Win Your Holiday Gift! Williams-Sonoma 10-Piece Cookware Set

Behind the Scenes

Christmas is coming early! In the next few weeks, we’ll be giving you the gifts with a series of new Williams-Sonoma product giveaways.

 

Starting today, you can enter for a chance to win a set of our exclusive Williams-Sonoma Thermo-Clad™ Stainless-Steel 10-Piece Cookware Set. We’ve configured this essential set to include the pieces you’ll use most often for both everyday cooking and entertaining, including:

  • 10″ and 12″ fry pans.
  • 2-qt. and 4-qt. saucepans with insulated lids.
  • 4 1/2-qt. sauté pan with insulated lid.
  • 8-qt. stockpot with insulated lid.

The cookware was designed and developed by our team, drawing on more than five decades of culinary experience — read the full story here.

 

To enter, just leave a comment on this post by Sunday, November 25 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 Monday 11/26, so be sure to check your inbox. Good luck!

1401 comments about “Win Your Holiday Gift! Williams-Sonoma 10-Piece Cookware Set

  1. ashley

    This year will be my first hosting, so I don’t have much advice to offer…but I am excited to be trying the W&S dry brine, which I’ve heard great things about!

    Reply
  2. Sterling

    Don’t forget to baste, and don’t cook it for too long! :) Thanks for the giveaway!

    Reply
  3. Shanna

    Use the Williams-Sonoma Turkey brine mix — it is amazing and will make your turkey moist and wonderfully delicious!

    Reply
  4. Gwen

    I butter baste my turkeys and make sure to put garlic and sea salt on the skin. I love to have the veggies (turnip and carrots) in with the turkey not only to save time, but they make the most flavourful roasted veggies. Always put more veggies in than you think you need as they shrink.

    Reply
  5. Meg S

    Don’t peek too much! But do peek a little to make sure it’s turning that pretty golden color.

    Reply
  6. emily

    My best turkey roasting tip is one my sweet mother learned the hard way two Thanksgivings ago: When you turn the oven timer off mid-roasting (the basting reminder), don’t also turn off the oven itself! Unless you have a lot of wine to entertain your guests until delayed dinnertime :)

    Reply
  7. Tracy Snyder

    Keeping my fingers crossed to win this set of cookware, my best tip is to cook low and slow, basting regularly and lots of butter!! Always turns out great, falls right off the bone.

    Reply
  8. Amy

    We bought a smoker two years ago and haven’t looked back! Smoking a turkey is the best way to get that crisp skin and moist outside. You can also create your own smoker in your oven by putting smoking chips in the bottom of a roasting pan and putting your turkey on a rack and tenting the whole pan. Using a dry rub we have found better than a brine and less work!

    Reply
  9. katie h.

    This is my first year cooking the big dinner so I don’t have any tips BUT I have noticed a difference in my moms turkey since she started using the brine kit.

    Reply
  10. Amy

    We bought a smoker a few years ago and have never looked back! Smoking the turkey creates a crisp skin and moist meat. You can make your own smoker in the oven by putting smoking chips in the bottom of a large roasting pan and placing your turkey on a rack and tenting the pan in aluminum foil. We have also found a dry rub is easier and more flavorful than using brine.

    Reply
  11. Chrissie C

    I marinate my turkey starting on Wednesday morning in a wet adobo and keep it in the fridge. I remove the turkey from the fridge about 3 hours prior to cooking so it can come to room temperature. I start to roast the turkey covered with foil paper and remove the foil for the last hour. Yum!!!

    Reply
  12. Ron L.

    I start the turkey out for 30 min. at 500 degrees then turn it down to 325. I baste every 30-45 minutes. If the skin becomes to brown cover with foil.

    Reply
  13. JulieSullivan

    My best turkey roasting tip is to use a brine. It makes the turkey so juicy!

    Reply
  14. Dorothy

    I like putting lemons, thyme inside the turkey… melted butter brushed on the turkey with salt and pepper. Simple and delicious.

    Reply
  15. Aura

    Have someone else more experienced make the turkey and offer to make the side dishes

    Reply
  16. Amanda S

    I put herb butter between the skin and meat of te turkey before roasting. Yum!

    Reply
  17. Louise Johnson

    Best roasting turkey tip: Rub turkey with butter and sprinkle fresh cracked black pepper. Enter me please! Thanks

    Reply
  18. Andrea Haws

    Butter, and seasoning! Always salt and pepper. I also use citrus in the cavity for a super juicy bird!

    Reply
  19. Tanya Cheff

    Butter soaked cheesecloth on top of the bird….keeps it moist and brown…..keep basting!

    Reply
  20. Elizabeth Isabelle

    Miss your beautiful store in Lake Grove, NY. Love WS. Have a Wonderful and Happy Thanksgiving!

    Reply
  21. Emma

    Soak cheesecloth in melted butter and drape it over the turkey while it roasts – the result is super moist, delicious turkey!

    Reply
  22. Beulah

    In the past…I have lightly rubbed the turkey with coarse salt and sage and sometimes lemon.
    This year … we are having grilled shrimp.

    Reply
  23. Lynn Ferrara

    My best Turkey Roasting Trick is to rub olive oil all over… add lot’s of love & count your blessings..
    Love this cookware.. i am using my Mom’s 50 year old pots.,, please Santa!

    Reply
  24. Rebecca O

    325degrees and 15min per pound, baste every hour, and dont forget to stuff …love williams-sonoma, high quality products that will last a lifetime! Happy Turkey Day to Everyone!

    Reply
  25. Charity

    I learned a new tip from Michael Simon, instead of basting lay a brine soaked cheesecloth over the turkey. No opening the oven door to dry out the turkey and cool off the oven..

    Reply
  26. Natalie Hilyer

    I like to scatter carrots, onions, celery and thyme in the roasting pan under the turkey (and use the accumulated juices/pressing liquid out of the vegetables to make the gravy). And, of course, you should brine the turkey! Happy Thanksgiving everyone! :)

    Reply
  27. Tammie

    These would be an improvement in any kitchen! I should get these and give my old cookware to my son;o)

    Reply
  28. Marlene

    Instead of opening the oven door to baste your turkey and losing temperature, soak a cheese cloth in butter, spices and your choice of turkey or vegetable broth. Drape the cheese cloth over the turkey before placing in oven. This will self baste itself and keep the turkey moist.

    Reply
  29. Jennifer Winston

    Put herb or plain butter under the skin and baste with more butter for extra crispy skin!

    Reply
  30. Leslie B.

    I use a butter, wine, sea salt and poultry seasoning on my turkey. Perfection.

    Reply
  31. Jackie N Brown

    Everyone should make this website their one stop cooking utensil , cookware, and appliance place to shop! I sincerely love this place and their products. Slowly weeding out my old and replacing with products from here

    Reply
  32. margo michel

    I so need this! Moved from NH to TX, leaving my good cookware behind-making do with cheapo stuff for now-my best tip for turkey? Pray.

    Reply
  33. Louis Trent Brown III

    Husbands and dads cook as well! (double meaning intended, lol)!

    Reply
  34. Elizabeth

    Season the turkey with a bouquet of fresh herbs (rosemary, thyme, sage). The house will smell wonderful!

    Reply
  35. Terry

    Would love to photograph my culinary experiments in these photogenic pots and pans!

    Reply
  36. Chell Belle

    Love, love, love WS!! You have been a life saver over the years in so many ways – from cookware, to cooking tips, thank you from the bottom of my heart! :)

    Reply
  37. Sara Gonzalez

    Love so much from William Sonoma. Watched the Voltaggio thanksgiving special. So many wonderful ideas and great cookware.

    Reply
  38. Lisa A. O'Brien

    I tamp on my W&S brine and leave it on over night!! Pursuant to the directions, it is rinsed off prior to baking. I also close the rear entry by parking an orange in the space, which I follow w/ a quick few stitches to seal in the deliciousness!! Enjoy!!

    Reply
  39. Mary Zavala

    I love William Sonoma, I love all the spices and herbs, and it is my go to for all things baking and pastries….. My Chef at the Art Institute uses the flours from William Sonoma, bread flours, unbleached all purpose flours, rice flours, etc….. I will swear by their products!

    Reply
  40. Christine Cummins

    Wishing my favorite company a very Happy Thanksgiving! I look forward to shopping at WS every year in the beginning of November — it’s the start of the holiday for me!

    Reply
  41. Kathryn Hanna

    Cook your turkey “upside down” in otherwords, breast side down for the first hour or so. Then flip it over and roast it for the balance of time. Cover the wing tips and legs with foil to keep them moist.

    Reply
  42. Michelle

    Lots of orange zest mixed w butter under the turkey skin- adds great flavor!

    Reply
  43. Cody D.

    My best tip for roasting a turkey: always brine (whether it’s a liquid brine or dry brine, and Williams-Sonoma has some great options for these!) It adds moisture and great flavor, and always rub with a flavored butter! Also, Williams-Sonoma sells an amazingly delicious Turkey Gravy that I cannot get enough of!

    Reply
  44. Tina

    Awesome cookware – would love to cook dinner every night using them thanks :)

    Reply
  45. Charlene Anderson

    The favorite turkeys that have been made in our
    Household were the ones that were barbecued. We would inject
    The bird with a butter and garlic solution…stuff
    Some more butter inside along with a partial can of
    Beer. Pop that monster onto a pre-heated covered
    Barbecue and wait for the wonderful scent to waft
    Through the neighborhood. Oh the joy!

    Reply
  46. Jenifer

    I have been in need of a new cookware set.

    I have always had a successful turkey by letting someone else do the turkey! :)

    Reply
  47. Michelle D.

    Please update the wine store website to ship to Mississippi! State law changed this year and wine can now be shipped here. :)

    Reply
  48. Keri

    stuffing the cavity with onion, lemon, thyme and garlic and pouring melted butter over the whole bird

    Reply
  49. Jackie Lewis

    My best turkey roasting tip is to eat dinner at someone else’s house who has a ton of experience roasting turkeys. Then I just make the dessert.

    Reply
  50. Rita Zerbe

    Love to brine the turkey, cook at a lower temp, 325 degrees, doesn’t dry out!

    Reply
  51. paul dieteman

    Don’t be afraid to dabble with new ingredients for dinner. And if the guest don’t approve of the dinner, the dog has never refused an extra meal :)

    Reply
  52. Mark Allen

    Best turkey tip – a great mis-en-place and game plan. Pull it out of the fridge for about 20 minutes, nice hot oven, great roasting pan (All-Clad Flared roaster, anyone?) and delicious spices (herbs de prov. or WS turkey paste…)

    Reply
  53. Shannon

    Find and clean the wishbone. Let it dry and make a wish. Never let a good wish go to waste!

    Reply
  54. Joan Glickman

    My friends dream of a Louis Vuitton purse. Fact, I dream of WS kitchen items. Nothing makes me happier. We all have our priorities.

    Reply
  55. Toni Baldwin-Dufour

    Cook the turkey under a “tent” of aluminum foil and then uncover for the last 15 minutes of cooking to brown.

    Reply
  56. Sara Gonzalez

    Using William Sonoma buttermilk brine and the great brining bags that make it easy. Will wrap in a cider-butter soaked cheese cloth for the laquered skin. Serving with roasted garlic mashed potatoes and using the William Sonoma recipe for fried artichokes.

