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6 Roasting Pans We’ll Be Using This Thanksgiving

6 Roasting Pans We’ll Be Using This Thanksgiving

The Daily Meal editors pick out their favorite pans for roasting turkey this Thanksgiving

The turkey is the main event at Thanksgiving, so update your roasting pan this year with one of our favorites.

It’s a widely known fact that most Americans spend the majority of their fall planning for Thanksgiving — inviting their families, planning their tablescapes, and last but not least, finalizing their menu. While guests, décor, and the recipes are all important, how many people think about their cookware?

Click Here to See 6 Roasting Pans We'll Be Using This Year

We’re thinking not that many do. With all of the costs that surround Thanksgiving — from the booze to the food — why would someone replace their roasting pan from their wedding registry 25 years ago when it’s done the job just fine every year since?

While we don’t recommend tossing away your boiling pots or sauté pans every year, we do think that some cookware could use a little updating now and then. Today, we give you six good reasons for why you should invest in a new roasting pan this year, with a roundup of our favorites. From size and durability to unusual perks, these roasting pans have our eyes glistening at the site of them, and we think they’ll convince you to update your Thanksgiving hardware, too.

For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce

Cooks share Thanksgiving memories, recipes

1 of 11 Roast Turkey, Crispy Sourdough Bread Stuffing with Porcini & Chestnuts, Roasted Winter Vegetables, and No-Cook Cranberry Relish in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Roast Turkey, Crispy Sourdough Bread Stuffing with Porcini & Chestnuts, Roasted Winter Vegetables, and No-Cook Cranberry Relish in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Craig Lee/Special to The Chronicle Show More Show Less

2 of 11 Crispy Sourdough Bread Stuffing With Porcini & Chestnuts in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Craig Lee/Special to The Chronicle Show More Show Less

4 of 11 No-Cook Cranberry Relish in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Craig Lee/Special to The Chronicle Show More Show Less

5 of 11 Spinach Endive Blue Cheese Salad in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Craig Lee/Special to The Chronicle Show More Show Less

7 of 11 Paula LeDuc's Potato Refrigerator Rolls in San Francisco, Calif., on October 28, 2009. Craig Lee/Special to The Chronicle Show More Show Less

8 of 11 Roasted Winter Vegetables in San Francisco, Calif., on November 2, 2009. Food styled by Vicki Woollard. Craig Lee/Special to The Chronicle Show More Show Less

10 of 11 Emily Lucchetti's Pumpkin Steamed Pudding in San Francisco, Calif., on October 28, 2009. Food styled by Rachael Daylong. Craig Lee/Special to The Chronicle Show More Show Less

Nearly everyone has a Thanksgiving food story - a disaster, a family tradition, childhood memories. But so far nothing I've heard comes close to the outrageousness of my friend's yarn.

One year her family was invited to a colleague's house for dessert. When they got there, most of the guests were passed out, two to a bed. A woman, presumably the host, sat at the table manically picking the topping off an apple crumble. It turns out that the couple's college-age son had decided to add some pot to the pot. When no one was looking he basted the corn pudding with lots of marijuana butter.

We wondered whether some of our favorite Bay Area cooks might also have a few good Thanksgiving anecdotes, as well as a dish or two to share - any excuse to pinch their recipes and devise a great holiday menu. They came through with stories and enough sides for a bountiful table. As far as the turkey, the Food & Wine staff has been playing around in the test kitchen revising our Best Way recipe, which produces a wonderfully crisp and juicy bird. (We'll print our gravy recipe next week, or go to to see it now.)

For Marlene Sorosky Gray, a Peninsula cookbook author and longtime Chronicle contributor, it all comes down to the cranberry sauce. Her No-Cook Cranberry, Raspberry & Apple Relish may have been a flop on live television, but we rate it a culinary winner.

Powerless on live TV

While touring to promote one of her holiday cookbooks, Gray was doing a spot on WKRC in Cincinnati. They asked her to prepare a simple three-minute recipe as part of their Thanksgiving week special.

"Lights, camera, and in minutes I was on live TV," Gray recalls.

She told the audience that her recipe for cranberry relish was so simple that it required just one bowl. Then she quickly poured her cranberries, apples, raspberries, sugar and marmalade into a food processor.

"Now just turn it on and let it whirl," Gray recited to the camera. "The problem was it didn't go on. They had forgotten to hook up the power." Mortified, Gray improvised. She told the audience, "But if your power goes out or you don't have a food processor, just dump it all out onto your counter and chop them by hand."

As she reached for a chef's knife she realized there was none. "So I just smiled at the camera and wished everyone a happy Thanksgiving. I don't think I sold many holiday cookbooks in Cincinnati that year."

But she still makes the relish.

Brief break from desserts

Pastry chef Emily Luchetti apparently takes a break from dessert making for the holiday and wanted to share her recipe for Spinach, Endive, Walnut & Blue Cheese Salad. But we wouldn't let her off the hook and also went for her Steamed Pumpkin Pudding recipe.

For sweet potatoes, we turned to Maria Helm Sinskey, chef at Robert Sinskey Vineyards, and her Sweet Potato Gratin recipe. Joyce Goldstein, cookbook author and chef, likes to veer from the traditional. Her Italian Fennel Gratin "melds well with the American bird," she says.

A crunchy stuffing

Todd Humphries, chef at Martini House in St. Helena, makes a killer Crispy Sourdough Bread Stuffing. It seems that his mother didn't like mushy stuffings, especially the ones inside the turkey. So she came up with a crunchier dish that will forever remind Humphries of his childhood.

Yet like any good chef, Humphries has made adjustments. He added chestnuts and porcini mushrooms. Instead of buying the mushrooms at the grocery store or a farmers' market, he forages for fresh ones. We don't suggest you try this at home unless you know what you're doing. We weren't talking literally when we called it killer stuffing.

Stuart Brioza, former Rubicon chef now working on his next restaurant project, also did a new take on a family standard. His Swiss Chard, Almond & Buttermilk Dip was originally made by his mother as a predinner nosh. She used powdered onion soup mix, canned water chestnuts and frozen spinach. Brioza calls it a guilty pleasure but admits that no self-respecting chef could pull it off without a bit of tinkering.

The first thing to go was everything. His version uses fresh ingredients, but he confides that the original was pretty darn addictive.

"You'd take one dip, and before you knew it the whole bread bowl was gone," he says.

Perfectly cooked vegetables

Joanne Weir, cookbook author and TV personality, and Paula LeDuc, a top Bay Area caterer, also adapted dishes from their childhood.

"Growing up, my family has always been crazy about vegetables," Weir says. "My mother was a professional cook and extraordinary gardener. My grandparents on both sides had really big farms in New England."

