¿Ya tienes tu menú de Thanksgiving planeado? ¡Yo sí!
Este año, al igual que en los últimos 2 años, voy preparar solo la pechuga de pavo. A mí no me gusta desperdiciar comida, y en casa a todos nos gusta solo la carne blanca, así que cocinando solo la pechuga me ahorro dinero y tiempo.
Lo bueno de hacer solo la pechuga es que no tienes que pasar todo el día cocinando. Inclusive, puedes dejar el pavo aliñado desde la noche anterior, algo que recomiendo mucho para que el pavo agarre más sabor, y ahorrar aún más tiempo.
¡Feliz Día de Acción de Gracias!
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Instrucciones
1
Sazona la pechuga de pavo con sal y pimienta al gusto.
2
En un tazón pequeño mezcla la mantequilla de higo, vinagre balsámico, chile ancho, ajo, cebolla, comino y las hojas de salvia.
3
Frota el pavo con la mezcla de higo, cubre y refrigera por 30 minutos. Esto lo puedes hacer la noche anterior para darle mas sabor al paco.
4
Precalienta el horno a 325º F. Rocía ligeramente un refractario para hornear con aceite de oliva.
5
Coloca el pavo en el refractario previamente engrasado y agrega ½ taza de caldo. Hornea hasta que la temperatura interna del pavo registre 165º F, 1 hora aproximadamente. Añade más caldo según sea necesario durante la cocción para mantener un poco de líquido en el refractario.
6
Transfiere el pavo a un plato; cubre con papel aluminio. Deja reposar por lo menos 15 minutos antes de cortarlo.
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Consejos de expertos
consejo 1
Si no consigues la mantequilla de brevas envasada puedes hacerla en casa. Coloca 2 tazas de brevas en un procesador de comida con ½ taza de agua y 2 cucharas de mantequilla derretida, procesa hasta tener una consistencia pastosa. Agrega más agua de ser necesario para obtener la consistencia deseada.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
¿Ya tienes tu menú de Thanksgiving planeado? ¡Yo sí!
Este año, al igual que en los últimos 2 años, voy preparar solo la pechuga de pavo. A mí no me gusta desperdiciar comida, y en casa a todos nos gusta solo la carne blanca, así que cocinando solo la pechuga me ahorro dinero y tiempo.
Lo bueno de hacer solo la pechuga es que no tienes que pasar todo el día cocinando. Inclusive, puedes dejar el pavo aliñado desde la noche anterior, algo que recomiendo mucho para que el pavo agarre más sabor, y ahorrar aún más tiempo.
¡Feliz Día de Acción de Gracias!
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