Tag Archives: turkey

Spicy Turkey Burger with Avocado Shallot Relish on the Searing Grill - from everydaygoodthinking.com @hamiltonbeach #grillit

After a long, hard winter and a cold, rainy spring, we’re all welcoming summer with open arms. With the warmer weather comes a desire to grill, eat lighter and enjoy a cold one with the windows wide open. Unfortunately, while school lets out, companies don’t shut down and commitments don’t go away. So if time, space or money are limited, but you want to get the magic of the grilling season anyway, reach for an indoor grill.

Spicy Turkey Burger with Avocado Shallot Relish on the Searing Grill - from everydaygoodthinking.com @hamiltonbeach #grillit

You might be thinking an indoor grill won’t cut it and it’s better to give up on dreams of burgers and barbecue chicken, but the Searing Grill has solved all of your concerns. It gets hot – I mean really hot – so it creates the beautifully seared grill marks you desire with the grilled taste you crave. It will fool all your guests – just ask my friends who oohed and ahhed over the grill marks on their zucchini and chicken the other night. You’ll be amazed at the ease of cleaning up. No need to scrape the grill, throw out charcoal or get covered with ash or refill tanks – just pop off the grill plate, lid and tray and place them in the dishwasher. It’s that easy!

#GRILLIT from @hamiltonbeach

 

Share your grilled masterpieces with us on Instagram or Twitter with the hashtag #GrillIt or on Facebook to enter to win your own Searing Grill.

Spicy Turkey Burger with Avocado Shallot Relish on the Searing Grill - from everydaygoodthinking.com @hamiltonbeach #grillit

So the next time you want a light, delicious burger, but don’t want to break out a huge grill and all your tools, try this spicy turkey burger on the Searing Grill and get the outdoor flavor you crave on an easy-to-clean indoor grill.


Spicy Turkey Burger with Avocado Shallot Relish
SERVES: 4

Ingredients
1 small shallot, halved
1 small tomato, halved and seeded
4 sprigs fresh cilantro
1 avocado, peeled, pitted and chopped
1 Tablespoon olive oil
2 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
2 teaspoons spicy steak seasoning
4 whole-wheat hamburger buns
Instructions
Add shallot to food processor bowl; pulse until minced. Reserve half of the chopped shallot.
Pulse tomato and cilantro until chopped. Stir in avocado, oil, juice, salt and pepper. Cover and refrigerate.
Combine turkey, reserved shallot and seasoning until well blended. Form into 4 patties.
Preheat grill to 450°F or set on SEAR.
Place burgers on grill. Grill 10-12 minutes, turning halfway through, until meat thermometer registers 165°F.
Top each bun with refrigerated avocado relish.
Everyday Good Thinking http://everydaygoodthinking.com/

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 Hamilton Beach Searing Grill @hamiltonbeach

The innovative Hamilton Beach Searing Grill is built to mimic cooking on an outdoor grill, but with the added benefit of a removable hood, non-stick grill plate and drip tray that are all dishwasher safe. Get outdoor flavor – indoors – with a high searing temperature that locks in juices and flavor.

#grillit @hamiltonbeach



Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Forget the meatloaf of your childhood, and forget the meatloaf they may have served you in the cafeteria. This turkey meatloaf is spectacular, and it’s loaded with healthful vegetables. It comes out of the oven smelling like sweet and tangy barbecue sauce, so you’d never believe how good for you it is. If you have little ones (or big ones) who aren’t fans of veggies, this is a great way to sneak in mushrooms, broccoli, carrots and onions virtually undetected. They add lots of moisture to the loaf, so you can use turkey instead of beef without losing the juiciness you crave.

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Bake the loaf free-form in a large baking pan, then transfer it to a cutting board to rest before slicing, so the moisture stays locked up inside. Top it with the remaining glaze to create a loaf that is savory and sweet, but a little tart, and sure to be a mom-approved crowd-pleaser.

Check back Friday for our hands-down favorite idea for delicious meatloaf leftovers!

