Everything to host Thanksgiving without the panic, from the roasting pan to the leftover containers.
Updated October 2026 · save to pinterest
best for: First-time hosts on a budget
A big nonstick pan with a rack that lifts the turkey so drippings collect underneath for basting and gravy.
best for: Hosts who'll roast every year
Heavy tri-ply stainless that browns evenly and goes straight on the stove for making gravy in the pan.
best for: Never serving dry (or undercooked) turkey
Fast, accurate readings so the turkey is safe without being dry. Pop-up turkey timers aren't reliable.
best for: Picture-perfect carving
A long, thin slicer with dimples that keep meat from sticking. Clean slices instead of shreds.
best for: Smooth, non-greasy gravy
Pour in the drippings, wait a few minutes, and pour off the juices from the bottom while the fat stays behind.
best for: A forever pot for holidays and beyond
Mashed potatoes, stuffing, soup the next day. America's Test Kitchen's top Dutch oven, and it lasts a lifetime.
best for: Roasting sides while the turkey rests
Roasted vegetables, rolls, pies on the bottom rack. You'll want at least two on Thanksgiving.
best for: Thanksgiving prep day
For the mountain of onions, celery and herbs. A dull knife makes prep twice as long.
best for: Gravy and whipped cream
For lump-free gravy and whipped cream. Having two saves a lot of rinsing mid-dinner.
best for: Leftover day (the best day)
Leakproof containers for leftovers — and for sending guests home with a plate.
best for: Moving a big hot turkey safely
Lift a 15-pound bird from the pan to the board without dropping it on the floor.
best for: Trussing the turkey
Tie the turkey legs for even cooking. Also handy for roasts all year.
A roasting pan with a rack, an instant-read thermometer, a long carving knife, a gravy separator, a couple of sheet pans and containers for leftovers. Everything else is optional.
The USDA says turkey is safe at 165°F, measured in the thickest part of the breast and the innermost part of the thigh and wing. Pop-up timers aren't reliable, so use an instant-read thermometer.
Plan on about 1 to 1½ pounds per person. That covers dinner with some leftovers.