Weir says that every Thanksgiving, her mother would make separate bowls of Brussels sprouts, cauliflower, turnips, pearl onions, butternut squash, carrots and parsnips.

"I thought that was crazy, so I roasted and served them together," she says, adding that it took a bit of experimenting to make sure all the vegetables were cooked to the right consistency. The result: her Winter Roasted Vegetables.

Yeasty aroma of potato rolls

LeDuc says it's her mother's Potato Refrigerator Rolls that have a permanent place in her family's Thanksgiving repertoire. LeDuc makes the dough two to three days in advance, and keeps it in the refrigerator. When her relatives arrive, they work together rolling out the dough. Then they pop it into the oven once the turkey comes out.

The tradition of making the rolls and the yeasty aroma that fills the kitchen "has become deeply imbedded," she says.

As far as the recipe for that corn pudding laced with marijuana, you'll have to check with your local cannabis club.

-- Thanksgiving recipes & tips, plus a South-of-the-Border style turkey, wine pairings, new products, and where to get more holiday help. K2-K11

-- Next Sunday: More for Thanksgiving: A novice takes over the kitchen and puts Best Way recipes to the test.

Roasting a big bird

Bigger birds can be brined and air dried following the same recipe try to follow the maximum amounts of time for brining and drying (24 hours). When it comes to cooking, the recipe will work with a turkey that weighs up to 16 pounds.

Birds more than 16 pounds should be roasted at a lower temperature - 350 degrees. Cover the breast tightly with foil for the first half of the cooking time, then remove the foil and baste with stock and pan drippings every 30 or 40 minutes for the remainder of the time. An 18-pound bird should be done in about 4 hours, or when the thigh temperature reaches 170 degrees.

Timing the turkey

Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly.

Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone.

If using The Chronicle's Best Way Brined Turkey recipe, the turkey is done when the internal temperature reaches 165 degrees. The temperature will rise a bit as the turkey rests before carving, which should be anywhere from 30-45 minutes or so.

It's helpful to check the temperature of the breast, which should also be 165 degrees. If the breast reaches 165 degrees before the thigh does, cover the breast lightly with foil and continue cooking.

If the turkey is larger than 16 pounds, the thigh temperature should be 170 degrees before removing the turkey from the oven.

Crispy Sourdough Stuffing With Porcini & Chestnuts

From Todd Humphries of Martini House in Napa.

  • 8 to 9 cups cubed (about 1/2-inch) crustless sourdough bread
  • 6 ounces (12 tablespoons) butter
  • -- Kosher salt and freshly ground pepper to taste
  • 3 tablespoons grapeseed oil or peanut oil
  • 5 cups diced (about 1/2-inch) porcini mushrooms or King Trumpet, oyster, portobello or cremini mushrooms
  • 1 1/2 cups diced onion
  • 1 3/4 cups thinly sliced celery
  • 2 cups quartered prepared chestnuts (available in jars in the specialty foods section of some markets)
  • 3 tablespoons julienned fresh sage

Instructions: Place the cubed sourdough bread in a large mixing bowl. Melt 4 ounces of the butter in a large saute pan, then pour over the bread and toss to coat. Season with salt and fresh ground pepper.

Heat the oil in the same saute pan over medium high heat. Add the porcini and saute, tossing for about 3 to 4 minutes, adding more oil if necessary. Season with salt and pepper. When the mushrooms are soft and lightly golden in color, drain off any excess oil and transfer the mushrooms to the bowl with the bread.

In the same saute pan, melt the remaining 2 ounces butter over low heat add the onions, celery and chestnuts, and cook until the vegetables have softened, about 10 minutes. Add the sage and lightly season the vegetable mixture with salt and pepper.

Pour this mixture over the bread and mushrooms and mix with a spatula. Transfer to a 9- by 13-inch pan. If making ahead, cover and refrigerate.

When ready to bake, preheat the oven to 350°. Bake until the bread is golden and crispy, about 40 to 50 minutes.

No-Cook Cranberry, Raspberry & Apple Relish

Makes 6 cups

From Marlene Sorosky Gray. This can be made several days in advance.

  • 1 pound fresh cranberries (about 4 1/2 cups)
  • 2 tart green apples, halved, cored and coarsely chopped (about 3 cups)
  • 1 cup sugar
  • 1/2 cup orange marmalade
  • 1 package (10 ounces) frozen raspberries, thawed and drained (about 2 1/2 cups)
  • 1 to 2 teaspoons fresh lemon juice, or to taste

Instructions: Combine all ingredients in the container of a food processor fitted with the steel blade. Pulse with a quick on-and-off motion, just until finely chopped. Transfer to a bowl, cover and refrigerate.

Best Way Brined Air-Chilled Turkey

Serves 6-8, with leftovers

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. Every year since, we've retested the recipe, this year we found it works best when paired with an air-chilled method. Air chilling may take up a little bit of space in the refrigerator, and an extra day, but results in a concentrated flavor and juicy meat.

  • 1 turkey, about 12 pounds
  • Brine:
  • 1 cup sugar
  • 1 1/2 to 1 3/4 cups kosher salt
  • 2 1/2 gallons cold water
  • 2 bay leaves, torn into pieces
  • 1 bunch fresh thyme
  • 1 head garlic, cloves separated and peeled
  • 5 whole allspice berries, crushed
  • 4 juniper berries, smashed (see Note)
  • Roasting:
  • 2 tablespoons softened butter + butter for basting
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup chicken stock + more as needed

Instructions: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 3 to 4 quarts water in a large bowl. Stir until sugar and salt dissolve. Add remaining brine ingredients except for the remaining gallons water.

Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place turkey in bags, pour in brine and remaining 1 1/2 to 1 3/4 gallons water - there should be enough liquid to completely cover the bird. Press out air in bags tightly close each bag separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12-24 hours.

Alternative method: Place turkey and brine in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine.

After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.

Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.

Put turkey in oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed.

Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not toughing the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours. Let bird rest for at least 20-30 minutes before carving.

Note: Juniper berries are available in the spice section of some supermarkets and specialty grocers.

Swiss Chard, Almond & Buttermilk Dip

Makes 3 cups serves 8-12 as a dip

From Stuart Brioza. The bread bowl works nicely in this case, since you use the soft bread to dip. You can also add crisp vegetables, chips or crackers alongside for more dippers. If you don't want to deal with the bread, simply serve this in a bowl.

  • 1 cup creme fraiche
  • 1 bunch green Swiss chard 1/2 cup buttermilk
  • 2 hard cooked eggs, minced
  • 1/2 cup chopped toasted almonds
  • 2 tablespoons minced parsley
  • -- Grated zest of 1 lemon
  • 1/8 teaspoon minced or pressed garlic
  • -- Kosher salt and fresh cracked pepper to taste
  • -- Dash Tabasco or other hot sauce
  • 1 pound round sourdough loaf, for serving

Instructions: Start thickening the creme fraiche the day before by putting 1 cup in cheesecloth or a coffee filter in a basket, set over a small bowl in the refrigerator.

