Turkey Tools

Well friends, we are in the one week count down to Thanksgiving!  I can't believe the holidays are here.  I've finalized my menu this week, made my complete grocery list, and have begun purchasing ingredients that will keep until my "crash cooking" days (aka Tuesday and Wednesday before Thanksgiving).  I secretly love making holiday to-do lists :)

With Turkey Day almost here, I want to focus some attention on the tools of the trade necessary for true turkey roasting.  Check out the list below for explanations of why each piece of equipment is helpful.  Because this post is seasoned with a little how-to and because-why, I'm adding it to the cook | bake tips file.

.........Turkey Tools 101.........

Good Quality Roasting Pan

My grandmother used to say, "The secret to cooking is the pots and pans."  Well, technique and culinary knowledge DO have something to do with it, but when cooking a turkey, using a good quality roasting pan is important.  Here are some things to consider:

Heavy Weight:  Choose a sturdy pan that won't buckle when lifted.  The disposable aluminum pans should not be used for your Thanksgiving turkey-- they are simply too flimsy, and you run the risk of burning yourself and ruining the main dish!  Handles on each side are very helpful too.

Shallow Sides: Roasting is a "dry heat cooking method" (see this post) which, if done correctly, allows for a nice golden brown turkey.  If the sides of your pan are too high, you'll end up simmering/steaming the turkey, and those cooking methods do not produce the golden, slightly crispy skin (which is the best part!).

Roasting Rack:  A rack is important when roasting a turkey because it keeps the underside of the bird out of the drippings and allows heat to evenly circulate (again, we're going for that nice golden skin on the outside).  If you don't have a roasting pan with a rack, you can place a wire rack inside a broiler pan to elevate the turkey as it cooks.  Beforehand, make sure you'll have a sturdy grip when it comes time to remove the hot turkey from the oven.

Kitchen Twine

A spool of cotton kitchen twine is needed for trussing, or tying the turkey into a more compact shape before cooking.  If you're not used to doing this, I promise you won't regret it!  Trussing allows the turkey to cook more evenly and helps prevent the wings and legs from burning.  It also ensures that the turkey holds its shape while roasting, lending to a much prettier presentation (kinda like Spanx... anything that holds thighs in place is a good thing, right?).  Here's a quick picture tutorial:

1. With breast side up, center a 4 ft. piece of kitchen twine under the back of the turkey.	2. Pull both ends up towards the breast, tucking in the wings at the sides.  Tie a knot.
3. Bring the twine towards the thighs, crossing under the ends and wrapping several times to hold the legs neatly in place.	4. Cut any excess twine and continue to roast turkey.

photos via

Basting Tools

To baste or not to baste, is there really a question?  I guess some folks think it's a waste of time and it ties you to the oven, but I think it's a must.  Basting a turkey with its natural juices, broth, wine, sauce, or butter helps keep it moist.  A baster is handy for soaking up pan juices after about an hour of cooking.  You can also use a pastry brush to spread melted butter over the surface of the turkey.  I like to dip cheesecloth in melted butter and dry white wine and drape it over my turkey to keep it moist.

Meat Thermometer

This tool is a must.  Heating meats to the correct temperature ensures that the food has been cooked to a temperature necessary to kill food borne bacteria.  Using a meat thermometer helps ensure you will cook the turkey to a safe temperature (165 degrees F), but also not overcook it and dry it out.

Check the wrapper on the turkey and refer to your recipe for approximate cooking times, but keep in mind that the bird isn't done until the thermometer says so.  Insert a meat thermometer into the thickest part of the breast and in between the thigh and the wing.  When the temperature reads 165 degrees F, the turkey is safe to eat.

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The art of roasting a turkey has certainly come a long way since the first Thanksgiving!  How are you preparing yours this year???

Happy Thanksgiving!