Professional Chefs Say These Kitchen Tools Will Make Thanksgiving Prep Easier

“A large roasting pan is a must for cooking your primary protein—turkey and ham for most, but I’m partial to a prime rib. I’m partial to a Mauviel roasting pan, which is expensive but will end up being an heirloom piece in your family, used for generations.” —Travis Watson, executive chef of Blackbird at Hotel Californian

“A well-made roasting pan is essential, especially for cooking the turkey. Look for one with a sturdy rack that elevates the meat and allows for even cooking and good air circulation—I recommend the All-Clad Stainless Steel Roasting Pan, which offers consistent heat distribution and durability.” —Thomas George, executive chef of Bombay Brasserie

“In addition to a roasting pan, I always recommend having a roasting rack to cook the turkey. The roasting rack lifts the bird away from the direct heat of the pan and allows hot air to circulate underneath, which means it cooks more evenly and develops a crispier skin. I recommend the All-Clad Stainless-Steel Flared Roasting Pan with Rack.” —Eric Klein, Vice President of Culinary at Wolfgang Puck Catering

I love All-Clad because they are induction-compatible and conduct heat so well. You should audit the serviceware you will need for your menu weeks in advance and ensure you have the proper spoons, platters, bowls, and tongs designated for each dish.” —Charles Wiley, executive chef of Hearth ’61 at Mountain Shadows Resort Scottsdale

“My favorite brand is Made In Cookware. I recommend a 12-qt sauce pot, 4-qt sauce pot, baking tray with lid, and a Dutch oven.” —Aidan Owens, culinary director of Herb & Wood and Herb & Sea

‘For cast iron, I’d recommend Lodge, which is relatively inexpensive, readily available, and very durable.” —Watson

“Made In also has a great Dutch oven, which is especially handy for holiday cooking.” —Ginger Pierce, culinary director of 1 Hotel West Hollywood

“Dutch ovens are ideal for making stock, gravy, or even braised greens and I’d recommend Le Creuset or Staub.” —Emiliano Safa, executive chef of The Pony Room at Rancho Valencia Resort & Spa

“A heavy-duty Dutch oven, like one from Le Creuset or Staub, is another go-to, as it’s perfect for making braised vegetables, casseroles, and even gravies.” —George

“Finally, having more baking sheets than you might expect is always helpful!” —Pierce

“We also have a carving set from New West Knifeworks in St. Helena—they make beautiful knives.” —Anthony Stagnaro, executive chef of Bear at Stanly Ranch, Auberge Resorts Collection

“The most essential chef tools are a sharp kitchen knife (I recommend an 8” Japanese knife like a Misono) and a ceramic honing rod. A small paring knife (3″-4″) and a serrated bread knife (the Victorinox is still my go-to) are also must-haves.” —Pierce

“Potatoes are a key component for any Thanksgiving dinner, so I recommend the Kuhn Rikon Original Swiss Peeler for peeling.” —Stagnaro

“A mandoline slicer is a huge time-saver, quickly and evenly slicing vegetables like potatoes, carrots, and squash uniformly for salads or casseroles. My recommendation is the Benriner Mandoline Slicer—super sharp, with adjustable thickness settings. However, watch your fingers! Use the guard it comes with.” —Jeffry Chen, Executive Chef of San Laurel from chef José Andrés

“A bulb baster with a heat-resistant silicone tip, like OXO’s, is excellent.” —Safa

“I make sure to have a gravy separator, which helps separate fat from juices so you can make the best gravy possible. If you’re making gravy from turkey drippings, a gravy separator allows you to separate the fat from the flavorful juices. My recommendation is OXO Good Grips Fat Separator—it’s easy to pour, and the measurements make it easy to gauge how much liquid you’re working with.” —Chen

“Reusable Silpat mats for baking are another great tip—they’re an excellent alternative to parchment paper and won’t blow around in a convection oven!” —Pierce

“Having a 5-gallon Igloo water jug to brine the turkey is good to have on hand. Saves space in the fridge and holds ice and turkey for up to 3 days if you need a place to put the bird if you have no room. This one is great!”  —Matt Sramek, executive chef of Blue Bridge Hospitality

“One of my go-tos for the holidays are the disposable roasting pans. The last thing I want to do is clean a bunch of roasting pans with all the pots at the end of a nice dinner.” —Larry Greenwood, executive chef of The Garland

“If you have space in the fridge, deli cup/quart containers are a great way to store prep.” —Melissa López, chef partner at Barra Santos and Shins Pizza

“Crockpots make your life easier while cooking, but the cleanup can be a huge pain! Purchase crockpot liners to avoid the dreaded post-cooking scrubbing.” —Tiffany Fox, executive chef of RPM Italian in Las Vegas

“It might sound old-school, but cooking my turkey in an oven bag (like a Reynolds Oven Bag) is my preferred way to cook on Thanksgiving. There’s no need to reinvent the wheel when it comes to cooking turkey with this tried and true method that results in a juicy, fall-off-the-bone bird every time. Cooking tip: After the turkey is roasted (inside the bag), I recommend cutting the top of the bag to let the steam out and rest for an hour before carving.” —Brad Wise, chef-owner of Rare Society

“Accurate temperature readings are crucial for turkey and meat, and will ensure your turkey (and other dishes) are cooked perfectly. My recommendation is ThermoWorks Thermapen ONE, which is fast and precise, giving you a reading in less than 2 seconds.” —Chen

“An instant-read thermometer is essential for traditional Thanksgiving meats. I recommend the RFX wireless thermometer from ThermoWorks for a most accurate read.”  —Massimo Falsini, chef partner of Caruso’s at Rosewood Miramar Beach

“An electric mixer is perfect for making mashed potatoes, whipping up batters, or mixing up dough. KitchenAid Stand Mixer is the best—a reliable, long-lasting piece of equipment that can handle large batches. (If you don’t need the stand mixer, a hand mixer works too!)” —Chen

“A big help for chopping, puréeing, and even mixing pie dough is a food processor and I’d recommend the Cuisinart 14-Cup Food Processor.” —Safa

“A really good Vitamix Blender is a must in my kitchen.” —Ryker Brown, Complex Food & Beverage Director at Black Desert Resort