Hamil Whaley

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41 appearances 1 recordings 1 series first heard Nov 2025 last heard 23 Nov

Hamil Whaley’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Nov 2025 with 1.

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Today, Explained · Talk turkey to me · 23 Nov 2025 podcast

My name is Hamil Whaley, and I'm a chef, a recipe developer, a video creator, and an author.

So I worked at this restaurant that was along the parade route for the Macy's Thanksgiving Day Parade.

So for their one year, I had to cook almost 80 turkeys.

Yeah, 80 turkeys.

And that's not even counting the sides and the mash and the stuffing.

And that was a light year.

The year prior, I think it was, they needed 160 turkeys.

And just a lot of crying yourself to sleep at three in the morning.

Yes, sure.

But it's all about planning, just like Thanksgiving at home.

Thanksgiving in a restaurant is all about planning.

Write a very solid game plan.

take a piece of paper, write out everything you need to make, write out approximately how much time it's gonna take, write out if it needs to go into the oven, if so, at what temp and how long.

And from there, you kind of are building a puzzle.

So things come out hot at the same time and you're not stuck waiting for potatoes.

There's nothing worse than just waiting for potatoes, because I feel like often at home, when we're just having dinner, we're waiting for potatoes.

And when it comes to your turkey, low and slow is your friend.

So you want to cook it in a really, really low oven until the different parts of your turkey are at the temp that you're looking for.

And then you're going to pull it out, crank your oven up, and then you're going to glaze your bird or you're going to baste it in some butter and then throw it back into the oven.

So that skin is nice and crisp.

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