Bring 2 quarts of water to a boil, then add 1 tablespoon of salt. Separate the chard stems from the leaves and dice the stems into approximately 1/4-inch pieces. Blanch the stems for 1 minute, remove from the boiling water, refresh under cold water, then squeeze out as much of the moisture as possible. Cook the leaves for about 5 minutes in the same boiling water until very tender, then refresh and squeeze. Chop the stems and the leaves into small pieces.

Combine the thickened creme fraiche, chard leaves and stems, buttermilk, hard cooked eggs, toasted almonds and parsley in a bowl. Mix thoroughly and then sprinkle on the zest and garlic. Mix, then season to taste with salt, pepper and a dash or two of Tabasco or other hot sauce.

To serve: Cut the top off the bread, then hollow out the inside, leaving a shell about 1-inch thick. Chop the bread into bite-size pieces. Fill the bread bowl with the dip, and garnish with the bread pieces for dipping.

Potato Refrigerator Rolls

Makes about 4 dozen

Paula LeDuc says that her family rolls these out while the turkey is roasting, then bakes them as soon as the turkey comes out of the oven. You can make the dough up to three days ahead. Note that you will need some mashed potatoes for the dough, and that this is best made in a stand mixer.

  • 1 package active dry yeast
  • 1 1/2 cups lukewarm water (approximately 105°)
  • 1/4 cup sugar
  • 7 to 7 1/2 cups flour
  • 2 teaspoons salt
  • 2/3 cup melted unsalted butter, cooled
  • 2 eggs, lightly beaten
  • 1 cup lukewarm mashed potatoes
  • -- Oil to coat
  • -- Egg wash: 2 beaten eggs + 1/2 cup water
  • -- Sesame or poppy seeds for topping (optional)

Instructions: In small bowl, stir together the yeast and 1/2 cup of the lukewarm water. Add 1 teaspoon sugar and 1 teaspoon flour, and set aside until it rises and becomes a little foamy, about 8 minutes.

Using the mixer blade attachment of a stand mixer, blend the remaining 1 cup warm water, yeast mixture, remaining sugar, the salt, melted butter, eggs and mashed potatoes on medium speed until combined, about 2 minutes.

Change to the dough hook and begin adding the remaining flour 1 cup at a time until the mixture has absorbed enough to create a stiff but not dry dough.

Remove the dough from the mixer and knead for a moment on a floured board cover and let rest 10 minutes. Add more flour if the dough is sticky. You want a smooth, elastic, supple dough.

Use a bit of oil to coat a large bowl, keeping in mind the dough will double in volume. Put the dough in the bowl, turn over to coat with oil, and cover with a damp tea towel (not terrycloth). Refrigerate overnight or up to 3 days. Punch the dough down daily as it doubles.

To make the rolls: Lightly flour a board or other work surface. Lightly grease a baking sheet. Punch down the dough, cut off pieces and roll into ropes 1-inch in circumference. Cut into 6- to 8-inch lengths, tie into half-knots and arrange on the baking sheet, spaced well apart. Cover with a dry tea towel and let rise until doubled, about 2 hours.

Preheat the oven to 400°. Lightly brush with egg wash and sprinkle with seeds, if desired. Bake 12 to 15 minutes, until golden brown.

Spinach, Endive Blue Cheese Salad

  • 2 tablespoons sherry vinegar
  • 6 tablespoons extra virgin olive oil
  • -- Kosher salt and pepper to taste
  • 1/3 cup chopped toasted walnuts
  • 4 ounces Point Reyes blue cheese, crumbled
  • 10 ounces Belgian endive, sliced about 3/8-inch thick
  • 5 to 6 ounces (about 4 cups pretty firmly packed) baby spinach leaves
  • -- Malden salt or other finishing salt

Instructions: Shake together the sherry vinegar, olive oil, salt and pepper in a jar.

Combine walnuts, blue cheese, endive and spinach in a salad bowl. Toss with the vinaigrette. Sprinkle a little Malden salt on top.

Oven-Roasted Winter Vegetables

Serves 8-12 From Joanne Weir.

  • 3/4 pound carrots, peeled and cut into 1-inch pieces
  • 3/4 pound Brussels sprouts, trimmed
  • 3/4 pound rutabagas, peeled and cut into 1-inch pieces
  • 3/4 pound parsnips, peeled and cut into 1-inch pieces
  • 3/4 pound sweet potatoes, cut into 1-inch pieces
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1/8 teaspoon freshly grated nutmeg
  • -- Salt and freshly ground black pepper
  • 1/2 cup (4 ounces) Marsala

Instructions: Preheat the oven to 450°. Bring a pot of salted water to a boil. Add the carrots and Brussels sprouts and simmer until they give slightly when pierced with a fork, about 5 minutes.

Place the carrots, Brussels sprouts, rutabagas, parsnips and sweet potatoes in a large roasting pan. Melt the butter in a small saucepan and stir in the oil, thyme, sage and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season to taste with salt and pepper.

Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes.

Remove the foil, toss the vegetables and continue to cook until the Marsala has evaporated and the vegetables can be easily pierced with a knife, about 20 to 30 minutes.

Place the roasted vegetables on a platter and serve hot.

Brown Sugar Sweet Potato Gratin

Serves 8 to 12

Sweet, salty and rich, this gratin from Maria Helm Sinskey is a study in decadence. For a lighter side dish substitute 1 cup chicken stock for the cream. Don't worry about the quantity of salt - when the potatoes exude their liquid some of the salt goes, too.

  • 4 pounds sweet potatoes, peeled
  • 1/2 cup golden brown sugar
  • 1 tablespoon fine sea salt or kosher salt
  • 1 tablespoon finely chopped fresh sage
  • 1 cup whole milk
  • 2 cups heavy cream
  • 4 tablespoons butter

Instructions: Preheat the oven to 400°. Lightly butter a 9- by 12- by 3-inch baking dish.

Slice the potatoes 1/8-inch thick. In a large bowl, toss them with the brown sugar, salt and chopped sage. Let sit for 15 minutes for some liquid to drain out.

Lift the potatoes from the liquid and place them in layers in the baking dish. Pat them down with your hands to flatten. Discard the liquid.

Pour the milk and cream (or stock) over the top. Dot the top evenly with butter.

Bake for about 50 minutes. Reduce the heat to 375° and continue baking about another 10 minutes, until the potatoes are golden, bubbling and tender through and through. Let rest 20 minutes before serving.