    Reply
  57. Erin

    I can’t wait to use the William Sonoma gravy base I bought on Turkey Day!

    Reply
  58. Donna Chewning

    Beautiful set of pans, I haven’t had a new set in 39 years and they sure look their age!

    Reply
  59. Jenny B

    My tip is lots of basting, with butter. Tent for most of the day, then leave off for the last hour, turning the turkey beautifully browned and juicy.

    Reply
  60. Geraldine Luke DeAnda

    I have no special turkey roasting tips. But for this set I’d stay in the kitchen experimenting until I did have some solid tips!!!! Butter, brine, and wine sound like a worthy combo!

    Reply
  61. Liz Thayer

    What we love to do each year by keeping our turkey very moist, is to wrap it in cheesecloth completely before putting it in the oven… this way, while you baste it continually every hour, it will turn out to be the moistest turkey ever! The cheesecloth will maintain the moisture within the turkey.. a well kept secret! = )

    Reply
  62. Jaber

    I Love Williams-Sonoma they have the best holiday cooking supplies. amazing cookware

    Reply
  63. Ashley

    My Fiancé and I are getting married in 1 month. We are registered with WS for our wedding but with only 11 guests coming it limits the registry items! We would LOVE to win this 10 piece set so that we will be prepared to host Our big new family for all upcoming holidays!

    Reply
  64. Melissa Lombarski

    I put olive oil on first and bacon strips across the top of the turkey and than open a brown paper bag and put it over the top of the turkey. It makes the turkey super moist and crispy skin and bacon!

    Reply
  65. Mary Lewis

    slow and easy, avoid the temptation to look too often (releasing heat from the oven).

    Reply
  66. Shanita Somerville

    My best turkey tip is to make sure that I leave my turkey out for at least and hour at room temperature before I prepare it and cook it to assure it cooks evenly.

    Reply
  67. Sally

    my daughter is getting married and this is on her registry. WoW! would love to win.

    Reply
  68. Shannon

    We love WS! Registered there for our wedding years ago. Just wish we still lived close to a store!

    Reply
  69. dana

    Stuff fresh citrus fruit and fresh herbs in cavity. Lots of butter and evoo to baste wirth and pepper

    Reply
  70. Adi Conlogue

    Ensure the turkey is completely thawed! The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 4-5 days for a 20 pound turkey to fully defrost.

    Reply
  71. Patti Brown

    Love all of your products and cookware! It’s the perfect place to shop for holiday gifts!!

    Reply
  72. Rebecca Charles

    I would love this cookware! I know it will
    Be the best. All cookware WS sells is the
    Bomb!

    Reply
  73. Sabine

    These look beautiful, love the handles! Instead of roasting one 32 lb turkey, I today two 16lb. Turkeys, one the day before and one the day of. Extra gravy and extra room in oven on Thanksgiving day!

    Reply
  74. Lisette

    I’m slowing replacing my cookware with WS cookware. I love this stuff!

    Reply
  75. Kristine Bates

    Love, love, love WS! And so could use these pans, especially the 10″ and 12″ pans…I need a frittata pan! :) Thanks for the opportunity!

    Reply
  76. Donna Chewning

    My set of pans is 39 years old and looks their age, this set is just mouth watering beautiful !

    Reply
  77. Andrea

    I would do anything for one of these. I am disabled and my husband is an amazing chef and cooks for me everyday because I am too sick. I would love to give him these! Please pick me!

    Reply
  78. Cheryl Wilson

    Wow! I wouldn’t use anything else to cook with. Love to be able to take from stove top to straight into oven without having to worry about handles. Great products!!!!!!!!!!!!!

    Reply
  79. Cherie Barnaby

    Who wouldn’t love a shiny nice set of pans like that?! Hoping I win!

    Reply
  80. Shannon

    Love WS! Registered there years ago…just wish we still lived near a store. For the bird; use REAL BUTTER and rub it all over!!

    Reply
  81. Louis Trent Brown III

    In my haste I didn’t notice the question I was to respond to before posting my last comment! My tasty tip; Raise the skin from the meat and layer the meat with several slices of raw apple wood smoked bacon for a savory flavor surprise!

    Reply
  82. Andrea

    My husband puts butter and herbs on the inside of the turkey skin and make sure to let it go slow and baste often! Mmmmm

    Reply
  83. Erin

    Would be fantastic timing, what with my current set being very beat up. And you can’t do better than WS!

    Reply
  84. Christina Labit

    I absolutely love the smell at Williams and Sonoma!! It’s heavenly and always reminds me of cooking with my great-grandmother.

    Reply
  85. Alicia Gagnon

    Don’t waste time and precious energy by opening oven to baste your turkey…. wrap in cheesecloth soaked in olive oil and turkey or chicken broth with the seasoning you use!!! Turkey will be so moist….. then remove cheesecloth about 1 hr before done to brown up your skin if it isnt already!!!!

    Reply
  86. Samantha Hendee

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

    Reply
  87. Darla Catalano

    Oh Williams-Sonoma, howI love you. And I would love to win this beautiful cookware!

    Reply
  88. Deb Boyce

    Roast your turkey in a Sharp Micrwave Convection Oven on High Mix setting. Moist and juicy perfection in 2/3 of the time!

    Reply
  89. Amy Pitchford

    Tip for turkey: lather butter under the skin! And baste with chicken broth and melted butter, every hour!!

    Reply
  90. Lori

    The best advice I can give is to brine the turkey before and let it rest after its done cooking!

    Reply
  91. Debra Roberts

    Dry bird off and rub on a mix of baking powder and cornstarch for crispy skin.

    Reply
  92. Melanie

    Cook the large bird, low and slow and use a roasting bag. I LOVE this cookware!

    Reply
  93. Bonnie

    Baste, baste, baste! We got a locally raised turkey this year and am excited to see how it will taste!

    Reply
  94. Mary LaDouceur

    Feeling stressed? Have a small glass of wine. Just your secret. Don’t tell anyone.

    Reply
  95. Krista

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

    My fiancé and I are looking for the perfect set & boy is THIS IT! Would be a blessing to win! Happy Thanksgiving everyone!

    Reply
  96. Mary schwartz

    I’ve been looking at stainless cookware, over the years through the process of elimination I think stainless is best for me. This set would make a lovely get well gift when I get home from this hospital and can cook again.

    Reply
  97. Maria Tinkham

    Rub Olive oil on the outside of your Turkey to give it extra taste and it also helps with turning your turkey the perfect golden brown.

    Reply
  98. Jennifer White

    It just so happens that new pots & pans are on my Christmas list!
    Merry Christmas to me! *fingers crossed*

    Reply
  99. Ellen Lewis

    I love WS recipes…..using them for all my dishes this Thanksgiving dinner!

    Reply
  100. Sherry Wolford

    Actually, would love to win for my teenager. My babe wants to be a chef..and more pots and pans are on the wish list. Best tip.. soak a cheesecloth with butter and gold rum…..yum yum!

    Reply
  101. Jim Boisvert

    the best turkey roasting tip is to let someone else do it. Sorry folks I don’t do turkeys but I sure could use some cookware.

    Reply
  102. Rose Senunas

    Williams Sonoma is the epitome of housewares shopping. Quality products with helpful staff. Love to shop both in house and on line.

    Reply
  103. Traci Wennerholm

    Unfortunately, I don’t roast my turkey anymore. I burned it two years in a row. I actually take the Butterball turkey breast and put it in the crockpot with a packet of organic onion soup mix and some water. The turkey tastes great and is so moist. I never have to worry about dry turkey again!

    Reply
  104. Kimberly Todd

    My family’s secret to a tender juicy turkey is brining for 24 hours. The turkey gets covered in salt water and put in the fridge the day before thanksgiving. I’ve added my own twist to Grandma’s recipe by using a cajun style seasoning in the brine to spice things up a bit. Talk about a crowd pleaser!

    Reply
  105. John J Hill

    Wrap the turkey in bacon. When the bacon is crisp the bird is down. The bacon fat will make it really moist too.

    Reply
  106. Maureen Davis

    My best turkey roasting tip is to have my sister do the roasting!! ;-)

    Reply
  107. Viki

    Trying a buttermilk brine this Thanksgiving, and a long, slow roast overnight. Easy and stress-free. Happy Thanksgiving!

    Reply
  108. Karole

    For those first time turkey cookers…remember to check both ends of the turkey to take the giblets out!!

    Reply
  109. Shelley Owens

    Getting married in May and this set would be great for my fiance and I as we start
    our life together! We love cooking together as it brings us closer as a couple
    Winning this set of pots and pans would help make every meal we make even more special! First store we registered at… Williams-Sonoma!

    Reply
  110. Cynthia

    I’ve never roasted a turkey before so my best tip is to listen to grandma’s advice and give it your best shot!

    Reply
  111. Jolene Schneider

    My best turkey roasting tip is to make sure your pan is big enough! Many a time I’ve underestimated the size of the bird, and had to wedge it in the pan. Once it didn’t fit in the oven, and I cooked it with the door propped against the pan!! (Sure wish I had a gorgeous new set of pans. Maybe these things wouldn’t happen…. Hint, hint!!)

    Reply
  112. Marie

    I absolutely LOVE your store and products! We are moving into our first house after the holidays and wuold love to have this set as an addition to our kitchen! Thank you for your consideration and happy holidays!

    Reply
  113. Lynn

    Need this cookware! Cooking Thanksgiving dinner on my parent’s set which is 50 years old…

    Reply
  114. Mike Geraghty

    The best tip I can give about roasting turkey isn’t about brining or time, but just about seasoning. Make sure you season the bird well before roasting and you will be very satisfied with the results.

    Reply
  115. Neil Mitchell

    Looks like a fine high quality product. What else would one expect from W&S.

    Reply
  116. Angie Wold

    LOVE these!!!!! Cook the turkey with a lot of butter and don’t open the oven door too often!!!

    Reply
  117. Delaine Zody

    Beautiful set of cookware. I have all that I need but should I win this it would go to Ronald McDonald House of Central Valley. I volunteer there, cooking in their kitchens, and they are in dire need of good cookware. This would be a nice addition to of the 3 kitchens, and would help serve families who are in crisis when their sick babies are at Valley Children’s Hospital.

    Reply
  118. Marie Hudgeons

    Hope everyone has a wonderful Thanksgiving. We are going to have a real Italian feast for Thanksgiving.

    Reply
  119. Kathryn

    Gorgeous cookware set that sparkles and shines
    Like the twinkling star at the top of your holiday tree!

    Reply
  120. Karen Lynch

    Start bird with dark meat up for about 1 – 2 hours, then turn bird so breast meat is up to brown. All areas will be done about the same time and white won’t be dry.

    Reply
  121. Frank Bragg

    Place butter and seasoning under the skin and roast the turkey beast side down.

    Reply
  122. Jackie Wessels

    I marinate the turkey 24 hours before with salt & pepper & always stuff cavity with onion & celery & baste frequently with real chicken broth!

    Reply
  123. Keyla Shillingford

    Always, always brine your Turkey!!! Never eat dry turkey breast ever again :)

    Reply
  124. Neal

    I roast my turkeys in a shallow, uncovered roaster after rubbing with lard and my favorite herbs and spices. I think the most important trick is to rest the cooked bird at least an hour before carving, two hours is even better.

