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The turkey
Get the bird in, cooked through and carved without drama.
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Roasting pan with rack
Fits a big turkey, and the pan goes right on the stovetop for making gravy from the drippings.
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Instant-read meat thermometer
Check the thickest part of the thigh and the breast. Pull the turkey at 165°F and let it rest before carving.
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Electric carving knife
Even slices in minutes, with no sawing at the table.
Sides and leftovers
Make-ahead dishes are the secret to a calm Thanksgiving morning.
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Glass baking dishes with lids, 6 piece
Bake casseroles a day ahead, reheat, serve, then snap on the lid for leftovers.
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Enameled cast iron Dutch oven
Keeps mashed potatoes or stuffing warm on low heat while everything else finishes.
The table
A few small touches make the meal feel special.
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Maple leaf lace table runner
Dresses up the table in seconds and works for the whole fall season.
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Ceramic gravy boat
A small upgrade guests notice, and no more ladling gravy from the pot.
Quick answers
How big a turkey do I need?
A common rule is about 1 to 1.5 pounds of turkey per person, which leaves some leftovers.
When should I start thawing a frozen turkey?
In the fridge, allow about one day for every 4 to 5 pounds, so a 15-pound turkey needs 3 to 4 days.
What can I make ahead?
Casseroles, cranberry sauce, pie and gravy base can all be made a day or two early and reheated.
More from FinchFinds
Once the dishes are done, it's time to start on the gift list. See every Thanksgiving pick on the FinchFinds shop, which changes with each season and holiday.
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