{"id":549,"date":"2025-01-04T19:27:17","date_gmt":"2025-01-04T19:27:17","guid":{"rendered":"https:\/\/unnilaug.no\/web\/?p=549"},"modified":"2025-01-05T12:26:33","modified_gmt":"2025-01-05T12:26:33","slug":"nyttars-kalkun","status":"publish","type":"post","link":"https:\/\/unnilaug.no\/web\/?p=549","title":{"rendered":"Kalkun"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"782\" src=\"https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-1024x782.jpg\" alt=\"\" class=\"wp-image-550\" style=\"width:1100px;height:auto\" srcset=\"https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-1024x782.jpg 1024w, https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-300x229.jpg 300w, https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-768x586.jpg 768w, https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-1536x1172.jpg 1536w, https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Kalkun-2048x1563.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Kalkun<\/strong> <br><br><strong>Til pensling<\/strong><br><br>100 g sm\u00f8r<br>1 1\/2 ts salt<br>1 1\/2 ts pepper<br><br>Pensle kalkun p\u00e5 utside og innside med smeltet sm\u00f8r blandet med pepper og salt.<br><br><strong>Til formen og stuffing<\/strong><br>3 stk epler<br>4 sjalottl\u00f8k\u00a0<br>8 svisker<br>2 stk gulr\u00f8tter<br>2 stenger selleri<br>2 stk laurb\u00e6rblader<br>2 dl hvitvin eller eplejuice<br>7 dl vann<br><br>Fyll oppkuttede gr\u00f8nnsaker og frukt til stuffing 3\/4 fullt i hulrom av kalkunen. Knyt sammen ben med bomullstr\u00e5d. Legg resten av gr\u00f8nnsaker i formen. Fyll p\u00e5 hvitvin og vann i formen.<br><br>Sett inn i ovnen 160 gr og stek i 30\/40 min pr kilo kalkun, dvs 6 kg kalkun ca 3 timer. \u00d8se over kalkunen med kraft fra formen under hele steketiden. Jeg gjorde det hver 30 min. Kalkunen er ferdig n\u00e5r det pipler klar vaske n\u00e5r man sjekker med kniv ved innside l\u00e5r eller steketermometer viser 70 gr, ta ut kalkunen og la hvile 30 min f\u00f8r skj\u00e6rer i den. Sil fra kraft i formen og bruk i saus. Det skal bli ca 1 l.<br><br><strong>Kalkunsaus<\/strong><br>4 ss sm\u00f8r<br>4 ss hvetemel<br>1 l kalkunkraft<br>2 ss soyasaus<br>1 ts worcestersaus<br>1 ts grov sennep<br>1 ts salt<br>1\/2 ts pepper<br><br><img loading=\"lazy\" decoding=\"async\" width=\"240\" height=\"223\" class=\"wp-image-577\" src=\"https:\/\/unnilaug.no\/web\/wp-content\/uploads\/2025\/01\/Waldorf-1.jpg\" alt=\"\"><br><br><strong>Waldorfsalat <\/strong><br>1 1\/2 dl fl\u00f8te<br>1 1\/2 dl majones<br>1\/4 sitron (saften av)<br>1\/2 boks ananas i biter (uten kraft)<br>50 g valn\u00f8tter hakket opp<br>3 epler skrellet og i biter <br>100 g bl\u00e5 druer delt i to<br>2 stilker selleri i biter<br><br>Pisk fl\u00f8te til krem. Bland i majones og det andre nevnt over.<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Kalkun Til pensling 100 g sm\u00f8r1 1\/2 ts salt1 1\/2 ts pepper Pensle kalkun p\u00e5 utside og innside med smeltet &hellip; <\/p>\n<p><a href=\"https:\/\/unnilaug.no\/web\/?p=549\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-549","post","type-post","status-publish","format-standard","hentry","category-oppskrifter"],"_links":{"self":[{"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/posts\/549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=549"}],"version-history":[{"count":8,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":595,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=\/wp\/v2\/posts\/549\/revisions\/595"}],"wp:attachment":[{"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnilaug.no\/web\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}