One of our favorite tools is the RSVP Herb Shears which helps you get all your herbs cut with a quickness - works great for garnishes! Are you cooking for a crowd? Consider hiring a sous chef! The Breville Sous Chef is everyone’s favorite. We love Shun Premier knives for precision cuts, and a Wusthof Cleaver for boning and working with proteins. Plus, consider a non-toxic cutting board like these from Epicurean. Thanksgiving will never be the same! 

To confirm the accuracy of your ovens temperature reading, we recommend the CDN Oven Thermometer.  For taking the internal temperature of food we (and Cook’s Illustrated!) recommend the CDN Digital Instant Read Thermometer. If you prefer a probe thermometer that will measure both the oven and food temperature plus warn you when your food is done, then you’ll want the CDN Dual Sensing Probe Thermometer and Timer. Choose what works best for your needs.

People have very strong opinions about gravy - it’s about consistency! Basting the bird  is critical, and also taking the priceless drippings to the Norpro Glass Gravy Separator  - it’s a must to strain out herbs and browned bits. Let’s get into this gravy. The flat shape of the Stainless Steel Whisk allows you to get the most contact with the bottom of the pan. We’re aiming for no lumps!

Who does the honor go to in your family? Carving up the bird is a generational tradition. A good carving knife is well sharpened and preferably has a super thin edge that gets wider at the top to push the food away, making for even slices and ease of use. We recommend this classic carving set from Wusthof paired with these beautiful natural wood carving boards from JK Adams.