>\n

-\u00bc tasse de beurre fondu<\/p>\n

-1 \u00bd tasse d\u2019eau<\/p>\n

Pr\u00e9paration :<\/h2>\n
    \n
  1. D\u00e9poser le dindon dans un grand plat de cuisson ou une r\u00f4tissoire.<\/li>\n
  2. Dans un bol moyen, combiner le sel, \u00bc tasse de cassonade, 1 c. \u00e0 soupe d\u2019ail et du poivre. Masser sur tout le dindon et sous la peau, si possible, \u00e0 l\u2019aide d\u2019une grande cuill\u00e8re pour \u00e9tendre la peau, si n\u00e9cessaire.<\/li>\n
  3. Mettre au r\u00e9frig\u00e9rateur \u00e0 d\u00e9couvert pendant au moins 12 heures ou jusqu\u2019\u00e0 3 jours. Le dindon s\u2019ass\u00e8chera, mais cela est normal!<\/li>\n
  4. Retirer le dindon du r\u00e9frig\u00e9rateur avant le r\u00f4tissage.<\/li>\n
  5. D\u00e9poser le dindon dans la r\u00f4tissoire ou sur une grande plaque de cuisson \u00e0 rebord sur une grille de r\u00f4tissage. Utiliser de la ficelle de cuisine pour attacher les pattes ensemble.<\/li>\n
  6. Combiner le beurre fondu, 1 c. \u00e0 soupe de cassonade et 1 c. \u00e0 th\u00e9 d\u2019ail \u00e9minc\u00e9 et badigeonner sur le dindon.<\/li>\n
  7. Chauffer le four \u00e0 425 degr\u00e9s F.<\/li>\n
  8. Verser l\u2019eau au fond de la r\u00f4tissoire et laisser r\u00f4tir \u00e0 425 degr\u00e9s pendant 20 minutes, jusqu\u2019\u00e0 ce que la peau commence tout juste \u00e0 brunir.<\/li>\n
  9. R\u00e9duire la chaleur du four \u00e0 350 et poursuivre le r\u00f4tissage jusqu\u2019\u00e0 ce que le dindon atteigne une temp\u00e9rature interne de 170 degr\u00e9s F dans la poitrine, environ 2 \u00e0 2,5 heures de plus.<\/li>\n
  10. Retirer le dindon du four et laisser reposer de 30 \u00e0 60 minutes avant de trancher.<\/li>\n<\/ol>\n

    Recette par Ashley Fehr @thereciperebel<\/a><\/p>\n

    Recette gracieuset\u00e9 de\u00a0Pensez Dindon<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Portions : 12 Temps de pr\u00e9paration : 10 minutes Temps de cuisson\u00a0: 2,5 heures Ingr\u00e9dients : -11 \u00e0 12 lb de dindon entier (d\u00e9gel\u00e9 si congel\u00e9) -1\/4\u00a0tasse de sel casher…<\/div>\n
    Lire l'Article<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1602660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129],"tags":[5021,6984,654],"powerkit_post_featured":[10391],"class_list":{"0":"post-1602665","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bouffe","8":"tag-ail-fr","9":"tag-de-dindon","10":"tag-dindon"},"_links":{"self":[{"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/posts\/1602665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/comments?post=1602665"}],"version-history":[{"count":1,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/posts\/1602665\/revisions"}],"predecessor-version":[{"id":1602666,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/posts\/1602665\/revisions\/1602666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/media\/1602660"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/media?parent=1602665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/categories?post=1602665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/tags?post=1602665"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/fr\/wp-json\/wp\/v2\/powerkit_post_featured?post=1602665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}