Turkey Tools Giveaway: Enter for a Chance to Win!

Behind the Scenes

The Thanksgiving feast is just a week away! This year, we’re helping one lucky winner roast their best turkey yet.

 

Starting today, you can enter for a chance to win a set of our favorite turkey tools: an All-Clad Stainless-Steel Flared Roaster, a set of brining bags, an acorn twine holder and a dripless bulb baster. To enter, just leave a comment on this post by Thursday, November 15 at 6 p.m. (PT) telling us your best turkey roasting tip, and we’ll pick a winner at random. Want to know if you’re the lucky winner? We’ll email our prize winner on Friday 11/16, so be sure to check your inbox. Good luck!

546 comments about “Turkey Tools Giveaway: Enter for a Chance to Win!

  1. Nancy E

    Always purchase two turkeys instead of one huge bird. Your birds will be jucier and still be enough to feed the crowd. Extra benifit, two wish bones for wish making and I wish for so many Williams and Sonoma products.

    Reply
  2. Shari M.

    A salt brine makes a huge difference. Fresh herbs and a butter massage before roasting…

    Reply
  3. Ally Sublett

    Last year I did a brine and a rub and the end result was the most wonderfully flavored moist turkey EVER!

    Reply
  4. Denise from Savannah

    Soak cheesecloth in cider and spread over an herb-buttered turkey. Keep basting the turkey over the cheesecloth and it’ll be super moist.

    Reply
  5. Kellie J.

    I use a fresh turkey, not a frozen one – damaged muscle cells from ice crystals that form from freezing allow the fluids to leak out more, drying out the meat. I also like to rub herb butter under the skin for added basting.

    Reply
  6. Mike

    When you are prepping the turkey rub a mixture of butter and sage under the skin and on top for a crispy golden crust. Put a few extra pieces of whole sage under the skin for incredible flavor.

    Reply
  7. ashley

    This is my first year making a turkey – for 20 people! My husband and I can’t host in our 500 square ft apartment, so we offered to cook for everyone at my grandmother’s house. I’m sure she will impart lots of great advice, but my co-worker did suggest I use W&S dry brine, so that’s my plan!

    Reply
  8. Scott Knight

    I like to stuff the cavity of my birds with pierced whole oranges and always roast with beer – especially the pumpkin or harvest craft ones available at this time of year

    Reply
  9. Emily

    I also like to use a fresh turkey if I can find a small one that wont leave me with too much leftover. I want to try the brining method this year.

    Reply
  10. Jean

    My best turkey roasting tip is confidence! As a first-time-turkey-roaster last year, having confidence in your method and skills is my best advice. :)

    Reply
  11. Shannon Orton

    I cook the turkey the first 15 minutes on 450 to “crisp the skin”, then I turn it down to 350 for the rest of the roasting time.

    Reply
  12. Mary Brown

    I have gotten pretty good at the turkey thing over the years but I could only imagine its awesomeness if I had some quality tools like this! :)

    Reply
  13. Julie

    About half way through cooking, cover the breast with foil to allow the legs/dark meat to continue cooking but won’t dry out the white breast meat.

    Reply
  14. Kara Costello

    I have never roasted my own whole turkey. But would LOVE to win the set so I can be well equipped for this year!!

    Reply
  15. Pamela Schneider

    Rubbing the turkey with flavored olive oil and garlic cloves under the skin before roasting

    Reply
  16. Genia Ellis

    Use a sage rub inside and oil and butter outside for a savory, beautifully browned and moist turkey….yum

    Reply
  17. Holly Battiste

    My best turkey tip os to add cut lemon, thyme, sage and onion to the cavity while roasting. Really makes a flavorful gravy. My stuffing is made in muffin tins!

    Reply
  18. Raymond L Bland

    Brining the bird for 24 hours! It makes it soooooo moist!. Plus butter all over the bird! Nicely browns and carmelizes into a nice coat that all will oh and ah over!

    Reply
  19. Annie Louise Balzanto

    Beautiful prize. I have lasting treasures from my father had from Williams Sonoma…quiality.

    Reply
  20. Jamieson

    My best tip comes from my mother — always use a roasting bag! It helps keep the turkey moist :)

    Reply
  21. Kim Landers

    No Muss No Fuss Method… 12 lb turkey in a roasting pan with a lid. Preheat to 500 degrees, bake for 1 hour and turn off the oven and leave until the oven is completely cold and it’s done!

    Reply
  22. Catherine

    I always start the process with an overnight citrus brine. This makes for a VERY moist turkey!

    Reply
  23. Susann

    My best turkey roasting tip is to stuff the cavity with carrotts, celery, herbs and onions instead of stuffing. You get a juicy bird and have awesome mirepoix for soup later!

    Reply
  24. Jen Halverson

    Bake 3/4 upside down, then over to brown the top. Such a moist bird this way!

    Reply
  25. Barbara W

    My ex husband is cooking the turkey this year for the family Thanksgiving dinner at their house. That means I will not have all the cleanup at my house. Great way to relax on Thanksgiving.

    Reply
  26. Robin Chesser

    I always purchase a whole turkey and a whole breast most of my family like the white meat. I use the leftover darlk meat for potpies and empanadas.

    Reply
  27. Tiffany Meyer-Bozydaj

    First time mommy this week and first time cooking thanksgiving this would help so much. I love everything Williams Sonoma has best products ever!

    Reply
  28. Kristal Berry

    I use three sticks of butter and a bottle of white wine to baste my turkey. I soak the cheese cloth in the butter and wine mixture place over the turkey, baste every 30 minutes, and remove cheese cloth so the turkey will brown. The juices make the best gravy. Yummy! I do it every year. Pick me!!!!!!

    Reply
  29. Debbie

    I love ALL-CLAD and this addition for the 2012 Holidays, would make my dreams come true! I love ALL-CLAD.

    Reply
  30. troi frankhuizen

    Half hour prior to taking Turkey out of oven remove foil and baste your bird, brush on outer skin of bird a unsulfured molasses, this adds a gorgeous color and flavor.

    Reply
  31. Phillip Torres

    Add your favorite cola in your brining bag. Makes your turkey extra moist.

    Reply
  32. Tim Harding

    I L O V E roasted turkey!!!

    I L O V E the left overs the next day TOO!

    Reply
  33. Matthew

    Brine. Stuff cavity with herbs, not stuffing. Roast at two temperatures: high heat first and cook for 30 minutes, then lower heat and cook for ~1.5 hours. Perfect. Been doing this for years.

    Reply
  34. Emily

    This is my first year cooking a turkey for my family — at 22 years old, I am so excited to be given the huge Thanksgiving responsibility! After all my research I’ve done on cooking the perfect turkey, I plan on using the excess juices for a delicious gravy (who doesn’t love gravy?). To do this, you place the excess juices in a saucepan, add some white wine and cornstarch. Can’t wait to try it–Hopefully with my new Turkey Tools from Williams Sonoma!

    Reply
  35. Oanh H.

    I put seasoning under the skin of the turkey and rub butter on top of the skin for more flavorful and crispy turkey.

    Reply
  36. Annie Louise Balzanto

    Sage leaves under the skin is a beautiful presentation. Prepared in this prize set should be nice with the turkey visible through the moisture trapping cooking bag. I honestly think one of the best ways to cook a turkey in in a paper bag…in the oven.. amazing.

    Reply
  37. Jennifer F

    Before you put your turkey in the oven, get a large piece of aluminum foil and form it into a giant triangle that will fit over your bird. Place the top point of the triangle near the opening in the turkey and press down the rest of the aluminum foil to form to your bird(you’re basically trying to cover all of the bird accept the legs), then take the foil off and set aside. This is almost a 2 in 1 trick. Because the process of cooking your turkey with the foil will ensure the turkey skin is nice and brown and crispy. But forming the foil to the turkey before you put it in the oven allows you to place the foil on the turkey when it’s searing hot, without having to press the foil onto the bird.

    Reply
  38. Metrecce

    Turkeys (even chickens) benefit from a brine. It adds moistness and flavor. The trick to plan ahead though, as it’s not something you can do last minute.

    Reply
  39. Jemine O.

    I love the taste of brinning a turkey in pickling spices with garlic, onions, celery and carrots.

    Reply
  40. Cathy Connors

    Oh, how I could use these! I have never made a turkey before, and this year I am going to (I’m 52… I know how did I not make a turkey by now??) Hope I win!!

    Reply
  41. Nikole Chastain

    Roast your Turkey breast side down! It sounds wild, but the dark meat has more fat and juices, and with the breasts down it bastes them while it roasts and makes the most juicy white meat you will ever have!

    Reply
  42. Christine Tholen

    I mix butter and fresh herbs like rosemary and then lift the skin and rub it against the meat underneath the skin. Makes a very moist and fragrant turkey.

    Reply
  43. Robin B

    Buying a fresh turkey from a local turkey farmer has the best flavor and helps sustain the community.

    Reply
  44. Clarissa Dobek

    Cook the bird breast-side down for the first half of cooking and then flip breast side up for the remainder of the cooking time to yield a juicy turkey

    Reply
  45. Lisa

    I do a smaller turkey and a stuffed turkey breast…Everyone eats the stuffed turkey breast and I have the turkey for left overs…Can’t wait….

    Reply
  46. Terry Herman

    I keep roasting my turkey simple. I stuff the cavity with apples, carrots, celery and onions. I put the same on the bottom of the roasting pan and then rest the turkey on them. I then coat the turkey with EVOO and add seasoning. Lastly, I pour fresh made turkey broth or chicken broth over everything, cover with foil and after about an hour, remove foil so the turkey can brown.

    Reply
  47. Joan

    I love to brine the turkey in a salt solution for about 6 hours then soak it in plain water for an hour.

