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Why you should include turkey in your Christmas menus

Turkey is one of the most versatile white meats that exist due to its excellent combination of health and flavor. In addition to being a meat with a great quality-price ratio, it allows you to make dishes that will show off at Christmas celebrations.


Chef Damián González, executive chef of the Dos Cielos restaurant, and AVIANZA, Spanish Interprofessional Association of Poultry Meat, detail all the possibilities and benefits of turkey, as well as the best techniques to prepare it and the garnishes that best combine.


The 3 reasons to prepare turkey this Christmas


First of all, it is one of the whitest meats. healthy and tasty. It has a low fat and cholesterol content, but a large presence of proteins of high biological value (essential amino acids necessary for the body) and group B vitamins. All this combined with its great flavor and all the cooking and preparation possibilities. that it offers.


Precisely, that versatility It allows you to shine with any dish made with this meat. Stuffed turkey, for example, is a colorful, tasty and filling dish, which is worthy of any Christmas lunch or dinner.


And, thirdly, it is worth highlighting its great value for money, something very valuable especially in these current moments of instability and economic uncertainty. As Jordi Montfort, general secretary of AVIANZA, explains, “turkey meat adapts to any type of budget, without having to give up flavor or quality. The packaging provided by any dish made with this meat guarantees the enjoyment and delight of all diners.”


The secret of cooking so that the stuffed turkey is perfect


One of the most suitable preparations for the Christmas holidays is, without a doubt, stuffed turkey. For it to become the star dish, in addition to choosing Spanish meat with a European quality seal, it is essential to know the basic cooking and carving techniques, as well as the garnishes that best accompany it.

Turkey for Christmas celebrations.


Cooking keys:

  • Advance notice: Stuffed turkey is a dish that requires time and preparation prior to cooking. It is important to take this into account when planning its preparation.
  • Hydration: You have to hydrate the meat to make it juicy. To do this, the ideal is to make a brine by placing the turkey in a large dish, cover it with a mixture of cold water and salt and let it marinate in the refrigerator for at least 2 hours.
  • Marinate: The next step is to prepare a mixture with which to marinate the turkey for at least 8 hours. This mixture can be made with a base of wine (preferably white) and orange juice, and add salt, pepper and spices to taste.
  • Fill out: It is the touch that will turn that turkey into a more special dish. Before introducing the filling (which will be to taste) it is recommended to first add melted butter. Likewise, once it is filled, you can spread it with butter on the outside, season with salt and pepper and add the broth in which it has been marinating.
  • Baked: On the oven tray, with the breast facing up and covered with aluminum foil, it is time to cook it. You have to calculate one hour for each kilo of turkey, that is, if it weighs 7 kilos, it will take 7 hours of baking. The recommended temperature is low, between 120 and 140 degrees.

During baking it is important to continue hydrating the turkey, with the juice it releases and with the marinade, as well as turning it over several times so that it is cooked well on all sides.
Once it is ready, it is recommended to let it rest for at least half an hour.


The carving:

  • Necessary tools: a very sharp knife, a board that serves as a carving surface, tongs, very clean hands and some skill.
  • The first thing is to separate the thighs.
  • Next, the breast, separating it from the bone to which it is attached and then filleting.
  • The last thing that remains is to plate using the tongs.

The garnish and sauces:

The perfect complement to make this dish even tastier. Turkey, being a meat that combines very well with all types of flavors, accepts many options.

  • The most traditional: mashed potatoes are the most typical option. To give it a special touch you can add parmesan. It is also usually accompanied by sweet potato, vegetables such as cabbage and red fruit sauce, which goes very well with this meat.
  • The sweetest: Apple compote is another of the quintessential turkey garnishes. The sweet and salty contrast is a success.
  • In its own juice: Among the most successful garnishes is the so-called Gravy sauce, which is that juice that the turkey has released and with which we have watered it during all the hours in the oven. Strain it before serving (optional, if you want the sauce thick, add flour while hot and stirring to avoid lumps).
  • The most sophisticated: confit mushrooms with truffle; arugula, walnut and cheese salad; or golden pineapple in its juice.
Garnishes for the turkey.


And for the following days? Everything is used from the turkey

Another great feature of roast turkey is the countless recipes that can be made with leftovers. Nothing of this lean meat is thrown away. From the skeleton for a delicious broth, to the remains of meat for croquettes, cannelloni or a Caesar salad to compensate for the excesses. With turkey you can perfectly carry out what is known as “useful cooking”, so necessary in these times of economic uncertainty.

