Oven... drop the temp 15* F - 25* F from the suggested cooking temp in any recipe, especially if you are using a convection oven (remember, the hot air is already circulating, so it will bake your meat, but if too hot, it will dry it out. A convection oven is supposed to have a temp drop of about 25*F because of that circulation as compared to the traditional oven.)
Please don't use a rack - since our meats are naturally leaner, putting them on the rack will allow for all the wonderful juices and fats to drip away from the meat, and you are likely to have meat that is dry or even tough, not to mention that it will likely also reduce itself down to much smaller in size than when you started.
COVER and COAT:
We cover our meats that are baked with a foil or lid AND we coat / marinate with a fat of choice for that cut. FAT is FLAVOR and it will assist in keeping the meat soft and juicy so that it doesn't dry out.
* Baking / roasting turkey, chicken or duck - DO NOT Stuff cavity for cooking. Please cook stuffing separately for food safety, if it does not reach the proper internal temps, you could get sick, we don't want that!
Ex.: Pork chops - 300*F for 35-40 minutes.