    Reply
  125. Kimberly Kubik

    Oh! Would LOVE this amazing set- to cook up lots of love, and long holiday dinners for family and friends!

    Reply
  126. Rachel

    Always use a brine and make a fresh sage compound butter to rub under the skin.

    Reply
  127. Delaine Zody

    As for roasting a turkey, I use a rub of olive oil and herbs all over the bird and then baste every 30 minutes with white wine. Moist bird and tasty gravy.

    Reply
  128. Caroline Poore

    Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with bunch of thyme, halved lemon, quartered onion and garlic. Brush the outside of the turkey with a butter mixture and sprinkle with salt and pepper. Make sure to cover with foil and let rest for 20 min. That’s the secret! So succulent and delicious! Mmmm …

    Reply
  129. Cindy

    Turn the oven on
    No really we went to Grandmas one year and expected to smell turkey when we walked in. Nothing nada. So I walked over to the oven and opened it and noticed the oven was cold with a turkey sitting in it. LOL Dinner was late that night

    Reply
  130. Powell Parker

    Wow! Your cook ware is so shiny I could actually see my self cooking with them in the reflection. Looks good and will smell even better.

    Reply
  131. Susan Decker Bunce

    Turkey in Williams Sonoma Brine is totally amazing. A must try if you have not already! I hope Santa brings a copper pot.

    Reply
  132. Robin

    Baste and keep it simple. Carving is also key. Cut the breast off the bone and then slice it about one inch thick. Stays moist.

    Reply
  133. Bettina Hass

    Have cooked turkey thighs in the crockpot and they turned out great.

    Reply
  134. Cathy S.

    I am going to brine my fresh turkey on Wednesday and then use WS pomegranate citrus glaze during the last half hour of cooking.

    Reply
  135. Michelle

    My grandmother and mother used to put the turkey in a thick paper bag, although I have no idea how that didn’t catch fire. :)

    Reply
  136. Debi Thoman

    I’d love to win this set because I would give it to my daughter-in-law, she has twin girls with Autism and it trying to keep their diet clean. That means no aluminum…pans or foil. No teflon either so stainless is the only resort..and it would be of such a help to her.

    Reply
  137. Brandie

    Herb homemade butter slipped under the skin and spread throughout, I swear this was the best turkey I ever cooked. Gravy secret, use a closed container to mix your water and flour..shake shake shake, shake your gravy!

    Reply
  138. BM

    Add the gravy on top of the turkey before cooking it. So moist and delicious!

    Reply
  139. Michelle Holmes

    Remember…what you use to spice up and flavor your turkey is reflected in your gravy! Also, you will have a tender turkey if your bird is close to room temperature before you start roasting!

    Reply
  140. Angela Rafuse

    I stick to basics: butter, salt and pepper. Recipes come and go; – food trends and fads. I always come back to this method; – tried, tested and true.

    Reply
  141. Kristi

    During the first hour, cook with the breast down so that all the juices flow down and moisten the white meat.

    Reply
  142. Brandy

    Please pick me! I have only one pan and two small pots I have to cook with every day!!!

    Reply
  143. Fern VanHorn

    I have loved Williams Sonoma for years…… I’ve ordered some items throughout the years, and now I am looking for exactly this type of cookware. I’m getting some a piece at a time, but this set would be a perfect present for me! I would LOVE to win it! It’s beautiful!
    Thank you and I hope I win! lol

    Reply
  144. Cheryl Horseman

    Bonjour,
    I would love a set pf your marvelous cookware!!!
    xoxoxo

    Reply
  145. Kevin Morriss

    I like to start my brined turkey in a 500 degree oven for about 30-45 minutes. The I reduce the temp to 350 and cover the breast with foil.

    Reply
  146. Ripsi

    This is the first year that we are having Thanksgiving dinner at our house. I have 17 month old twin girls who keep my quite busy, but I am determined to make everything on my menu :) I am starting my preparations tomorrow. I will be making the turkey, cornbread stuffing, potatoes, gravy & cranberry sauce, honey cake (mom’s recipe) & eggplant parmesan.
    Happy Thanksgiving to you all!

    Reply
  147. Christina

    Best turkey roasting tip: Don’t use the Pop-up Turkey timers! It will usually leave you with an overcooked and dry turkey.
    If you fry your turkey, combined with Williams Sonoma Brine, it will come out crispy and juicy. But if you put a frozen turkey in hot oil make sure you have enough food for the Fire Department when they come over to put out the fire that started!

    Reply
  148. Libby

    Brine the turkey!! This is what my mom does and it always turns out great.

    Reply
  149. Holly

    Herbs inside the cavity grown from my garden- shallots, rosemary, thyme and sage. Add a few lemon halves and it makes the best gravy later.

    Reply
  150. Susie Jackson

    Was getting ready to buy some All Clad…would much rather have this!!! Happy Thanksgiving to the wonderful WS employees in the Myrtle Beach and Annapolis Mall Stores!! Y’all ROCK!!!

    Reply
  151. Sabrina5000

    My best tip is to butter turkey, put in oven bag, roast all night at 250. I usually turn it up then to 325 and finish cooking it. Turns out beautifully. The secret is the bag with a spoonful of flour shook into it.

    Reply
  152. Suzanne Santos

    I would love the cook set. We’ve had ours for 12 years and could use the additional pieces. Love WS always!

    Reply
  153. Robin

    Rub the turkey with lots of butter before you put it in the oven. Baste often and do not overcook.

    Reply
  154. Elaine

    It would make a great gift for me You can Imagine what my cookware looks like after 50 years of being married to the same guy. I still like to cook. Elaine Stant

    Reply
  155. Emily

    I LOVE WS! I am so excited to host our first Thanksgiving as a married couple, we recently married and I can’t wait to use recipes from WS, this is my first Turkey so I hope it goes well! Thanks WS for all your inspiration, hands down my favorite store!

    Reply
  156. Stephanie Girling

    What a great giveaway!!! Thank you!! My advice is noooooo peaking!!

    Reply
  157. Cathy Adams

    I have someone else cook this year. Just don’t fret, enjoy the day.

    Reply
  158. Debbie

    I love cooking a turkey. We slow cook it all night long, from midnight till dinner time which is usually one. My favorite way is to put butter under the skin, season well, stuff with onions and oranges.
    I have done the brined turkey and that was a hit too!

    Reply
  159. Elizabeth

    Long handled wooden spoons come in handy when turning over the turkey.

    Reply
  160. Lydia Yeh

    I always add broth to the pan to help create a moist internal oven environment.

    Reply
  161. Kim

    Instead of a roasting bag, recycle a paper grocery bag, make sure there are no pin holes and coat it in oil (the bag, not the turkey), then put your bird in and fold the bag over multiple times and staple to make an air-tight seal. Cooks in 1/2 the time!

    Reply
  162. Jennifer Uzumcu

    <=========== SWEET! I am your winner! I love Williams and Sonoma!

    Reply
  163. Sara

    For a truly succulent and moist turkey, try soaking it in brine the night before! I baste regularly with lots of butter to give it a golden, crispy finish. Good luck!

    Reply
  164. Anne Baker

    Need new cookware desparately to help wih my holiday cooking. Best tip – have your mom help :-)

    Reply
  165. Zuly

    Lots of butter, more butter and salt and pepper for seasoning! Also not too much peaking in the oven while its roasting! :-)

    Reply
  166. allison

    cooking the turkey breast down is the best way to keep it from drying out!

    Reply
  167. Bobbi Sherwood-Widmann

    My best turkey roasting tip – use a roaster and place the turkey in a roasting bag. Can’t believe I wait so long to prepare my turkey this way! For the last three years I have roasted at least two stuffed turkeys at work for our Thanksgiving at Work. I’ve gotten wonderful reviews from my co-workers. I also highly recommend the turkey stock and seasonings I’ve purchased at your store in Aspen Grove, Littleton, Colorado. Thank you for this opportunity, and Happy Holidays.

    Reply
  168. StacieO

    Keep the oven door closed – for faster cooking turkey that won’t dry out.

    Reply
  169. Doris Casselton

    I wish I had some good tips to share, but I am enjoying reading these! My sad old pans are ready to be replaced. I hope I win!! :) Happy holidays everyone!

    Reply
  170. Mary Harris

    Slide your hands between the skin and the meat, loosening the skin… use softened butter, mixed with seasonings to your likings (salt, pepper, garlic, theme, etc….) pack the butter between the skin and meat… put turkey in a roasting bag, pour a jar of Williams Sonoma turkey gravy starter over the top of turkey while in roasting bag (following bag directions, seal). Lay foil over top of bag, to ensure no burning, and there is no need to open bag to baste until Turkey is done roasting… makes an excellent, moist turkey.

    Reply
  171. Natasha Prax

    This is a beautiful set- and it would be fantastic to have in my kitchen!

    Reply
  172. William Myers

    Wow, now that collection would look great in my new condo…It’s beautiful.

    Reply
  173. Brandy

    I like to rub my organic turkey (which is not injected with any broth or phosphates) with fresh unsalted butter. All over and under the skin as far as I can go. Salt and pepper the entire turkey. Then I baste it, about every 30 minutes, with Kitchen Basics chicken stock. I also make sure to tuck the wing tips up under the back of the bird to prevent burning.

    Reply
  174. Renee P

    Thank you Wms for your creativity and always giving me something to think about doing in the kitchen or eating! Xoxox

    Reply
  175. Kim Barron

    Watch the time so the turkey will not dry out. And, if you are cooking turkey for the first time, be sure to clean out the front end and the back end. I did not realize the turkey had a back end opening with stuff put in there until the turkey was cooked.

    Reply
  176. Nicole Grzeskowiak

    I begin marinating on Tuesday with a marinade of mead, rosemary, thyme, tarragon, and ginger. I do my turkey up in a Römertopf, using the marinade as my basting liquid. I baste every 20 minutes.

    Reply
  177. Eileen

    i marinate my turkey with bourbon, one cup inside on a piece of cheesecloth, cover it with another piece and then pour another cup over, cover with tinfoil and put in the fridge overnight, then roast as usual

    Reply
  178. Teresa

    Last year, we tried a fresh turkey. While it entailed a bit more work, the quality was exceptional! Well worth the time and effort!

    Reply
  179. Kathleen Caudill

    My daughter (age 32) leaves for US Navy Basic Training on December 3rd. She is leaving a 12 year old daughter and husband to pursue her forever dream. We have spent more hours together in the kitchen, cementing our LOVE for cooking/preparing for events, tailgates, etc.. Our send off for Krisi will be my best event ever. Please hold my baby in your thoughts and prayers.

    Reply
  180. Flo

    That’s easy! My daughter Jennifer cooks the Turkey!! I love to buy her kitchen gear from W&S!!

    Reply
  181. maureen

    keep it basted with some broth (turkey if can get it) but chicken will do in a pinch and a little butter. Put the thermometer in the breast to test its doneness.

    Reply
  182. Rita

    Turkey Julia & Jacques style – cut out the backbone and place over mound of stuffing ( I add slices of orange soaked in cognac) quicker, easier and tastier!

    Reply
  183. Peggy

    Best turkey tip ever ~ stuff your turkey with a Black Forest ham! The flavor of the turkey is amazing!!!!!