Fennel Gratin

  • 2 pounds fennel
  • 4 tablespoons unsalted butter + a bit more for the topping
  • 4 tablespoons all-purpose flour
  • 1 cup hot milk
  • 1 cup hot cream
  • 2 egg yolks (optional)
  • 1/2 cup grated Parmesan cheese + more for topping
  • -- Kosher salt and freshly ground black pepper to taste
  • -- Freshly grated nutmeg (optional)
  • 1/2 cup chopped toasted hazelnuts

Instructions: Cut the fennel bulbs into quarters or eighths remove and discard some of the tough central core and any discolored outer leaves. Parboil in lightly salted water until just tender. Drain well and set aside.

Melt 4 tablespoons of butter in a small saucepan over low heat. Add the flour and cook, stirring, for about 5 minutes do not let the mixture color. Slowly whisk in the hot milk and cream and continue to whisk until thickened and the raw flour taste is gone, 8 to 10 minutes. Remove from the heat, whisk in the egg yolks if using, and the Parmesan. Season with salt, pepper, and a bit of nutmeg if you like it. .

Preheat an oven to 350°. Butter a 2-quart baking dish.

Place the fennel in the prepared baking dish. Spoon the sauce evenly over the top. Sprinkle with toasted hazelnuts and a bit more grated Parmesan cheese. Dot with butter and bake until golden, about 30 to 40 minutes.

Steamed Pumpkin Pudding

Serves 8 to 10

Emily Luchetti's moist steamed pudding, firm enough to cut like a cake, is good made up to two days ahead. Wrap in plastic wrap and store at room temperature.

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 6 ounces (12 tablespoons) unsalted butter, at room temperature
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups pumpkin puree, homemade or canned
  • -- Chantilly Cream (whipped cream flavored with vanilla extract), for serving

Instructions: Butter the underside of the top and the inside of a 2-quart steamed pudding mold or a 2-quart ceramic baking dish and foil to cover.

Sift together the flour, ginger, baking powder, cinnamon and allspice onto a piece of parchment paper or into a bowl. Add the salt and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 30 seconds. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl and mix again until smooth.

Reduce the speed to medium-low add the lemon juice and pumpkin puree, and beat until incorporated. Reduce the speed to low, add the dry ingredients, and mix just until combined.

Spread the batter in the prepared mold and cover the mold with the lid. If using a ceramic dish, cover tightly with the buttered foil and tie the edges with kitchen string.

Place the pudding mold or dish in a pot large enough to accommodate the mold with at least 1 1/2 inches of clearance on the top and sides. Fill the pot with hot water to reach one-third of the way up the sides of the mold. Cover the pot and bring the water to a low boil over medium-high heat. Reduce the heat to maintain a simmer. Steam the pudding for 1 1/2 to 2 hours, checking the water periodically to make sure that it is just simmering. (Rapidly boiling water will cause the pudding to rise prematurely and then sink). The pudding is ready when a skewer inserted into the center comes out clean.

Let the pudding cool to room temperature. Serve from the dish, or unmold onto a platter, slice and serve with Chantilly Cream.

Caught cooking! MLB recipes you'll gobble up

Thanksgiving falls at a perfect time on the baseball calendar, right on the heels of the World Series and awards season. It's an ideal time for players and fans to catch their collective breath before the Hot Stove burns bright again during the Winter Meetings.

Major League players, coaches, and broadcasters love a delicious Thanksgiving meal as much as the rest of us, and many of them have been kind enough to share their favorite recipes. We've been collecting recipes from Major Leaguers for the last few years, and below is a sampling of some of the best we've encountered, along with the stories behind them. We'll be adding to this leading up to Thanksgiving, so please keep checking back if you are looking for some inspiration for your family dinner.

Millie Arenado, mother of Rockies third baseman Nolan Arenado

"Black beans and rice are a Cuban staple, but at Thanksgiving and Christmas we cook it a little differently. It is called congri," Millie said. "The difference is that they are cooked together. Separately they are called arroz con frijoles and together it is congri.

"My husband Fernando's grandmother was sort of the 'queen congri maker.' Abuela Nena, as she was called, was the glue that held this huge family together. She died at 98, with her mind as sharp as a tack. … The aunts have taken over that cooking role. They use this huge pot, or El Caldero, large enough to feed an army. Leftovers are warmed up for breakfast and they cook fried eggs and place them on top."

1 pound black beans uncooked

1/2 teaspoon ground oregano

4 cups black water (reserved from cooking the beans)

Directions: Rinse beans and place in pressure cooker with six cups of water. Cook beans for 30 minutes until tender. (Stovetop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender.)

Using a colander inside a large bowl, drain beans and keep black water. Place rice in a colander and rinse thoroughly with cold water. Set aside to drain.

In a large saucepan heat olive oil, sauté onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to saucepan. Bring to a boil, reduce to simmer, cover and cook for 20-25 minutes until all the rice is absorbed. Remove and discard bay leaf, fluff with fork and serve.

Moroccan Lamb Tagine with Sweet Honey Figs

Royals pitcher Danny Duffy and wife Sara

1 red onion, sliced in half moons

2 tablespoons vegetable oil

4 pounds lamb, cut in large chunks

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon saffron threads

For the fig and chestnut garnish:

1 cup jarred, roasted chestnuts

1 teaspoon orange blossom water, optional

Directions: Layer the bottom of a tagine with sliced onion and vegetable oil. Gently heat over medium and cook to soften the onions.

Meanwhile, gather your spices. Saffron lends the most haunting flavor to the tagine, while ginger and garlic give it kick and cinnamon makes everything better. Cut the lamb in large chunks and toss with spice mixture. Add to tagine and cook on simmer until tender (two to four hours). The Duffys' recipe is courtesy of

Linguisa Thanksgiving Stuffing

3-4 bags of cubed, seasoned dry bread crumbs

4-5 stalks of celery, chopped

4-5 sticks authentic linguisa, cut into cubes

3-4 boxes 32-ounce chicken stock (organic preferred)

1 roasted turkey breast separate from your big bird

Directions: Fill stock pot with chicken stock, celery, thyme, onion, garlic, fresh ground pepper and whole turkey breast. Bring to boil, then simmer one to two hours. Fry linguisa to slightly crisp, drain on paper towels. Put bread crumbs into large mixing bowl. Strain broth, pull turkey meat from breast and add to bread crumbs. Add broth until consistency is that of a nice stuffing. If making a day ahead, cover and put into fridge.

On the day of, place some of the stuffing into the main Thanksgiving bird, and roast turkey as directed, put the rest into a large baking dish. Bake at 350 for about an hour.