    Reply
  48. Caroline Dishon

    Season the turkey with salt and pepper and place a cheese cloth over the turkey. Then drizzle oil over the cheese cloth. Place the turkey in a preheated oven 450 degree for 1/2 hour. Reduce the oven temp to 350 degrees and continue to baste every 30 min until done

    Reply
  49. Shayne

    From the land Aloha. We love to Fry our Turkey. Easy, Quick and very moist. Note: Seek the master fryer of the family because if not done properly this could be dangerous. Good Luck.
    If I were LUCKY and had a set like this it would be a great reason to switch to old time roasting =) ALOHA!!! Have a wonderful and Happy Thanksgiving.

    Reply
  50. Karen Luccaro

    We love your products but do not have one of these. Would love one seeing we are having over 25 people at our house. We will be using the brine injected the skin.

    Reply
  51. Terri Ingham-Bollin

    I rub lots and lots of butter and poultry seasoning on my bird before roasting.

    Reply
  52. David Carson

    Brining a Turkey (or any other meat) seals in juices and flavor that can be lost in a traditional oven roast. Though time consuming, the end result is worth it.

    Reply
  53. kelly evon

    I like to put sage,butter and garlic on my turkey. With bacon across the top.

    Reply
  54. Sherry W.

    Every year I will make a different compound butter and rub it under the skin of the turkey. This provides a lot of moistness and a new flavor kick to the turkey!

    Reply
  55. Anita Gibson

    I roast my turkey with embedded butter pats underneath the skin; sprinkles of rosemary; covered with aluminum foil until the last 30 minutes or so; results in a delightful, moist and crispy bird.

    Reply
  56. Sharon Crosetto

    I stick a full orange inside the cavity and lay two large sprigs of rosmary under the skin! It gives it a citrus smell and makes the meat even more moist!

    Reply
  57. Alex B.

    Use a probe thermometer so you don’t have to open the oven to check the meat’s temperature. It lets all the heat out and slows down the cooking process!

    Reply
  58. brian rowe

    I like to make turkey stock ahead of Thanksgiving. by buying Turkey thighs and wings and roasting them and then make a rich stock. You will have the best tasting stuffing and turkey gravy without the last minute panic!!!

    Reply
  59. Honey badger mom

    This year I will be adding WS mulling spices to my brine mixture. Can’t wait!

    Reply
  60. Brooke

    My best tip for roasting a delicious turkey is to spread butter all over the turkey before roasting in the oven, in order to lock in plenty of moisture and to create a golden brown color. Perfect for table presentation!

    Reply
  61. Theodore Smith

    Make a herbal butter ( your choice of Herbs) and rub it on the breast meat under the skin and the remainder on the skin itself. Easy to do and it gives the meat a wonderful herbal flavor

    Reply
  62. Susan Mc

    Letting someone else roast it has been my best plan for years, but I always miss the smell. While someone else is roasting the Thanksgiving turkey, my family will enjoy a second Thanksgiving meal the following weekend with the dry brine from W&S, and that cider bourbon glaze. I’m intrigued by a dripless bulb baster. The one I have squirts uncontrollably.

    Reply
  63. Jillian I

    The turkey bag is the best tool for a busy mom! I can prep, roast and chase the kids into a bath before the aunties arrive.

    Reply
  64. Cindy

    Keeping the skin in tact, use your hands to separate the skin from the meat. Rub seasoning under the skin.

    Reply
  65. Diana Mellinger

    What a lovely set of great kitchen tools to get the holiday started! Would love to add this to our collection of cooking items! We love to cook and entertain and having the right tools makes it so much easier with better results! Thank you for the opportunity to try to win!

    Reply
  66. Hilary

    My best tip is to roast your turkey without stuffing. Instead, loosely pack the cavity with aromatics that complement the rest of your meal. Onion, garlic, carrots, celery, a quartered lemon or other citrus, fresh bouquet garni, fresh bay leaves are a few suggestions that you can combine any way you choose. Leave plenty of room for the cavity to breathe. It doesn’t take a lot to perfume the meat. Your bird will cook faster and more evenly. Happy Thanksgiving!

    Reply
  67. Melissa Lopez

    All the tips i have came from Williams-Sonoma! My favorite way to roast? Herb butter rub :)

    Reply
  68. Charmain Vaughn

    Let mama cook it….. Nobody does turkey like mama and I’ve yet to recreate. Maybe your Turkey Tools will be the magic!

    Reply
  69. Mandy

    Would love to win these! Everything I have in my kitchen is from Williams Sonoma and these turkey tools will be perfect for my next upcoming holiday! ;)

    Reply
  70. Anna

    Let someone else cook the turkey so you can sit back and enjoy . Or make to small turkeys instead of one big bird this way there will be 4 drumsticks, 4 wings and 2 wishbones. It is also alot easier to cook to small turkeys .

    Reply
  71. Maureen Cohen

    I rub the turkey under the skin with fresh and dry herbs and orange or lemon zest, salt, pepper, and a couple of tablespoons of soft butter, cook it at 350 covered with foil paper, drizzling the turkey every so often with its own juices to keep it moist. Remove the foil and bake at 450 for the last 30-20 minutes for crispy skin.

    Reply
  72. Valerie Gregg

    My best tip would be to brine the turkey… I have honestly only used WS brines and have gotten rave reviews by all guests – so I stick with a good thing. And then I also put herbed butter between the meat and skin before roasting as well as on top of the skin… butter that baby up. Mmmm… moist and flavorful. Can’t wait til Thanksgiving. :)

    Reply
  73. Susie Larsen

    My Go-To yummy tip is stuff my turkey w/ a grapefruit and rosemary sprigs….. so yummy and juicy w/o a fruit flavor but adds moistness!!! …….:)

    Reply
  74. ann marie budness

    I would be thrilled to win such a great prize. How awesome would it be to jave your turkey roast in such beauty!

    Reply
  75. Monica

    For a yummy turkey, I season it two days in advance with my family’s seasoning recipe and then cook using a roasting bag. It cooks moist and delicious.

    Reply
  76. Janet Bailie

    Love Williams-Sonoma! You can always depend on quality with all their products. Gourmet Turkey with this
    set up!

    Reply
  77. Vera S

    Roast turkey breast side down on v-shaped rack until the last hour, & then turn it over to brown. You’ll get a moister turkey.

    Reply
  78. Jeff Hardy

    I put a little honey on the bird and place it under the broiler for a bit.

    Reply
  79. Be-Linda Poe

    I have found that a brine makes a world of difference in baking my turkeys.
    They are so tender and juicie! I love to cook bake all the time especially for the holidays!
    Happy Thanksgiving!

    Reply
  80. susie Jackson

    I have the cranberry sauce and LOVE it!! Would love to win these items!! I need all the help I can get!!

    Reply
  81. Tonia

    My best tip for a perfect turkey is butter, Chardonnay and cheesecloth. Cover the turkey with a quadruple layer of cheesecloth and baste frequently with melted butter/chardonnay mixture. The turkey has the most amazing flavor and aroma. And people will actually lick the gravy boat clean! This method has never failed me!

    Thanks for the chance to win such a great collection of items.

    Reply
  82. Beth King

    I really thinkt a fresh turkey makes a big difference. I get a big enough bird that guests can take some home for sandwiches the next day. Wishbones are saved, cleaned and dried to paint gold and glittered. They are used as decoration on presents at Chritmas for good luck.

    Reply
  83. Fanny Landazuri

    We bride are turkey first and rub butter with herb from william sonoma.

    Reply
  84. Kimberly Snyder

    Rub and infuse with garlic butter, season, stuff with apples and fennel, and slow roast to perfection!! Delish!!

    Reply
  85. Kelley Butler

    I would like an all-clad roaster. I roast huge cuts of meat for my large family.

    Reply
  86. Alison Morse

    We prep our turkey 2 days in advance. First night we do a salt brine and on the second night we’ll take softened unsalted butter and rub it over and under the skin then place it in the refrigerator uncovered. The skin turns out nice and crisp while keeping the turkey moist throughout the cooking process.

    Reply
  87. Amy C.

    I believe in keeping it simple. Butter rubbed under the skin. Drizzle the whole thing with olive oil. Garlic salt and pepper . . . .Roast away!

    Happy Thanksgiving, Williams-Sonoma! I’m thankful for all your inspiring ideas!

    Reply
  88. Alyssa Eisner

    Herbed butter under the skin and roast it breast side down until almost down, then flip the bird for a beautiful, brown skin. And never wait for the built in timer to pop-it will be overdone!

    Reply
  89. Paula Brown

    Brine and then inject with spiced melted butter, then smoke on our Traeger grill.

    Reply
  90. Kristen

    Turkey day is my favorite cooking day of the year with the sweet smell of the cooking turkey contrasted with the spicy smell of sausage-apple stuffing and the aroma of pumpkin pies. As a single-parent, a large fresh bird is too much to cook for my teenage daughter and I, so I opt to cook a fresh young organic turkey breast. My favorite secret (don’t tell anyone) is to start by basting it a combination of basting oil (grapeseed oil) with thyme and garlic infusion and then pouring over the breast a mixture of your favorite beer with organic chicken or turkey stock. My choice beer is a nice fruited ale to bring out the sweet notes of the turkey. I stuff my turkey with a quinoa & apple spicy sausage stuffing and serve with a sweet potato gruyere au gratin. I can’t wait to cook my turkey and all the fixings!

    Reply
  91. Scott O

    Brine the bird in a portable cooler with a bunch of ice. It saves precious sink and fridge space.

    Reply
  92. Wendy Hiserote

    Years ago I started soaking a big swatch of cheese cloth in melted butter and Madeira then draping it over the turkey. About an hour before the turkey is finished cooking I remove the cloth, discard it, and continue cooking the turkey until the skin is browned. Not only is the turkey moist but the Madeira reminds me of growing up in San Diego near a winery!

    Reply
  93. Rita Reúst

    William-Sonoma always had the best of the best! When I need to buy a special gift for someone special, they are at the top of my list. :)

    Reply
  94. Lise

    Roast the turkey upside down! Juices from the legs and thighs will keep the breast moist during cooking. Flip the bird to brown the breast during the last hour of cooking.