    Reply
  184. Renee P

    Best turkey tip… Baste often and use a thermometer … It’s better as a two person job :)

    Reply
  185. Donna

    I love all your products. We got ourselves the Brevill pie maker. Than went back in to get the mini pies book and items for me to make bento meals for my family. Would love to add this to my Williams Sonoma collection in my kitchen.

    Reply
  186. Mariel Bautista

    2 things that I always do when I prepare a turkey. 1. Brine and 2. Barding with salt pork when roasting the turkey! Do this and you will have the most flavorful and moist turkey EVER!! Happy cooking! :D

    Reply
  187. April

    Try not to open the oven. This was my 1st mistake the 1st time I cooked one. It caused the temperature in oven to be inconsistent.

    Reply
  188. Valerie Fimple

    This year I’m trying Chef Michael’s trick of soaking a cheesecloth in stock & seasoning then putting it over the turkey while it cooks. Then you don’t have to baste. Hopefully it works.

    Reply
  189. Ally B.

    Take a disposable pie tine, poke holes in it and set it in your roasting pan. Put your prepared turkey on top and bake as usual. Using the tin as a pedestal keeps the turkey crisp all the way around and saves the bottom of the turkey from getting soggy.

    Reply
  190. Becky Selway

    Soak cheesecloth in wine n broth mixture n drape over turkey while cooking

    Reply
  191. azaretre

    Love me some WS kitchen torch, cupcake core, cookie presses, peppermint bark, cider, recipes, classes…

    Reply
  192. Giannina

    When I need motivation I go to William Sonoma Store I just love everything there !!!

    Reply
  193. Christy

    This would make Christmas cooking and entertaining so delightful. Thank you for the opportunity!!!!

    Reply
  194. Marilyn

    Wonderful! I love how shiny and heavy-appearing they are. Would make GOOD USE of those!

    Reply
  195. Megan Davidson

    Would love to own some WS cookware. Mine is mismatched and horribly old!
    Thx

    Reply
  196. Caroline Ketchum

    How did you know I wanted to win this, so I can replace my old mismatched bargain basement finds.

    Reply
  197. Jaky Joseph

    This is such a beautiful cooking set and especially wonderful for the holidays! Happy Holidays everyone!

    Reply
  198. Wendi Gratrix

    Brining the turkey first has given us tasty results! Great flavor and the meat is moist and flavorful!

    Reply
  199. Julia

    I use my great grandmothers turkey pan, ( an old aluminum pan) rub my bird with seasonings and then pour melted butter over him, basting ever hour or so until the last 30 minutes when I take the lid off bast the bird again and let him develop the perfect golden brown. Once done, I take him out of the pan tent with foil and let him sit for about thirty minutes and I always have the most juicy turkey around, never fails…..

    Reply
  200. Jamie Matherly

    Instead of stuffing your bird with stuffing, use the parsley stems, carrot tips and other veggies from your holiday prep work and stuff them into your bird. My favorites are carrots, apples, onion, herb stems and citrus peel and a handful of fresh cranberries. It makes the gravy taste wonderful too!

    Reply
  201. Kira Kwan

    Make sure you brine the turkey overnight and baste while cooking the turkey for the perfect doneness!

    Reply
  202. Christy

    I don’t use a roaster. I use a cookie sheet/jelly roll so that the heat is evenly distributed. That’s when we roast it. Most of the time we brine for 48 hours and then grill on a charcoal grill.

    Reply
  203. Rachel Fanning

    Keep it simple, and if you and your mother are in the same kitchen always defer to the older cook!!!

    Reply
  204. Anna L.

    I’m making my first gluten-free turkey this year, and am going to use lemons inside of the turkey instead of stuffing. Hopefully delicious and safe for GF people to eat!

    Reply
  205. Danielle

    If the turkey is done but the skin isn’t brown enough use a torch to finish it

    Reply
  206. Cathy Domroe Axford

    Add dried apricots and chopped macadamias to your stuffing mix its so yummy

    Reply
  207. Kevin

    Always have an independent oven thermometer. Found out the hard was that the oven was running about 100 degrees cooler than it was set for in my girlfriends new home. Guests were on hand and we were cutting into a raw turkey.

    Reply
  208. Helen Stockwell

    I think cooking the stuffing in the turkey gives it a better taste like no other.

    Reply
  209. Wendy Vaught

    I love everything about Williams-Sonoma. I look forward to your catalogues and just can’t resist buying myself presents. You have made me a better cook!

    Reply
  210. Shelissa

    This is my first year doing dinner. No tips yet! But this cookware would certainly help!!!!

    Reply
  211. Nichole G

    Never leave the brine bag with the turkey in it by the sink…they can tip over!!! Yep, we learned the hard way. But seriously, I think the best thing to have is a really good meat thermometer so you’re confident it’s done but not too done. We know exactly when to remove the bird – and it’s really juicy every time.

    Reply
  212. Pam Churak

    I just know my holiday dinners will taste much better if cooked in your lovely cookware! I always use a roasting pan with lid and remove lid last 30 minutes to create a tasty brown crisp on the the turkey skin! Happy Holidays to Williams-Sonoma!!

    Reply
  213. Ashley

    I think my best tip is herbs and butter an lots of salt! Makes for the best flavor and color! Can’t wait for thanksgiving and would LOVE to win this!

    Reply
  214. Deidre Dunwoody

    Love William Sonoma unfortuneately lately all I can do is drool. Would love to win.

    Reply
  215. Robin

    Tradition was to get to Mom’s with the pound cake and help roll out dumplins. It was all I ever learned. So once Mom was gone I ‘mastered’ the smoked turkey breast until last year when I ventured to brine a fresh turkey. I can’t wait to do it again. Thank you W&S. Mom would be proud!

    Reply
  216. Heather Lovgren

    Williams-Sonoma is the best home goods store. I love it. The website and store are addictive. I’m quite glad I’m a few hours away from a store so I don’t go broke but the website is always there. :)

    Reply
  217. Ann Dowdy

    I am religious about rubbing the turkey with my favorite olive oil and placing it in the refrigerator overnight before cooking. It turns out fantastic every time.

    Reply
  218. Bonawynn Carter

    Williams-Sonoma recipes are amazing. I have over 30 of there cookbooks and my friends can’t wait to see what recipes I’m trying out on them. I can only imagine their cookware is equally amazing!

    Reply
  219. Joni Loeb

    I use citrus when roasting my bird and butter to help brown the skin. Thanksgiving is the best holiday of the year to us that love to cook and eat.

    Reply
  220. Ashleigh

    Start your bird upside down to prevent the breast from browsing too soon.

    Reply
  221. Tracy Darchini

    As an avid collector of Williams Sonoma cookbooks, I can’t think of anything that will help my cooking turn out better than using this cookware with your recipes!

    Reply
  222. Kelley Butler

    Bag that bird in a Reynolds roast bag. Can we say JUiCY?! Also I am brining this year…

    Reply
  223. Joseph Howard

    It’s not how you hold a pan, it’s how you make it sing and bring joy to everyone around you.

    Reply
  224. Jarred London

    Cover breast, tie legs, tuck wings and have some source of moisture in your roasting pan. I.E. Turkey stock diluted concentrate from Williams Sonoma

    Reply
  225. Kristen

    What a nice looking cookset! My best turkey tips are to bring the turkey to room temp before roasting, brine it with lots of garlic and put pats of herb butter inder the skin of the breast before cooking. Start with really high heat and then bring down substantially. This will give a crispy, flavorful skin. Baste with an olive oil butter blend. YUM! Happy Thanksgiving!

    Reply
  226. Bonnie

    I have so many tips but most importantly, use a thermometer that you can leave in the oven while the turkey cooks. This way you do not overcook the turkey!

    Reply
  227. kelly jones

    Very beautiful cookware. I am thankful for the opportunity to win it. Fingers crossed.

    Reply
  228. Pam Eggli

    Would love to win this set. I have 3 pans and 1 skillet. Makes it hard to do Holiday cooking. This would be a dream come true!

    Reply
  229. Matthew G

    The wing tips can get done pretty quickly, so to avoid them burning, I put aluminum foil over the tips of the wings so they don’t get overdone or burnt. It really makes a difference!

    Reply
  230. Mary

    I like to to top the turkey with bacon, I weave it like a basket over the breast. It turned out so pretty and added a nice flavor to the turkey.

    Reply
  231. UgaVic

    OH MY!! I could sure use that up here in AK when I am cooking for all our summer crews!! All our great seafood and game dishes simmering….I can smell it now. My interns would love it too!!

    Reply
  232. Melissa E

    I like to cook my turkey in an oven bag! Then you don’t have to worry about always basting it. The bag keeps all the juices in, and the turkey is nice and juicy! Yum

    Reply
  233. Zoe Johnson

    Peaeled cloves of carlic in the cavity of the turkey while roasting as well as simply sea sallt and fresh cracked pepper rubbed on the outside after rubbed with olive oil.

    Reply
  234. kelly jones

    Shoot didn’t read well……my tip is pre order a smoked turkey….save the oven for the other yummy stuff!

    Reply
  235. Jennifer Luciano

    I’m not sure i would know what to do with such shiny, new pans-but I have a feeling I will think of something!

    Reply
  236. Kim Lynch

    Wow! So generous of you! I have always dreamed of a fabulous cooking set just like this one, but could never afford it. Cooking is not only my passion, but my means to express my love, and a way to destress. I would love to spend my entire day in my kitchen (with these pots and pans ;) ) and cook for my family and friends! Much love!

    Reply
  237. Rita Loveday

    Have been married for 38 years and have always wanted a stainless steel cookware set. have a few pieces…but a whole set!!! Well that would wonderful….

    Reply
  238. Rhonda St. Louis

    Give your turkey a short nap! Let your bird rest for a good 20 minutes after you take it out of the oven. This will keep the moisture where it belongs…in the meat.

    Reply
  239. Kim Reese

    I would think basting would be quite important, but, in this house, we fry our whole turkeys and rotisserie turkey breast.

    Reply
  240. Swati

    I brined with WS turkey brine last year. Then mixed olive oil with fresh rosemary, basil, and thyme and spread that mixture under the skin and cooked it in a rotiserrie. It turned out very moist and flavorful.

    Reply
  241. Joyce jurgelas

    This will be the first time with your brine very excited to use it plus the gravy base with that who can go wrong Happy Thanksgiving Everyone

    Reply
  242. Karen

    All-Clad is my absolute favorite cookware! I was just thinking about it yesterday, when I used my All-Clad roaster to make granola. Nothing burned; perfect. Just as good for a turkey!

    Reply
  243. paula

    This cookware would be a lovely addition to my kitchen. I take great pride in feeding my family, and use my cookware like the precision tools they are! I would pass on the cookware I have to someone else in need if I am chosen. The ones I would be replacing are in great shape, and will probably make someone else very happy.

    Reply
  244. Joel Hawksley

    This looks like an A+ product sold by Williams-Sonoma and have been a 100% satified customer. Love the stores and the people.

    Reply
  245. Kris

    You simply are the best, just moved to the Bay area and now can take advantage of all the wonderful fresh things that I’ve never been able to get before…… Love everything about WS!!!