Anna Anderson's Pumpkin Cheesecake

Wife of Brewers pitcher Chase Anderson

"My wife's family says she can't come to Thanksgiving if she doesn't make her pumpkin cheesecake," Chase said. "She makes it from scratch. That's her thing, every Thanksgiving. . I'm pretty sure she'd share it with the baseball world."

12 tablespoons unsalted butter, melted

2 1/2 cups graham cracker crumbs

2 lbs cream cheese, at room temperature

1 15-ounce can pure pumpkin

6 large eggs, at room temperature, lightly beaten

1 teaspoon vanilla extract

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

2 cups sweetened whipped cream

1/3 cup toasted pecans, roughly chopped (optional)

Directions: Position a rack in the center of the oven and preheat oven to 325 degrees. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15-to-20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, one teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour, 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least eight hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Diane Musgrove, mother of Astros pitcher Joe Musgrove

"When I was a young girl, I never cared for yams," Diane said. "Family members were assigned what to bring over for the holiday, and to me, the yams were basic and plain. Nothing to them. After I married, I was introduced to this candied yams recipe from Grandma, and it changed my opinion. These yams complemented the turkey, mashed potatoes and stuffing so well, it became a family favorite with everyone in my family. I hope you enjoy this recipe as much as we do and may you have a blessed Thanksgiving with your family and loved ones."

2 large Granny Smith apples

1/4 cup pineapple juice (optional)

1 tablespoon pure vanilla extract

Directions: Peel and coin yams, 1/4 inch thick. Place yams in a large pot of water, enough to cover them. Bring the water with yams to a boil for five minutes. Drain yams and set aside.

Peel two large Granny Smith apples and cut into small chunks (be sure to remove the core). Take a 13 x 9 glass Pyrex dish and lightly butter the bottom of it, using a napkin. Take yams and cut apples and mix the two together and pour into the Pyrex dish, spreading evenly on the bottom. Melt (but don't brown) the stick of butter in a two-quart saucepan. Lower heat and add while stirring in the sugars, cinnamon, nutmeg, vanilla extract, pineapple juice and a pinch of ground cloves. Cook on low for one minute or until thoroughly mixed, then pour mixture over yams and apples. Take a slotted spoon and mix the yams and apples and coat well.

Bake yams at 375 degrees in a preheated oven uncovered for 20 minutes. Remove yams from oven and cover top of yams/apples with miniature marshmallows. Place back in the oven for about four minutes to melt marshmallows. If you make this dish in advance, add marshmallows just before serving for best results. Over time, you can adjust your ingredients to your liking.

Lucille Singleton's Baked Mac & Cheese

Yankees broadcaster, 15-year MLB vet Ken Singleton

"My mom used to make the best macaroni and cheese. My kids called it Grandma's mac and cheese. My mom has passed away, but before she died she gave the recipe to my daughter. Grandma's mac and cheese lives on!"

1 16 ounce box elbow macaroni

10 ounce package Colby or Sharp Cheddar cheese

Small package grated cheddar cheese

12 ounce can evaporated milk

10.75 ounce can condensed cheddar cheese soup

1-1 1/2 cup milk (or half & half)

Cook macaroni al dente (do not overcook since it will cook further while baking). Drain well and place into buttered casserole dish. Mix in about 3/4 of the butter. Add salt and pepper. Shred Colby cheese and mix with macaroni.

In small pan, melt the following until cheese melts:

Beat eggs with milk (or half & half) and add to mixture in pan. Mix well and pour over macaroni in casserole dish. Add small amount of Colby on top and sprinkle with paprika. Bake at 350 degrees until all liquid disappears.

Sweet Potato Casserole

Red Sox reliever Matt Barnes said of his favorite Thanksgiving dish: "Probably the sweet potato casserole, because it's absolutely delicious. It's like eating dessert with dinner."

For specifics, we turn to Reds broadcaster and former reliever Jeff Brantley, who said his wife Ashley's version is quite the hit. Here is Ashley's recipe.

6 sweet potatoes, cooked, peeled, sliced

1/2 cup brown sugar, firmly packed

2 1/2 tablespoons butter, melted

Directions: Add butter to hot potatoes. Combine with next six ingredients in blender or with mixer. Place mixture in a greased two-quart casserole dish. Mix topping in a small bowl and put on top of casserole. Bake at 350 degrees for 30 minutes.

"I'm sure you will get many more exotic recipes from other people, but the traditional dishes have a place, too, and this has always been a favorite of mine. It has been on my family's Thanksgiving dinner table every year since I was born."

3 pounds sweet potatoes peeled and chopped into large chunks

2 tablespoons unsalted butter

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar

Whole bag of regular-sized marshmallows

Directions: Preheat oven to 375 degrees. Grease a 2-quart casserole dish and set aside.

Place the sweet potatoes in a large pot, cover with water, and boil until tender (about seven minutes) Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth.

Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (about 15 minutes) .

Remove the sweet potatoes from the oven. Top with marshmallows. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown.

Courtesy of Lisa Corrigan, wife of Rockies broadcaster Jack Corrigan

Mariners broadcaster Rick Rizzs said his favorite Thanksgiving dish is "a real good homemade bread dressing baked in the oven. I love it when it comes out just a little crispy on the outside and still tender and flavorful on the inside with some sage and chicken broth seasonings. Of course, smothered in gravy."

2 bunches celery stalks, chopped

1 medium sized onion, chopped

1 1/2 large loaves white bread, cut into small squares

1 can cream of mushroom soup, undiluted

8 ounces sliced mushrooms

Salt, pepper, garlic powder and oregano

Directions: Brown ground beef and drain. Remove from stove. Place water, butter, celery and onion in a large pan. Boil until celery and onion soften and half of the liquid has been cooked away. Generously add seasonings to taste during this process. Remove from stove.

In a large bowl, add the mixture to the bread, ground beef, mushrooms and soup. Mix thoroughly. Place enough stuffing into the turkey cavity, with the remainder going into a large baking dish. Or you can place all of it in a baking dish, if you prefer. The stuffing inside will cook with the bird. For the remainder, bake at 350 degrees for about one hour.

"The quantity is large," Corrigan said, "but everyone usually wants more than one helping."

Dodgers broadcaster Joe Davis

Dry brine three days in advance with a salt-based rub (on and under skin). Include baking powder (to promote crispy skin) and whatever herbs and spices you'd like. Coat in softened butter right before putting on smoker (again, on and under skin). Maintain temperatures between 275 and 325. Don't overdo it with smoke. I like to do one chunk of hickory. I'm sure any fruit wood would be good, too. It's ready when the breast reaches 160-165 degrees. Carve the full breasts off the bone, slice against the grain (so every piece has some of that crispy skin).

Café los Cheesy Potato Casserole

Rangers broadcaster Emily Jones

"This recipe feeds at least 12," Jones said. "Better to cut everything in half."

