5 Cheap(ish) Things To Help You Prep Thanksgiving Dinner

Williams Sonoma’s all-purpose kitchen towel is Wirecutter’s favorite. It comes in eight colors and will soak up water from the counter like a bath towel, without looking like one.

Photo
Credit Dorling Kindersley/Getty Images

Sheet pans

These are Thanksgiving Day workhorses. Line quarter-size trays with paper towels and use them to dry freshly washed herbs. (Once the herbs dry, place the herbs stem-first in a glass of water and cover the top with a plastic bag. You can store these covered herbs in the fridge until you are ready to use them.)

Heat the half-size pan in the oven before you bake your pie, and the hot pan will help cook the bottom of the crust. Pair a cooling rack with a sheet pan, and you can dry out bread cubes in the oven for stuffing. The rack allows better air circulation underneath the bread, and the pan will catch the crumbs.

Wirecutter named this baker’s sheet from Nordic Ware as the best pick for most people.

A serrated knife

It’s not just for bread! Slice delicate fruits and vegetables, cut root vegetables, carve meat and more. (But do not use this knife, or any serrated knife, for raw meat. Use a chef’s knife instead.)

Wirecutter’s favorite is the Victorinox Fibrox Pro 10.25-Inch Serrated Curved Bread Knife.

Thermometer

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You don’t want to be remembered as the host who served raw turkey at Friendsgiving. Use an instant-read thermometer to take multiple temperature readings on both sides of the thickest part of the bird (the thigh and the breast).

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If you are stuffing the turkey, you should check that temperature, too. Turkey is done when its internal temperature reaches 165 degrees. (Remember that its temperature will continue to rise after you remove it from the oven. I generally take it out at between 160 and 162 degrees.)

Wirecutter’s top pick is the ThermoWorks ThermoPop.

Photo
Credit Tony Cenicola/The New York Times

Wine openers

Keep one in your pocket in addition to having one on the table and another in the kitchen. Watch: You’ll use them all.

Wirecutter’s favorite is True Fabrications’ Truetap.

As Thanksgiving approaches, write to us at cookingcare@nytimes.com. We are here to help. And be sure to read our guide to making Thanksgiving dinner!

P.S. — We’re looking for beta testers for a new product! If you’re interested in helping us out, click here.

Best of Smarter Living

400-Degree Thanksgiving This Thanksgiving menu from Melissa Clark and Sam Sifton takes one oven and eight hours to prepare. It serves eight to 10 people.

Thanksgiving Menu Planner Tell us how many guests are coming, their dietary needs and your culinary dreams. We’ll offer recipe ideas and tips.

How to Roast a Turkey Melissa Clark’s step-by-step guide walks you through brining, stuffing, trussing and roasting a turkey.

Your Dishes for Friendsgiving These potluck-dinner recipes from NYT Cooking travel well.

The Four Rules of Thanksgiving Wines Eric Asimov, The Times’s wine critic, offers advice for the types of wines to bring to the meal.

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How to Be the Perfect Thanksgiving Guest Pete Wells, The Times’s restaurant critic, lets you in on the best way to play the role of guest star at the feast.

What We’re Reading

• If you learn by watching, these NYT Cooking videos are for you.

• Americans all come from somewhere, and those traditions play out on the Thanksgiving table.

• There will be beer. But here’s how you pair it with the food.

• Yes, you can master pie crust.

• A refresher course for that perfect Instagram shot of the turkey.

• Now, hashtag this eye-popping dessert.

Source : https://www.nytimes.com/2017/11/09/smarter-living/5-cheap-ish-things-to-help-you-prep-thanksgiving-dinner.html

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