    Reply
  246. Sandy Keller

    My favorite turkey roasting tip is to brine with William Sonoma brine and then cover with well moistened cheesecloth on the turkey with regular basting. Makes for a beautifully browned moist turkey..

    Reply
  247. Shellie Daybell

    I always leave the turkey uncovered in the fridge which seems to get a crisper skin, and I coat the outside of the turkey with olive oil and cover with foil and 45 minutes before its done I uncover and I get a nice crisp browned turkey. Those are the best tips I got.

    Reply
  248. Esperanza

    I’ve never cooked a turkey and I think I never will but I would love to try these pans until I figure it out how to use them!!! Food sticks to them if you don’t heat them right.

    Reply
  249. Laura

    Allow turkey to reach room temp before cooking. Start out at a high temp (450) then reduce temp to 250 for the remainder of cook time. This makes the most juicy turkey!!! Thanks for the contest :)

    Reply
  250. Jessica Franco

    I’ve never roasted a turkey before but I’d like to one day learn. More importantly, I definitely would like to win these pots!!

    Reply
  251. Wendy L. Russo

    To Williams-Sonoma: I am new to your website; however, in the short time that I’ve browsed I’ve noted that the quality and presentation of your merchandise is exceptional! I can state, with absolute certainty, that simply by examining this “10-Piece Cookware Set” any appetizer, entree or dessert prepared by using this kitchen array would be nothing less than scrumptious and delightful! This set appears to be stylish, durable and effortless to cleanse. If I were shopping this would be a formidable choice, and if I were to win this set, I would consider myself extremely lucky to have been chosen.
    Sincerely, Wendy L. Russo

    Reply
  252. Tracy Darchini

    1) keep your Wiiliams Sonoma cookbook nearby for reference, 2) when the turkey gets close to being that perfect golden brown, blanket it in aluminum foil for the remaining cooking time, so you don’t burn the skin, and 3) have a knife sharpened in advance … taking time to sharpen it once it is time to carve will dry it out.

    Reply
  253. Susan

    By brining your turkey one day before you plan to cook it. You will be amazed. No dry turkey in this house.

    Reply
  254. Linda Sneade

    Brine!! Makes all the difference in the world as far as flavor and tenderness! (and a nice roasting pan helps too!)

    Reply
  255. Dee Brown

    Poach, saute, braise, fry, blanch, boil, bake, broil, steam…would love to cook this holiday with these pans!!!

    Reply
  256. Lisa

    Thank you Williams-Sonoma for your recipes, products and advice. You have been the difference between a so-so meal and an incredibly delicious event. Thank you!

    Reply
  257. Kelley Wilson

    Just so you all know, I have yet to purchase something from W-S that I don’t LOVE and use frequently. And some of my items are at least 20 years old! Thank you for your excellent taste and high standards. You ROCK!

    Reply
  258. Katie

    Cook the Turkey Breast down, My first turkey I cooked I didn’t know that there was a right or wrong way to put the turkey in the roaster so I put it breast down it was so moist. Mmmm :))

    Reply
  259. Christine Melby

    I brine in refrigerator a day ahead of time, using William-Sonoma brine mix, this promotes moistness, slow cook in roasting pan, covered with tin foil, in 350 oven per weight of bird until done. The last hour 1/2, I base with juices from bird, until the outer layer is golden brown, uncovered–ooh lah lah, a moist Thanksgiving dinner.

    Reply
  260. Sharon mcKew

    Beautiful pots and pans. Beautiful store. Ah to have the funds to enjoy both. Happy holidays.

    Reply
  261. Paula Venditti

    My turkey roasting is foil until the last 1/2 hour and lots of basting. And always an onion and an orange inside the bird. Happy Turkey Day! Paula

    Reply
  262. Nancy Dyer

    Wow! A full set of cookware would be my ticket to paradise. Any chance?

    Reply
  263. debi Terrell

    Keep it simple a butter basting is the best way to go and always remember the foil to keep it from burning.

    Reply
  264. Joan Kenney

    Dear Santa,
    Please bring something shiny and new. I could be a very good cook with that special gift.
    Hugs!
    Joan

    Reply
  265. Nancy Martin

    I used to bake my turkey in the oven for 6-7 hours. Then one year I was invited to a boyfriend’s mothers house and she had cooked a huge turkey in 3.5 hours in a roaster. That same year I got a roaster and cooked my Christmas turkey. It was so moist and cooked just right.
    This year I am cooking a fresh turkey for the first time in the roaster. I attended all of the Thanksgiving cooking classes at my local Williams Sonoma store and will brine my turkey.
    Also this year is the first year my Dad won’t be with us because he passed away on Nov 12, 2012. It would be so nice to win this cookware to cook all of the other sides that go with Thanksgiving and Christmas, actually anytime. So I am keeping my fingers crossed that I am the lucky winner.

    Reply
  266. Paula Churchill

    I would love to win this set. It would add to my collection. Also, I love Williams Sonoma.

    Reply
  267. Monica

    I don’t eat or cook fowl/birds, so don’t have a tip for this one. Just have a Happy Thanksgiving weekend everyone!

    Reply
  268. Beverly Mazzaro

    This is me and my husbands first year cooking the turkey for Thanksgiving and we are going to use the smoker! We are so excited and most importantly we are going to cook it a low temp and for a long time :) And of course, no peeking unless basting! Would love this cookware set!

    Reply
  269. Mike

    When you begin thecooking day make sure your oven racks are set to maximize space in the oven. When starting the bird you temp should be close enough you can start roasting other dishes as it cooks. The most dense like veggies first then the bread last and don’t be afraid to write it down on a list. Yes you can use the oven for more than one item at a time remember an open oven door looses cooking time get in and get out.

    Reply
  270. Allison Wildman

    I would love to have this beautiful cookware. p.s. love all the awesome recipes too.

    Reply
  271. Alison Bell

    I like to stuff my Turkey with whole oranges that have been injected with liquor. It gives the white meat a truly lovely and festive flavour.

    Reply
  272. Mary Ryan

    I learned the art of the perfect turkey from my precious Irish Grandmother. Treat it like a member of the family that day and it will always be perfect.

    Reply
  273. Launi Lewis

    Preparing and cooking your turkey. At 54 I am pretty good at this ;)
    First rinse the turkey thoroughly inside and out. Then rub with butter, your favorite seasonings. Open a bottle of wine, take sip. In a Turkey Roasting pan lay 2 Long folded up strips of Foil leaving them hanging over side of pan (you can use these to lift turkey). Since this is a lot of work have another sip of wine. Now place the turkey inside the pan over the foil strips. Don’t stuff your turkey as the stuffing sucks the juice out of your turkey. Put the lid on tight and place in your oven 325 degrees. As many here have said you need to baste the turkey often. An hour before it is finished remove lid to let it brown up nicely. So while you have time waiting, sip another glass of wine ;)

    Reply
  274. Judy Tilford

    Make sure you rub the turkey with oil and put your apple slices in the turkey to help keep it moist.

    Reply
  275. Traci

    Butter is your best friend. Baste it with a Williams-Sonoma baster. Perfect every time!

    Reply
  276. Lee Moore

    Keep covered till last 30 minutes and then turn up the heat for a beautiful golden brown turkey.

    Reply
  277. Susan Dent

    Time to start cooking! I love the holidays and cooking with the help of Williams Sonoma!

    Reply
  278. cindy

    Would love, love (did I say LOVE) a new set of beautiful cookware! Happy Holidays to everyone at Williams-Sonoma!

    Reply
  279. debi sayer

    Would this fabulous cookware make me a great cook? I’d like to win it and find out!

    Reply
  280. Rita Williams

    Holiday shopping is ALL. about the sights and and aromas at Williams-Sonoma. I can’t spend enough time deciding on gifts for family – we are AMERICA’s ultimate home cooks. We love to try new things and there are so many fun items to choose from to give – and buy for our own use!!!!

    Reply
  281. Cari D

    Cook a large turkey so you have leftovers..Turkey noodle soup and pot pie are my favorites..

    Reply
  282. hillary

    My tip is to always baste it, make sure you stick butter and herbs under the skin before you cook it. Maybe brine it first.

    Reply
  283. Mike Mitchell

    A combination of herb butter (sage, thyme,marjoram) under the skin and then melted butter, salt, and pepper on the outside. Start out at 500 degrees for a half hour then lower to 350 for the remainder of the time.

    Reply
  284. Jared collier

    Oh I always need some new cookware would love to try something new. I do love my all-clad

    Reply
  285. Suzie

    Can’t wait to win this amazing set of pans!! They look great and I’m sure they are fantastic!!

    Reply
  286. valerie martindale

    I rub mayo on the turkey and season it and cook upside in a roasting bag it comes out juicy and tender every time

    Reply
  287. jenn

    i have a williams sonoma cookbook addiction and it would be great to cook in your pots :)

    Reply
  288. Krysten B

    I love using the bags to roast turkey’s in – keeps them super moist!

    Reply
  289. Erin Socha

    My best advice is to leave the turkey roasting to the experts! I can’t cook a turkey; desserts are another story!

    Reply
  290. Stephanie Wells

    We put a quartered whole onion and apple in our turkey before roasting. That is the best tip I have ever received for keeping it from drying out and adding wonderful flavor . Everyone in my family now does it that way – we even converted my great grandma who is the best cook on earth! We also love smoking our turkey, delish!

    Reply
  291. Lindsey

    Cover the breast meat with aluminum foil and remove an hour before its done roasting. Put a cup of turkey stock at the bottom of your pan, baste with melted butter then leave it in the oven – no need for additional basting !

    Reply
  292. Jillian

    I would LOVE a new cookware set! I’ve been using the same set of pots and pans since I moved out of my parents house in 2000…and those were hand-me-downs!

    Reply
  293. Patty Salgado

    Would love to win this since yesterday was my bday! We cook w/ mismatch pots ;( this would making cooking more classy & fun! Personally never cooked a turkey before would love to fix all the side dishes on these though. I did learned today instead of continuously basting , dip a cheese cloth in extra virgen oil and wrap it around the turkey to maintain it moist. Happy Thansgiving to you all.

    Reply
  294. Petra

    Discovering how to cook healthy and would love the chance to upgrade my cookware to this lovely set.

    Reply
  295. Antoinette Garcia

    Slow roast the turkey at 325 for three hours (10 – 15 pound bird). Baste turkey every thirty minutes with drippings. Increase oven temp to 350 for the next 1.5 hours and continue basting with drippings and add a half a stick of butter for a golden brown finish.

    Reply
  296. Megan Welborn

    I always use salt, brown sugar, oranges, lemons, rosemary and thyme for my brine and soak the turkey for at least 20 hours. I then stuff the turkey with an onion, an orange, celery, carrots, bay leaves, and thyme and cook the turkey making sure to turn and baste with broth every hour. This makes the most delicious roasted turkey. My father and I prepare the turkey together every year…it’s my favorite Thanksgiving Day tradition!

    Reply
  297. Kelli Barkett

    It would be a great Christmas present if I won this!!! I LOVE you’re cooking stuff and it would help me make a grand Christmas dinner for my friends and family!! :) Pick me, pick me, pick me!!!

    Reply
  298. kathy rabe

    Best turkey roasting tip, no fail … let my husband do the bird ! Works for me, year after year ! Smile !

