Dindon rôti au beurre de pomme

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Dindon rôti au beurre de pomme
Thématiques
Préparation : 25 minutes
Cuisson : 120 minutes
Portions : 12

Valeurs nutritives

Éléments nutritifs par portion

Calories
 
275
Protéines
 
51 g
Matières grasses
 
12 g
Glucides
 
2 g
Ingrédients

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Préparation

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Saumurage
  1. Mélanger dans une grande casserole à feu moyen 6 tasses d’eau froide avec le sucre et le sel. Remuer de temps à autre jusqu’à ce que le sel et le sucre soient bien dissous (inutile de faire bouillir!) Retirer du feu et laisser refroidir à température ambiante.
  2. Mélanger le reste de l’eau et des ingrédients dans une grande marmite ou un sac spécial pour le saumurage. Verser dedans le mélange eau/sucre/sel. Ajouter le dindon en appuyant dessus au besoin pour qu’il soit complétement immergé (selon la grandeur de votre marmite, il vous faudra peut-être faire une autre demi-marmite de saumure.) Couvrir et laisser au réfrigérateur une nuit.
  3. Sortir le dindon et éponger. Laisser encore une nuit au réfrigérateur (pour qu’il sèche complètement! Inutile de le couvrir.)
  Dindon
  1. Préchauffer le four à 230 °C (450 °F). Déposer le dindon dans la rôtissoire et verser au fond de l’eau ou du bouillon (le dindon n’est pas très gras, il vous faut donc de quoi l’arroser.)
  2. Mettre au four non couvert et baisser la température à 180 °C (350 °F). Laisser cuire 1 heure puis sortir le dindon du four pour l’arroser. Si les ailes sont très brunes, vous pouvez les recouvrir de papier aluminium. Remettre le dindon au four 30 minutes et arroser de nouveau. Remettre au four pedant un autres minutes et arroser. Le temps de cuisson est de 2 à 2 ½ heures, ou lorsque la température de la poitrine atteint 77 °C (170 °F).
  3. Sortir de la rôtissoire et recouvrir de papier aluminium. Laisser reposer au moins 20 minutes avant de le découper!
  4. Servir avec du beurre de pomme sur le dessus de la viande de dindon.

 


Notes et conseils

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Si vous saumurez votre dindon, ne le salez pas par la suite, il sera bien assez salé! Inutile d’huiler ou de beurrer la peau car l’asséchement dans le réfrigérateur donnera une peau croquante à votre dindon!  

 

Cette recette est une gracieuceté des Éleveurs de dindon du Canada et provient de Cookie Writer (thecookiewriter.com)