CUIRE SANS DÉCONGELER (NON FARCIE) – SI DÉCONGELÉE AU RÉFRIGÉRATEUR
Préchauffer le four à 325 °F/165 °C.
Décongeler au réfrigérateur.
Ouvrir le sac d’emballage.
Garder au froid jusqu’ à leur utilisation. Égoutter le jus et absorber avec des essuie-tout.
Farcie légèrement par le cou et le cavité en calculant ¾ de tasse de farcir par livre (au choix).
Placer la dinde, la poitrine vers le haut, sur une grille plate dans une rôtissoire de 8 cm (3 po) de profondeur, badigeonner la peau de la dinde avec l’huile végétale pour l’empêcher de sécher. Ne pas couvrir. Ni ajouter d’eau.
Placer la dinde dans le four préchauffé à 325 °F/165 °C.
Rôtir selon les directives ci-contre. Il peut être nécessaire de recouvrir la dinde de papier d’aluminium vers la fin de la cuisson pour empêcher la peau de trop brunir.
Vérifier si la cuisson est terminée avec un thermomètre à viande. Le haut de cuisse doit atteindre un température minimale de 180 °F/82 °C et la farce doit atteindre une température de 165 °F/74 °C.
Laisser reposer 15 minutes avant de découper.
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