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  299. Laura Buchmann

    Baste frequently and use the Williams Sonoma brine mix…yummy!! Happy Thanksgiving!!!!!

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  300. Lorraine Murphy

    Oh the fantabulous creations I could cook up with those wonderful pots

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  301. Megan Maragakes

    This would be so exciting! My mom and I are desperately in need of some new cookware…and what’s better than Williams-Sonoma?!

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  302. Susan

    This is some beautiful cookware could sure use it am remodeling my kitchen right now love Williams Sonoma!

    Reply
  303. Melinda

    Love these! Can’t ever have enough pots and pans with a growing family and holidays!!

    Reply
  304. Amy

    First brine the turkey for 24 hours.Then, before roasting, place a garlic/herbal compound butter under the breast skin. Voila. The most delicious turkey ever.

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  305. Melissa S

    I’m not much of a cook but would love to be. Gotta start somewhere right?

    Reply
  306. Heather McPherson

    the first year I cooked on my own, I cooked the bird upside down…It was really moist and delicious though so I must have done something right! Slather with butter, sea salt, and fresh ground pepper!

    Reply
  307. Jessianna Dodge

    This would be so awesome to have. My teenager just got fresh pumpkin burnt and stuck to the bottom of my last non-stick pan. Go figure.

    Reply
  308. Donna Broxton

    Williams-Sonoma is my adult candy store, I can’t walk past without going inside.

    Reply
  309. Rebecca Windhorst

    Brine the turkey. It makes it wonderfully flavorful and moist!

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  310. Janette

    Amazing!!! Could really see the dishes I would make with these pots and pans.

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  311. carole siewenie

    First time commenting on a blog so here goes. Have been full timming in an RV for the last 19 years.Just bought myself a house so now have to furnish it.Including all kitchen pot & pans etc.This would be so wonderful to win & a good start on furnishing my new to me kitchen.Good Luck to me & all that have entered.

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  312. Jo Wong

    Brine your bird, Let the bird come to room temperature before roasting. WS has a great Buttermilk seasoning mix.

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  313. Nancy L

    I like to gently place sage butter under the breast skin of the turkey and then I butter the bird up all over and bake it until it’s a gorgeous golden brown!

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  314. Rodenial White

    Use a flavor injector to achieve maximum moistness and give the turkey any flavor you’d like!

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  315. Megan Landers

    I have used the w-s brine. The turkey is amazingly moist, and incredibly flavorful~not to mention browned to perfection. Love to use lots of butter, but I used w-s olive oil last time and it was every bit as tasty-and healthier!!

    Reply
  316. Shana Moore

    Awesome! I could use this set to cook up some mean family dinners! Love to cook!!!!

    Reply
  317. Debbie Mayrand

    After attending the turkey prep technique class I KNOW my turkey will be the best ever…but we will thank God for each other & all His blessings upon us. [and our Williams-Sonoma technique's too :-)].

    Reply
  318. Carol Cuccia

    It would be absolutelty thrilling to own this beautiful set of cookcare! I have been married for 43 years and I’m still using the original set of cookware my Mom gave me for my bridal shower! I love being in the kitchen and have turned out uncountable meals and holidays in these 43years.

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  319. Caleb Hummel

    Rub butter under the skin and keep the seasoning simple. Salt and pepper is all I use.

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  320. Verona D.

    What wouldn’t I love to cook in that set in my remodeled kitchen. Took me 21 years to get the kitchen if my dreams and what a way to top it off by a set of premier pans from William – Sonoma! Super excited for my kitchen and all if the things I can shop for in the store, excited for whomever is the lucky winner too!

    Reply
  321. Ann Pardoe

    I a tent on the turkey in the beginning and remove it for the last 25 minutes to crisp it up.

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  322. Alicia

    Use a digital thermometer. I have had those plastic poppers fail on me before.

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  323. Ronda Wynne

    Rub butter under the skin and lay layers of cheesecloth soaked in white wine over the turkey breast to keep it moist throughout the roasting time.

    Reply
  324. Rita Marsh

    For everyone who has not deep fried a turkey, don’t hesitate. It is by far the fastest and best way to prepare thee guest of honor! My fmaily will notneat it any other way. Make sure it is throughly dry before putting in hot oil!

    Reply
  325. Wendy Sendra

    Turkey roasting tip- Roast the turkey breast side down, as it cooks the juices from the dark meat flow tot he breast meat helping to keep it moist and juicy. I also put a mixture of softened butter and finely chopped herbs under the skin of the turkey for added moisture and flavor.

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  326. Mamadof6 McCormick

    I bake my turkey at 350 degrees until legs are falling off, and turkey is completely cooked, well done, in big roaster with lid with ventilation! It is moist and tender and delicious!

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  327. Verona D.

    Try the William – Sonoma Turkey Brine you will have guests raving at a succulent,moist, bird on your table! William – Sonoma makes the everyday chef look like a culinary genius!!

    Reply
  328. Erika

    I personally love the flavor of turkey, so for me, simplicity is key. Keep it simple, coat with olive oil, season with salt and pepper, cover with aluminum foil. Absolutely no peeping.

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  329. Miranda Opiela

    Oh wow….I totally want to win the 10-Piece Cookware Set! My best turkey roasting tip would be to keep the bird moist by basting it every hour or so. Gotta give the turkey some love with all those juices! BTW our ENTIRE Thanksgiving meal is coming from your cookbook! Can’t wait to try….well EVERYTHING! Love WS – you call make me want to cook!

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  330. hillary hasselbring

    A terrific bottle of white wine, perfectly chilled, to pour in wine glass before putting turkey into the oven. Place turkey in oven. Enjoy wine! P.S. invest in high quality Williams-Sonoma roaster pan. It really makes the difference!

    Reply
  331. Terry Cherniga

    Oh, I would love to win these and gift them to my son and his bride! They are both in the Army and in their first home together since they both finally got stationed together at Ft. Bragg after 1 1/2 years in training at different bases. They both love to cook and these would be great to help them set up their new kitchen

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  332. Eric

    Coat your turkey with a thin layer of mayonnaise before roasting. The mayo will melt as the turkey cooks, essentially basting the bird in a flood of flavor and moistness.

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  333. Karl Casey

    I always use an electric roaster to free up the oven and the bird always turns out perfect. Of coarse the WS Brine helps!

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  334. T. R. Alvarez

    My best tip, brine your turkey before your cook it, it will keep it moist while you cook it LOW AND SLOW! Season it well, stuff your turkey with some veggies (like garlic, carrots, onions, ect.) and herbs, butter that bird well, baste it once an hour til it’s done, and you will have a flavorful and moist turkey each and every time! This cookware set looks amazing and I hope I win!

    Reply
  335. Sarah

    I love to cook and could really use some new Williams-Sonoma pans to help me in the kitchen!

    Reply
  336. Cornelia Cree

    Even the best turkeys get dry but not if you cover the breast with a cheesecloth soaked in a butter-oil combo after you have it the brown color you desire. Also, turkey tastes better if you remove the entire breast and slice against the grain.

    Reply
  337. Maria Cankurtaran

    My husband and I were just saying we need new pots! I would love to work for your company just to be surrounded by the best housewares store ever!

    Reply
  338. Ava Liss

    Best turkey roasting tip? Make a pesto with fresh parsley, sage, basil, garlic, lemon juice and olive oil and spread in between skin and flesh. This work very well when roasting a turkey breast. Moist and oh so delish!!! BTW, I dream about W & S and have a love of cooking because of W & S!! Have a wonderful Turkey Day!!

    Reply
  339. Terry Cherniga

    I would love to win these and gift them to my son and his wife. They are both in the Army and are finally in their first home together and both stationed at Ft. Bragg after 1 1/2 years apart in training at different bases. They both love to cook and these would be perfect for them to help set up their kitchen.

    Reply
  340. Tabitha Ingle

    I like to use a sausage stuffing. The fat in the sausage helps to keep the meat moist. Plus baste and remember to let it rest a bit before cutting. Wonderful set of pots & pans!

    Reply
  341. Linda Hinchey

    I have recently retired and bought a new cook top and oven in order to cook up a storm now that I have a lot of time on my hands. My cookware is over 30 years old and I longingly covet a new set from Williams-Sonoma to make the most out of my new delicious creations.

    Reply
  342. Jennifer

    I place an apple (cut in half) and a celery stalk (also cut in half) inside my turkey. They add sweetness and moisture to my turkey as it bakes.

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  343. Colleen

    Brine, baste and use your thermometer so it doesn’t get over cooked and dried out. Happy Thanksgiving!

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  344. Jan T

    I love making the turkey in an electric roaster. This frees up the oven for all the sides I need to make. And everything is done at the same time, and its all hot.

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  345. Michelle Y.

    Herbs and butter under the skin. Also use a cheese cloth soaked with a butter, olive oil, garlic, herb that has been infused over your turkey while it bakes. Stuff the cavity with onion, herbs and lemon for extra flavor!!!

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  346. pam atkinson

    I like to pour melted butter over the turkey to help brown the skin

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  347. Kristine P.

    Unwrap the turkey and lightly salt all over and place on a pan or tray to let it sit in the fridge for a day. This will dry it out and make the skin crispier plus the salt will add more flavor to the meat without having to brine. Rub a softened stick of butter all over the bird to keep the meat moist, flavorful and the skin golden brown!

    Reply
  348. Kristin

    My favorite turkey roasting method is Martha Stewart’s turkey 101, in which you cover the turkey with cheese cloth soaked in white wine and butter, and you also baste the bird with that mixture during the entire cooking time. My husband and I just bought our first home, and this set would be a huge help! Happy Thanksgiving, love your posts!

    Reply
  349. Kirsten

    My best tip? In the center of the bird, a whole apple. As the Turkey roasts it brings glorious moisture and flavor!

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  350. Shirley

    I am a furloughed public school teacher from the state of Hawaii that could certainly use some new cookware. I’ve been using the same cookware since 1996

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  351. Kerry Hogan-Barnes

    My best roasting tip: I pulse a little bacon, applesauce, fresh sage leaves and a little black pepper in the food processor until its a coarse paste. I rub some into the breast meat, under the skin and blend the rest with the stuffing into the cavity. It makes a very moist and smoky-sweet turkey. Delicious!

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  352. Mary

    It’s our 38th anniversary on Friday….THis would be a great gift…you can imagine our cookware is wearing out!!!

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  353. Myssi

    I always let my Turkey air dry in the refrigerator for 24 hours. Always have a crispy turkey on Thanksgiving day.

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  354. Wilfidia Cancel

    I always make my veggies last and no peeking till it smells awesome and it’s time to baste! lol…WS Thermo Clad is the best!! Happy Thanksgiving and good luck ya’ll!

    Reply
  355. Kelly Rodriguez

    This cookware is gorgeous! I love to cook for my little guy but am lacking the tools to whip up just about everything. This would be an amazing gift for us!

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  356. Melissa romanetz

    Love Williams Sonoma and would be a great addition to our wedding registry

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  357. Sandy Masciarelli

    Can’t wait to see your namesake cookwear! It looks beautiful.

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  358. Ann Bush

    I like to wrap my turkey in foil and cook at a higher temp. Makes it so moist and I always bake my stuffing/dressing separate from the turkey because I like it with a crusty top!!! Cookware is gorgeous, will make any cook happy!! Happy Thanksgving!!