    Reply
  95. James

    The preparation is just as important as the execution when roasting a Turkey. Most elemental seasonings are best (butter, salt, pepper). Include quintessential Thanksgiving flavors as your “stuffing” (onion, carrots, celery) providing an accent to the most savoring fare. Finally baste the Turkey midway through the roasting with the pan drippings, you will not be disappointed!

    Reply
  96. Raquel Ott

    Brining the turkey on a brine of lemon (or lime, any vinegar), salt, pepper and crushed garlic! Then pat dry and rub butter all over, roast on very high heat then turn heat down once turkey is golden brown!

    Reply
  97. Karen Cetrone

    Brining overnight, roast atop carrots, onions and celery at 425 degrees for 1/2 hour, reducte heat to 325 degrees, pour bottle of mojo over turkey and roast until thermometer is 10 degrees less that required for fowl. Remove from oven. IMMEDIATELY cover bird with foil to absorb juices. Carve, Serve, Enjoy:)

    Reply
  98. Sue Gardner

    I’m afraid my favorite turkey roasting tip is to get my husband to do it! ;-)

    Reply
  99. Megan Stevenson

    Starting with an organic turkey is the most healthy way to enjoy our Thanksgiving meal. Big believer in all natural and organic.

    Reply
  100. Jen

    I do a buttermilk brine and roast with herbs, fresh pepper, and paprika. Delicious results!

    Reply
  101. Victoria from Pasadena

    My best tip is to A) dry the turkey thoroughly to ensure a crispy skin and B) to peel the skin away from the flesh and rub butter UNDERNEATH the skin for both flavor and to preserve moistness.

    Reply
  102. Scarlett Sexton

    The best “turkey tip” that I have is to add apple cider when you brining your turkey. Not only does it add a wonderful flavor to the turkey, but the aroma when you are cooking the bird is wonderful! If you have never brined your turkey, please give it a chance. It makes all the difference!!!

    Reply
  103. Kelly Hockaday

    Make sure to get the giblets out of the cavity BEFORE you cook the turkey. Not like I’m talking from experience or anything. LOL!

    Reply
  104. Anita Martin

    My best turkey roasting tip would be to start with a proper turkey, one that has been raised well, fed well, and prepared with love and care. And of course it is important to have the right tools, as any great cook will tell you, because it really makes the difference. I have been trying every year to get a great roaster set but just can’t seem to get the budget to cooperate. What a great give-away you have put together. Wish me luck!!

    Reply
  105. Darlene M.

    If you are not worried about presentation, I cut off the legs before roasting. The turkey cooks faster and the breasts stay moist. I also salt my turkey for a day then rinse it, best turkey ever.

    Reply
  106. Chris Kim

    I moved to a new place and I have no Thanksgiving items to cook my turkey dinner! This would be an amazing set to win. My tip is getting a turkey that hasn’t been frozen. Put chicken stock in the pan with the turkey on top on a rack. I braise the turkey with those juices. I flip the turkey breast side up for the last hour so that the juices slide down. Then when the turkey is done, get the juices, flour, salt, and pepper to make gravy. I sometimes use some canned gravy mixed in.

    Reply
  107. Melissa Ross

    My best turkey roasting tip would be, brine brine brine!!! And a compound butter with WS turkey herbs :)

    Reply
  108. Jaimie Elliott

    The number one thing we do to make our turkey amazing is to make a brine & leave the turkey in it the night before. We also only put apples
    & onions with some fresh herbs for flavor

    Reply
  109. Gina

    Kosher brined turkeys with herb butter yield the best, most flavorful results.

    Reply
  110. Jenn Cohen

    I like using just salt for my turkey brine. I know all the trends are to add a bunch of other stuff, but the basic works for me!

    Reply
  111. Michael

    I find that even if your turkey doesn’t turn out great, as long as you surround it with loving family the meal will be a success!!

    Reply
  112. jamie ellis

    Dry citrus brine with kosher salt,chopped rosemary,lemon zest,pepper,garlic and brown sugar.

    Reply
  113. Tamie

    My favorite tip would be to rub the bird with a stick of butter inside and out, and baste two or three times while cooking.

    Reply
  114. Krissy M.

    Brining is key along with bacon draped over the turkey to not only flavor but bastes as in cooks. I also baste the bird with butter & bacon fat frequently to keep it moist and flavorful! Happy Thanksgiving to all!

    Reply
  115. Lori Newfarmer

    I have stuffed my turkeys with apples, seemed to keep them juicy!

    Reply
  116. Lucas Hawkins

    We just moved to a new house and had to throw all the old stuff away. Now we need new things to make our first thanksgiving memorable!!!!

    Reply
  117. JanK

    My favorite way to make Turkey is to filet it and spread the stuffing on it roll it up and tie it. It slices beautifully and makes great leftover sandwiches.

    Reply
  118. Jaime

    My best tip for roasting the most amazing turkey you’ll ever eat!

    Is to roast 2 smaller turkeys instead one one large turkey- the meat cooks more evenly and quicker! and since it’s all about presentation on your beautiful thanksgiving table- place one roasted turkey whole on your platter and then surround it with the carved meat from the other turkey.. looks beautiful, looks impressive and tastes AMAZING! Happy Thanksgiving!

    Reply
  119. Rhonda

    I have no tip because I have never roasted a turkey!!! I would love to win these tools so I can try it out for the holidays! :)

    Reply
  120. Joyce Ruchards

    Cheesecloth on the buttered bird for first half of roasting at 325 degrees , then remove and baste every 15 min till done. Beautiful browning and very moist.

    Reply
  121. Frank Krone

    Use a mediterranean sea salt blend to really bring out the flavor. There’s something about the mixture of sea salt, rosemarry sprigs and lavender flowers that bring out the best in the bird. INdulge!

    Reply
  122. jill hastings

    Rub with butter and add sliced onion and celery to cavity. Cook 1 hour at 500 degrees then turn oven off and let turkey sit in oven 5 hours, or till oven is cool. Do not open oven during this process. Use a 12 lb turkey. Easy!

    Reply
  123. Jodi Alcock

    Brine, brine, brine…The Turkey comes out so moist, you almost have to ask yourself if it’s done. No more dry Turkey in the Alcock home.

    Reply
  124. Maria W

    I stuff a room temperature turkey with my Amazing stuffing, chestnuts, pine nuts and ground beef and then rub it with butter, for a golden and crispier skin!

    Reply
  125. Sandra Herdler

    Chop up your favorite herbs, mix them with garlic and butter and coat the turkey under the skin and on top of the skin. Please salt, pepper and onion in the cavity, white wine in the roasting pan and bake at 325. Yummy!!

    Reply
  126. Larissa

    I know it’s kind of “cheating,” but using a cooking bag keeps the turkey moist and is (almost) foolproof!

    Reply
  127. Siobhan

    My dad always made the best Thanksgiving bird! He loved to cook and would put butter & fresh herbs under the skin – flavor was fantastic & bird was moist. Porcini mushrooms and butter also work really well.

    Reply
  128. Fawn Preuss

    I don’t have any fabulous tips to share yet because I don’t have the proper tools to do it right! I would LOVE to win this special prize. Williams Sonoma rocks!

    Reply
  129. BOYD HERRST

    Do what is needed and get the bird in the oven. set a oven thermometer where you can see it in the door. Take the bird out and shut the door and baste it and get it back in the oven. Hire you a leprachaun to sit in the oven and baste the bird as needed.

    Reply
  130. Mary

    Start the roasting at a high temp, then decrease the temp once the skin is browned. It seems to seal in the juices [don’t forget to brine before roasting].

    Reply
  131. Tascha

    Rub with EVOO, season and then baste about every 1/2 hour to 45 min with the stock made from the neck, gizzards, liver and wine. So yummy!!

    Reply
  132. Jennifer Cummings

    Brine for at least 8 hrs, season with fresh herbs &butter under the skin, and roast breast side down for the first hour. Let rest for at least 30 minutes before carving. Juicy and scrumptious every time!

    Reply
  133. Annalisa Sullivan

    The best turkey I ever prepared had apricot preserves poured over the top and into the cavity. YUM! Need I say more???

    Reply
  134. Deborah Rosen

    Cook your turkey in a very hot oven (525) for 30 minutes at the start; it’ll “sear” the skin and give you a browner, yet juicer, bird. But please remember to turn it down to your regular cooking temp after the 30 minutes, or…rut roh!

    Reply
  135. Mary Andra

    I have lots of tips but the most important is…do as much prep work before Thanksgiving day so you can enjoy spending more time with family and friends.

    Reply
  136. Laurie R

    Before I put the turkey into the oven, I inject my special basting juice into the breast meat and then rub the entire bird with butter. I baste every 1/2 hour and end up with a very delicious and moist bird.

    Reply
  137. Kristen

    Wow, there are some great tips on here! Think I may have to try the cheesecloth soaked in butter and wine? I personally feel that you will always end up with a tasty bird from brining, butter under the skin, and aromatics in the cavity. I love the suggestion of using mulling spices as cider in the brine too! Happy Thanksgiving and thank you for the inspiration!

    Reply
  138. Kelley Seigler

    When I Roast my Turkey I take Cheese Cloth an soak them in broth an then place them on the legs of the bird an foil to keep it from burning or darkening an drying out .

    Reply
  139. Andrea

    I’m going to brine my turkey this year for the first time. I would love to have these tools to help me make the perfect bird!

    Reply
  140. ken pfeiffer

    cook 2 smaller turkeys instead of 1 big one so you can have 2 different kinds of stuffing!

    Reply
  141. Susanna yunker

    Brining the turkey in kosher salt, water, bay leaves, brown sugar, apple cider and lots of fresh herbs makes the turkey so flavorful

    Reply
  142. Brenda

    First, patience. Patience in prepping the bird and in roasting it.

    Also, I don’t brine, I salt the bird the night before and then rinse it. pat dry and stuff some butter and fresh herbs under the skin.