2 bags of shredded hash brown potatoes

1 can cream of chicken soup

4 cups shredded cheddar cheese

1/2 tablespoon of white pepper

Directions: Cook at 350 for 30-45 minutes until brown around the edges.

Stacy's Cauliflower Casserole

Stacy Beasley, wife of Rangers third-base coach Tony Beasley

"My favorite dish for Thanksgiving is my wife's cauliflower casserole," Tony said. "She doesn't make it often enough and hasn't revealed the recipe to my brother, who has fallen in love with it as well (hopefully he doesn't see this).

16 ounces frozen cauliflower

8 ounces cream cheese with chives

8 ounces shredded cheddar cheese

3 pieces of bacon, fried crisp -- you can add more bacon if you'd like

Directions: Cook cauliflower until soft (8-10 minutes), drain well and break up florets with spoon and mash them. In a two-quart casserole pan, mix in cream cheese, cheddar cheese, onions, salt and pepper and bacon. Dust with paprika.

Bake on 350 for 35 minutes or until brown and fluffy

Ricky's Corny Cornbread

Nancy Buechele, wife of Rangers first-base coach Steve Buechele

2 roasted ears of corn, taken off the husk

1 box Jiffy corn bread mix

Directions: Mix everything together and put in a casserole dish. Bake at 350 degrees for 55-60 minutes.

Rockies broadcaster Jenny Cavnar

Originally from Myrt Cavnar, published in the Galilee Baptist Church Cookbook in 1948

"It's from the Galilee Baptist Church Cookbook -- the church is in Denver. That was my grandmother's recipe. They just asked the church members to submit their own recipes. I wonder, too. I wonder how long Velveeta cheese has been around? It's So it's almost a 70-year-old recipe, which is really funny, because the ingredients are very simple. I would never eat Velveeta cheese, melted margarine and Ritz crackers. But because it's a family tradition, you have to. And every bite is always amazing. It never fails.

"It is not the fruitcake of Thanksgiving. It is actually a fan favorite in the Cavnar family tradition. That pan will definitely be licked clean."

2 pkgs. 10 oz. each) frozen broccoli

TOPPING: 1/2 stick margarine, melted 1/4 lb. Ritz cracker, crushed

Cooking instructions: Cook broccoli according to directions. Drain. Melt cheese and 1/2 stick of margarine over the broccoli. Pour into casserole (1 quart size). Top with mixture of melted margarine and crushed Ritz crackers. Bake thirty minutes at 350 degrees.

The Best Roasting Pans To Buy in 2021

Whether you're cooking the Thanksgiving turkey or a weeknight dinner, the right roasting pan makes all the difference.

If you think you’ll only pull out a roasting pan once a year to prepare the Thanksgiving turkey, think again. Not only are roasting pans great for cooking your holiday bird, but they’re a versatile workhorse that every Southern cook should have in their kitchen. Elevated racks allow meats to cook evenly on all sides while the pan collects drippings for basting or making gravy. They’re also great for creating flavor-packed dinners all in one pan, like our fan-favorite Lemon-Rosemary-Garlic Chicken and Potatoes or crowd-pleasing casseroles like classic lasagna or baked macaroni and cheese.

Whether you&aposre ready to add a roasting pan to your cookware collection or need to replace a well-loved model, choosing the right roasting pan may seem a bit overwhelming. So we&aposve rounded up the 10 best roasting pans on the market right now, based on their features and customer reviews. Starting at under $35, here are our top picks for the best roasting pans for every budget to buy now.

How to cook a turkey: Recipes, roast times for Thanksgiving from Butterball

Roasting in an oven is one of the most popular ways to cook a turkey. It's simple, convenient and gives your turkey a classic flavor.

We'll start with roasting a turkey, then scroll down for instructions on how to brine a turkey, roasting pre-cooked turkeys, boneless roasts, baking a turkey, and cooking whole turkey breasts. Whether you're a first-time cook or a seasoned pro, we've got answers to all of your questions.

How to cook a turkey: Follow these tips to help you safely prepare your meal.

If you're using a convection oven, be sure to consult Butterball's adjusted cooking instructions. Consult your manufacturer's handbook for tips to use your specific oven.

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (800-288-8372) from now until December 24. It's open Monday through Friday from 9 a.m. - 9 p.m. ET, and on Thanksgiving Day from 7 a.m. - 6 p.m. ET. You can also text questions to 1-844-877-3456.

Butterball Turkey Talk-Line Expert Andrea Balitewicz talks about how to cook the perfect Thanksgiving turkey.

Butterball Turkey Talk-Line Expert Andrea Balitewicz answers your turkey questions.

Fresh or Thawed Whole Turkeys

Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey:

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.

Place your turkey in the oven.

When the turkey is about done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

DONENESS: Your turkey is done when the temperature is 180° F in the thigh and 165° F in the breast or stuffing. Lift turkey onto a platter and let stand for 15 minutes before carving.

Cooking Times in a Regular Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)
4.5 - 7 lbs. / 2-2 1/2 hrs. / 2 1/4-2 3/4 hrs.
7-9 lbs.- 2 1/2-3 hrs. / 2 3/4-4 1/2 hrs.
9-18 lbs.- 3-3 1/2 hrs. / 3 3/4-4 1/2 hrs.
18-22 lbs.- 3 1/2-4 hrs. / 4 1/2-5 hrs.
22-24 lbs.- 4-4 1/2 hrs. / 5-5 1/2 hrs.
24-30 lbs.- 4 1/2-5 hrs. / 5 1/2-6 1/4 hrs.

Roasting Tip
If you don't have a rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.

Cooking in a Convection Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

6-10 lbs.- 1 1/2 -2 hrs. / 1 3/4-2 1/2 hrs.
10-18 lbs.- 2-2 1/2 hrs. / 2 1/2-3 1/4 hrs.
18-22 lbs.- 2 1/2-3 hrs. / 3 1/4-3 3/4 hrs.
22-24 lbs.- 3-3 1/2 hrs. / 3 3/4-4 1/4 hrs.

Frozen Stuffed Whole Turkeys

Frozen stuffed turkeys go from freezer to oven without thawing. Just follow these simple instructions for a perfectly roasted turkey:

Preheat oven to 325° F. Hold under running water and remove giblets, neck, and gravy packets.
Place turkey on flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Cover neck and exposed stuffing with foil to prevent over-browning. Place turkey in pre-heated oven.

When turkey is about 3/4 done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone.
Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
Your turkey is done when meat thermometer reaches 180° F in thigh and 165° F in center of stuffing.

Lift turkey onto platter and let stand for 15 minutes before carving.

