It's Not That Complicated

You Only Need Four Tools to Cook an Awesome Turkey


November 25, 2019 Buying Guides By Photo by Chandler Bondurant

Whether it’s calendar-specific small talk or something more sinister, turkey roasting always seems fraught with misinformation. Every website and person you ask has a different answer as to how to make the ideal turkey — times, temperatures, stuffings, seasonings and so on. Inevitably, the prospect of deep-frying or smoking a bird will come up.

We at Gear Patrol will not presume to know better or worse than anyone else regarding the best method to a well-roasted turkey. We will, however, clear up what you need in your kitchen to ensure the quality of the finished bird is on the chef and not their gear. From pink and soft to brown and crisped, these are the four true essentials of turkey-making.

Roasting Pan & Rack

All-Clad Roaster with Nonstick Rack $130

The act of suspending the bird off the base of the roasting pan is one of the easiest things you can do to increase turkey goodness potential. When cooked while sitting on the tray or pan, the bird will wallow in its own juices, creating a turkey that’s half soggy and gray. Cooked off the pan, the bird’s drippings are collected below it, and heat may wick the skin of moisture and begin to develop the crackly skin that dreams are made of.

This pan and rack combo from All-Clad is very nice — it’s sturdy enough to be placed over a double burner to finish off gravy in the pan itself — but if you’re more budget minded, Amazon has plenty of other options. Just look for a pan that’s big enough to tote a full turkey.

Probe Thermometer

ThermoWorks ChefAlarm $64

In the words of every chef who has ever lived: cook to temperature, not time. A temperature-tracking device of any kind is absolutely necessary to ensure a turkey that is both delicious and safely edible (165 degrees by the way, same as chicken).

Also of high importance is an oven that keeps a steady temperature. This means keeping the oven shut for the entirety of the cooking process (ovens lose 50 to 75 degrees with a single door opening), which means temperature probes are ideal.

ThermoWorks is the brand of choice for professional chefs and pitmasters. Its ChefsAlarm might be the best tool for tracking temperature a home chef can buy. To use, set the desired temperature to 165 degrees, insert the probe into the turkey’s inner thigh (or deep into the breast) and run the cord out of the oven and into the ChefsAlarm controller. When the turkey hits ideal doneness, the controller will beep to let you know your turkey is finished.

Large Cutting Board

Five Two Double-Sided Cutting Board $59

Having an extra-large carving board is useful the other 364 days of the year, too. What’s the difference between a good carving board and a really big cutting board? The good ones have deep grooves around the edge to collect the juice runoff from your turkey (there will be a lot, regardless of how long you let it rest).

This one from Five Two, Food52’s new in-house label, is just that. It’s a heavy bamboo wood board with extra wide and deep grooves around the carving side and a phone slot so you can follow along with recipes. Plus, you can flip it over and use the other side as an everyday cutting board.

Carving Knife

Global G-3 $125

Carving knives should be thin, long and sharp. This is because a carving knife needs to get deep into large cuts of meat (an enormous bird, for instance) and have the ability to slice without destroying the meat. They should be mildly flexible, as the knife needs to give a bit to the curvature of the meat (animals aren’t squares).

Global’s G-3 knife is all of these things. Plus, it’s super lightweight, maneuverable and low-maintenance (it’s a high carbon stainless steel). For a better budget-friendly option, Victorinox makes a well-reviewed slicer that’s half the price. Or you could always lean on your normal chef’s knife.

How to Carve a Turkey

So you roasted your turkey. Now what? Read the Story

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Will Price is Gear Patrol's home and drinks editor. He's from Atlanta and lives in Brooklyn. He's interested in bourbon, houseplants, cheap Japanese pens and cast-iron skillets — maybe a little too much.

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