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!
1,402 comments
The best turkey roasting tip is to start with a fresh, organic turkey and to cover it until that last 20 minutes to keep it moist.
Whenever I make Roasted Turkey for the holidays, I make sure to rub it with butter inside and out and baste in its own juices ever 30-45 minutes to keep it fresh and juicy. Brining it a day ahead is also a great tip to keep it super juicy!
Love Williams Sonoma.
I love, love, love, William Sonoma and all their products. Especially their kindness of sharing their recipes 🙂
I baste my turkey with 1/2 chicken stock, 1/2 apple cider. Delicious!
I could cook for every with great set of pots and pan’s
Just bake the turkey until an instant read thermometer reads 170-174 degrees when inserted in the thickest part of the thigh, avoiding the bone. Tent with foil, let it rest before carving….have a sharp carving knife near by.
I always make my own spice/herb rub and take the time to rub it under the skin of turkey everywhere I can reach. This makes for great flavor!
My tip is to preheat the oven: 500 degrees.
Never leave it alone and don’t be afraid to use lots of butter!
My turkey roasting tip is to use a FROZEN turkey instead of a fresh one!! Make me the winner, please!! 🙂
I like to brine our turkey’s,they take little time to roast,and when they come out of the oven they are golden, moist, and delicious. my tip; find your self a good brine.It’s so worth it 🙂
I have tried lots and lots of turkey recipes through the years. The easiest and best was the hot roasting method. The turkey should not be over 12-14 lbs. Rub skin with olive oil, salt and pepper the inside and outside. Roast at 450 until done. I use a thermometer. The skin is lovely, crispy and brown. The meat is juicy and tender. Best and easiest! It sounds like it might burn, but it doesn’t!
Inject flavored butter into the meat and don’t over roast the turkey. Skip roasting and just fry it for a flavorful and moist turkey!
Rub with softened butter, salt and pepper, then roast. And always use W-S turkey lifters so you don’t drop the bird on the floor.
I gobble while I work in the kitchen to ease the turkey into the oven.
My best roasting turkey tips are easy to remember: Have the bird fully thawed and prepped, season prior to oven (butter, salt/pepper, herbs, brine etc), and let it rest prior to slicing. Let your cooked meat relax a bit!
These pots look fantastic! I checked them out at my local W&S today!
My tip is, make sure you have a great brine and keep that oven door closed!
Baste ever 20 minutes!
The roaster oven makes the juiciest turkey.
This year I did not brine, I simply made a fresh herb & butter compound. After properly cleaning and patting dry, I slathered the bird with the compound and varying seasonings. I made sure to cover every nook & crannie, even under the skin of the breast. I then stuffed the cavity with fresh herbs, onions, garlic & citrus halves. Popped in the oven & let the roasting begin. End result perfectly roasted & moist bird enjoyed by all. Heading to the kitchen for turkey sandwich…with cranberry chutney, yum.
Let Mom make it! I’ll prepare the dessert of pecan pumpkin butter bars – it has become a favorite of our family and friends.
Cook the turkey breast side down….maes it very moist.
Roasted, basted regularly with butter and wine, stuffed with apples, onions and celery.
Go for flavor not looks. Start with fully defrosted bird, roast it breast side down or butterfly it. Feed the leftover bits to the waiting Labrador.
Brine it!
Put some butter and herbs inside the skin before roasting for a moist and flavorful turkey. Rub it on top of the skin too.
Butter, and lots of it! We also tend to baste our turkey a lot, and I think this helps with moisture and that golden brown color. Thanks for the chance to win this lovely set!!
Start with quality turkey– heritage breeds are best. You can’t mess up a good bird.
At 58 years young I’m still learning new tricks and having a great time in the process thanks to W-S!!! Between Williams-Sonoma technique classes, the helpful staff at the Geneva Illinois store, and their quality products, your holiday cooking will be phenomenal.
Be sure to let your frozen turkey thaw in the fridge until completely ice-free, then let sit at room temp for 45 minutes or so before beginning to roast. This will ensure more even cooking.
Make sure to buy the freshest and most natural turkey i can afford to give to my family.
Do two small turkeys instead of one really large one.
Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning.
Butter under sthe skin. Turkeys don’t have much fat and dry out easily. Butter basting while it cooks helps ensure a less dry turkey.
Sealing in the juices of your bird will produce moist, mouth watering roaster every time. Do this by roasting it at F 450 for the first half hour then turn down the oven to F350; it doesn’t seem to matter whether the turkey is breast side up or down, as long as it goes into a hot oven first. It helps to slather butter on the skin and then douse with fresh orange juice (squeeze directly from the oranges), then place the orange remains inside the cavity, season and roast as described.
