\u2022 1 kalkun ( s\u00fcgavk\u00fclmutatud u. 3-4 kg )
\u2022 2 tl soola
\u2022 1 tl jahvatatud must pipart
\u2022 3 – 4 mugulat k\u00fc\u00fcslauku
\u2022 \u00bd l vett
\u2022 2 spl kanafondi
\u2022 250 g musts\u00f5stra\u017eeleed
\u2022 3\/4 dl vahtrasiirupit
\u2022 2 tl Dijon-sinepit
\u2022 4 oksa v\u00e4rsket rosmariini
\u2022 5 loorberilehte<\/p>\n\n\n\n
T\u00f5sta kalkun s\u00fcgavk\u00fclmast k\u00fclmkappi sulama 2 p\u00e4eva varem. Pane kalkun l\u00f5ikelauale nii et rinna pool j\u00e4\u00e4b alla. L\u00f5ika tugevate k\u00f6\u00f6gi- v\u00f5i linnuk\u00e4\u00e4ridega kahelt poolt, m\u00f6\u00f6da selgroogu nii, et selgroog tuleb lahti. Kuivata kalkun seest. Keera rinnapool \u00fcles ja vajuta tugevasti kalkun lauale laiaks. L\u00f5ika pikkupidi pooleks. Maitsesta soola ja pipraga. T\u00f5sta m\u00f5lemad pooled k\u00f5rgeservaga ahjuplaadile. <\/p>\n\n\n\n
L\u00f5ika k\u00fc\u00fcslaugumugulad keskelt pooleks. M\u00f5\u00f5da potti vesi, kanafond, musts\u00f5stra\u017eelee, vahtrasiirup, sinep, rosmariin ja loorberilehed. Kuumuta keemiseni, vahepela segades. Kalla leem ahjuplaadile ja s\u00e4ti sinna ka poolikud k\u00fc\u00fcslaugumugulad, l\u00f5ikepind \u00fclevalpool.<\/p>\n\n\n\n
L\u00fckka lihatermomeeter paksemasse kohta. Kata kalkun fooliumiga ja pane eelsoojendatud 175\u00b0C ahju. K\u00fcpseta 1 tund ja siis eemalda foolium. Kasta kalkunit leemega iga 15 minuti j\u00e4rel niikaua kui kalkun on k\u00fcps. Aega l\u00e4heb kokku umbes 2,5 tundi. Termomeetri n\u00e4id peab olema 75\u00b0C. <\/p>\n\n\n\n
T\u00f5sta kalkunipooled serveerimisalusele, peida fooliumiga ja lase veel maitsestuda umbes 15 minutit. Kalla leem kastmekannu ja lisa k\u00fc\u00fcslaugud kalkuni juurde serveerimisalusele.<\/p>\n\n\n\n
allikas Ruoka<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" \u2022 1 kalkun ( s\u00fcgavk\u00fclmutatud u. 3-4 kg ) \u2022 2 tl soola \u2022 1 tl jahvatatud must pipart \u2022 3 – 4 mugulat k\u00fc\u00fcslauku \u2022 \u00bd l vett \u2022… [Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":6028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,36],"tags":[],"class_list":["post-6027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-joulud","category-soe-ja-soolane"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/6027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/comments?post=6027"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/6027\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=6027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=6027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=6027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}