Turkey as a useful cuisine.
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Chef Aurelio Morales and Talent Class will teach the free online workshop “Cooking with Birds” on October 19

Avianza, MAPA and Foods of Spain organize this action to promote the consumption of poultry meat

SIGN UP HERE FOR THE ONLINE WORKSHOP

  • The renowned chef will give an online masterclass on October 19 at 6:00 p.m. on the versatility of chicken, turkey and quail and will make a live recipe where poultry meat will be the protagonist
  • This Avianza initiative will be carried out through the cooking course platform, Talent Class, and will have free access for all interested parties through the link: http://www.talent-class.com/avianza
  • Once again, this action to enhance poultry meat has the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain 

Madrid, 1October 4, 2022.- Avianza, the interprofessional poultry meat association, has trusted the renowned chef Aurelio Morales and the online culinary platform, Talent Class, to continue carrying out actions to promote the consumption of poultry meat. On this occasion, it will be Aurelio Morales (chef with a Michelin star for the Cebo restaurant) who will develop the live class “Cooking with Birds” with chicken, turkey and quail meat as the protagonists through the online cooking course portal.

The course will take place next Wednesday, October 19 at 6:00 p.m. and anyone interested can access it through this link: http://www.talent-class.com/avianza

During the course, Morales will explain the great versatility of birds when it comes to cooking and will make a live recipe specifically designed for one of the poultry meats. The class will be held via Zoom and is part of the extensive Talent Class training offer.

Aurelio Morales is a chef from Madrid who, after being head chef at the Suria de Ramses restaurant, directed the kitchens at Cebo (restaurant at the Urban hotel in Madrid), which earned a Michelin star under his command. This chef is part of the extensive and professional team of teachers on the platform, with such notable names as Carme Ruscalleda, Fran Martínez, Sergi Arola and Martina Puigvert.

Thanks to these collaborations and the support of the Ministry of Agriculture, Fisheries and Food of Spain, Avianza continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as to disseminate the benefits of this white meat. among which its great nutritional value and quality stand out.

SIGN UP HERE FOR THE ONLINE WORKSHOP

 

 

 

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Chef Javier Goya discovers the secrets of poultry barbecue with a masterclass in Madrid

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to carry out a cooking workshop to highlight the benefits of grilled poultry meat
  • This master class took place on July 7 at the SUA by Triciclo restaurant and had some exceptional students, including journalists and gastronomy and lifestyle bloggers.
  • Goya, a specialist in embers, developed the workshop addressing the entire process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

Madrid, July 8, 2022.- Summer is the barbecue season par excellence. Family and friends gather around the embers to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional association of poultry meat, and the grill expert chef Javier Goya, wanted to join together to highlight the benefits of poultry barbecue.

For this, Goya has given a masterclass in his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialized in lifestyle and gastronomy, where he has revealed his secrets to making a top-level poultry barbecue. For more than an hour, the chef addressed the entire process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

The menu that the attendees prepared and tasted, made by SUA by Triciclo with Javier Goya, consisted of Free-range chicken wings stuffed with pickled mussels and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and aged cheese and J.grilled quail erk.

After this presentation as a workshop, the association will publish a downloadable and completely free ebook with the history of grilled chicken and different and tasty barbecue poultry recipes. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

“With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, at Avianza we want to continue promoting consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we have to continue spreading its benefits with actions like this," said Jordi Montfort, general secretary of Avianza, and added that "Spain is, in addition, one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. We have a growing sector that we have to be proud of.”

Chef Javier Goya preparing the poultry meat and macerations.

A moment from the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: free-range chicken wings stuffed with pickled mussels and grilled.