My best advise: Make an herbed butter (any herbs you like) and spread under the skin as far as possible. Cook in a roasting bag for best tenderness and…..Turkey is done when the legs are very loose at the joint. Wiggle them and they almost fall off. This tip is especially good for the novice who might not own a thermometer.
Unfortunately, I’ve only been allowed to make cranberry-orange relish or pies for holidays in the past and don’t have any roasting tips that I’ve actually tested myself. That’s a gorgeous cookware set, though, and I couldn’t resist commenting.
Well, this would be a FABULOUS gift for myself! What a great giveaway. Thanks for the chance to win, Williams-Sonoma!
Brine brine brine 🙂
This is my favorite store !!!
I do not stuff the Turkey….I put in onion, green pepper, apple or carrots & 2 sticks of butter. Baste every hour. Uncover last 1/2 hour.
After stuffing the bird with aromatics, (oranges apples, and onions cut up and sprinkled heavily with sage and salt and pepper), I tie up the bird, lather with olive oil and sage, paprika, salt and pepper rub! Cover whole bird with foil for first part of cooking, then uncover, and baste with butter every half hour. Also, I roasst the bird on a bed of hevy stalks of celery and carrots to make a “rack”, this also makes for a flavorful gravy stock! Use the Williams Sonoma Turkey Base to add to your pan drippings fro the best gravy ever!
I have roasted a Turkey for years, and no longer put stuffing in the bird. I use aromatics, as many chefs do now. Mine are apples, oranges, onions, and salt and pepper and sage. I sprinkle the rinsed and dry cavities with Kosher salt, insert the aromatics, and a whole stick of butter, cut up. I loosely close the bird with tying the legs, and pinning the neck flap. Bake at 325 degrees as instructed. Let rest covered about one half hour under foil before carving!
What took you so long? If your putting your name on it that’s all I need.
I always use my Williams-Sonoma digital roasting thermometer for a perfectly cooked turkey every time.
Great set of pots and pans.
nice,. wish i could try that..
If you put butter on your turkey before cooking and then you need to make sure that you baste the juices onto the turkey to keep it moist. Then during the last 30 minutes of cooking uncover the turkey, baste it once more and then sprinkle lightly with flour and your turkey will have a light crispy crust.
My best turkey roasting tip is to call grandma and do exactly what she tells you to do! Grandmas always know best!
ina garten perfect roast turkey, follow the video, w/ the butter under the skin, not the printed recipe w/ the butter only on the outside.
Place rosemary underneath the skin and baste frequently. Share your wine; do not drink too much though, and do not forget to turn the oven on.
I would love, love, LOVE to win this. I can see this set of cookware being my culinary partner for years to come as I make amazing meals for friends and family – and with that, memories, too!
I adore Williams-Sonoma and would chef up some amazing meals for my family in this awesome cookware set! Happy Thanksgiving!
Have fun, don’t forget the wine, and just let it bake until it’s done.
Each year your store gets better and better! I love using the turkey bag..take it out of the oven 45 min before done and glaze the turkey with WS pomegranate glaze every 10 minutes. Yum
Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you’re only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
Cook the turkey in a big green egg after using the Williams-sanoma brine ! Perfect !
Roast the turkey upside down and that way the breast will baste in the pan juices while it’s cooking. The result is moist, juicy, tender meat.
I’ve never roasted a turkey so I have no advice to give. But I will say to keep it moist with chicken broth or stock.
My best turkey roasting tip is to take the skin on top of the breast and slowly pull it away from it’s body to create a space between the skin and the meat. This can be done by simply putting your hand in slowly and moving it around. You just need enough space to put some room temperature butter, fresh cut herbs and some sliced fruit or citrus of your choosing. After you put the herbs, butter, and fruit or citrus in move it around from the outside (the skin is pretty translucent so your able to see what goes where). This trick will give your meat more flavor and keep it moist rather than going the traditional route and putting the herbs, butter, citrus or fruit in the cavity. Make sure you tie up the turkey so the limbs are close to the body and pop it in the oven when your ready! Enjoy & Happy Turkey Day!
Cook the turkey upside down (breast in the bottom of the pan)! Keeps the meat extra moist since it cooks in the juice.
love!
Brining!
Williams-Sonoma cooking tools are always great Plus even better if you don’t like it or it doesn’t work the company takes the thing back without DRAMA !
an excellent provider of comfort products
My turkey recepie tip :0
Needle ( wine, olive oil,etc)
Lots of butter
And an oven bag shhhhh!!!!
