9 Tools to Transform the Way You Roast Turkey This Thanksgiving
We get it, cooking a whole turkey can be intimidating. It’s huge and heavy. It’s hard to cook evenly. It’s difficult to season thoroughly. Add in the pressure of cooking for friends and family who’ve been anticipating this day for months—if not all year—and it’s enough to never want to pick up the big ol’ bird to begin with. But don’t worry. Our very own Andy Baraghani is here to explain exactly which tools you need to nail that perfectly moist, beautifully crispy-skinned turkey from beginning to end.
Photo by Chelsie Craig1/8Rimmed Baking Sheet and Flat Wire Rack
Yes, that’s right: This year, we’re setting aside that enormous tank of a roasting pan and reaching for a baking sheet and wire rack instead. That’s because turkeys are best served with an allover golden-brown color, and the low sides of a sheet pan mean there’s a better chance for crispy skin with more direct exposure for whole bird. (Pro tips: 1) Line the bottom of the pan with three layers of tin foil. 2) Pour about a cup of water into the bottom of the pan to keep the drippings from burning, but not too much that you steam the turkey. Just make sure you’re extra careful not to slosh when you pull everything out of the oven.)
Buy it: Nordic Ware Wire Rack, $16 for one full sheet on Amazon
Buy it: Nordic Ware Rimmed Baking Sheets, $37 for a set of one half sheet and one full sheet on Amazon
Photo by Chelsie Craig2/8Basting Brush
Drop the bulbous turkey baster: It’s just not worth it. Instead, use a basting brush to get a glossy glaze on every nook and cranny of the turkey. Typical basters give you a lot less control, which means a turkey with inconsistent seasoning—and more fights over who gets that flavor-doused slice of breast, and who has to settle for that neglected leg. We stock this one in our arsenal because it’s two inches wide, meaning you cover a good amount of surface area with every stroke.
3/8Aluminum Foil
This approach will keep the skin from burning while the turkey finishes cooking internally. Start by roasting your turkey as you normally would, and once the skin reaches a golden-brown all over, wrap the turkey in a tent of tin foil.
Buy it: Reynold’s Wrap Aluminum Foil, $9.99 for set of two on Amazon
Photo by Chelsie Craig4/8Instant-Read Thermometer
“Whenever you’re working with turkey, you absolutely cannot rely on a timer alone,” Andy says. You’ll only really know when the bird is done when it hits the optimal internal temperature—that’s 150º degrees when inserted into the thickest part of the breast near the neck, or 165º when inserted into the thigh. We like this thermometer because it gives accurate temperature readings in 4 seconds or less.
Buy it: ThermoWorks ThermoPop thermometer, $34 on ThermoWorks.com
Photo by Chelsie Craig5/8Big Cutting Board
Once you pull the turkey from the oven all glistening and crispy, let it rest for 30 minutes to an hour. Then, you’ll want to (carefully!) transfer it from the rack to a board. You’ll want a large (the bigger the better), heat resistant cutting board with grooves around the perimeter to catch any juices. This 18 x 12 inch board from Boos Blocks is a BA Test Kitchen staple because of its sturdy build, and generous work space.
Photo by Chelsie Craig6/8Sharpened Carving Knife
Most long, non-serrated chef’s knives will do for carving the turkey—as long as it’s sharp enough to cut through the meat without totally shredding it. A dull knife will also cause all of the turkey skin to shift, resulting in uneven meat-to-skin ratios. And no one wants to get shorted on the skin. This Zwilling pro knife is one of our Test Kitchen go tos.
Photo by Chelsie Craig7/8Clean Kitchen Towel
“Roasting a turkey is messy: It just is,” Andy says. “But I prefer to keep an extra on hand for when I’m breaking down the turkey itself.” Start by folding a clean towel in half several times to fit the size of your hand. This gives you a solid, but small, anchor on the bird while you carve with the opposite hand. We like these natural cotton towels because they’re inexpensive, won’t leave their fibers behind, and hold up well after one zillion washes.
Buy it: Royal Classic White Kitchen Towels, 30-Pack, $29 on Amazon
Photo Courtesy of Williams Sonoma8/8Carving Fork
Sometimes you’re just not willing to risk your entire outfit while getting up close and personal with your dinner. We recommend using a carving fork as an alternative to the towel—it gives you a bit more distance, and can offer a little more precision when stabilizing the bird for tougher cuts.
Buy it: Zwilling Carving Fork, $110 on Williams–Sonoma
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