Cooking in a Regular Oven (325°F)
Weight / Cook Time

7-9 lbs. / 4-4 1/2 hrs.
9-12 lbs. / 4 1/2-5 hrs.
12-14 lbs. / 5-6 hrs.

Brining is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist and flavor-packed turkey for your next gathering.

The first step in the process is selecting your brine recipe. Savory Turkey Brine made with Kikkoman Soy Sauce is a simple and versatile choice that works for any occasion. Once you've selected your brine you'll need to:

Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey.
The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out.
Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is heated, be sure to cool it to room temperature before brining.
Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge.
Add brine, covering the entire turkey.
Place in the refrigerator for the specified period of time.
Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.

Perfect Brine Time
12 lbs. or less 8 to 12 hrs.
12 to 14 lbs. 9 to 14 hrs.
20 lbs. and over 15 to 20 hrs.

Savory Turkey Brine Recipe

2 gallons cold water
10 ounces Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme
1 16 ? 24 lbs. Butterball? Whole Turkey
Mix all ingredients until the salt is dissolved and follow our Brining Steps.
Did You Know
As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound.

Fully cooked turkeys are an easy way to get a great tasting turkey on the table in less time. Follow these special directions for a delicious meal:

Preheat oven to 325° F. Remove wrapper. Do not stuff.
Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2 1/2 inches deep.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert oven-safe meat thermometer deep into the thigh without touching the bone.
Place turkey in pre-heated oven and heat until hot (140° F).

Cover breast loosely with foil after 1 to 1 1/4 hours to prevent over-browning and drying.
Begin checking the turkey for doneness about 30 minutes before the recommended cook time.
Your turkey is done when the meat thermometer reaches 140° F in thigh.
Carve and serve immediately.

Cooking in a Regular Oven (325°F)

Weight / Cook Time Baked (Thawed) / Cook Time Baked (Frozen) / Cook Time Smoked (Thawed)
8-10 lbs.- 1 1/4-1 3/4 hrs. / 2 1/4-3 1/4 hrs. / 1 1/4- 1/2 hrs.
10-16 lbs.- 1 3/4-2 1/4 hrs. / 2 3/4-3 3/4 hrs. / 1 1/2-2 hrs.
16-18 lbs.- 2 1/4-2 1/2 hrs. / 3 1/4-4 hrs. / 2-2 1/2 hrs.

Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions:

Preheat oven to 325° F.
Remove whole breast from bag. Drain juices and pat dry with clean paper towels.
Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.
Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
Roasting time will vary if turkey is covered or placed in an oven-cooking bag.
Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.

You can roast a frozen turkey breast too. Just follow these steps:

Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour.
Remove from oven and carefully remove gravy packet and refrigerate packet for future use.
Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. Return to oven.
Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.
Let breast stand for 10 minutes before carving.

Cooking in a Regular Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

3-5 1/2 lbs. - 1 1/2-2 1/4 hrs. / 2-2 3/4 hrs.
5 1/2-9 lbs. - 1 1/4-2 3/4 hrs. / 2 3/4-3 1/4 hrs.

Cooking in a Convection Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

3-5 1/2 lbs. - 1 1/2 -2 hrs. / 1 3/4-2 1/2 hrs.
5 1/2-9 lbs. - 2-2 1/2 hrs. / 2 1/2-3 1/4 hrs.
18-22 lbs. - 2 1/2-3 hrs. / 3 1/4-3 3/4 hrs.
22-24 lbs. - 3-3 1/2 hrs. / 3 3/4-4 1/4 hrs.

Cooking in a Regular Oven (325°F)

Weight / Unstuffed
3-5 1/2 lbs. 3-3 3/4 hrs.
5 1/2-9 lbs. 3 3/4 -4 1/2 hrs.

For smaller groups that love that roasted turkey taste, try a boneless roast. It's easier than ever with these directions:

Preheat oven to 325° F.
Remove outer plastic netting and packaging. Leave inner string netting on the roast.
Drain juices and pat dry with clean paper towels. Refrigerate gravy packet.
For easier net removal before serving, lift string netting and shift position on roast.
Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.
Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.
Roasting time will vary if turkey is covered or placed in an oven-cooking bag.
For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

To cook roast from frozen, try this method:

Preheat oven to 325° F.
Remove gravy packet with spatula and refrigerate.
Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.
Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.
Cooking in a Regular Oven (325°F)

Thawed / Frozen
1 3/4-2 hrs. / 2 1/2-3 hrs.

Cooking in a Regular Oven (325°F)

Roasting Tip
Since you can't adjust the string netting when roasting from frozen, be sure to wrap the roast in foil after it comes out of the oven.

Homemade roasting rack

Hack your Thanksgiving with this tutorial on How to Make a Homemade Roasting Rack. No need to bother buying a roasting rack that you use once a year you can easily make your own! Perfect for a DIY, budget-friendly Thanksgiving, Friendsgiving, or other holiday meal.

So I have a small kitchen with lots and lots of gadgets and dishes and things.

Out of all those things, I don't have a roasting pan - like a good one that will hold a 12 pound turkey. And honestly, I don't have room to store a huge roasting pan that will be used less than once a year.

Well, this probably won't surprise you since I try to make everything myself, but I made one myself. I know. it's pretty barbaric looking, but it totally did the trick and it's easy to make. Plus, it costs less than $5.

All you need is a foil, a disposable roasting pan, and a sturdy baking sheet.

Best Thanksgiving Cooking Tools (and Recipes)

MULTI-USE – Perfectly to be used for whisking, whipping and mixing eggs, sauces, milkshakes, whipped cream, batters.

Anchor Hocking Glass Mixing Bowl Set includes three differently sized mixing bowls and a 1-cup measuring cup for every baking project you can imagine. The deep bowls make mixing a breeze and the rim provides a stable grip.

The 4.5-Quart stainless steel bowl offers enough capacity to mix dough for 6 dozen cookies, 3 loaves of bread or 6 pounds of mashed potatoes in a single batch. The bowl is also dishwasher-safe for quick and easy cleanup.

This Ceramic Deep Pie Dish elegantly goes from the oven to table. It boasts a fluted edge for making exceptional pies with a fluted crust. Constructed of low porosity ceramics for increased durability. Oven safe. Hand wash recommended. Ceramic deep pie dish measures 9-1/2 inch diameter.

The Simply Calphalon Nonstick 4-Quart Saucepan with Cover features a long-lasting nonstick cooking surface, durable hard-anodized aluminum construction, and a comfortable silicone handle. From soups to pastas, enjoy delicious results with easy cleanup. Hand wash only. It also has a built-in strainer. LOVE THIS PAN!

This Cook N Home Canning pot and Stockpot is made of stainless steel 18-10, riveted handle for strength and durability, reinforced rim prevent pot body deformation for long time use, this pot includes tempered glass lid.