Is a secret …
Don’t tell anyone !
You would have the juicest turkey ever that
Everyone will love , even those who don’t like
Turkey….
I think any product Williams-Sonoma endorses is above average and all quality! Love your products, your stores, the catalogs are inspiring –a great company. Happy Thanksgiving to all at Williams-Sonoma!
How does it feel to cook in a piece of jewelry ? 🙂 !!!
How does it feel to cook in a piece of jewelry!!!
I love to cook , and I love trying out new recipes i get from here. Most of all I sure could use a new set of pots and pans mine are forty years old and missing a few pieces . Going to get some xmas baking done this week,. Happy Thankgiving to all American friends.
Place butter and herbs under the skin before roasting for wonderful flavor.
My tip for a perfect turkey may be simple, but it’s true. BASTE it! Big turkeys get dry, so each 30mins to an hour, I go to the oven and I take a moment to baste it. I put bay leaves under the skin for design, and I baste and baste and baste. There are lots of amazing new things to do, but I find that slow roasting and basting works every time. I’m old-school and could really use some new pots and pans! Happy Thanksgiving!
So perfect for my brother who is getting married this year.
Roast that turkey low and slow but most importantly enjoy the company of your loved ones!
Don’t forget to take the sealed package of chicken parts out of the cavity before cooking. My friend invited in-laws for first Thanksgiving with husband, didn’t remove the package, it exploded everywhere. Was not a pretty site. Good thing Cracker Barrel was open. LOL.
Love this store, love the Facebook recipes. Thank you
Brining is best with oranges,apples and seasonings to taste
Beautiful!
Brining is the best. We have been using this technique for years now. It works!
Bast Turkey every 20 minutes.
I love Williams-Sonoma!!
I love all things WS!
Dry brine for a few days, and make sure to air dry unwrapped in the fridge the last night to get that extra crispy skin.
Williams-Sonoma wet brine and baste!
Olive oil, butter & herbs put between skin & meat. Olive oil, butter & herbs and citrus-orange slices rubbed on outside. Orange slices in cavity also. Herbs and sea salt. Cook on low.
I would love this set for health reasons and for a true culinary experience.
B-U-T-T-E-R!
Fill cavity with fruit-orange,apple,etc-adds flavor,discard when done. Spritz with butter spray and sprinkle with cinnamon-adds flavor and gives nice color when finished.
Coat the turkey in olive oil & preferred seasonings, cover, and leave it alone until it’s done.
I dream of having a MATCHING set of pans. No more mismatched, dented, and oxidized pans. A brand new, shiny set of William Sonoma stainless steel pots and pans are coming to me!!! I am visualizing them hanging from my pot rack 🙂
Unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight if you prefer a crispier skin (which I do!).
Hopefully my best tip will be to use the Williams-Sonoma pomegranate glaze! We’ll find out tomorrow!
I use W&S dry brine, then prior to roasting I use the W&S turkey paste (make sure to get it under the skin). I roast my turkey breast down 2/3rds of the time…..it cooks perfectly! And make sure to let the turkey rest before carving. Happy Cooking!
My best turkey tip was when I purchased a turkey too large for my roaster and had to cut the wings off.
The next year I purchased the proper roaster from Williams-Sonoma. Have been shopping there for years.
Roast with fresh herbs instead of stuffing.
I bought the wet brine last year and it was messy but awesome. No leftovers 🙁 I had a 25 lb. turkey and only 14 people and they devoured it. This year, I am trying the buttermilk dry brine and hope it works as well.
I would love those beautiful pots and pans – sure could use a new set after 28 years of marriage and one set of pots and pans 🙂
Inject evaporated milk into the breasts, thighs and legs. Then roast the turkey with the breast down for the first hour. You’ll turkey will come out so juicy.
Williams Sonoma is one of my most favorite stores…. Love the look of the cookware!!!
I love this cookware set. My friends have it and I’ve cooked with them several times. It would be nice to have a set like this for myself!
I love All Clad! This would make a great early birthday present for me!
Be careful about brining—lots of salt for those who have blood pressure or heart issues! Use a cup or so or no added salt broth in bottom of closed roaster and roast with lid on roaster–quick, moist, no salt overload. Karen
This would be the ultimate Xmas gift. I would love to replace my old hand-me-down cookware.
I have been using the same Revere ware for 32 years now ! Would love a new set of these !! Love to browse your store in Charleston, SC.