    Reply
  359. Robin Horton

    I used my grandma’s old electric roaster, best turkey I ever made. Juicy and leaves room in the oven for everything else :)

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  360. Jean Otani

    Don’t really have a good tip about turkey roasting the western the traditional American way.
    But we do the Asian style where we put lemongrass , spring onions , garlic, black pepper, salt and lime juice inside the turkeys belly and then brush the turkey with soy sauce and oil when it’s about done to add flavors. Also use a mixture of lime juice , soy sauce and fresh sliced chillies for side sauce.
    Try it with spicy papaya salad and it’ll surely perk you up. :)

    Reply
  361. Sandra Chidester

    Best turkey baking tips: brine your turkey 24 hours before roasting AND stuff it with citruses such as oranges and lemons in addition to rosemary and garlic. Mmmm mmm mmm!!!!

    Reply
  362. Jennifer

    I just started using Williams Sonoma’s brining mixture and I now make the juiciest turkey ever. Brine, rinse, pat dry, butter under skin, stuff it, and put in a cooking bag and relax until it is done. Everyone will love your juicy flavorful bird. Happy thanksgiving!

    Reply
  363. Stephanie

    Make your own herb butter and spread it both under and on top of the skin before roasting.

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  364. Julie

    My best advise is to make sure the skin is dry and baste with lots and lots of butter.

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  365. Eve Tenenbaum

    Be sure to salt and season the bird inside and out. I like to use smoked paprika as well. Loosely fill the cavity with onions and root veggies. Make sure to keep some broth in the bottom of the roasting pan. Baste hourly. After it turns nice and golden brown, tent it with foil until its done.

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  366. Linda A

    my best tip is to baste often, & then save the roaster to make the gravy in.

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  367. Kristy

    Keep all the leftover bits! You need those bones to make a delicious soup!

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  368. Charlene Bailey

    Brining is the secret to GREAT turkey! But don’t add salt to anything else like the gravy. I put my turkey in the WS brining bag, then into a cooler with a bag of ice all around to free up the refrigerator.
    P.S. The cookware would look great in the tiny kitchen we are now remodeling ;)

    Reply
  369. Doreen Arnold

    A convection oven makes the turkey look toasty brown and awesome! It also keeps the moistness in!

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  370. Maria Hall

    My family is in need of another set of cookware! His would be all I want for Christmas :-)

    Reply
  371. Donna DiRaddo

    Iam a chef and i use the butter-milk brine from W/S and it is Falalalala-nominal the tastiest ,juiciest ,turkey ever !i would love a set of those pans to show off to my friends!

    Reply
  372. Neal Leviton

    My best tip? Order your turkey cooked at a nice deli so you don’t have to do all the work this year!

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  373. Carol Newby

    Good cookware is a must in my house, I was going to buy a new set for Christmas. It would be awesome to win this set from you. Love your products.

    Reply
  374. Virginia Thomas

    I would love to have a new set of cookware. I have been married 37 years and have always cooked in stainless cookware and I love it. I love Williams-Sonoma products and have been a customer for over 25 years.

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  375. Nancy smith

    Melt butter in the roaster and brown the bird on all sides before the roasting process. Makes the skin crusty and preps the pan for yummy drippings for gravy!

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  376. Janis Bosenko

    Cooking is my favorite activity on a rainy day. Nothing like a pot of homemade soup and a loaf of bread fresh from the oven to brighten up a gloomy day.

    Reply
  377. Eve Tenenbaum

    I just love your site for tips and recipes! I would love to have your cookware set. Happy Thanksgiving!

    Reply
  378. Mila Clarke

    My fave turkey roasting tip is to cook it low and slow to get the bird super moist, and then crank up the heat at the end for really crispy skin! Happy Thanksgiving!

    Reply
  379. Massiel

    Bacon makes everything better! I layer strips of bacon on top of the turkey after seasoning and then bake! The bacon juices drip into the pan while baking and make the basting even more delicious and packed with bacon flavor. Yum!

    Reply
  380. Wendy L. Russo

    My Best Turkey Roasting Tip:
    I believe in simplicity. The simpler your recipe the more natural & succulent your flavor. Of course your recipe should be relevant to the weight of your turkey. My mother and I roast a 20-23 lb. turkey; therefore, we use the following ingredients. I combine 3 bags of seasoned, crumbled, bread-crumb stuffing mix with 2 rolls of breakfast sausage (Parks, Jones or Generic). The sausage includes all the seasoning you’ll need (salt, pepper, etc). Crumble & fry sausage, and add all contents of frying pan, including drippings, to the stuffing mix. Then add 48-64 oz. of chicken broth (the greater the moisture, the more flavor enhancing). Mix the 3 ingredients well, and stuff your turkey. Salt and pepper the outside of the turkey to your liking, quarter 2-3 onions, then separate and scatter in bottom of roasting pan. Add a mixture of water & chicken broth to the bottom of roasting pan as well. Baste continuously while roasting. When turkey is darkly browned cover with aluminum foil till roasting is complete. The turkey is beautifully seasoned, delectably moist & flavorful. The sausage stuffing and the chicken broth are what enhances an exquisitely palatable moist flavor, and the simplicity of it all just makes the Thanksgiving turkey that much more enjoyable!

    Reply
  381. Mila Clarke

    My fave turkey roasting tip is to cook it low and slow to get the bird super moist, and then crank up the heat at the end for really crispy skin! Happy Thanksgiving! ( I had to repost- I typed my email in wrong! Haha)!

    Reply
  382. randy

    I like to put my turkey in a bag with cranberry juice and sliced oranges and let it soak for 4 days in the frig. before cooking it. Then when I do cook it, I put it in the oven at 400* for 15 minutes, then turn it down to 175* and let it cook real slow from 5 a.m. till done & the pop up thing pops out. It comes out so moist and juicy.

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  383. Julie

    If you stuff your turkey use the heel (end piece) of the bread you use to hold the stuffing in the turkey. I love to eat that part of the stuffing.

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  384. Gaby

    I coat my brined turkey with a mixture of butter, dijon mustard, poultry seasoning, sea salt, pepper and herbs. Stick a thick bunch of scallions and lemon slices in the inside and… it comes out the most wonderful golden brown, with extra crispy skin and so flavorful and juicy!

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  385. Roland Torres

    Happy Holidays to all, a season made much better because of Williams-Sonoma! (Of course it’d be that much sweeter if I get picked to win this handy-dandy cookware set!

    Reply
  386. Adrianne

    I have been going to your technique classes (Toledo, Ohio store) and I am making an open faced apple & cranberry pie for Thanksgiving that I learned from the class. I would love to win!

    Reply
  387. Kristen Roberts

    First and foremost, support your local poultry farmer and purchase a fresh turkey. Second, brine the bird – W&S makes a great mix! Third, simple spices are better with no basting necessary (dont let out that heat) and lastly a high quality roasting pan with even heat retention :). Don’t forget to cook with love!

    Reply
  388. Shari D'Andria

    Salting the bird then covering with a damp kitchen towel the night before.

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  389. Ronny Tidy

    I would love to win these they are awesome. I cook heaps for family and friends, so they would be so handy for Christmas.

    Reply
  390. Helen Allison

    My best turkey roasting tip is to keep it simple, but use butter under the skin to keep it moist .

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  391. Esther Lewis

    I’ve used these four tips for the last three years at our family gathering of 20+ people for Thanksgiving. One: putting fresh herbs like rosemary, thyme, basil. and tarragon in the cavity of the turkey. About 1/4 cup each. Two: rubbing the bird with butter. Three: use a turkey oven bag. This has made my turkey moist every time. Four: putting one cup of apple cider in bag, then basting the turkey with the apple cider every 1/2 hour until turkey is done.

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  392. Ashley Shimony

    Williams-Sonoma pots just make EVERYTHING taste better!!! As the biggest fan & lover of the store samples, I can’t say enough good things about everything in the store!!!!

    Reply
  393. Shawna

    Wow! Thanks for helping me get in the Christmas spirit! My roasting tip is to use a lemon and an orange inside the cavitiy of the turkey while it’s roasting, also with fresh herbs. So yummy!

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  394. Kristina

    Take your time, enjoy the process, and don’t be afraid to try something new! Everyone will be thankful for the meal you prepared for them.

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  395. Jan Fix

    Season your turkey with seasoning (I use Montreal Steak Seasoning on everything), brush on olive oil and let a 1/2 stick of butter melt on the top of the turkey. Bake on high temperature for about 30 minutes until your turkey starts to brown. Cover and let cook. I baste the turkey with the juices about every 15 minutes. Try to get a turkey with a pop up timer…that way you know when the turkey is completely done.

    Reply
  396. Liza Paolini

    My favorite turkey tip: brine, brine, brine!
    Alton Brown has a stellar recipe!
    Carrots and celery underneath and apples in the center. Remember to apply SPF heavy duty foil to prevent turkey skin burn!

    Reply
  397. Cindy Kauanui

    Clean the bird and coat the skin with a little mayo. Then put in the oven uncovered on broil. Let the outside skin broil until it is light brown. Remove and cover bird with foil and lower the heat to 200 and cook until it’s finished. The broil technique locks in the juice and you will have a perfect turkey every time!~ Gobble gobble. :)

    Reply
  398. Ashley Shimony

    Soak, soak, soak… If you want a juicy turkey you need to soak it overnight & use the best roasting pan – WILLIAMS-SONOMA!!!!!

    Reply
  399. Laurie Novak

    Williams-Sonoma, last year I video recorded my 70+ mother on how she prepared her turkey and the dressing we all love for all the grandkids to have. My daughter is not able to make it home this year and will be watching this on her computer, and will probably call us many times. Family tradition is they way to go!

    Reply
  400. Amanda Swiger

    I spend hours in the kitchen. But those hours would turn into days with a set of pans from William Sonoma. My best Turkey tip…..roast a nice Prime Rib! If I don’t win the pans, I would love your Pumpkin Pancake mix..superb!

    Reply
  401. Jennifer

    Tools, temperature, and timing. Three T’s for a terrific Thanksgiving Turkey!

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  402. Laurel Bellon

    You can rub the turkey with sea salt or kosher salt and black pepper about a half hour before stuffing and cooking. I like to loosen the skin around the breasts and tops of the thighs and slip softened butter with minced fresh herbs between the breast meat and the skin. Baste frequently!

    Reply
  403. Chris Carson

    Buy the BIGGEST turkey that will fit in your oven (and still let air circulate around it) and invite as many people as you can feed. Ask everyone to contribute in some way to the dinner and you will have a very memorable occasion! HAPPY THANKSGIVING TO ALL!

    Reply
  404. Lillian Ramirez

    Use a “V” shaped adjustable rack and rub turkey all over with olive oil, and sprinkle salt and pepper.

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  405. ashley brunson

    Season well with melted butter, s&p. A good roasting rack and roasting pan are essential. And the pan gravy, the perfect mix of drippings and flour, cooked stovetop and loosened with good turkey stock. This is what it’s all about.

    Reply
  406. Laurie Novak

    We use a Magnalite roaster.(Has Lid) Stuff and enjoy. No need to baste. Moist and we take the lid off the last part to brown.

    Reply
  407. Jo

    Relax! Enjoy the day and give thanks for family and friends who celebrate the day with you!

