Everyday Food Blog

The Five Tools You Need To Roast A Turkey

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It's T-minus-eight days until Thanksgiving which means that, while it's too early to start shopping or setting the table, you can still plan the menu and gather all the tools you'll need to pull off the big meal. So get cracking! Here are the five pieces of equipment you'll need to pull of a perfect turkey this year.

Roasting pan

Those disposable aluminum pans may be big enough to hold a whole turkey, but they can’t be used to make gravy on the stovetop! A large, sturdy roasting pan is essential (look for one that’s at least 3 inches deep), and a roasting rack lets the turkey sit just above the drippings and helps it cook evenly all over.

Pictured above: Martha Stewart Collection Roaster, 15" Stainless Steel with Roasting Rack (SALE: $49.99), macys.com

Solid spoon

If you want to baste your turkey with a flavorful liquid, like we do in our citrus-rubbed turkey this year, you don't need a baster (which can be tough to clean and isn't that versatile anyway). Use a large solid spoon to pour the basting liquid over the turkey. Be sure to take the turkey out of the oven to do this—it's safer and you don't lose any oven heat.

Pictured above: Martha Stewart Professional Tools Collection Solid Spoon (SALE: $12.99), macys.com

Meat thermometer

There's a time for guessing at the internal temperature of your meat or poultry, and there's a time for breaking out a meat thermometer and checking. Be sure to insert it in the thickest part of the thigh (without letting it touch the bone). The turkey is done when the thermometer reads 165°.

Pictured above: Martha Stewart Collection Waterproof Digital Thermometer ($16.99), macys.com

Aluminum foil

This kitchen staple protects the turkey from overbrowning as it roasts. It can also be used to tent the turkey while it rests, which helps it stay warm and lets the juices redistribute before you slice it.

Fat separator

One of the best parts about roasting a turkey is using the flavorful drippings to make a delicious, homemade, once-a-year gravy. Pouring those drippings into a fat separator lets you use just the flavorful juices, and leave the fat (which can create greasy gravy) behind.

Pictured above: 4-cup Fat Separator ($14.99), oxo.com

Comments (1)

  • avatar

    NOT HAPPY about how they decided to discontinue EDF magazine. I also have all the back issues and can't believe that looking on the internet everday to see the "new" daily EDF is going to be the same...really really disappointed.

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