Defrost your turkey and let the turkey marinate in your favorite spices for 24 hrs. Cook with love and don’t open the oven door too much so the turkey gets even heat and stays moist. You can also use an oven bag for the turkey if you are afraid of ending up with a very dry turkey.Don’t stress too much about cooking the turkey. If you end up not liking the turkey you cook, you can always prepare something else with it For example a soup or a fajita dish with shredded turkey, etc..My kids always help in the kitchen and I enjoy the beautiful smiles I see on their faces when they prepare food they are going to eat. If you cook with a lot of patience and love you will have a very rewarding meal. It doens’t matter if your turkey tasted better last year or if your someone holds the secret recipe for the most amazing turkey and you don’t. The most delicios one is the one that is going to be at your table. After all, Thanksgiving is to cherish every little bit of family time and all the blessings we have. It is also a great memory for your kids to cook and make a mess in the kitchen with you . Maybe someday they will pass it on to their own children. So relax and enjoy!!
Take the time to brine it beforehand. It makes a world of difference.
skip the brine…use plenty of butter…have a glass of makers mark close when things start to get stressful
I sing a little prayer for……the turkey…..to taste delicious delicious forever delicious……….lol
My best turkey ever involved the science behind brining. It was worth taking the risk of trying something completely new for the major turkey holiday all by myself. The turkey was moist and delicious!
I would love this set. I could sure use new cookware. Thank you
When I roast a turkey, I like to put stuffing (bacon, garlic, butter, herbs) between the skin and the meat and I also poke the meat carefully with a fork and season the meat with some white wine. After that I will roast the turkey covered with a foil. When the turkey is almost done, I will turn on the oven fan and remove the foil to brown the turkey with butter and honey brushing.
Brine, brine, brine. Oh, and brine!
Beautiful set!!! Fingers crossed XD!
Tis the season to start cooking. Fa la la la la la la la la!
All I want for Christmas is Williams-Sonoma!!
Marinate the turkey a day ahead with spices for lots of flavor without added fat.
Brine the turkey overnight with the Wililams-Sonoma brining bag and mix. Dont forget to use your Williams-Sonoma All-Clad Stainless-Steel Flared Roaster and Taylor Elite Instant Read Dial Thermometer with the turkey. Your turkey will come out oh, so tender, juicy, and delicious!
I can’t keep my husband out of Williams-Sonoma this is his favorite store. Of course I love it too.
Make one dish you absolutely love……………even if no one else likes it..savor it ….enjoy your day with friends and family and if someone irritates you….go for a walk…instead of lowering yourself to a battle that will only upset everyones day!!
don’t overcook!
Umm All-Clad Tr-Ply better watch out with this line……it looks nice. Start roasting your turkey breast down first in order to keep it moist with salt pork on the bottom side up..then flip it. Salt park bastes the underside of the turkey while breast gets all the juices
Put a paper bag over the turkey when it is roasting and it will keep the moisture in. 50 years of experience in creating the cookware set is alot.
Stuff the cavity of the bird with lemons, oranges, yellow onions and fresh herbs. Then coat the bird with olive oil and butter, sprinkle with herbs de Provence, then cover with cheese cloth and bast with turkey stock. You will have the most beautiful brown bird ever.
I stuff the cavity of my turkey with an orange that is cut in half, and a generous bunch of fresh sage. My “stuffing” is baked separately, so it’s actually dressing.
Always check the temperature of your turkey on both thighs (inside) to ensure that it reaches 165 degrees and is properly cooked before removing from the oven.
loved our turkey marinated in w.s. marinating seasonings.
I make a paste of butter, green peppers and onion, garlice and pepper; pierce the skin and coat with paste…refridge overnight…your turkey will be super moist, foolproof everytime…No basting necessary!!
The quality is always good. You can’t go wrong with Williams Sonoma.
I spent all my money on my new Wolf and it is embarrassed to be seen with my old set of pans. They are 18 years old now……
Start your turkey at a high temperature (425 degrees) for a half hour then bring down to 375 degrees until done and you’ll have a well browned and juicy turkey!
Will be very thankful for having this amazing cookware set.
I believe the secret to my turkey every year is the herb butter (rosemary, sage and little garlic) rubbed under the breast skin and all over the outside then baked in a 325 oven for about 15 mins per pound. Have to cook two large turkeys every year…everyone wants to bring home leftovers…:-D.
I would dearly love to win this set of pots and pan! It would be so nice to have a nice set to cook with! Would make you really want to cook more!!!!!
