If your turkey comes with a plastic trussing piece (most birds at the supermarket do-feel the package around the base of the bird beneath the drumsticks, and if you feel something rigid, that’s it), you can skip this. It doesn’t have to be fancy, just buy one of those basic meat thermometers in the kitchen tools aisle with a pokey bit and a readout dial. Get a meat thermometer if you don’t have one. A meat thermometer. A lot of supermarket turkeys are sold with a built-in thermometer-that red plastic button that supposedly pops up out of the turkey breast when it’s “done.” Pay no attention to that red pop-up button.Butter, salt, olive oil, pepper, flour, a couple onions and whatever herbs you like. Rosemary and thyme are nice.A baster. Even if you only use this once a year and the rest of the time it takes up space in your kitchen drawer, it’s worth it for this purpose.Bonus points if you have a carving fork too. A good sharp knife. Carving a big slippery hot turkey is much easier with the proper instrument.And if you have a roasting pan rack for the turkey to sit on in the pan, that’s definitely a plus. But you need to have a deep, wide roasting pan-don’t try doing this in a baking dish, a casserole dish, a skillet or (heaven forbid) a baking sheet. A roasting pan. This can be a deep metal roasting pan, or one of those aluminum one-time-use-only deals you see in the supermarket.Here’s a step by step guide to roasting your very first Thanksgiving turkey without a hitch, and making sure your bird is delicious without making yourself go mad. Making a delicious star of the feast doesn’t have to be back-breaking work. Related: 8 tips to keep you sane while traveling with kids this Thanksgiving
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