You notice there are only about 6 kitchen tools I say are necessary. There are a couple reasons for this. 1- Thanksgiving Day dinner is daunting enough without a picture of almost every pot, pan, dish, serving utensils, mixing utensils, beaters, knives, cutting boards and mixing bowls I own. 2- Because I am assuming you already own the basics listed in reason number 1.
There are 6 kitchen tools I deem necessary for the Thanksgiving meal. Let’s talk about each one.
1- A digital thermometer. I mention this first, because it is absolutely the most important tool of the entire Thanksgiving meal. Like me, after out family football game, the turkey is the MVP of the day. You’ve GOT to know when the turkey is done or you will have spent lots of money and time to serve turkey jerky. So please, if you don’t have a thermometer, get one! I like one with an oven safe probe, which allows you to have a constant read on the temperature of your meat or food. This thermometer has worked well for me for years. It has a timer, a temperature alert so you can set the temperature and know when your food is done or getting close, if you like an advance warning. It can be switched to Fahrenheit or Celsius. There is also a switch to turn off the sound of the alert if you prefer. The display shows you your desired temperature, the actual temperature and the cooking time. The base has a magnet so it can easily sit against your oven or nearby refrigerator. The oven safe probe has a long cord with a pan clip on it to keep it in place. In the top picture you will see another digital thermometer; I use this almost daily. If you don’t have or want the oven safe thermometer get one of these. You will have to open the oven and periodically check the temperature of the turkey, but it does give a quick and accurate read. Just be sure to watch the temperature really closely as it gets close to 165 degrees.
2. Pictured above is my favorite carving board. There are a few different perks to this cutting board. You see the little pyramids in the center of the board? These grip the turkey and prevent it from slipping all over the counter, or worse, onto the floor. I also love the surrounding canals. These trap any running juices from spilling over and keep them out of the way. You can then tip one corner into your fat separator with the drippings for your gravy. It is also large enough for a turkey, coming in at 2 feet long.
3. This one is pretty self explanatory. How are you going to make mashed potatoes without a potato masher?
4. It is probably silly to be as excited as I am about this fat separator. I love it. I’ve used it for years. I am sure you know how it works, but just in case, let me enlighten you. After your meat or poultry is done roasting, remove the meat, then pour all the drippings into the top. The sieve at the top grabs all the, for the lack of a better word, sludge. The rest of the drippings go into the cup and after a couple minutes, the juices sink and the fat rises. Like this….
See the fat at the top? Now look where the spout begins; it is at the bottom of the cup. Thus, as you pour, the juices come out first and then you can keep the fat separate, hence the name. This makes the gravy so easy to make. I love it!
5. Now, let’s talk roasting pan with rack. You need a large enough pan to hold the turkey. It should be heavy, sturdy and have handles. Most roasting pans these days have racks that fit nicely inside them. These hold the turkey up of the bottom which is important for even roasting and to prevent burning. I also makes removing a large bird so simple.
6. I add the hand mixer because of how often I use it for Thanksgiving dinner alone. Plus, you don’t want to whip cream, beat herb butter or sweet potatoes without one. I am sure you have one, if not, this one has been awesome and has lasted for years.