    Reply
  143. Andrea

    I’m going to use a brine this year for the first time! I can’t wait to try it!

    Reply
  144. Kristine P.

    Here’s a tip for crispier skin! Key is to keep it dry so unwrap the turkey the day before roasting and leave it uncovered in the fridge overnight and roast it in the oven at 400F. This is a good temp to get it crispy and juicy inside!

    Reply
  145. Olivia Serrano

    Turkey tastes better and juicier with butter rubbed in and under the skin of the bird. I also put an orange or two in the cavity for flavor and juiciest!

    Reply
  146. Eva

    stuff some buter and herbs under the skin…. on the skin…. all over the bird! Yum!

    Reply
  147. Cathy Lyfareff

    Rub the turkey down with crisco and put slabs of salt pork on the breast

    Reply
  148. So F

    I need this so I can roast a turkey for the first time. I don’t have the pan so I never tried it before. I would love the tools also. Make me happy!

    Reply
  149. Ashleigh

    Best Turkey Roasting tip- BEST ROASTED TURKEY SKIN EVER. Mix softened butter with chopped poultry herbs, garlic, and orange zest. Seperate turkey skin from meat with tip of knife or hands. Slather “Best Roasted Turkey Skin Ever” butter mixture inbetween skin and meat. Then rub butter mixture over the outside of skin. For finale, take remaining butter mixture and rub inside bird cavity! Your house will smell fantastic, like a bucolic herb garden, and your turkey skin will have the perfect crispiness!

    Reply
  150. Jan Westerhof

    For the best turkey ever….I sip a glass of wine while I help my Mom make dinner…..but I don’t help too much or it wouldn’t be any good….maybe this roasting kit would help even my cooking!

    Reply
  151. shayne

    We like to Fry our Turkey. It’s easy, quick and very moist. Note: Highly suggest seeking out your families best fyer because if it’s not done right this could be dangerous. If you follow the proper safety measures it will be a Turkey everyone will remember.
    However, this lovely set giveaway set would be a nice welcome to our home and will be put to use. Change is always welcomed and having the prpoer tools makes it even better. Have a safe and Happy Thanksgiving all the way fromthe island of Oahu. ALOHA!!!!

    Reply
  152. Jason Abshire

    There’s just something about adding slices of real bacon over the turkey before its finished that gives it extra flavor while helping it stay juicy! This is after brining the turkey, of course!

    Reply
  153. Elena

    Brining the turkey beforehand makes for a more moist turkey. Then, stuff it with lemon and herbs when roasting for good flavor.

    Reply
  154. sherilyn

    I love to rub butter, paprika and little beer on my turkey before roasting! yummy! :)

    Reply
  155. Meribeth

    I bought a smoker last year and tried a turkey in it. It was wonderful. Looked just like a Normal Rockwell turkey and tasted even better!!!

    Reply
  156. Ellie

    Brining keeps the turkey moist period but basting every half hour is a good idea.

    Reply
  157. Andrea

    Two small turkeys like someone above said and I have done most of the ways described above .This year I am going to steam the bird the bake it. Jaques pepin recipe. Sounds so interesting.w&S brine is a great thing too

    Reply
  158. Kerry Rittenhouse

    This year will be the first year I roast a turkey. After much research, I plan on brining an organic, free-range turkey from a farm near my home with a salt and herb mixture. I would be thrilled to win these tools. I have a feeling they would help make my first Thanksgiving a success!

    Reply
  159. yasmara

    All Clad is my favorite! I always make sure to season the turkey *very* well & to rub butter under the skin.

    Reply
  160. Richard

    Breaking turkey, removing and roasting only the bone-in breast and leg/thighs, allows you to make stock ahead of time and also remove the individual peices as they get done.

    Reply
  161. Meribeth

    I bought a smoker last year and tried a turkey for the first time in it. It looked just like a Normal Rockwell picture and tasted even better!!!

    Reply
  162. Morgan

    As much as I love the turkey, it’s the sides that really get me excited about Thanksgiving!

    Reply
  163. Beth

    Use the proper cooking time for the type of cut you bought. I tried to cook a bone-in turkey breast for my small thanksgiving gathering, but the recipe had called for a boneless breast. I fsiled to grasp the significance of this difference and cooked it for the time listed on the recipe As expected it wasn’t ready on time and my guests had to wait!

    Reply
  164. Mary Schonfeld

    Dividing a stick of butter into 8 tablespoons and inserting them under the skin all over the turkey enhances it’s flavor and helps to keep it moist.

    Reply
  165. Idalia

    Plenty of butter on the skin makes for a nice crispy exterior- pleasing to the eyes as well as palate! Also include herbs under the skin for an extra element of flavor.

    Reply
  166. Tina Horner

    All Clad for Thanksgiving?? Yes, please!! Not to mention that acorn twine holder!!
    I always cook my turkey breast side down for the first hour, then I flip it over!

    Reply
  167. LindaSue

    We think the best turkey is brined. It will turn out moist and flavorful, especially in a great roasting pan.

    Reply
  168. Kelly Hensel

    For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

    Reply
  169. Diane

    Herbed butter rubbed under the skin makes the turkey brown and crispy. Cover the turkey with foil for last part of cooking.

    Reply
  170. Carol

    Fresh Turkey + [ Lemon + Sage + Black Pepper + Butter] = Yummy Goodness!!! :)

    Reply
  171. Randy D. Marble

    We always rub butter on the outside and under the skin, and put some in the cavity, too. It makes the juices rich for basting.

    Reply
  172. cara barthe

    WE BRINE OUR TURKEY IN AN ICE CHEST FULL OF SALT WATER FOR A FULL 24HRS. THIS WILL ENSURE A TENDER, JUICY TURKEY, EVEN WITH LITTLE TO NO SEASONING.I then put apple, orange, celery along with fresh thyme and parsley from the garden into the cavity and tie the legs tog. sprinkle with a lil S&P.We make an all wood fire in the smoker and smoke the turkey for 2-4 hrs…then its rubbed with butter and transferred to oven for the remaining cook time. The main tips are TO BRINE and Lightly SMOKE the turkey, then finish cooking in the oven. Happy COOKING

    Reply
  173. Kelley Engle

    Great tips! We like to rub herbs and butter (thick) under the skin and roast upside down for the first half. Then flip over to let the top get crispy!

    Reply
  174. Jessica Perez

    Place turkey in roasting pan, pour a can of chicken broth over it. Then season with Adobo, salt, and pepper and rub butter on it. Cover it and place in oven. Yum!!

    Reply
  175. KimR

    I mix one tablespoon of garlic salt and one tablespoon of ground ginger and rub it all over the inside of the bird and the neck cavity before stuffing the turkey.

    Reply
  176. Peggy McEwan

    Best turkey roasting tip: get invited to friend’s or relatives for Thanksgiving dinner! turkey always tastes better when someone else makes it.

    Reply
  177. Alex Bradberry

    I roast my turkey inside a big brown paper bag- keeps the skin from burning but still caramelizes, and keeps the turkey SO moist! (always brine first though!). Comes out perfect every time.

    Reply
  178. Elaine Sherer

    We have one of the “set it & forget it” rotisseries …put a seasoning rub in a 15lb or less turkey & secure it on…put it in the rotisserie…and its done in less that 2 hours…and very moist!!! Delicious!!!

    Reply
  179. Teresa

    One of my best turkey tips is a butter rub down- and be generous with it!

    Reply
  180. Carolyn

    Use fresh herbs if possible. Can’t beat the scent and flavor they add.

    Reply
  181. RuthAnn

    brining! whether a wet brine or a dry brine, it makes a huge difference.

    Reply
  182. Jennifer Webb

    Our favorite Thanksgiving memory was the year my mom and dad spent the holiday with my grandparents — and work prevented us from joining them. So, it was just us — my husband and our 1-year-old daughter. It was daunting to prepare the turkey and all the fixings — and yes, even though there were just three of us, we had ALL the fixings — but it was very special and we felt like “big kids” who had finally graduated to the main table!

    Reply
  183. Kathryn McMillan

    Wow, I would love to win all those goodies. We like to smoke our turkey on a Traeger Grill. Yum yum!

    Reply
  184. Barbi

    Last year I went to my Sister’s house for Thanksgiving and had the opportunity to use her All Clad roaster and her collection of pots and pans and what a difference it made in the preparing of the food. The Turkey cooked so evenly and was amazing. Don’t forget to put an apple and a vidalia onion in the cavity of the turkey, and celery and carrots down in the pan as you are cooking it, you will then have the best gravy around. Happy Thanksgiving Williams Sonoma! What a GREAT contest.

    Reply
  185. Christine

    To brown my turkey without adding calories I spray it with cooking spray. Then I sprinkle it with Bell’s seasoning for a great tasting gravy.

    Reply
  186. Cheryl Horseman

    My special tip would be seasoning with garlic butter and not to over cook!!!
    Happy cooking! :-)

    Reply
  187. Harold

    Haven’t tried a brine yet but i always cook my turkeys in a bag..and i inject cajun spices …my family loves it

    Reply
  188. victoria paskett

    Pick a good turkey to start with. The turkey should have a creamy white or yellowish skin which is glossy, soft, and slightly waxy to the touch.

    Reply
  189. Sarah

    Place uncooked bacon between the meat and the skin while cooking your turkey so the fat will drip onto the turkey making it so moist! No knead to I through all the trouble of basting!

    Reply
  190. Michelle S.

    Taking the time to brine is so worth it, as is rubbing garlic or herbed oil all over the bird (and under skin flaps) then ending with a rub. The turkey ends up moist and delicious and the gravy you make from the drippings will also have a wonderful flavor.