Cook the turkey under foil, removing it the last 30 mins of cooking time to allow the skin to brown.
Great looking pans–with the WS name they will be good for cooking as well.
I oven roast my turkey in 1 cup chicken broth. The turkey stays juicy and then i can make scrumptious gravy from the pan drippings.
Just simply love all you sell, promote, advertise and exhibit…
I use a roasting pan that has to be almost 40 years old which was my Mother’s. It is the navy blue with white spots kind that she used all her married life. I do the same recipe for roasting a turkey as she did & it always results in a juicy, moist bird…even the white meat! She would separate the skin from the meat ever so carefully in places & inject chicken broth into the bird. This flavored the meat while offering a slightly fatty broth to permeate the bird. She cooked the stuffing separately & then when the bird was almost done, she took it out opened the cavity, shoveled in the stuffing & closed the old girl back up. I can taste my mothers’ turkeys like it was yesterday….oh it is tomorrow!
I think basting and a slow roast is the best. I have used a foil cover to ensure the skin doesn’t get burned in the middle, and if all else fails fried turkey is really wonderful too.
Made the W-S butternut squash soup recipe from their Thanksgiving guida and it was fantastic. My daughter wants me to make more so she can take it back to Nebraska with her.
When I cooked my first turkey, my oven when out in the middle of cooking. We then had to transport to a neighbor to finish it but it turned out dry. Always make sure your oven is ready to take the heat and have a backup plan just in case.
I have in the past roasted a turkey slowly upside down…breast down…and it makes for a very moist turkey…secondly I put my turkey in a roasting bag…no matter it’s size and it comes out just lovely and so so moist…Happy Thanksgiving everyone and Happy Holidays..
Melody Faircloth
To win this beautiful cookware would not only be a Happy Christmas it would be Happy New Year…Happy Birthday …any Happy in the next year…<3"
Wish I had these for my brand new kitchen! Most of all wish i was cooking Thanksgiving dinner with them. Happy Thanksgiving Williams-Sonoma staff you have helped make many a memorable holiday dinner.
Brine it!
I’ve never had new pots & pans so I had no idea about heat distribution and hot spots etc. ….. I’d be able to burn everything evenly. :O)
I sure would love to win this beautiful cookware ….. it cooks so quickly …… normally I ask my guests to eat before they come for dinner – true!
Wow jaime bien !!
These would fit right in with my W-S roasting pans!!!
Fry it in Peanut Oil! Delicious!!
MY BEST TURKEY ROASTING TIP IS CLEAN YOUR TURKEY WELL, TAKE SOME TENDERIZER AND SPRINKLE LIGHTLY OVER THE WHOLE TURKEY, THEN TAKE A FORK AND PUNCH HOLES ALL OVER THE BREAST AREA,THEN PUT A LITTLE GARLIC POWDER, MRS DASH ORIGINAL, PEPPER, AND SALT TO YOUR TASTE,COVER WITH FOIL AND PLACE IN THE OVEN ON 350. THEN COOK UNTIL ALMOST COMPLETLY DONE THEN REMOVE FOIL AND SPREAD BUTTER ALL OVER LET THE TURKEY BROWN.
For delicious and moist turkey I use the William
Sonoma brining bags and brown sugar brine. Once the turkey is in the over, let it be, until the timer pops or temperature reading is correct.
I do not stuff the turkey put prepare the Whole Wheat Harvest stuffing for a side dish.
One of my favorite and proven tasteful methods for turkey roasting are several, but placing about three jalapeno peppers inside the turkey. The flavor is delicious. Instructions: Remove the turkey necks and etc., from the cavity-cut the tip of the jalapeno peppers, and remove the seeds. Then cut the peppers in half, place them inside the cavity of the turkey. Prepare fresh rosemary, one jalapeno pepper [seeds removed], extra virgin olive, and pulse inside the mini food processor with one tablespoon of smoke paprika. Apply half over the turkey before cooking, and one hour before the turkey is done add the remaining portion. Enjoy.
Best turkey roasting tip: make sure your turkey has time to rest before carving.
Love this set!!
Lots of butter and brining is the key! Start the oven on hot temperature and continue roasting at lower temperature.
i love this store. if i dont go in i order obver the web!! i can spend some much time in there qwhen i go. i love to cook…………..i really can use some new pans!!
Brine that bird!
Brine the turkey at least 10 hours beforehand – gives it a great flavor and keeps the meat moist. And don’t stuff it with dressing – putting herbs and fruits in there really enhances the flavor.
