Of all the things your don’t want to mess up, hosting your first Thanksgiving is at the top of the list. Luckily, we’ve gathered all the essential gadgets, tools, and cooking apparatus you need to cook up a feast—with a little help from the likes of Doug Huemoeller, president of Minneapolis culinary mecca Kitchen Window.
Here’s your cheat sheet of must-haves to get you through Turkey Day in-tact:
Roasting Pan
“Focus on the turkey. Keep your side dishes simple,” advises Huemoeller. Thus, the most important Thanksgiving tool is the roasting pan. Don’t you dare try to get away with disposable—not only does it look cheap, the flimsy nature of foil is a danger to yourself and your guests. (You don’t want to be the “Remember that year there was a grease fire?” guy.)
Make sure your roasting pan is topless, comes with a rack (to allow for air flow beneath the bird), and has handles that can accommodate your oven-mitted hands when you lift that boulder of poultry out of the oven. Whether you choose copper or nonstick is a point of contention among serious cooks. If you know what “deglazing” is, go for the former. If that term sounds terrifying, go with a Calphalon.
The size of your pan will depend on the size of your bird and the size of your oven (measure it before shopping if you’re the cautious type). You don’t want to suffocate your turkey with a too-small pan or burn your juices with an extra-large one. A 16-inch pan with 3-inch sides should suffice for up to a 20-pound turkey.
Brining
Turkey basters are out. Brining is in. Prepare a brine (like this one from Kitchen Window), pour it into the bag or large pot, then add your fully thawed bird and let it soak up the goodness for 12 to 24 hours. “That’s one of the things that can help ensure a super flavorful, juicy bird,” Huemoeller says. You’ll also want to loosen the skin and put salt and seasoning both on and under the skin before roasting.
Thermometer
You can’t count on the pop-up indicator imbedded within some turkeys to tell you when the poultry’s done. A quality meat thermometer takes the guesswork out of roasting and prevents a raw or overcooked bird. OXO makes a digital, leave-in thermometer that allows you to monitor the turkey’s progress. Insert the probe into the meat, run the cable through the oven door, and leave the display on your countertop. You can choose from USDA or chef settings and the device will alert you when the turkey’s ten degrees away from perfection. The desired temp of a done bird is 165 degrees, though Huemoeller says some people prefer up to 175 degrees for dark meat.
Carving Set
Despite what you see in cinematic Thanksgiving scenes, electric knives are a no-no. “When you use a serrated knife, it causes the edge of the meat to get feathered up and gives you a sensation of dryness,” Huemoeller says. Use a long, non-serrated knife like the one in this Wusthof Carving Set to slice and keep moisture in.
Casserole Dish(es)
Cook your stuffing separately, not inside the bird. For this, and other sides like green bean casserole, you’ll need a few heavy-duty casserole dishes; round for stuffing or mashed potatoes, rectangular for green bean casserole. Look for dishes that transition from oven or microwave to fridge and freezer, like Corningwear’s French White Series. This set comes with a cradle to prevent burns on the table.
Potato Masher
There’s no need to overfill your kitchen gadget drawer in the interest of perfect mashed potatoes. Keep this purchase simple: a stainless steel masher with a comfortable grip should do the trick. Your arm strength should do the rest.
Pie Dish and Server
You’re going to make pie, right? It’s not as hard as it looks (it can be as simple as two refrigerated pie crusts and a can of filling) but the right pan is crucial. Metal and glass pans can leave you with a lackluster crust. Choose a ceramic version, like an Emile Henry 9-inch pie pan. Available in a variety of colors and adorned with ruffled edges, it is as practical as it is pretty. Don’t forget a serrated pie server for easier serving.
Spatula
We know you want to lick the bowl clean. It’s cool. We approve. Cue a rubber spatula (or two). Whether you choose a flat-blade or a spoon is up to you; both will get the job done.
To-Go Containers
This is one area where you’re allowed to be frugal. Buy a pack of plastic take-home containers so you can send leftovers home with your guests (or stockpile them for yourself).
A Backup Plan
If there are any guarantees in the kitchen, it’s that something will go wrong. Make sure you have a few contacts in your phone that can guide you through your first Thanksgiving meal prep. (When in doubt, there’s always the Butterball Turkey Talk Line!) Check ahead to see which restaurants are open on the holiday just in case your feast turns into an epic fail. Hopefully it will all be edible, if not incredible. Good luck!