    Reply
  191. Vesna

    prepare ilive butter day before. day of prearing turkey, slice butter and carefuly insert under the skin all over the bird, rub turkey with Mediterranean sea salt. Heat the oven on 355F. in roaster add cup of white wine, put bird in the middle and around add fresh sage, rosemary, thyme, leek, garlic, carrots, parsnip. PLace the bird with breast up and cover with bacon. When prepared cover with foil and place in the oven. after couple of hours check on your roast and based it with jusce from the pan. when almost done, uncover and and adjust temp of the oven to 385F. roast till nice color. enjoy

    Reply
  192. Cailin Monahan

    My best roasting tip is the Williams-Sonoma Brine the apples and spice!!! Then slow cook and the last 45 min take the tin foil off to get a nice dark crispy skin!!

    Reply
  193. Miriam Appelbaum

    I have never brined a turkey winning this would allow me to do this

    Reply
  194. Terri Silverman

    I love a juicy Turkey….and I also love Stuffing., However I found that most times the White meat was dry when I stuffed the Bird,.,.so now..I add onions,,carrots,,celery,,a bundle of fresh herbs..such as Rosemary, Parsley and Thyme..and Tie into a Bouqit Garni. that goes into the cavity of the bird..No Stuffing.! In the botton of the pan, I make a layer of quatered onions,, quatered carrots (peeled)..celey ribs with tops cut in half. (I place the Bird on a Turkey Rack and cover with foil) then add two cups chicken broth to the bottom of the roastin pan. I use this liquid to baste the bird. It is very flavorfull and the turkey drippings add to the broth. After removing the Turkey,,I let the drippings sit and cool off. This allows the fat to rise to the top. You can use a spoon and skim off the fat. I now strain the “Drippings”..and add back to the Turkey Pan..Slowly I heat the liquid and scrape the bottom of the pan to remove any “bits” from the bottom..Let is simmer to reduce the “Drippings” so the flavor will concentrate…As the drippings are simmering..I slowly add a mixture of water and flour (equal parts of each..mixed together..to make a slurry) and continue to stir…this will thicken and make the most delicious gravy…Check for seasoning before serving..!!

    Reply
  195. Erica

    Elevate the thing on the surface of a good Roasting Pan for crispy skin all over.
    A good-sized roasting rack will do the trick, which allows air to circulate under the bird – crisping it all the way around.

    (And it can’t hurt for the rack to be from Williams Sonoma!)

    Reply
  196. Erin Wisehart

    Dry brine. Then cheesecloth soaked in butter. And basted every half hour.

    Reply
  197. Maureen

    Love the acorn twine holder!! We are loyal to Alton Brown’s brine recipe…we always get the juiciest turkey! Will be experiencing with some of the other great sounding tips on here as well!!

    Reply
  198. Susan

    For a moist turkey brineing is a MUST. William Sonoma make it easy with there Turkey Brine. :)

    Reply
  199. Adrienne

    Make and herbed compound butter and rub it underneath the skin (a little odd feeling at first but you get used to it). Delicious!

    Reply
  200. Minda Larson

    Turkey “says” Thanksgiving. Stuff the turkey with chopped vegetables (carrots, celery and onions. Slip cloves of garlic under edges of skin all around. Cover skin with butter, oil and salt and pepper. Start it in a hot oven (450 degrees) for 35 minutes then lower temp, cover with a tent of foil and took until done. Cook the stuffing in a crock pot and you are all set!

    Reply
  201. Jane Briggs Gamez

    I do what my mother taught me to do….tent the bird with foil when you are first roasting it and the the last hour let it brown uncovered….the best turkey ever with such a simple technique

    Reply
  202. Jane Bimson

    My favorite turkey roasting tip is from my deceased mother in law. She always put a slab of pork rind on the top of the turkey. I have continued the tradition. It keeps it nice and moist!!

    Reply
  203. Anna Beth Alexander

    My turkey tip, which is commercial and not found in most magazines, is to use the Reynold turkey roasting bag, but I add a box of broth, carrots, onions, and celery along with the flour recommended to the bottom of the bag before putting in the bird. I put it on a roasting rack in a roasting pan. Some times with a large turkey I add more broth and vegetables to the pan itself.

    Reply
  204. Nicole Lignowski

    Butter under the skin & simple salt and pepper!! Slow roasted, juicy goodness!!

    Reply
  205. Patricia C

    I rub Mustard and Olive Oil and then salt and Pepper both inside and outside of Turkey before Roasting. Gives it a lift.

    Reply
  206. Briana Hood

    Best roasting tip is not only brine your turkey but cut small slits in the skin and stuff it full of butter…Leaves it moist while still giving it that beautiful brown on the outside!

    Reply
  207. Beth Corso

    I like to start off roasting the turkey on one side for 1/2 hour, then rotate him to the other side for 1/2 hour and then set him right side up for the rest of the cooking time. Also I have learned to trust the pop up timer!

    Reply
  208. Rosie

    Most important ingredient to a delicious Thanksgiving bird is salt. Generously salt the inside and outside of the bird, fill the cavity with aromatics like fresh herbs, onion, apple, oranges and rub “white truffle butter” under the skin. The truffle butter tip came from Ina and it has rocked our Thanksgiving for the past few year! So excited and can’t wait for Turkey Day! Cheers!

    Reply
  209. Kendall Keller

    Use a brown-in roasting bag for juicy, no-baste turkey on Thanksgiving Day. Be creative with leftovers like White Turkey Chili.

    Reply
  210. Frank Bragg

    I think roasting the bird breast side down will keep it from being dry.

    Reply
  211. Cheri

    This would sure be nice to use for Thanksgiving and any other day! Happy Thanksgiving all!

    Reply
  212. Joy

    Always have roasted a turkey the way my Mom always did. Pour a melted stick of butter all over after putting in a Reynolds bag. Comes out juicy every time but seriously considering brining it soon after trying a brined turkey in a Williams Sonoma store. Loved it!

    Reply
  213. Tisa Y.

    Always look forward to the holidays. The food is always amazing. Wish it wasn’t so easy to pack on the pounds though. ;P

    Reply
  214. Kathryn A. Shea

    williams sonoma dry brine is the best! The best turkey I have ever made was with it. The flavors are wonderful and it is so easy. Everyone will be asking how your delicious bird got to be so moist.

    Reply
  215. Linda

    I put a beer can inside the turkey so it steams the inside of the turkey keeping it tender and juicy and it also gives it a whole different flavor.

    Reply
  216. Dawn Martin

    Best turkey roasting tip? Grill grill grill!! Don’t want it to tasted like a smoked turkey or grilled turkey but still want to use the grill? Wash the lid of your grill first =)

    Reply
  217. Brittany

    Anytime I roast a whole bird: when I take it out of the oven to rest, I flip it upside down, so that instead of the juices running down into the drip pan, they instead re-introduce themselves into the bird to ensure that the breasts are nice and moist.

    Reply
  218. Cindy

    If you pre slice your Thanksgiving turkey and don’t necessarily care about the presentation, try this baking trick for extra juicy turkey breast… cook your turkey upside down and all of the juices will soak into it and make it melt in your mouth delicious!

    Reply
  219. Debbie Hansen

    I rotate the bird 1/4 way around for four turns. This way the whole bird gets an even tan. I also smoke a turkey breast for additional white meat.

    Reply
  220. Gabriela

    I like to cook my Turkey at a high temperature, this is the secret for a moist delicious turkey.

    Reply
  221. Marie Bachman

    I love lining the bottom of my roasting pan with onions, carrots, and celery. Then incorporating those roasted veggies into the gravy for incredible flavor!

    Reply
  222. susan schroeder

    use a fresh turkey, brine that guy and roast with a cavity rubbed with lovely fresh herbs and a lot of garlic!!!!!!

    Reply
  223. Danielle Iarussi

    My best turkey roasting tip is to soak a large cheese cloth in melted
    butter and cover the breast of the turkey for the first 2/3’s of the roasting.
    This will keep the turkey breast from getting too dark during the cooking
    process and also, as a bonus, it basts the turkey with butter as it cooks!

    Reply
  224. Sharon Hudspeth

    My best kept secret for turkey roasting is my husband! He uses a buttery cajon injection to keep it very moist and flavorful!!! Yum!

    Reply
  225. Rosie

    apple cider brine overnight is great. butter up the turkey before roasting.

    Reply
  226. Sue shivers

    I salt, pepper, garlic , and use celery seed on my bird. Baste with butter and bake breast side down Turn bird over during last hour for top browning. Delicious and juicy.

    Reply
  227. shannon weaver

    This would facilitate the cooking of my very first turkey if I won!!!

    Reply
  228. Kim Hoeper

    Place cheese cloth in the cavity of the bird before stuffing. It makes it easier to remove the stuffing after the bird is roasted.

    Reply
  229. Don

    Today I ordered the bags, brine and acorn twine holder. I have an all-clad roasting pan. All these items work great. Brining the turkey is the best way to prepare it.

    Reply
  230. Dee T

    I use olive oil, kosher salt, and freshly cracked black pepper on the outside of my bird for a golden brown crust. A large lemon and juice, salt and pepper on the inside of the cavity, just like for a chicken, produces a delicious flavor. About an hour before it’s done, I baste with my favorite wine. I’ve never had any complaints!!

    Reply
  231. Lauren Cannon

    Would like to win this “kit” so I can start doing my own Thanksgiving and this will get me on the right track to success!

    Reply
  232. Siobhan Clancey Burns

    Wow, how creative. I am reading all these ideas and it’s opening up new possibilities for future turkey roasting!! I like to use a homemade rub all over the tasty bird and then drizzle with butter or olive oil. But now, after reading, I may try that cheesecloth soaked in apple cider also! And yes I would love to win the favorite turkey tools since what I am using are ancient tools designed by someone from the neolithic age.

    Reply
  233. David Parent

    First, brine it then inject it with some cajun butter then deep fry it……

    Reply
  234. Sheila Waters

    I mix butter, sage and poultry seasoning together, then put it on wax paper and roll into a log then refrigerate it over night. In the morning I slice it and put it under the skin and inside the turkey.

