Dindon rotî aux raisins, à l'échalote et au thym

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Dindon rotî aux raisins, à l'échalote et au thym
Thématiques
Préparation : 40 minutes
Cuisson : 180 minutes
Portions : 8

Valeurs nutritives

Éléments nutritifs par portion

Calories
 
258
Protéines
 
50 g
Matières grasses
 
18 g
Ingrédients

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Préparation

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  1. Assurez-vous que le dindon est bien dégelé et que les abats ont été retirés.
  2. Préchauffer le four à 177 ºC (350 ºF).
  3. Éponger le dindon avec du papier essuie-tout.
  4. Frotter l’intérieur et l’extérieur du dindon d’huile d’olive.
  5. Mélanger toutes les fines herbes et les épices séchées et frottez généreusement de ce mélange l’intérieur et l’extérieur de la volaille.
  6. Farcirz la cavité avec les raisins, l’ail, les échalotes et le thym frais.
  7. Placer le dindon sur la rôtissoire et verser dessus le bouillon.
  8. Faire rôtir le dindon de 3 ½ à 4 ½ heures ou jusqu’à ce le jus soit clair et que le thermomètre instantané inséré dans la partie la plus épaisse de la cuisse indique 82 °C (180 °F).
  9. Sortir le dindon du four et laisser reposer 30 minutes avant de le découper.
  10. Pour la sauce, mélanger les raisins, l’huile d’olive, le sel, le poivre et les fines herbes sur une plaque à pâtisserie.
  11. Rôtir à 177 ºC (350 ºF) 25 minutes ou jusqu’à ce que les raisins aient ramolli et se soient fendus.
  12. Sortir la plaque du four et ajouter le vinaigre, le sirop d’érable et l’huile d’olive et mélanger. Incorporer la marmelade de canneberges au mélange aux raisins. Servir le tout avec le dindon découpé.

 


Notes et conseils

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La sauce aux raisins est un bon ajout à votre recette de farce. Ajouter la sauce plus 1 ½ tasse de raisins non cuits à la farce pour lui donner encore plus de goût.

 

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Les temps de cuisson ne sont indiqués que pour vous permettre de planifier. Toujours vérifier avec un thermomètre à viande numérique si le dindon est cuit.  

 

Cette recette est une gracieuseté des Éleveurs de dindon du Canada.