If you're onThanksgiving turkeyduty—first of all, congratulations, because this is going to be fun. Second, you need to make sure that you've got all of thenecessary toolson hand. To feel fully prepared come Thursday, you'll need more than a roasting try, so read on and make sure you have everything on our list. You'll be glad you did when your Thanksgiving turkey comes out golden, moist, and, yes, fully cooked.
Brining Bag
If you want towet-brineyour turkey, you need a big bag to put it in. Brining bags are a much better option than trash bags, which have a rubbery odor and aren't meant to hold a ton of liquid. They're just as handy fordry-brining, since dry-brined birds still give off a lot of moisture.
BUY IT:Regency Brining Bags, $8.95 on Amazon
Twine
Okay, you don't需要totruss your bird, but it makes for a really classic, Rockwellian presentation, if nothing else. We've got a wholehow-to here, but before you start, you'll need twine. Specifically, you need food-grade and heat-safe twine. These pieces of twine are already in loops, so you actually don't need to tie any knots—sorry, Boy Scouts.
BUY IT:Butcher's Code Poultry Loops, 50 Pack, $7.95 on Amazon
Roasting Pan
While a rimmed baking sheet canget the job done, the high sides of a roasting pan makes it less nerve-wracking to carry the turkey from oven to countertop. The depth of the pan also allows you to add in a lot of liquid, which prevents any aromatic vegetables from scorching and the bird from drying out.
BUY IT:Cuisinart 16-Inch Roaster with Rack, $59.95 on Amazon
Baster
Not everyonebelieves in basting a bird, but if you're unsure and want a super-juicy turkey to emerge from your oven, basting will be your friend. All the fatty juices running out of the bird should go back onto the skin every 30 minutes or so, allowing it to get all golden and crispy. A baster is a crucial tool here—we love this one, because the angled tip makes it easy to suck up cooking juices from the roasting pan, even if the pan is only halfway out of the oven.
BUY IT:Tovolo Dripless Baster, $8.95 on Amazon
Meat Thermometer
The only surefire way to ensure your bird is cooked through? A thermometer. This simple, no-frills one is magnetized and sticks to the side of the oven. Plus, the probe is heat-resistant up to 480°F, which means you can keep it in your turkey while it roasts.Here's a nice visual guideto show you exactly where to stick that needle.
BUY IT:Fantast Magnetic and Electronic Probe Thermometer, $6.99 at IKEA
Aluminum Foil
If you notice the bird getting a littletoobrown, resist the urge to lower the heat. Instead, keep some tin foil on hand for tenting the bird—not wrapping it, just tenting!—during the cook time. You'll also want this for resting the bird after it's been cooked and removed from the oven.