This is only my second year hosting, but last year, the turkey that I baked was delicious and a big hit at the party! Definitely use plenty of butter to keep the turkey moist and don’t peek too many times so you don’t lose the heat!
I really need new cook wear mine are a mismatched set that is over 40 years old & do not work very well at all with my glass stovetop.
Lots of butter! Cover the breast with aluminum!
I love to brine my turkey, with rosemary, bay leaves, salt, brown sugar, apples, and orange peels, it smells wonderful and the turkey is always juicy. What a great set of cookware. Crossing my fingers for luck! Happy Thanksgiving everyone! : )
Butter soaked cheesecloth and basting!
Use a roaster to cook your turkey. My husband’s mother started doing this years ago and we continue. We use a turkey roasting bag and it cooks up tender and juicy. No dry turkey for this family!
Dry brining!
Rub it up with butter and salt, and be patient. It always tastes best when enjoyed with loved ones.
Love these!
Begin or end the roasting on high heat to get that perfect golden brown turkey for the table.
These pans look fantastic! Cannot wait to try them out!
#1 tip: never assume that the turkey’s done when the “done button” pops out of the turkey. Always double-check with a meat thermometer.
We would love to win this 10 pc. Somoma cook ware set.
I use the US Department of Agriculture’s 1984 “Talking About Turkey” pamphlet instructions for roasting my turkeys. They turn out perfect every time!
Since I’ve never cooked a turkey, the only tip I can offer is to make sure to defrost it long before it’s time to cook it.
Another thing I started doing that has been helpful is to line the turkey roasting pan with non-stick foil. That way the drippings are so much easier to remove with a silicone spatula, rather than trying to scra[e them off the pan. And this makes it much less work to wash the roasting pan too! (Yes, a throw-away foil pan is easy too, but often too flimsy for the weight of the bird and hard to manage…)
Keep basting your turkey while in the oven…every half hour.
Preheat oven and put three lemonade ice cubes in turkey before putting in oven.
Use a thermometer to check if its just the right doneness- Works perfect every time.
These pans are beautiful!
Brine and butter!
BRINE THAT BIRD! I used WS’s brine and couldn’t believe how flavorful the turkey was! Also, I baste & rotate my bird every hour for perfectly even cooking and a nice crispy skin.
Enjoy for holiday and remember to be thankful for everything you have.
We just moved and found out the oven doesn’t work! Wish me luck as I go to my parents house to cook my Thanksgiving Dinner and transport it!
Do the Italian turkey from the Chew. Nice and Moist
But…buy your season from WS 🙂
Baste the turkey every 30 minutes. Cover turkey with foil if turkey is golden and beautiful but the insides are not cooked to the proper temp.
Spatchcock it! Reduces the cooking time and more crispy skin to enjoy.
These are gorgeous!!! I would love to replace my current set with these, mine are so old. I would enjoy cooking again, even with three little ones running around the kitchen, with this beautiful cookware! WS is my favorite store!
Place a cheesecloth soaked in butter on the breast meat only for the first couple of hours then remove. Re-soak cheesecloth as needed.
Williams-Sonoma is my go to place for everything…recipes and everything you need to put it all together from ingredients to cookware to appliances. Love the brine and use butter mixed with herb de provence on and under the skin!
This is why William Sonoma is the best.
What a beautiful set! Roast upside down for the first 3/4 and then flip so you end up with nice, juicy breast meat!
Always let Mom make the gravy!
Brining is wonderful, but simply brushing and basting with butter like my grandma used to is oh so good as well! Whatever way you do it, share your method with a younger(or older) family member so they can pass it on 🙂
Remember however your turkey turns out following family recipe or just doing your own thing it was made with LOVE. That is the most important ingredient that goes into the turkey. Remember, to stop and take a second to Thank all the People who are sacrificing their holiday to keep us safe. In the infamous words of the ever loving Julia Childs “Bon Appetit.”
My best turkey roasting tip? Melt some butter and add a splash of white wine and your favorite herbs. Cool. Take some cheesecloth and dip it into the mixture till soaked and spread it out over the top of the turkey. Roast as usual, baste only a couple of times during the last hour of roasting, basting the cheesecloth. When done, remove the cheesecloth and you should have a crackling good, golden brown turkey that looks like it came from the pages of a magazine!
Could use a cookware update!
Oh no! I’ve been a vegetarian for 25 years, I have no turkey roasting tips at all! But I do know that as a vegetarian we can make a meal using every piece in your new collection for a great meal!!!!
Make sure your turkey is nice and dry! Then rub it generously with an olive oil/butter mix to get the skin nice and crispy!
