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For the Bird
Whether you're roasting, spatchcocking, deep-frying or stuffing your bird it's important to have the proper tools on hand to make the perfect thanksgiving turkey. We've broken down the most essential tools for preparing, cooking and carving your turkey.
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Norpro Stainless Steel Butcher's Twine Dispenser with 220 Feet of Cotton Twine
Butcher’s twine is the simplest way to truss a turkey, tie a rolled pork loin or hold a stuffed chicken breast together, and a dispenser keeps the roll clean and from unraveling across the counter. Norpro’s stainless steel holder comes loaded with 220 feet of unbleached, 18-ply cotton twine that is food safe.Pull what you need through the opening in the lid and cut it with kitchen shears. The holder is a 3.25-inch cube that sits on the counter by the cutting board or in a drawer, and refilling it means only lifting the lid and dropping in a new roll. Cotton twine holds up in the oven and on a rotisserie, but Norpro advises keeping it away from open flame.It also ties deboned meats and closes a stuffed whole fish. Beyond roasts, use it to tie herb bundles for stock or to wrap holiday parcels. Customers trussing a turkey pair it with the Norpro adjustable roast rack and the brining bag. Learn More$19.95 -
Norpro 4-Cup Glass Gravy Separator with Strainer
Pan drippings come with browned bits and herb stems, and the Norpro 4-cup gravy separator catches all of it in a removable stainless strainer before the liquid settles. The fat then rises in the glass cup, and you pour the lean juices out through the spout at the bottom.Glass handles hot drippings poured straight from the roasting pan and lets you see exactly where the fat line sits. The cup is marked in cups and milliliters, and a broad handle stays comfortable when the separator is full. The glass spout is the one delicate part, so keep it from knocking against the sink or other pans. Rinse the glass with warm water before the first hot pour on a cold day.Use it for gravy, pan sauces, soups and homemade stock. For a lighter plastic version without the strainer, see the Norpro 4-cup separator and measurer. It is a natural companion to the adjustable roast rack, which keeps the drippings clear of the roast so they are ready to pour into the separator. Learn More$35.95 -
Norpro 4-Cup Gravy Separator and Measurer
Norpro Gravy Separator helps with separating fat from sauces, stock, soup and gravy. Has a dripless spout for clean pouring. This item is high heat resistant plastic with a 4 cup capacity. Dishwasher safe. Learn More$13.25 -
Joyce Chen Multi-Use Kitchen Shears
The Joyce Chen Multi-Use Kitchen Shears are a must have for anyone who loves to cook at home. These multi-purpose kitchen shears feature 3.5-inch serrated stainless steel blades that let you precisely cut vegetables and meats without having to reach for a knife.
The Joyce Chen Multi-Use Kitchen Shears are perfect for cutting herbs, poultry, and vegetables, making them a must-have addition to your kitchen. Learn More$14.95 -
Norpro Turkey Brining Bag with Double Zipper
Brining a turkey overnight keeps the breast meat moist, but finding a container large enough for the bird and the brine is the hard part. The Norpro brining bag solves that. It holds a large holiday turkey along with its brine, closes with a double zipper, and fits on a refrigerator shelf or in a cooler packed with ice.Set the bag in a roasting pan or a large bowl before filling it to catch any drips. Add the bird and the cooled brine, then press out the air and seal both zippers. Turn the bag once or twice during brining so every part of the turkey stays submerged.The same bag works for chicken and pork loin, or for marinating a brisket before it goes on the smoker. After brining, rinse and dry the bird, then roast it on the Norpro adjustable roast rack and baste it with the stainless steel baster. Learn More -
Victorinox Stainless Steel Poultry Shears
Poultry shears cut through the joints and small bones of a bird faster and more safely than a knife. These Victorinox shears are made entirely of stainless steel, so they can be cleaned and sanitized thoroughly after working with raw poultry.Use them to spatchcock a chicken or a turkey by cutting along both sides of the backbone, to split a bird in half and to cut wings and legs at the joint. They also trim fat and skin and cut through the thin rib bones of a game hen.Cut with the bone deep in the jaws, close to the pivot, where the shears have the most leverage. Wash them in hot, soapy water after each use and dry them before storing.For lighter kitchen work, see the Victorinox Utility Shears. For whole birds by the case, pair them with a Fibrox Pro 3-inch Chicken Boning Knife. Our Kitchen Knife Shapes guide covers the knives for breaking down poultry. Learn More$72.00 -