Five reasons to eat poultry

The battle for good flavor and the delicious dishes that are made is very close between the three, despite the fact that they all share virtues and win the battle to be the healthiest of the range of meats on the market. Here we offer you the five reasons why poultry meat will conquer your heart and, of course, the desire to cook it:

  1. Poultry meat is easy to digest and very economic. These meats, especially chicken, in addition to their versatility and nutritional properties, are one of the favorites of the little ones. An added value when cook for the little ones of the house. 
  2. Poultry meats have as their main contribution of nutrients proteins, since it is a good source of essential amino acids, those that our body does not synthesize and that must be consumed to be a healthy diet. A 100 gram serving can have between 110 and 215 calories. It stands out for being a good source of protein and fatty acids monounsaturated.
  3. With the large number of proteins that poultry meat has, it helps in the fight bone loss and provides our body with large amount of phosphorus, an essential mineral that nourishes teeth and bones, as well as the kidneys and liver.
  4. It is precisely because of the high protein levels that they provide a lot of energy. Furthermore, the metabolism burns calories so you can handle a Healthy weight and a good level of activity. Is easy to digest and it is well tolerated by those who suffer from digestive disorders since its connective tissue is easier to disintegrate.
  5. poultry meat Helps muscle growth and development. That is why this meat is highly recommended for the youngest. And furthermore, the ease of digestion of chicken meat is combined with its satiating effect, which helps us not snack between meals.

Therefore, whenever you want to celebrate something, count on poultry to make your dishes and your diet healthy and appetizing.

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The turkey, a bird to eat all year round

 

MADRID, December 20, 2021

For some years now, turkey has been associated with the North American holiday of Thanksgiving or Christmas Eve dinner, but, nevertheless, both due to its versatility when cooking it and its nutritional characteristics, we should include it in our diet from day to day. day. Below we give you some reasons to do so.

  1. It is a natural recovery after practicing sports

Thanks to its high protein and amino acid content, turkey meat is perfect to eat after a training session because it helps us recover muscle. Whether grilled or sausage, turkey will give us a kick to avoid the dreaded soreness.

  • He is the king of the “line”

Turkey is lean meat and contains 2.2 grams of fat per 100 grams of product and provides 107 calories per 100 grams of meat, as long as we discard the skin that accumulates a greater amount of fat. Furthermore, thanks to its high water content, it helps us stay hydrated, a very important aspect in diets.

  • Take care of the heart

Turkey meat contains totally healthy fatty acids that help us have a strong and healthy heart, keeping the risk of suffering from cardiovascular diseases at bay.

  • Zzzzzzz

Eating turkey meat will help you sleep better. The reason? The high levels of tryptophan it contains help regulate the amount of serotonin produced by the body and, consequently, maintain the sleep cycle correctly.  

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AVIANZA and Hard Rock Hotel Madrid join forces for Thanksgiving

 

MADRID, November 19, 2021

AVIANZA, the Spanish Interprofessional Poultry Meat Association, joins Hard Rock Hotel Madrid to celebrate in our country one of the most iconic and international dates in the United States: the Thanksgiving.  

For three days, November 23, 24 and 25, the flagship restaurant of the Hard Rock Hotel Madrid, sessions, will celebrate Thanksgiving dinner with a special menu that will include, among other delicacies, the classic roast turkey cooked by the renowned chef Juan Hely Pérez.   

Hard Rock Hotel Madrid, which opened its doors last July, did not want to miss the opportunity to celebrate such special dates with the tourists staying at the hotel, in addition to all the Madrid residents and American residents who want to celebrate a event as important as Thanksgiving in a unique environment and with the highest quality poultry products from Spanish producers.  

Avianza will be in charge of providing the turkey poultry meat, both breasts and minced meat, which are part of the preparation of this typical American dish, and which this year will have a more Spanish flavor than ever.   

The menu will consist of pumpkin cream with croutons and cream fresh first, with a roast turkey accompanied by stuffing, green beans, gravy, cranberry sauce and rustic mashed potatoes for the second, to finish with a dessert sin foot accompanied by fresh milk ice cream, all washed down with national broths. 

Thanksgiving with a spirit of solidarity  

Thanksgiving is a day in which families and friends typically get together to give thanks, something to which Avianza and Hard Rock Hotel Madrid have wanted to add, giving this action a spirit of solidarity. Therefore, part of the proceeds obtained will be donated to the NGO Save the Children.  

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This action allows us to show the excellent pairing that Spanish turkey meat forms with a celebration as typically American as Thanksgiving. We combine the quality of local poultry products with the good work of the chef Juan Hely Pérez, and an environment as exceptional as Hard Rock Hotel Madrid, to invite all tourists and citizens to live this experience.”   

For Raúl Palomo, General Manager of Hard Rock Hotel Madrid “It is a pleasure to be able to collaborate in solidarity actions as we know best, Hard Rock style hand in hand with our gastronomy and our space in Madrid. We believe that our chef's proposal will be very popular and we invite anyone who wants to come and taste it.”.