Brining the bird before hand to ensure a succulent turkey, and also using a thermometer takes the guess work out!
Would Love these beautiful pans and thank you for the opportunity.
We have found we love brining the turkey. It is so moist and full of flavor! Even those who ordinarily do not care for turkey, love it! Happy Thanksgiving to all……
Cover the breast of the bird with cheesecloth and baste frequently with butter and white wine with herbs. The cheesecloth helps keep the butter in contact with the skin to make it really get crispy and brown
As a vegetarian, my best turkey tip is to let my husband cook it!
Great looking starter set …
I don’t like turkey for Thanksgiving but love the stuffing AND the ham!
my tip would be to roast lower and long. Baste ever 1/2 hour with marinade. Our marinade includes apple cider. gobble gobble.
WS is my favorite store!
i have a few pieces of this cook love it it cooks so much faster and i think the quality of food cooked in it is much better
ws is wonderful. i don’t order much because i am disabled and on a very limited income, but i always find something i want in the catalog, which i can spend hours perusing. thank you for your great pruducts and especially your catalog.
Let your mom cook the turkey and spend your time making side dishes and desserts…
The new Thermo-Clad Stainless Steel set is gorgeous. I was at the Honolulu W-S store this past Saturday and saw it. Love the handle — it is such a comfortable design.
Let the Turkey rest for 20 minutes before cutting it.
Had the same pots and pans for 40 years. These look fantastic!
I baste my turkey with broth I make out of roasted turkey thighs. I also use this broth for my dressing and gravy.
Strange but true: For 20 years I’ve cooked my turkey by placing in a roasting pan with celery, onions, etc., melting 1 stick of butter in a quart of boiling water & pouring over the turkey. Then wiring the lid tightly shut & roasting at 500 degrees for 1 hour. Then turning the oven off & leaving until morning without opening the door. The turkey (not matter what size) is always perfectly cooked, browned, &still warm. p.s. My cookware is also over 20 years old. : )
Love to rub down the turkey with coconut oil,followed by putting different seasoning on it as well.Turkey comes out juicy and moist.
roast every part of the turkey, color is flavor
My best tip — is lean on the pros. I am following all your tips (your guide and recipes have been very helpful). Turkey is brining, as we speak in WS apple & spices turkey brine. I also listen to my MOM, who has been a fabulous home cook for 60 + years. Dorothy cooked dinner for a family of nine every night and many a roasted bird — always flawless and fabulous! This combo of experience is sure to be a winner — I expect to have a perfect roasted bird! So my tip —Go with the pros!
My turkey roasting tip is to use a lot of fresh rosemary!!! This herb gives the turkey a ilalian flair!!
Use a bag and put herbs under the skin
Enjoy your Holidaze…
Sometimes simple is good. I slather my locally raised turkey with butter
and baste a few times while roasting, leaving the legs free.It’s a beautiful color when it comes out of the oven.
Beautiful!
So thankful for this opportunity to may win such a great cookware set!
Love love all all clad stuff cookware crockpots everything happy turkey day… My roasting tip is 1 use high quality turkey, 2 start breast side down, 3 use high heat, 4 don’t over cook, 5 Let rest for 15 mins before cutting. amazing xoxox
We brine our turkey overnight and it’s always moist and delicious!
Slow cooking, basting frequently and starting off with a little broth in the pan to keep moisture in the oven. Plus I tent with foil until the last hour of roasting.
Slow Roasting Turkey is best if you like it tender. Use salt and Black Pepper and Tumeric only for seasoning you will love it . Base after cooking with the broth from the
turkey . Add add a touch of lemon in the base. Enjoy !
Thank you to W-S for all the great recipes and ideas. I am working on good time management this year for Thanksgiving. I will cook some dishes today to save stress tomorrow. I am also planning on stuffing my turkey with onions, apples and herbs instead of bread stuffing. I hope this makes the gravy extra delicious!
Would love to win! I have actually never cooked a turkey, but would love to try.
This looks like a very nice set..
Butter, herbs, and citrus. Delicious!
I brine my turkey and use a oven alarm thermometer set to around 155 – 158. Temperature should rise to 165 during resting.
I love to rub a mixture of olive oil and fresh rosemary under the skin of my turkey when I roast it! Yummy flavor and beautifully browned skin. MMMMMMM……
I would LOVE to win this cookware set. Please!
If you need gravy because you didn’t cook your turkey, use WS turkey gravy base! It’s delicious!