Norpro Stainless Steel Baster with Injector Needle and Cleaning Brush
A baster earns its place on Thanksgiving, when pan juices need to go back over the bird every half hour. Norpro’s stainless steel baster draws up juices through a metal tube that will not warp or cloud near a hot roasting pan, and its silicone bulb gives a firm squeeze with an oven mitt on.The set also includes a stainless injecting needle. Screw it on, fill the baster with a marinade or melted butter and herbs, and inject flavor deep into a turkey breast or a pork shoulder before it goes into the oven or onto the grill. Norpro suggests basting every half hour in the oven and every 15 minutes on the grill. A long cleaning brush reaches all the way through the tube afterward.Holiday shoppers buy it alongside the Norpro turkey brining bag, the adjustable roast rack and a glass gravy separator for the drippings. Learn More$13.50 -
F. Dick 7.5-inch Brine Tester, 0 to 25 Percent
Curing ham, bacon or corned beef depends on a brine of the right strength, and this F. Dick brine tester measures it. The glass instrument floats in the solution and shows the salt content on a scale from 0 to 25 percent.A brine that is too weak may not cure the meat safely, and one that is too strong makes it salty and firm. Checking each batch with a tester takes the guesswork out of following a recipe, and checking again during a long cure shows whether the brine has been diluted by moisture drawn from the meat.Recording each reading in a log builds a reliable record for the next batch.To read it, float the tester gently in a tall container of brine and read the scale at the surface once it settles. Rinse it in clean water after use. In the brining room, the F. Dick hand hook lifts meat from the tank without putting hands in the solution. Learn More$14.30 -
Wüsthof Classic 2-Piece Carving Set
Holiday turkeys and Sunday roasts call for the Wüsthof Classic 2-piece carving set, which pairs an 8-inch carving knife with a 6-inch straight meat fork.A carving knife is long and narrow, which keeps drag low as it moves through a roast and lets you cut even slices in long, smooth strokes. The fork holds the meat steady and keeps your hand away from the edge. Its straight tines go in and come out cleanly, and they lift slices onto the platter.This set has a plain carving edge. The Classic 2-piece hollow edge carving set adds a row of hollows along the blade, which helps release thin slices of ham or turkey. For a longer knife on large roasts, see the Classic 9-inch hollow edge carving knife. For very thin slices of salmon or brisket, try the Classic Super Slicer.Rest a roast before you carve it so the juices settle, and slice across the grain for tender pieces. Our knife shapes guide covers carving knives alongside slicers and chef’s knives. Learn More$229.95 -
F. Dick 1905 Series 3-Piece Carving Set
Precision Meets Heritage: Master Your Presentation with the F. Dick 1905 Carving Set Elevate your kitchen skills with a set that bridges the gap between historical artistry and modern-day performance. The F. Dick 1905 3-Piece Carving Set is not merely a collection of tools; it is a tribute to the legendary design first introduced by Friedrich Dick at the turn of the 20th century. While most knives of that era utilized traditional rivets, the 1905 series revolutionized the handle with solid, symmetrical steel rings, a feature meticulously recreated in this modern set. Crafted for the chef who demands both aesthetic elegance and uncompromising utility, this set provides the ultimate solution for meat preparation and presentation. Whether you are breaking down a raw roast or performing the final carve on a holiday turkey at the table, these tools offer the balance and razor-sharp precision required for restaurant-quality results. The high-carbon X50CrMoV15 steel ensures a resilient edge that resists staining and wear, while the ergonomic POM handles provide a secure, comfortable grip for extended use. Every slice becomes a demonstration of skill when backed by over 240 years of F. Dick’s German cutlery expertise. This set includes: 8.5-inch Carving Knife 7-inch Curved Boning Knife 8- inch Curved Carving Fork Learn More