    Reply
  408. Katie P

    I don’t cook a lot, but when I do, I would like to use Williams-Sonoma cookware. ;)

    Reply
  409. Lynn

    Stuff the cavity with onion, apple, garlic & parsley–your gravy will taste amazing!

    Reply
  410. Carol

    Brining is very tasty and not over cooking the bird is essential adding aromatics adds a lot of flavor.

    Reply
  411. Bridget Smolen

    If any of you need a place to go to for Thanksgiving, I have an extra place at my table just for you!

    Reply
  412. Kathy Mathieu

    My best turkey roasting tip is to start early. Line your pan with carrots and celery that are seasoned. Season the turkey inside, outside, and under the skin generously with Bell’s seasoning. Stuff the inside with a stuffing of your choice. Cover the turkey. Put in the oven at 350 for approximately one hour, then turn it down to 325 for 6-7 hours (for a 15 pound turkey). Baste often. Let sit. Carve. Enjoy!

    Reply
  413. Amanda

    This would be amazing! Our hand-me-down pots and pans need to be replaced :)

    Reply
  414. Stephanie Domiano

    Use a fresh turkey! Find a great stuffing recipe and have your mom make the gravy :-)

    Reply
  415. Rebecca Van Horn

    Love Williams-Sonoma! And am in need of a new set of pots – would love to win these!

    Reply
  416. MgStewart

    Best tip? Don’t be afraid to try new tips and share the results with friends!

    Reply
  417. Ronda Westhoff

    I don’t have “a best turkey roasting tip” but we are trying out our new smoker this year for smoked turkey! Love the dry brine from WS. I used it last year and it made the turkey so flavorful and moist! Thanks WS!

    Reply
  418. Ruth Sánchez

    I The secret for a great roasted turkey is first use a fresh no frozen turkey. Second leave it marinate the night before in sal, water, and brown sugar. Third next morning put it in a great roaster container, WS has the best!. Lot of butter, garlic, thyme, parsley, sage, salt, and keep it in the oven preferable with some smoking chips in a small container on the bottom. Your turkey will be sooo delicious. The smoke flavor mixed with all the spices will be so Yummy!!.

    Reply
  419. ashley obannon

    WS wet brine is the best and the gravy and the cranberry sauce and the dressing and the herbs and the pumpkin butter and the pumpkin quick bread annnnnd. I love it all

    Reply
  420. Joyce Yannuzzi

    The best tip is roasting until golden brown, then stuffing my face silly and watching everyone else do the same.

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  421. Hernani Cruz

    Lots and lots of basting. I do believe in brining as well…Happy Thanksgiving to all!!!

    Reply
  422. Deborah

    European, unsalted butter under the skin and rub all over the skin of the bird. Keep chicken stock in roasting pan while roasting turkey to keep moisture high. Fleur de sel salt to taste for gravy. WS has the best roasters for the job!

    Reply
  423. Joel Kratzer

    The best roasting tip for a turkey is to baste in butter. Comes out perfectly!

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  424. L m Hansen

    Prep turkey with lots of butter (inside, outside and some under skin), slice apples and put inside turkey. Then season with salt and pepper (and any other herbs you desire) and garlic under skin. My turkey has always been tasty and moist.

    Reply
  425. Shelley Tucker

    I rub the turkey with a melted butter, olive oil and herbs de provence mixture then I cover the turkey with foil and let it bake the required time; uncovering it for the last 10- 15 minutes (watching it carefully) and it comes out perfectly golden brown! yummy goodness every time!

    Reply
  426. Patricia Kamper

    Best Turkey Roasting Tip: If cooking for a large crowd, don’t get a huge turkey; get more than one turkey.

    Reply
  427. Jennifer

    I brine the turkey and then rub a compound butter under the skin and all over the outside of the turkey. Roast for 30 minutes at 400. Turn down the oven to 350 and occasionally baste until it’s done.

    Reply
  428. Lisa Federico

    I always roast mine breast side down on high heat first then low with some Chardonnay to,baste with. Yum!

    Reply
  429. Erika Hamilton

    I brine my turkey and then I cover it with a loose sheet of aluminum foil almost at the end of the cooking period.

    Reply
  430. Reveille Patterson

    I love to rub the turkey with butter, rosemary, salt and pepper, pulling up the skin and rubbing it inside too.

    Reply
  431. Joe Baker

    i could use a new set of cookware, my wife has COPD and can’t cook anymore so i’m doing all the cooking now and these sure would help me in the kitchen.

    Reply
  432. Kathleen

    Rinse turkey inside and out and dry completely with paper towels. Place bird in the refrigerator UNCOVERED overnight. Remove from fridge one hour before roasting. Slather bird with butter, salt and pepper. Roast at 325 degrees, 20 minutes per lb. Allowing the turkey to stay in fridge uncovered, creates a delicious crispy skin and juicy meat. Enjoy!

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  433. Diane Delgadillo

    I would love to have these pots and pans in my kitchen. They are beautiful.

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  434. Isela cook

    Best is to cook the Turkey on low. prepare Turkey with lots of butter and wine she of course turkey brine. I’m in need of a new set.

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  435. Janet

    Just remember after getting Turkey cleaned out.. Inject it with lime juice and rub butter all over.. !! Yummy.. Baste every 20 minutes with it’s own juices!

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  436. Kiyoshi

    Marinate the turkey at least for 12 hours, and put some seasonings on the inside too. Stuffing doesn’t bring much flavor to the meat itself. Use some vinegar (or wine) if you brine. And cover the legs. They get cooked way before the breast.

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  437. Cassandra Springer

    I brine my turkey a day ahead. Then I season, BUTTER, and stuff with lemon, orange, onions, celery, carrots and garlic (and more butter) Baste throughout roasting. Cover the turkey the last part of roasting, after it’s nice and brown!

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  438. Aimee

    BRINE + BUTTER + BACON UNDER THE SKIN = HEAVEN!!!! I AM A NEW HOMEOWNER. THIS COOKWARE SET LOOKS PERFECT. HAPPY TURKEY DAY TO ALL! :))))

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  439. Marie Mahugh

    After 20 years with my Calphalon from Williams Sonoma, I’m ready for this shiney new set. My holidays wouldn’t be complete without the Pumpkin Butter and the Pumpkin bread mixes. These are a must have hostess gift as well!

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  440. Maryann Sackett

    WOW! What a good looking set of Stainless Steel cookware. From saute to pots of homemade soup and much more. I love it. All pieces are good for everyday uses. Thank You for sharing and designing. I watch THE CHEW everyday and I loved what they did with the turkey, putting italian sausage under the skin and soaking a cheescloth in olive oil with spices and herbs then covering it over the turkey for the complete cooking time without having to baste every hour or so.

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  441. Monique

    I will not be hosting Thanksgiving this year, so I will have to make up for it on Christmas!

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  442. Susanne Ewing

    I love the new Thermo-clad 10 piece cookware set. You are giving away. I would also love to have it for myself. :)

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  443. Cynthia Hokenbrough

    I love Williams-Sonoma! My whole kitchen is filled with WS!!

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  444. Andrea

    I like to brine our turkey overnight, then cook slowly the next day–opening the oven as infrequently as possible.

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  445. Jessica L James

    Quality Vermont local ingredients, Cabot butter, great Williams-Sonoma cookware, love, light, laughter, and of course be thankful.

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  446. Deborah

    Brine your turkey overnight. And baste often – at least every 30 minutes.

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  447. Brenda DeMotts

    Would love to try this set and see how it compares to my All Clad-which i have had for 10+ years!

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  448. Debbie H

    Stuff the bird with herbs, an orange, and a lemon. Leave the oven door closed (I guess that’s 2 tips)…

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  449. Lisa Voicheck

    Beautiful set of cookware! Would love to have this for my son…..the aspiring chef!!

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  450. Melanie

    My favorite turkey tip? Make reservations! Just kidding. We almost alway cook our turkey on the grill. It comes out great and the oven is free for other things. Make sure you have a backup tank of gas though.

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  451. Tami

    This would be a great gift for our daughter’s first apartment after graduating from College in May!

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  452. Jean

    I have never done a turkey but oppose cooking it with stuffing in the cavity. No thank you.

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  453. Kevin

    Use Williams-Sonoma brine and the brine bags. We used this the last two years. What a difference. The turkey is always moist and has a wonderful taste. Brine the turkey at least overnight. Make sure to rinse it and pat it dry before cooking. We still put oil on the skin and seasoning as well as adding aromatics to the turkey cavity. Our turkey has always turned out Perfect. Thanks, Williams-Sonoma.

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  454. Jane Pearson

    I need new set of pots and pans would love to have this set. Thanks it would also encourage me to take some cooking classes.

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  455. Rebecca

    Use butter to baste. Roast in an electric roaster – I wanted a Nesco roaster but hubby found an old GE at a garage sale and we have used it every time we roast turkey. It is awesome for roasting the meat as it leaves the oven free for side dishes and desserts.

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  456. Becky Rider

    This set has the best, most usable selection of pan/pot sizes of any set I’ve seen. I only use stainless steel, ever, since I whisk sauces, creams and emulsions on and off the heat, and only stainless stands up to the whisk while never imparting a taste.

    Since I cook every meal from scratch, I spend a *lot* of time with my pans. This set would make me a very happy cook!

    Thank you for doing this giveaway, Williams-Sonoma!

    ~B

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  457. dawn

    I love to brine my turkey to keep it moist and lock in some extra flavor. My stuffing would cook up nicely in those pans!!

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  458. Maria M

    Those are just beautiful and would look fantasticly delicious on my stovetop cooking my latest creation! Pick me!!!

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  459. Marianne

    Believe it or not, we have been having a lot of success using our crockpot to slow cook turkey breast roasts. So moist and the meat falls off the bone! Our pans right now are getting old and we would sooooo love this set :)

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  460. Angela

    I could really use these! I didn’t get any pots or pans as wedding gifts!

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  461. Monica Wallace

    This would be perfect for me!! I really need a decent set of cookware. Pick me please :)

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  462. Christine ingersoll

    I brine for 24 hrs before baking. Place the turkey in a roasting bag , add brine, set in a roasting pan in the fridge. Great taste !!

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  463. Amy Cimorelli

    If you need your oven to reheat or cook side dishes, it’s better to serve the turkey at room temperature with hot gravy than to reheat it.

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  464. Monica Wallace

    I would really appreciate a classy cookware set such as this. Please pick me, thank you!!

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  465. Yunita

    I hope I will get lucky and win these pots and pans. Gotta love Williams Sonoma!

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  466. Nikki

    I cannot have enough of these…I am only I tied by my galley kitchen and lack of a pot rack…totally solveable

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  467. Ruthy Countryman

    Williams Sonoma has more than wonderful gadgets and cookware, they have fabulous recipes!

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  468. Kristin

    Let the bird REST – cook it less time than you think and let it rest a good 20 min to finish up and hold on to those juices…also, a brine works wonders prior to roasting.

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  469. STEPHENIE

    Sounds kinda funny, but rub butter on the inside of a paper grocery bag, cut it open & wrap it around the turkey inside the pan you are cooking the turkey in (brine, season & stuff turkey as usual). Baste 1-2x’s, as the buttered bag keeps the moisture inside. Juicy & yummy turkey is the result :)