    Reply
  235. William Molloy

    The best Turkey start with a good trukey, no grocery store frozen one.. Keep it simple
    1. Salt clean the turkey with Kosher salt
    2. We all know not to stuff the turkey but the inners are great for soup and stuffining
    3. Lace the legs
    4. Hear is the the major aspect of a great turkey – bourbon and maple surup.
    5. Tent the turkey for the couple of hours then bast it with a combination of bourbon and mable surup about a 50/50 combination, every 45 min. You will thank me I promise you It keeps the the bird moist and tasty. Have done this for about 12 years and everyone loves it.

    Reply
  236. Cheryl Hardt

    I stuff the interior of the turkey with oranges, lemons, & grapefruit. It gives off a great aroma while cooking and gives the turkey a wonderful citrus quality.

    Reply
  237. June Stefanko

    Oh – my daughter-in-law needs this set too cook Thanksgiving Dinner for me!!!!

    Reply
  238. irina

    Just follow the recipe from Williams-Sonoma plus a lot of love and patients! Good luck!

    Reply
  239. Cheryl T Moulthrop

    I always brine my turkey overnight using a spiced apple mixture, and vary the other ingredients. Buttermilk brine gives awesome results! I get the large bring bags and make the brine mixture, boiling on the stove with water, then put the thawed (but sometimes still icy turkey) add the buttermilk and brine mixture and ice cubes to cover, and put in a cooler overnight to marinate. Since we live in New England, I can usually put the cooler outside on the deck! The moistest turkey ever!

    Reply
  240. Rhianna

    Seasoning, the turkey well always helps. I put a mixture of herbs, butter and olive oil under the turkey skin and it always gives it great flavor.

    Reply
  241. Chris Beasley

    I use the carcass to make turkey stock, freeze it, and use it as a chicken stock substitute in recipes. (Good for gravy for the next turkey, too!)

    Reply
  242. hugh

    Below the skin of the Tuekey be sure to apply a liberal amount of this mixture; melted butter, salt, pepper, garlic & rosemary… all premixed in a bowl…. keeps it nice and moist..

    Reply
  243. Nan Peach

    Just remember to plan, plan, plan and do everything from scratch. It’s only once a year! Make it fabulous! Memories hinge on this day!

    Reply
  244. Catherine S

    I will brine the turkey this year. Before roasting in the oven, I cover the wing tips and ends of drumsticks with foil, and loosely tent the whole turikey with foil. I might try a glaze or rub and baste the bird every 30 minutes. Then remove foil for the last half hour of cooking, so turkey stays moist and skin is crisp but not over-browned.

    Reply
  245. Tess H

    My mom always put plenty of butter under the skin as well as rubbing the outside before seasoning with salt and pepper, so I do, too, now! I’ve also started roasting my birds breast-side down and turning it part-way through; it helps make sure it cooks evenly and crisps the skin on the bottom, too.

    Reply
  246. Linda Robles

    After bathing the Turkey very well in cool water, pat dry rub butter all over the turkey thoroughly, then season all over and place a stick of butter inside the turkey. Add garlic cloves and large onion sections in the roaster pan, cover tightly with foil and bake, basting frequently through out the baking process. Happy thanksgiving!! Give thanks to the Lord for he is good!!

    Reply
  247. Alan Marvin

    Best smoker I ever had was a galvanized trash can with a heating element in the bottom, a coffee can to put the smoking wood chips in, and a wire rack above to put the turkey on. Put the turkey in before going to bed, plug in the heater element, close the lid and go to bed. Perfect turkey in the morning!

    Reply
  248. Shanna

    I put the turkey in a VERY hot roaster — 450 degrees — for 15 to 20 minutes, breast side down. Then I turn the heat down, and turn the turkey over. It seals in the juices and it is very moist.

    Reply
  249. Erica simpson

    Salt brine, roast with lots of cracked pepper, kosher salt, and fresh herbs

    Reply
  250. Dorothy

    In a food processor, I purée butter, rosemary, thyme, flat leaf parsley. I spread the mixture all over the turkey. I place lemons in the cavity of the turkey…. and then roast it. Yum!

    Reply
  251. Tracy

    Love Williams-Sonoma Herb de Provence Sea Salt with Olive Oil … rub it all over the turkey.

    Reply
  252. Elow

    Love, love, LOVE all-clad pans! Anyone can cook a beautiful bird with this roaster.

    Reply
  253. Meryl Waters

    Wrapping the bird in bacon and pouring wine in the bottom of the roasting pan so it “self bastes.”

    Reply
  254. Jacqueline Dowlearn

    Last year bought a free range turkey from William-Sonoma and it was the best turkey we have ever eaten. Would like to win one this year as the price is a little steep for me this year as we are retired. Don’t know if it was the brine, or just the turkey, but it was great.

    Reply
  255. Diana

    I’ve used both the brining bags (great for space saving) and the dry brine, and while I love d both turkeys, the dry brine is just so easy. Bottom line – can’t go wrong with brining.

    Reply
  256. Linda Justus

    My mother in law raises the best turkeys. Slathered in butter, roasted to perfection.

    Reply
  257. Jesse

    Best tip, working in the kitchen with your family. Best food, best memories.

    Reply
  258. Lynn

    Cook with a cheesecloth over the turkey and continuously baste to achieve a nice golden brown color.

    Reply
  259. Erin W

    I like to put fresh herbs between the skin and meat and then rub the turkey with butter.

    Reply
  260. Rhonda S.

    Don’t serve over-cooked turkey and make your guests chew it like jerky.
    Remember this simple tip or your family will get up and abandon ship.
    Resist the temptation to open the oven door and peek at the turkey inside
    Temperature will flucuate and make your bird resemble a leather hyde

    Reply
  261. Kim

    I love to use mayo. I but butter under the skin than apply mayo all over it . This makes it juicy and a little crunch.. yummy!

    Reply
  262. Jodee Rose

    My best trick is not making it myself and having my sister make the turkey. I am just awful at making turkeys and only like them if they are smoked, so I’ve just given up. No more.

    Reply
  263. Karen C

    Fresh turkey and I still like my stuffing baked in the bird (and yes, I use a thermometer to ensure it’s cooked through).

    Reply
  264. David M

    Fresh herb and butter under the skin. Baste every 20 minutes the the turkey will moist flavorful with a golden skin.

    Reply
  265. Harry Mellinger

    Wow! What a great tool set for the upcoming Thanksgiving holiday! My wife and I cook a lot and love to have people over…this would go a long way in helping us “do it right” for the company that is coming!

    Reply
  266. Catherine

    I am going to debone the bird and stuff with a sausage stuffing and cranberry relish!

    Reply
  267. Linda Johnson

    My best turkey roasting tips is basting the turkey every thirty-minutes with the following combined mixture: fresh basil leaves, fresh sage leaves, Himalayan Pink Crystal Salt, one tablespoon of unsalted butter, and Smoked Apple Wood Salt, sauteed in extra-virgin olive oil. oil. In addition, add 1/4 cup of natural spring water simmering with low heat for 10 minutes. Likewise, the inside of the turkey is saturated with the same including one fresh basil leave and one fresh sage leave infusing the internal portion of the turkey during the roasting. The flavors meet and marry providing a delicious tasting turkey.

    Reply
  268. jean

    Every year I try a different way to cook the bird. I always use lots of butter.

    Reply
  269. Maryellen

    Best turkey roasting tip is to lay lean bacon strips over the turkey so it self-bastes in the oven. It gets crispy and help the turkey skin get golden brown and crispy also. Best of all you get a delicious snack before dinner starts, while the turkey is resting Just be sure to skim all the fat off the gravy. Get more gravy by putting a rough cut of mirepoix on the rack and in the roasting pan. It’ll give more robust flavor and color to the gravy. The carrots taste great too!

    Reply
  270. Margaret Ann F

    We always have a Williams Sonoma Thanksgiving. Gravy, stuffing, turkey, rosted garlic puree, brine, cranberry sauce. It’s the only way to go!
    (I sure could use a roasting pan)

    Reply
  271. Rebecca

    Rubbing butter on and just under the skin makes for a nice crispy treat and a beautifully colored bird!

    Reply
  272. Jennifer (JBo)

    Two tips, actually. First, brine in a mild salt solution with some fresh herbs, chopped garlic, and lemon peel. Second, make sure to THOROUGHLY pat skin dry before roasting for a nice crispy skin. I read an earlier post that suggested leaving the bird in the refrigerator overnight uncovered to continue the drying process… think I’ll try that this year!

    Reply
  273. Angie

    Salt brine and then roast with butter and herbs spread under the skin. Yum!

    Reply
  274. Laurie

    Using unsalted butter I mix fresh crushed herbs and place them under the skins on the breast and rub it all over the outside of the bird. I use the remaining fresh herbs in the cavity with an apple and orange.

    Reply
  275. Ebony Hampton

    My fool proof method I use every year and it works perfect no matter the size, I stuff the cavity with large chopped onions, jullienned celery, jullienned carrots, fresh green beans and bay leaves. This way the juices are released from the veg and I create an amazing stock for my gravy! Trust me it is awesome and I never have a dry turkey ever!!

    Reply
  276. Leslie Ferraro

    I like to cover the turkey with olive oil so that my herbs adhere well.

    Reply
  277. Donna Plewes

    Williams Sonoma and Thanksgiving go hand in hand. The best products come from the BEST store- I get my chestnuts, brine, stuffing mix and any other wonder I can put my hot little hands on. My FAVORITE!!

    Reply
  278. Maureen

    I do not put the stuffing in the turkey. I put it in its own casserole dish with some chicken broth to keep it some moist and some butter.

    Reply
  279. joe fedele

    No idea on how to cook a turkey. I do however know how to eat one . If I did win this it certainly would give me a reason to. learn how to. Cook a Turkey. So help get me started

    Reply
  280. Laura

    Make sure you remove the giblet bag BEFORE you stuff or put the turkey in the oven : )

    Reply
  281. Debbie Knox

    I always start with a fresh turkey, butter under the skin, over the skin. Add fresh herbs!@!@!

