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Pechuga de Pavo Asado a la Cerveza
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Prep30min
Total4hr0min
Ingredientes8
Porciones6
Guardar
Pinterest
Facebook
Enviar
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Guardar
Comparte
Mantener la pantalla
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El pavo de Acción de Gracias es una tradición para muchas familias. Nosotros año con año lo preparamos en casa. Sin embargo muy pocas veces recordamos que también podemos preparar sólo una pierna de pavo o, como en el caso de la receta de hoy, una jugosa pechuga de pavo.
La pechuga de pavo tiene el tamaño ideal para familias pequeñas y es además una opción más económica. Por otro lado, para familias grandes, asar un pavo y una pechuga de pavo extra puede ser buena idea, dado que la mayoría de las personas gustan de la pechuga más que de otra parte del ave.
El secreto de un pavo jugoso es poner la carne en salmuera (brining, en inglés) que es básicamente una combinación de agua y sal. En la receta de hoy no sólo usamos la salmuera de agua y sal, también incorporamos cerveza.
Es importante que recuerdes que la preparación del pavo en cualquiera de sus partes es un proceso de varios días, 1-2 para el descongelado (ya que regularmente encuentras el ave congelada en los supermercados) y uno más para que el ave se marine con la salmuera. Ten esto en cuenta.
Sin embargo el producto final lo vale, una jugosa y dorada pechuga.
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Ingredientes
1
pechuga de pavo de aproximadamente 6-7 lb, descongelada
1
botella (24 oz) de cerveza de tu gusto
12
tazas de agua
10
cucharadas soperas de sal
4
4-5 ramas de romero fresco y lavado
2
limones cortados en rodajas
2
cucharadas de mantequilla derretida
4
4-5 cucharadas soperas de la combinación de especias: ajo, cebolla, limón y pimienta
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Instrucciones
1
Lava la pechuga muy bien y deposita en una cubeta u olla grande (debe ser lo suficientemente profunda para poder cubrir la pechuga con líquido). Vierte la cerveza, agua y sal, revuelve bien.
2
Mete al refrigerador y marina por 15 horas.
3
Precalienta el horno a 350° F.
4
Saca la pechuga del refrigerador, retira la salmuera y seca la pechuga completamente con toallas de papel.
5
Coloca las ramas de romero dentro de la cavidad del ave, e introduce las rebanadas de limón entre la piel y la carne del pavo.
6
Con una brocha de cocina cubre toda la pechuga con la mantequilla derretida y luego, generosamente esparce las especies (ajo, cebolla, limón, pimiento) en toda la superficie de la carne.
7
Deposita la pechuga en una charola para hornear y cubre con papel aluminio.
8
Hornea por 2-2:30 horas, dependiendo de las libras de carne (aproximadamente 20 minutos de horneado por libra). Cerciórate que la temperatura interna, medida con un termómetro de cocina, de la pechuga sea de 165°F.
9
Saca la pechuga y deja reposar por 10-15 minutos antes de rebanar.
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Consejos de expertos
consejo 1
Si no tienes mantequilla a la mano, puedes usar aceite de oliva.
consejo 2
Recuerda descongelar la pechuga por 1-2 días, dependiendo del tamaño en tu refrigerador antes de marinar.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
El pavo de Acción de Gracias es una tradición para muchas familias. Nosotros año con año lo preparamos en casa. Sin embargo muy pocas veces recordamos que también podemos preparar sólo una pierna de pavo o, como en el caso de la receta de hoy, una jugosa pechuga de pavo.
La pechuga de pavo tiene el tamaño ideal para familias pequeñas y es además una opción más económica. Por otro lado, para familias grandes, asar un pavo y una pechuga de pavo extra puede ser buena idea, dado que la mayoría de las personas gustan de la pechuga más que de otra parte del ave.
El secreto de un pavo jugoso es poner la carne en salmuera (brining, en inglés) que es básicamente una combinación de agua y sal. En la receta de hoy no sólo usamos la salmuera de agua y sal, también incorporamos cerveza.
Es importante que recuerdes que la preparación del pavo en cualquiera de sus partes es un proceso de varios días, 1-2 para el descongelado (ya que regularmente encuentras el ave congelada en los supermercados) y uno más para que el ave se marine con la salmuera. Ten esto en cuenta.
Sin embargo el producto final lo vale, una jugosa y dorada pechuga.
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