Cooking Times for Christmas Dishes

Perhaps in your everyday meals you rarely use the oven, but then Christmas comes and whether you've chosen a turkey, a loin, or a chicken, knowing the cooking time and temperature is essential for achieving juicy meat, well-cooked, with a delicious roasted crust.To make cooking this Christmas and New Year’s not a daunting task, we provide you with a brief guide on time and temperatures for cooking any type of meat and having a delightful dinner. Remember that it is always important to consider the meat and its weight, in addition to the stuffing.As a first step, don’t forget to thaw your meat on time. The best way is to do it in the refrigerator or in a cool room below 10–15 °C instead of at room temperature. Pay special attention to this step if you are cooking any type of poultry, as it takes a turkey 3 to 4 hours per kilogram to thaw in a cool room, and 10 to 12 hours per kilogram in a refrigerator at 4 °C.Once your meat is cooked, let it rest in a warm place covered with aluminum foil for 15 to 30 minutes; this will help it be juicier and make it easier to slice.