Q: I'm making my first big Thanksgiving dinner this year (for eight) and while I still have some time, I want to figure out what kitchen supplies I will need. I don't have a roasting pan, which I know I need to buy, but what kind is best? Can I buy a cheaper one? Do I need a rack, a baster, anything else? Any tips you have would be greatly appreciated!
Sent by Harris
Editor: Harris, this is a great question. Full disclosure: I cooked Thanksgiving for six a couple years ago, and didn't buy anything new — for the kitchen, that is. I did buy a couple of extra white bowls and platters; I needed them anyway, and I knew that my servingware was going to be stretched to the max with all the extras of Thanksgiving!
Before giving advice on the specifics, I would suggest sitting down with the list of the dishes you are making. Walk through each step of each recipe mentally, asking yourself if you have things your kitchen to handle each step. Finish by making sure that you have serving dishes for each recipe.
Then see where you're squeezed or don't have enough equipment and start there.
Many people feel that they need a roasting pan, but unless you're roasting a huge turkey, I find that a metal 9x13 (or a large sauté pan) pan does just fine for most roasting jobs. And you can construct a rack out of aluminum foil, too.
Readers, any suggestions for Harris and his Thanksgiving kitchen?
Related: What is the Best Roasting Pan for Holiday Cooking?
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GREAT question! I'm in a similar situation, in that I am the only one living within driving distance of the timeshare where my family will be celebrating Thanksgiving. It will also be my first time preparing the Thanksgiving meal. What should I bring with me??
@lhypma, if you're cooking any place that is not your own, bring a good knife! I've cooked at my sister's house a few times - they are not much into cooking - and their collection of knives makes me shudder. I've finally learned to always bring my own if I'm cooking for her family.
Yes you need a roasting pan anyway so this is a good time to get one. Also, invest in a good pair of tongs (I like the long silicone tip ones). You'll need tongs for everything: turning vegetables, pushing around sautees. Then get a boatload of inexpensive serving bowls/tools. Nothing more dispiriting than serving great food out of the saucepan because you ran out of bowls.
I bought an expensive roasting pan because I use it way more than twice a year. If you don't plan to use it that often -- I recommend either borrowing or just buying a throw-away pan. Use vegetables (carrots, celery, quartered onions) to prop up your turkey rather than a rack. They'll hold and add flavor to your gravy.
Basters are cute, but I've always just used a soup spoon or a ladle. It takes a bit more time, but works just as well.
Otherwise? String. Tying up your turkey really helps it cook more evenly.
Have fun, and never worry about asking for help. Most folk are more than willing to lend a hand, a dish, or just advice. ;)
Forget the baster. When you baste a turkey you open the oven door, letting out the heat. This causes the turkey to take more time to roast. Basting doesn't get moisture INSIDE the turkey. All it does is splash stuff over the skin which already has enough fat to come out brown and crisp. Toss that bird in the oven and leave it alone until it's time to test it for doneness.
Yes, both lhympa and Harris need to sit down, figure out their menus, assess what they have and figure out what to pack and/or what new to acquire. Set out the serving dishes and utensils you need with a little card on each one for the dish it will hold. (You can always toss a towel or sheet over the whole enchilada to keep dust off it until the 23rd when you can set the whole table.)
I have and love a sturdy rack, but it and my roasting pan were inherited from my mom who acquired them from her mother. They are battered and used, but make me think of mom and grandma when I use them. If you don't have a rack and don't anticipate using one often, arrange large celery stalks in the bottom of your roasting pan in a grid. They will retain their shape even as they cook and keep the turkey up off the drippings.
If you don't think you'll use a roaster several times a year, consider using a disposable aluminum one this time to see if you like the process.
A roasting pan doesn't have to be terribly expensive . . . I think I paid 15 bucks for mine at TJMaxx about 6 years ago. I use it all the time and it works perfectly.
Great post! To learn about the shelf life of food as well as storage and handling tips check out http://shelflifeadvice.com. The site even covers turkey, chicken, cranberry sauce and many other dishes for Thanksgiving.
I like those folding adjustable racks that can fit roasts of all sizes, but you can make a rack out of whole mirepoix and herbs.
I concur with skipping the baster.
Borrow or buy a good digital probe thermometer that you can stick in the bird the whole time it's cooking and set an alarm on it to tell you when it's the right temperature inside to avoid overcooking.
Don't forget the thrift stores/garage sales, if you are that kind of shopper. I found a great humungous lidded roaster for $5 a few summers ago.
I have to agree with hitting the thrift stores to stock up. My first apartment kitchen in college was entirely stocked by the local thrift shop and hand-me downs from relatives. It may not be the fanciest stuff but you can spend the money you save on fancy stuff to eat. No one has ever complained that my serving platter doesn't match my plates.
caseoftornados is right, Skip the rack and use whole carrots, celery stalks and quartered onions under the turkey. I use a 9x13 pyrex baking dish or a 12" cast iron skillet for all of my roasting and skip the roasting pan too. The probe thermometer is also a great idea if you don't have one.
My mom always uses a large stainless steel mixing bowl to roast her turkey in. She puts a cooling rack in the bottom to hold the turkey up. It kinda bends and conforms to the shape of the bowl, and works just perfectly.
I do all my year-round roasting in my cast iron skillet too, but it won't quite accommodate the turkey for 12 that I'm making this year. So I'm borrowing the roasting pan from my aunt, who is also attending our Thanksgiving to-do, but she's in charge of another dish. If you don't need a large roasting pan more than once or twice a year, I definitely recommend borrowing one, if possible.