HIC’s Pro V Roasting Rack is an invaluable addition to cooking utensils and chef tools for cooking, baking, roasting, and broiling. The V-shape securely cradles food and elevates it above fat and juices, to allow better heat circulation, even baking, faster cooking times, and all-over browning with less calories. It’s perfect for beef, chicken and turkey, pork, game, and more. It performs beautifully for preparing lunch or brunch, holiday meals, party buffets, or foods for outdoor entertaining.

Click here for the perfect Thanksgiving menu with recipes or click here for All of the holiday recipes!

It’s Turkey Time! What better way to serve up the gravy than by using the Presence Gravy Boat! Simple, clean design matches any table setting, and the shape of the piece makes it easy to hold and to pour up to 10 ounces of the good stuff!

Turkey Lifter
This set of humongous forks have nice long handles, and super sharp forks for lifting that super hot turkey out of the roasting pan. No more worrying about burning yourself, or wondering how you are going to transfer the turkey to the platter. The only weight limit on these is how much you can lift. I have lifted a 35+ pound bird with them, and they haven’t even offered to bend under the weight. And since they are stainless steel, no worries about them rusting!

These are amazing silicone trivet mats/pot holders. I use mine for everything in my kitchen. One of the main concerns during cooking for Thanksgiving is not having enough hot pads for all of your pots and pans. These take the heat and keep your counters and table surfaces safe! I also use mine as a spoon rest when my real spoon rest is full, as cleanup on them is so easy, my 4 year old can do it! Plus they come in 7 different colors, so there’s bound to be a color that matches your kitchen decor! I’ve replaced most of my hot pads with these, as I love them so much!

Baster with Injector and Cleaning Brush
This is a great stainless steel turkey baster with an injector and cleaning brush. My problem with most turkey basters is that they are made out of plastic (which isn’t great anyway) and they tend to split and crack under high heat. This baster can take the super hot juices from your turkey just pulled from the oven, without ever flinching. What’s nice is that the bulb is made from silicon too (bpa free!), and it comes with an injector needle in the event you want to infuse your turkey with flavor! The cleaning brush is nice, but you can easily take this baster apart and put it through your dishwasher to get it clean. Norpro is known for their kitchen tools, and this is no exception.

Digital Cooking Food Meat Thermometer
Never question again whether or not your turkey is done! This digital thermometer is super easy to read, has a 6.5″ food grade STEP-DOWN tip design stainless steel probe that you can leave in the entire time your turkey is cooking in the oven! Plus it has a timer function, reads in both Fahrenheit and Celsius temperatures, and is programmed with preset temperatures for different meats at various cooking levels. An even bigger plus to this? You can use it in your smoker or barbecue on your back porch too!!

Cute little Fall or Thanksgiving tea light holders to decorate your table or kitchen with! This adorable set of 6 turkey tea light candle holders includes 3 standing turkeys and 3 sitting turkeys. Use real tea lights, or battery-operated ones if you’ll have little ones within reach of them.

Want to make your table pop under all that magnificent food. Make your table stand out in this beautiful Harvest Wheat table cloth. With rich fall colors, and beautiful imprinted designs, this table cloth, (or table runner) will dress up your table and bring a perfect ambiance to your Thanksgiving dinner. Made out of 100% cotton, this table cloth is machine washable and wrinkle resistant. It also has matching napkins and rings that you can get to go with it. This table cloth has adorned our Thanksgiving dinner table for the last 4 years, and is just as beautiful now as it was when I bought it!

Keeper of the Home has a wonderful collection of Thanksgiving recipes, ideas, tips, decor, DIY, crafts, and much much more.

“Why are the Gluten Sensitive going CRAZY over this Amazing Amazon® GlutnGo® product?” It’s because this amazing product I found literally helps your tummy stay happy while eating all the delicious Thanksgiving food. Your tummy will be thank you all day long. Enjoy!

Whew, we are officially ready for Thanksgiving. We have tools, menus, recipes, cookbooks, tummy helpers, and more! Let’s get this Thanksgiving celebration started.

Best Oven-to-Table: Le Creuset Signature Roaster

Enameled cast iron retains heat well

Perfect for roasting as well as slow-cooking

Available in a variety of colors

Roasting rack not included

Le Creuset is renowned for its line of high-performance enameled cast iron Dutch ovens available in a rainbow assortment of colors. Its roasting pan is a favorite among chefs, food bloggers, and other food experts for being durable and attractive and for having superior heat distribution and retention. This roaster has excellent heating performance at both low and high temperatures, making it a multi-functional vessel for recipes that require slow-cooking, braising, searing, and caramelization.

The roasting pan is available in several colors so you can match it to your kitchen decor or other Le Creuset pieces. With a colorful exterior and spacious size, this roasting pan can also be used as a serving dish. Besides looking good, the enameled cast iron is easy to keep clean. Jessica Formicola, recipe creator and founder of the food blog Savory Experiments, chooses this roaster as her go-to because of the ease of care. She says the enameled cast iron “rarely scratches” and “doesn’t have the same care as bare cast iron.”

This roasting pan is on the heavy side and lacks a cooking rack, which may be a turn-off for some home cooks. This roasting pan is on the expensive end, but Le Creuset owners tend to become devotees, keeping their pieces for a lifetime and even passing them down to younger generations.

Material: Enameled cast iron | Dishwasher Safe: Yes | Stovetop Safe: Yes | Includes Rack: No

25 Vegan Thanksgiving Recipes

Who said Thanksgiving needs to be about turkey? Turns out, the best, tastiest holiday recipes are plant based and vegan. Alex and I eat a mostly whole food plant based diet. At first, holidays like Thanksgiving were hard to manage: especially with family. What do I even make for you? was the chorus. Little by little, there’s been lots more education and creativity showing that plant-based recipes can be showy and celebratory, too.

With that in mind, here’s 15+ of our very best vegan Thanksgiving recipes. They celebrate the produce of the season, from butternut squash to pumpkin. And don’t worry: we’ve got the stuffing and gravy too! And lots of tasty vegan Thanksgiving desserts. (Our favorite? Vegan pumpkin bread + ice cream + vegan caramel sauce. Right?) Without further ado, let’s get to those tasty plant based recipes!

Need a signature drink? Try our Mulled Cider, Apple Cider Cocktail, or Fall Sangria.

12. Camerons Oval Multi Roaster


The Camerons Oval Multi Roaster is a multi-functional option, which allows you to bake, sauté and roast your food. The kit includes an 11-quart stockpot, a roasting and draining rack and a four-quart sautéing pan, which also doubles as a lid. Each item is constructed from stainless steel, and the two pans both have side-mounted handles for easy maneuverability and pouring. All products are dishwasher safe and have stick-resistant interiors.

Courtesy of Amazon