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Turkey Meatloaf with Vegetables
SERVES: 4

Ingredients
1 can (14 oz.) cranberry sauce
3 Tablespoons apple juice
2 Tablespoons spicy brown mustard
1 cup broccoli florets
2 medium carrots, peeled and cut into 2-inch pieces
1 small yellow onion, quartered
4 white mushrooms, quartered
1 garlic clove
1/2 cup chicken broth
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1 pound ground white turkey meat
1 slice whole grain bread, crumbled
Instructions
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
In food chopper bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.
Everyday Good Thinking http://everydaygoodthinking.com/

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It’s the day after Thanksgiving, and you’re staring down the leftover pounds of turkey meat from yesterday’s feast. You’re wondering how many sandwiches you can eat before the anguished thought of one more cold turkey on wheat bread atrocity sends you into a downward leftovers spiral. Don’t worry; we’re here to help!

Spice up your leftovers by skipping the boring sandwiches and try using them in a bold and flavorful soup that will have your entire family asking for seconds. Your leftovers will be gone in a flash, and you’ll wonder if you should’ve bought a larger turkey after all.

Turkey Tortilla Soup from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving #leftovers

Serve the soup with avocado slices, lime wedges, cilantro or scallions and plenty of tortilla chips. Add sour cream to balance out the spiciness of the soup, and adjust the spices to taste while cooking.

The soup is light enough to be the perfect respite after yesterday’s big meal, but hearty enough to satisfy the biggest appetites. Plus, making this soup in the slow cooker means you don’t have to dirty extra dishes after you just put them away from the Thanksgiving festivities.

Turkey Tortilla Soup from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving #leftovers

 


Turkey Tortilla Soup
SERVES: 12

Ingredients
1 Tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium green pepper, coarsely chopped
1 medium red pepper, coarsely chopped
1 jalapeno pepper, minced
1/2 cup cilantro, coarsely chopped
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cracked black pepper
3 cups shredded leftover turkey
1 can (48 oz.) chicken broth
2 cans (10 oz. each) mild diced tomatoes and green chiles
1 can (15.5 oz.) black beans, drained and rinsed
1 can (15.25 oz.) corn, drained
1 can (6 oz.) tomato paste
tortilla chips
Instructions
Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
Add remaining ingredients except tortilla chips. Stir until well blended. Place in slow cooker.
Cover and cook for 2 hours on HIGH or 4 hours on LOW.
Top with broken tortilla chips and garnish sour cream, sliced avocado and chopped cilantro, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach

 

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 the USDA recommendation for safe cooking temperatures. A chart of safe minimum cooking temperatures can be found here. For more information on food safety, visit foodsafety.gov.

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. 



Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach

 

Thanksgiving Day is right around the corner, and we’re putting together our holiday menus so everything goes off without a hitch. With all your side dishes and desserts that need space in the oven, you may be wondering how you’ll cook such a large turkey! We’ve solved that problem by cooking it in a roaster oven, freeing up the main oven for the sweet potatoes and pumpkin pie. Presenting the gorgeous turkey is easy – just dress it up on a large platter with fruit and herbs.

Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Turkey in a Roaster Oven
SERVES: 8

Ingredients
14-15 pound turkey, fresh or totally thawed
1 onion, peeled and cut in half
1 stalk celery
Salt and pepper
1/4 cup melted butter or vegetable oil
Seasoning Rub
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried sage
Instructions
Combine ingredients for seasoning rub.
Remove the rack from the roaster oven. Cover and preheat oven to 325°F.
Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy. Rinse bird inside and out with cold water.
Place turkey on rack. Place onion and celery inside turkey. Brush turkey with butter or oil.
Rub turkey with Seasoning Rub.
Using handles on rack, place rack with turkey in roaster oven and cook 1 1/2 to 2 hours. Turkey is done when internal temperature of breast reaches at least 165°F.
Let turkey rest 30 minutes before carving.
Notes
Always thaw a frozen turkey in the refrigerator, not at room temperature. A 12-15 pound frozen turkey will take 2-3 days to thaw in the refrigerator. If pressed for time, this size turkey can be thawed in cold water in 6-9 hours. Be sure to change the water often.
The roaster oven cooks a turkey in less time than a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked.
Turkey cooked in a roaster oven will be very moist, but less brown than a traditionally roasted turkey. Seasoning rubs add flavor and enhance the appearance of a roaster oven cooked turkey.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Everyday Good Thinking http://everydaygoodthinking.com/

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