Let’s face it: roasting a turkey can be intimidating for a chef at any skill level. From picking out the best turkey to choosing which method you want to pursue (there are many ways to cook a great bird), there are a lot of factors that go into the perfect turkey. This Thanksgiving, set yourself up for success by making sure you have all the right tools to pull off the bird of your dreams. Find our top turkey tools below.
Roasting Pan
If you’re looking for that idyllic Norman Rockwell turkey moment, then you’ll need a classic roasting pan. Be sure to pick out a roasting pan with a rack insert for maximum air circulation. The key to crispy skin is making sure your bird the air in the oven can move freely around the exterior of your turkey. We like this All-Clad roasting pan with the flared sides that give you even browning and more air movement, but this gorgeous copper roasting pan from Mauviel is an instant family heirloom.
Baking Sheet with Wire Rack
In our experience, spatchocking a turkey is the fastest way to roast your bird and gives you the best chances for success. Spatchocking involves removing the turkey’s backbone and then laying it flat on a roasting pan (don’t worry, your butcher can do this for you!). Doing so can cut your roasting time in half! A rimmed baking sheet provides the most surface area for your bird, while a rack insert promotes air circulation. This set from Nordicware is sturdy and can stand up to the weight of a big bird.
Dutch Oven
If you’re of the school of thought that the breast and the legs should be cooked separately, like this recipe from Bon Appétit, then you’ll need a big braiser for those turkey legs. This 7.5-quart Dutch oven from Lodge has a large surface area for browning and high insulated sides so you can cook the legs until they’re juicy and fall off the bone tender.
Cheesecloth
Gone are the days when you need to be continually basting your turkey. Not only is this time consuming, but every time you open the oven, you’re lowering the temperature and creating an inconsistent roasting environment for your bird. Let us introduce you to the “Butter Blanket.” The trick is to soak a piece of cheesecloth in butter and aromatics, then drape it over the breast of your turkey. The cheesecloth slowly bastes the meat and gives you evenly browned skin. Order some cheesecloth here and catch this step-by-step guide on how to do it through Food & Wine here.
Meat Thermometer
No matter your cooking method, every cook needs a good meat thermometer. We like this chef-approved instant read thermometer from Kizen. Pro-tip: Your bird will continue to cook while it rests. Remove your bird from the oven when you’re 5 degrees short of your desired internal temperature (roughly 160-165°F).
Good Chef’s Knife
How you carve the turkey is just as important as how you roast it. To tackle this task, you’ll need a sharp chef’s knife with a long blade. While you can use a carving knife for this task, we like the sturdier blade of a chef’s knife for removing the breast from the bone and getting into the joints in the legs and wings. Plus, you’ll get more use out of a good chef’s knife year round! Our top pick is the lightweight 8-inch “Sora” knife from Shun, an excellent Japanese knife maker. It’s a great entry-level pick for those looking to upgrade, but not ready to commit to a $200+ knife. Psst! Watch this easy step-by-step guide from America’s Test Kitchen on the best way to carve a turkey (no more thin, dry slices!).
Carving Board
When carving up your juicy, perfectly-cooked bird, you’ll want a board with a canal to collect all of the juices, plus an expansive work surface. Boos blocks are sturdy and double as a great chopping board day to day. They are a bit of an investment, but if cared for properly, they will last you a lifetime. Pro-tip: Grab a gripping mat or “board buddy” to place under your board so it doesn’t slide around on the countertop while you’re slicing.
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