    Reply
  282. Nick

    Don’t be afraid to get your hands dirty! Put butter or your rub of choice under the skin to add flavor to the meat and keep it moist. Tent with foil to keep the skin from getting too brown, and never stuff the turkey with stuffing, instead fill that cavity with aromatics such as garlic, onion, thyme etc.

    Reply
  283. Julie Sanders

    We bake under foil basting every 20 min, pull back the foil when just done to brown the breast! Can’t wait!

    Reply
  284. Kelly Edwards

    How about brining with soy sauce. going to figure that out real soon. Butterball is best!!!!!

    Reply
  285. Julie Sanders

    Bake under toil, unsalted butter pull back foil when just done to brown the breast!

    Reply
  286. Gracie

    (1) Willie Bird Fresh Free-Range Organic Turkey.
    (2) Brine! Either WS brine or your own, doesn’t matter as long as you brine for 4-24 hours. Using a brining bag inside an ice chest with ice is the easiest and cleanest method.
    (3) Before roasting, make sure the skin is COMPLETELY dry, then butter under and on top of the skin. Stuff lightly with citrus fruits and fresh herbs, tie legs together.
    (4) 495 Degree in oven (breast side up) to start for about 20-30 minutes, depending on the size, this is to help brown the bird. Using the All-Clad flare roasting pan helps the browning even more.
    (5) Cover breasts with aluminum foil, lower temperature to 325 and continute to roast and baste with chicken stock every 30 minites and injecting chicken stock into turkey in breasts area every hour until internal temperature of 165 degrees, remover and tent, let the bird rest for a good 20 minutes. The internal temperature will continue to rise for a few more degrees.
    (6) Happy Perfectly Browned Flavorful Moist Turkey!

    Reply
  287. Judy Fain

    Stuff the bird with cut up apple, onion, celery& rosemary before roasting. Makes for a moist tasty turkey.

    Reply
  288. Mike Geraghty

    My best tip for roasting a turkey is very simple – Make sure the bird is well seasoned inside and out. It makes a tremendous difference in taste to have salt and pepper in and out of the turkey.

    Reply
  289. Andrea

    Last year we filled the turkey with citrus slices to keep it moist and add flavor. It turned out great!

    Reply
  290. Kinga Adamowicz

    I have used William-Sonoma’s rubs for my turkey in the past and I love it! I put stuffing under the skin which keeps the meat very moist.

    Reply
  291. harrcohen

    I like to take whole butter pieces and place under the skin,esp.
    on the breast area. I place an apple inside. Then,I season to taste

    Reply
  292. carolyne bee

    My best roasting tip is1) to talk to your turkey, no not your husband.; that would be a “jive” turkey. It might sound strange, but think about it you and your turkey will be together for a couple hours.In fact, put on some music and make it a date.2)after cleaning your turkey,rub it down with butter,be sure to slap his booty(he likes that).3)be sure to check on it and say things like” you sure look and smell good”.this gives the turkey confidence and he will show off when its time to serve with gravy,dressing and cranberry relish!

    Reply
  293. Louise Williamson

    Turn and baste your bird (elevated on rack) every 30 minutes for a beautiful golden skin all over.

    Reply
  294. Debbie

    Mix a paste of garlic, butter, salt, pepper, rosemary, thyme, parsley and chives- rub all over breast underneath the skin! Then pour yourself a glass of your favorite wine!

    Reply
  295. Slade Geiger

    All-Clad is such a great product line. Super easy to use and clean. Long lasting and superior quality.

    Reply
  296. Jan Cooper-Moren

    Love to brine then roast turkey on the bbq. So tasty and moist! Mmm Mmm Good

    Reply
  297. Fannie

    The trick is to spread generous knobs of (citrus infused) butter between the layer of skin and fascia. Butter is everything. Julia Child had that right!

    Reply
  298. Julie

    Cant wait to cook my turkey on my new All-Clad pan.
    Have had Thanksgiving at my house for the last 20 years.

    Reply
  299. Mark

    I roast my turkeys in an outdoors convection oven. Charcoal on the outside. Heat and turkey on the inside. Leaves the inside oven for other stuff. Steam cooked in first hour. Browned and ready in second hour. 20 pound turkey in 2 hours 15 minutes and moist meat falls off bone. Gets either apple chips or hickory in drip pan. Always do a dry rub before starting. Lemon stuffed in gullet. Dang, how long do I have to wait for Thanksgiving?

    Reply
  300. Jennifer Bender

    Dip a cheesecloth into a combination of melted butter and white wine, use it to cover the breast while roasting. Take off an hour before the turkey is done to allow the breast skin to become bronzed!

    Reply
  301. lisa doster

    last year… at the last minute, we discovered we didn’t have anything large enough to brine our turkey in (which was a first to brine) so we went to the store & the only thing we could come up with was a trash can & trash bags!!! it was brand new & clean…worked great!!! will definitely brine again this year!!

    Reply
  302. Tracy Snyder

    Would love to win new turkey tools! Have been using the same ones since 1978!!! My best tip is to not worry too much about the Thanksgiving meal itself, just do your best and most of all be thankful for all those you have to share it with.

    Reply
  303. michelle gue

    When roasting my turkey i mix sage salt and pepper and rub it all over the turkey and under the skin. I then put it in my roasting pan and pour 3 cups of turkey stock in the roasting pan and roast covered until the last 30 minutes i remove the cover and brown the skin and the butter that i applied earlier makes it nice and crispy! Every one fights for the skin!

    Reply
  304. Lynn M

    Fresh turkey + melted butter & wine mixture for basting + cheesecloth covering = gorgeous and delicious TURKEY!!

    Reply
  305. Emily Van Winkle

    The best turkey I have ever had, we bought from a local butcher shop. It was raised on a neighboring farm, and was never frozen after being slaughtered. Juiciest, freshest, and tastiest turkey ever. All while supporting my community!

    Reply
  306. Barbara

    Draping bacon over it was the best personal result ever. But an even better tip is visiting Mom back home and smelling it roast in her kitchen all morning!

    Reply
  307. Tobie Reiswig-Pate

    My favorite turkey prep trick is to give our bird a thorough butter massage prior to seasoning with salt and pepper and putting into the oven. The turkey likes it, too!

    Reply
  308. Gail

    Butter under and on the skin for flavor and crispiness then sprinkled with poultry seasoning. Baste!

    Reply
  309. Mary B

    OMG I could so use one of these as the mother of eight and grandma of three!!!!

    Reply
  310. Mary B

    Ooops forgot to add this! I put bacon on top and lemons inside! So good so good all the kids are begging for it!

    Reply
  311. Jacob

    Butter makes the difference between delicious happy memories and just turkey.

    Reply
  312. Kathleen

    this is my request for entry to win the … Turkey Tools Giveaway !!!
    gosh it would sure be awesome to win … I Love Love William-Sonoma

    Reply
  313. Kristina

    Have fun while cooking it, take your time, and buy free-range/organic/local! Try something new!

    Reply
  314. juanita singh

    well i am not a good cook. I only know how to cook turkey in roaster

    Reply
  315. Kate

    I don’t have any turkey roasting tips; that’s why I need some new turkey tools! I need to learn some :)

    Reply
  316. Laurie

    The best tip I have is taking a class at the Williams Sonoma store! I learned so much about the holiday meal, preparing for it and how to roast the turkey!

    Reply
  317. Irene

    I love Williams Sonoma! Just bought the pumpkin bread package to make for those who don’t like pumpkin pie on Thanksgiving.

    Reply
  318. Cynthia

    I discovered brining the turkey last year ! It’s the only way to go!! Delicious !!

    Reply
  319. Debbie Shusterman

    Best turkey roasting tip is: Drive 2 hours, 45 minutes and enjoy Thanksgiving with our good friends in Rhode Island…..enjoy someone else’s great cooking!

    Reply
  320. Thomas Wuyek

    Sous vide is the way to go, cryovac with a bit if rosemary and lots of butter, then sear skin side first in a hot sauté pan. Melt in your mouth turkey every time!

    Reply
  321. Tammy Larkin

    Brine for a couple of days beforehand and roast in a roasting bag. Saves time and the turkey turns out incredibly moist and flavorful. This tool set would be an amazing addition to my kitchen :)

    Reply
  322. Carol Kosinski Mesalic

    Brine the turkey for 24 hours first make sure to loosen the skin so the brine gets in under the skin.
    Stuff pats of butter under the skin and in the cavity.
    Roast breast side down for first hour then flip bast butter under and over the skin and in the cavity. Brush with a mixture of molasses and apple cider for the best skin color. Looks like it is out of a magazine. For teal and no touch ups. The family will be impressed.
    Continue basting, brushing and roasting with foil tented covering the breast area. Every 45 minutes until done (time on the package for lbs of turkey you have). Most importantly rest the bird for at least 1/2 hour before carving.

    Reply
  323. Barbara

    Buttering the turkey, draping bacon over it and basting created my personal best. But an even better tip is going home to Mom’s and smelling the turkey roasting in her kitchen all morning!

    Reply
  324. susan rattanavong

    Brine turkey overnight. Remove breasts. Roast breasts over carrots, onions, celery. Then add stock to cover and continue to cook via braising method. Afterwards, puree cooking juices and vegetables. Make simple roux with flour to liquids to make gravy.

    Reply
  325. Puddintane

    Drape cheesecloth soaked in butter over the turkey and baste every half an hour. You will have a moist, beautifully browned bird every time.

    Reply
  326. John E.

    Use a bucket big enough to brine the turkey submerged overnight completely in buttermilk. You will have some moist and tender turkey! Add some rosemary, sage, onions, and apples in the cavity before roasting and you’ll have a memorable feast!

    Reply
  327. Emmy

    I hate to admit, being almost 40 I have never made a turkey. My mom and mother in law always make it. This year I am making one no matter what.

    Reply
  328. Cinda Schamber

    The best, and easiest way I have ever found to roast a turkey…prep the bird ie rinse, remove giblets, stuff or not stuff with dressing, pop the whole bird in a brown paper bag, fold ends, staple if you want and place in roaster pan, cook as usual, I like to do my on low heat the evening before and cook overnight…wake up the following am, and smell the turkey!!!

