Tag Archives: Tips

We at Hamilton Beach have made more than a few turkeys in our time, and we know turkey is on everyone’s mind come November. We’re here to help with a few tips, tricks and suggestions to make sure your Thanksgiving centerpiece turns out perfectly.

1. Choose the right size turkey.

The general rule for turkey is to buy one and a half pounds of turkey per person to allow for seconds and leftovers. Also, take into consideration the size of your oven or roaster oven. If you feel like an extra-large turkey will be too arduous or you can’t find a large enough bird, you can cook two smaller turkeys and avoid the inevitable fight for the drumsticks.

2. Defrost the turkey.

If you are buying a fresh turkey, you don’t need to worry about this step. If you are buying a frozen turkey, you’ll need to plan out your defrosting time well in advance. It is important to keep the turkey cold while it’s thawing; the refrigerator method is easiest. Place the turkey on a rimmed tray in the fridge in its original wrapping. For a whole turkey, allow 24 hours for every 4-5 pounds. For a turkey breast, allow 1-2 days.

3. To stuff or not to stuff…that is the question.

If you are stuffing the bird, use ½ cup stuffing per pound of turkey for turkeys under 10 pounds and ¾ cup per pound for turkeys more than 10 pounds. The ingredients can be prepared ahead of time, but don’t mix the wet and dry ingredients until just before filling the turkey cavity. Add the stuffing only when you are about to put your turkey in the oven, and fill it loosely because the stuffing will expand as it cooks. You can place the stuffing in cheesecloth before placing it in the cavity to make removing it a cinch. Add 30 extra minutes to the roasting time, and use a thermometer to ensure the center of the stuffing reaches at least 165 degrees F. Remove the stuffing before carving the turkey.

4. Cook the turkey.

If using a regular oven to cook a whole turkey, estimate an hour of cooking time for every 4 pounds of turkey. A 12-14 pound turkey would take about 3-4 hours and a 20-24 pound turkey would take about 5-6 hours.

If using a roaster oven, your cooking time will be about half the time of a regular oven. The combination of the heating element being close to the turkey and the moist heat cooks food quickly. The 22 quart roaster ovens are designed to fit a turkey up to 24 pounds, and 18 quart roaster ovens will hold a turkey up to 18 pounds. Still, use a meat thermometer to be sure it’s thoroughly cooked.

5. Test for doneness.

The best guide to turkey doneness is a meat thermometer. Remove the turkey from the oven and insert the thermometer into the breast, avoiding bone. It should read at least 165 degrees F. Stuffing inside a bird should also reach 165 degrees F.

Follow Health Canada recommendation for safe cooking temperatures. A chart of safe minimum cooking temperatures can be found here. For more information on food safety, visit Health Canada’s site.

6. Let it rest.

When your turkey is done, remove the turkey from the oven and tent it with foil. Allow it to rest for 20-30 minutes while you heat up side dishes and make the gravy. The rest allows juices to redistribute so your turkey will be moist and delicious.

7. Save the giblets, trimmings and carcass.

Get your money’s worth by using the extras from your turkey. Save the giblets and trimmings (minus the liver) and brown them on the stove. Drain the fat and simmer the extras with veggies and herbs to make a delicious stock for your gravy. Save the carcass and make a big batch of stock in a large pot with the veggies and herbs you didn’t use up.  Let it simmer for two hours and then strain the stock and discard the solids. Freeze it in pre-measured 1-cup bags so you can grab some when you cook a recipe calling for chicken stock. 

Earth Day Kitchen Tips from Everyday Good Thinking, the official blog from @hamiltonbeach



Reduce Food Waste

Everyone wants to reduce the amount of food wasted in the kitchen, but what are the best ways to do that? Here are five incredibly easy ways to reduce food waste for a greener kitchen this Earth Day.

1. Buy what you need and eat what you buy

Before you go grocery shopping, plan ahead and make a list. Think about what you really need and stick with it. Use the foods that spoil first and remember what you bought so you don’t end up with spoiled surprises.

2. Store food properly to keep it fresh

Learn how to store lettuce, berries and other perishables properly and understand shelf life limitations, so you can keep your food fresh as long as possible.

3. Skip the trashcan

If you’re worried you won’t use food before it spoils, share it with neighbors, friends or coworkers or bring a dish to the office or a potluck dinner to help make use of the extras. If you absolutely can’t use it, compost your inedible items to make soil conditioner for your garden.

4. Use the roots

Place the roots of green onions in a glass jar with a little bit of water – just enough to submerge the root tips. Change the water every few days to keep it clean. Within a week, you will have a full batch of green onions ready for cutting and eating again. This method also works with celery!

5. Make stock

Instead of tossing them, save the leftover ends from celery, onion, carrots, garlic and other vegetables in a resealable plastic bag in the freezer. The next time you roast a chicken, use the carcass and your leftover vegetables to make homemade Slow Cooker Chicken Stock.

Earth Day Kitchen Tips from Everyday Good Thinking, the official blog from @hamiltonbeach

Reduce & Reuse Packaging Waste

Sometimes food and drink packing seems to pile up in as much abundance as the food itself. Consider one of these creative ways to utilize extra things you may have lying around before they end up in the trash bin.

  1. Make a tea tin herb garden.
  2. Because cardboard egg cartons are biodegradable, they make a perfect seed starter to help you germinate seeds for your garden, and you won’t have to buy the plastic seed starters from the lawn and garden store.
  3. Cover tin cans (without sharp edges) that used to contain soup, beans or tomatoes with pretty fabric, paint or twine and use them to house colored pencils, picnic utensils, pretty flowers, paintbrushes, herbs or succulent plantings.
  4. Use reusable bags when you do your shopping. Keep them in your car, so they will always be accessible when you find yourself at a grocery store, farmers market or retail store.
  5. Instead of buying bottled water which creates extra plastic bottle waste, make sure each family member has a reusable water bottle to take with them on the go. This not only saves waste, it saves money.