    Reply
  329. Carol Kosinski Mesalic

    Forgot put 1/2 cup water in the roaster and rub with salt & pepper under the skin & in the cavity.
    Roast at 425 for first 45 min then 300 for the resf of the time. I always stuff my bird with stuffing
    made out of fresh broken up butter eggs celery onions & poultry seasoning. Lastly take off the foil tent for the last 30 min to brown & crisp the skin.

    Reply
  330. Carol Kosinski Mesalic

    Stuffing is made out of fresh broken up bread. Missed bread thren butter all the other stuff. Also forgot there is a touch of maple syrup in with the molasses & apple cider for basting. Hopefully everything is here now.

    Reply
  331. Nancy

    Buy a fresh, never-frozen turkey. That’s the real secret. I’m 55 and started roasting turkeys when I was 12, and in all that time have never had a dry bird. For stuffing, do not first saute the onions, mushrooms or celery; mix them raw your stuffing. They will cook inside Tom and instead of their flavor going into your saute pan, it will go into your turkey. Use Crisco as “sunscreen” on Tom, and pour one or two cups of water over before putting in the oven. Roast at 325F, about 18 minutes per pound. Baste every 15 minutes with pan juice – add more water if there isn’t enough. Also, cover darker areas of your turkey with foil to keep them from burning.

    Reply
  332. Cinda Schamber

    Put it in a brown paper bag, place in roaster and pop it the oven on low, cook overnight and wake up to turkey!

    Reply
  333. Jason P

    Soaking the fresh turkey in a spiced brine for 24-36 hours makes it foolproof!

    Reply
  334. Good Morning, Noms! -Nov. 15 | Nompire

    1. JOYCE KRUGER

      When i roast my tuckey i rub fresh garlic on or put on garlic powder. I PUT CHICKEN STOCK ON THE BOTTOM OF PAN AND USE TO BASTE. i lift up the skin and put butter mixed with finley chopped fresh thyme and sage. NOT TO MUCH SAGE AND PLACE UNER THE SKIN AND RUB TO COAT ALL OVER.. SPRINKLE ON POULTRY SESONING
      AND BRUSH ON MELTED BUTTER ALL OVER. i ALSO PUT FRESH GARLIC CLOVES ON BOTTOM OF PAN WITH CARROTS,CELERY AND OINIONS. this gives a good flavor when basting.

      Reply
  335. Jackie

    It is a “must” to cook a turkey large enough so you have leftovers for sandwiches! I like to cut the celery and onion for the stuffing the night before. With all the hustle and bustle of the day, it helps to have a few things done ahead of time. Make sure to double or triple bag the onions so your refrigerator doesn’t smell like onions! :)

    Reply
  336. Kelly E.

    I have only hosted Thanksgiving once, so my technique is a bit trial and error. I grew up on frozen Butterball turkeys, so for my first foray into hosting, I bought a fresh turkey, and it’s not an exaggeration, it was the best turkey I’ve had! Thank you so much for the opportunity to win this lovely set.

    Reply
  337. Quinn

    My best turkey roasting tip is to attend one of your FANTASTIC in-store Holiday cooking classes. I usually take my sister or a GF and we have always had great success with your yummy recipes.

    Reply
  338. E Kadera

    Roasted the turkey upside down so the juices gathered in the meatiest areas. Worked well!

    Reply
  339. Sheri

    My tip is along the lines of several others -brining is the way to go! My best turkey dinners start with a brined turkey.

    Reply
  340. Denise W

    I have tried many ways since my first ever turkey dinner as a newly-wed some 35 years ago! Weber grilled is amazing. Oven roasting in my mom’s big old aluminum roaster. Yum. And aluminum foil tenting in a great Le Crueset roasting pan. I think that overnight cider brining and using fresh herbs has to be my best tip for any of these methods. Wow does that sound delish right now!

    Reply
  341. Kathleen Adams

    Always, always try to baste your turkey will cooking, Another good way to have a moist turkey is to cook it outside in a turkey cooker with a can of good beer in it. When done, be sure to use the William-Sonoma gravy!!!

    Reply
  342. pam Irwin

    Oh how I would love to have all new tools to roast my turkey with for the holidays.

    Reply
  343. Mary Stacey

    Tuck fresh rosemary and thyme sprigs between the skin and flesh of the turkey prior to roasting. It’s super delicious and fragrant!

    Reply
  344. Kimberlee

    I like to use a rub and olive oil mixture that I place under the skin and inside the turkey. Then baste the skin for a golden brown color.

    Reply
  345. Connie

    I use only fresh organic turkey, brine overnight and use lots of butter under the skin and baste the skin with EV Olive Oil for a crisp finish – always looks perfect for carving and you eat first with your eyes!

    Reply
  346. Victor S

    I’ve been making Williams-Sonoma’s Herb-Roasted Turkey for the past few years and it’s a crowd pleaser. Baste the turkey with the butter mix every half hour and it turns out super moist and super flavorful.

    Reply
  347. Patti Beskid

    I Blast the turkey at about 450 to brown the outside and seal in the juices..then reduce the oven temp to finish the cooking.. crisp and juicy everytimie!

    Reply
  348. Hanna

    Check your oven with an oven thermometer first to make sure you set it to the right temperature according to your oven. Brine turkey for 1-2 days ahead of time and roast at 325 degrees for 15 minutes per pound. Surround the turkey with root vegetables, spread butter over the skin of the turkey, salt and pepper the turkey, and sprinkle with poultry seasoning. Half way through the roasting add half a cup of white wine in the pan. The wine and root vegetables will create rich drippings for the gravy.

    Reply
  349. Marjorie T.

    Use a thermometer. It takes the guess work out of whether the turkey is done or not.

    Reply
  350. Morgan L

    Put a few pads of butter under the skin with some fresh herbs — no need for brining — leaves the turkey moist and flavorful!

    Reply
  351. Maryann

    Upside-down roasting is a simple way to add juiciness to your breast meat. Flip the bird breast up for the last 1/4 of the roasting time to brown the skin.

    Reply
  352. Ellen Evans

    I always cover my bird with bacon and baste, baste, baste!
    It fills the house with unbelievable aromas they can’t resist and that draws everyone jnto the kitchen providing me with extra hands to prepare the side dishes. Perfect bird and a kitchen full of fun!

    Reply
  353. Sabrina5000

    I have my turkey all brined and ready to go the day before the holiday. I have all my tools and everything laid out so I can find everything easily. About midnight I put my butter rubbed turkey in the oven. I use a turkey bag because it keeps it so moist . I wake up to a beautiful turkey. Perfect. I then gather the drippings and prepare my gravy. No stress and no fuss. I guess the best tip is be organized, plan ahead, and it will be perfect whether you bake , smoke, bbq,deep fry, whichever way you like. Organization is truly the key..

    Reply
  354. Michella W.

    Mama’s Magic Brine makes every holiday bird a success. Combine two cups of Trader Joe’s Two Buck Chuck White Wine and two cups of Low Sodium Chicken Stock. Add Herbs du Provence and simmer a teaspoon of minced garlic with some unsalted butter. Once the garlic has browned remove from pan and mixed into the white wine and stock mixture. Mix heavily and saturate the turkey overnight. Mama guarantees it will be one for the ages!

    Reply
  355. Shawn Barry

    I always baste my turkey with melted butter and a little white wine mixed together. It makes a nice brown skin and the wine adds a nice flavor to the gravy.

    Reply
  356. Sarah M

    The best tip I have received from my family is to not pack in the stuffing and to start out with the right tools that will cook the turkey evenly and provide the most even cooking. Who better to help with that than All-Clad?!

    Reply
  357. Allison

    Put the turkey and vegetables in a turkey bag and it makes the turkey and vegetables taste really good.

    Reply
  358. Alainah

    My best turkey roasting tips are to sprinkle a bit of salt inside before I stuff it with my homemade stuffing which is just bread that is roasted cubed and seasoned. I mix in chopped onion, BELLS seasoning, salt pepper and celery. Then I take fresh thyme and rosemary from my window ceil and stick it on top inside the cavity. The best browning tip would have to be pouring butter on the bird before it goes into the oven and making sure to baste it every half hour so that it doesn’t dry out. Let it sit when its out of the oven for a bit. THE BEST WOULD HAVE TO BE THE BUTTER THOUGH SO IT GETS A NICE CRISPY GOLDEN CRUST.

    Reply
  359. Cyndy Mack

    Wake up early in the AM turn on the holiday music get my bird and put some melted butter and bourbon maple syrup (William Sonoma’s) mixed together and pour it all over for a nice crispy outside glaze.

    Reply
  360. Linda Johnson

    …remove the seeds from the two Jalapeno Peppers, sliced Julienne style, scatter around, on the inside of the turkey while roasting, or include with bag roasting for a wealth infused flavor.

    Reply
  361. Debra Rzemieniewski

    This Thanksgiving we will be living a mile away from home, since we were evacuated on Oct. 28 due to Hurricane Sandy. Our family will be together and that is all that counts. My daughter-in-law will be hosting since we will not be able to move back into our home for six months to a year. Have been volunteering daily to help our friends and neighbors of our Borough get back in and do the clean up and whatever else is needed. Hope everyone has a safe and Happy Thanksgiving

    Reply
  362. Jackie N

    I love all of the products Williams-Sonoma has to offer. My latest purchase was the Vitamix Blender. Everyone should own one

    Reply
  363. Sharon Melendez

    I put butter in the cavity and rub lemon on the outside. Stuffing in the birds cavity, and I make gravy from the drippings. I use fresh herb chopped with butter and rub the entire bird. My bird goes in a bag because I find it to be much more juicy than without a bag. Happy Thanksgiving <3

    Reply
  364. Lydia Yeh

    I use two small turkeys–faster, easier to handle, and cooks more evenly.

    Reply

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