I have love this cookware and have been coveting it for years, my old cookware is falling apart and this new set would look so lovely on my pot rack, and to cook with it, we’ll what can I say! Sublime
Make it a turducken = Turkey, duck and chicken!
This stainless-steel 10-piece cookware set is a dream…
Five Words: Williams-Sonoma Turkey Brine Mix!
My mom always said every time you open the door, you let out some juicyness. Now, I use the turkey oven bags, and they keep the bird nice and moist. These pans would be a great gift from “Santa” for our Christmas Eve dinner!
If I am able to win this cookware, I will gift it to my sister in law who could not ever afford this, but loves to cook and is a pastry chef. It would be such an honor to give this to her and her family.
Brine, Brine, Brine… But if you don’t have time you can always use a nice flavor injector and let it sit for a couple hours to marinate from the inside out!
plan ahead. and the best tip is to let someone else do the turkey roasting. just make the sides – it is my favorite part!
For many years I have received many, many compliments from my family and friends for my moist roast turkey. I use a turkey injecting needle to inject a warm mixture of chicken broth and butter in several areas of the turkey. No dry turkey again…..ever!!
I love everything you sell, and use your recipes all the time as a gold standard! Would love to win so I could make the recipes in this shiny, new cookware!
I pinned the pomegranate citrus turkey recipe and can’t wait to make it! You have the BEST recipes!
I love all WS products! A good fresh turkey and a nice roasting pan from WS are important.
for a crispier skin, don’t brine! place butter under the skin instead
If I won these I would wrap them and put them under the tree with my husband’s name on it, he’d love them.
Butter up the turkey for best roasting. Happy Thanksgiving Everyone!!
My best tip is to brine the turkey, it is so moist!
To ensure a moist, evenly cooked bird, I like to brine my turkey, whether I am frying or roasting. I also like to push herbs and butter under the skin in several places as well as basting often. Do not overcook!
Brine overnight. In the morning, rinse, dry, stuffed with aromatics ( onion, garlic, carrot, celery, apple) and in the oven @ 450 for 30 mins. Turn the oven down to 325 degrees and cover the breast with foil. Remove the foil for the last twenty minutes.
Best tip – keep a number for Chinese delivery handy in case of mistakes!
Would LOVE a set like this. I’m currently using Revere Ware and some other “cheap” pots. Would LOVE to give these a try!!
bacon on top
This set looks awesome, I hope it works on induction stovetop. For turkey gravy I make sure I use a magnetic stainless steel roasting pan for the turkey so I can use all the bits and pieces of the roasted turkey left in the pan. Than I cook it (the dripping with the bits and pieces) because it has all the flavor , on the induction stovetop with the thickener and also add some potatoe water and cooked vegetable water to get all the nutrients as well. Yum!
I think the key to a great Thanksgiving dinner (and leftover time) is to make a turkey stock the day before. I use it for basting the turkey, making the dressing, making turkey meatball appetizers and in the Turkey tetrazzini and Turkey-rice soup in a few days. And making the best gravy, of course. It’s too easy to make the stock. I use a smoked turkey drumstick or I roast one, along with the usual stock stuff (carrots, onion, parsley, celery, bay leaf, etc.) and simmer it for 1-1/2 hours.
Turkey roasted in a brown paper sack comes out golden brown on the outside and juicy and full of flavor on the inside! Only way to go for perfect turkey every time!
Make a turkey lifter out of kitchen twine for easy removal of turkey from roasting pan. Be sure to baste turkey well with butter. I cook/bake for a Senior citizens group and my pots are worn out. I would enjoy cooking for my family and friends with a new set of pots. Happy Thanksgiving everyone !!!
I am a novice roaster, so I will get one of the turkeys that has the built in temperature gauge. Let the turkey tell you when its finished!
Always brine the turkey the day before, for the best tasting turkey.
Always cook with lots of love and patience
Very nice!
Good Morning Williams-Sonoma!
I just saw this contest on Google+, and had to enter!
I’m a young woman, living with three grown men! When I’m not picking up dirty socks, taking out the trash, or putting down the toilet seat, I’m cooking. I could really use the beautiful cookware to continue developing my favorite hobby.
Happy Thanksgiving!
The best roasted turkey I have ever made was last year when I wrapped the bird in strips of bacon! It was not only one of the moistest turkeys I have cooked, but it was scrumptious!
My most important tip is to invite your children and/or grandchildren to participate in the process and preparations of baking, to instill the love of cooking! (They are more likely to eat the veggies, too, if they take part;) They can pass on recipes from generation to generation, and learn to appreciate a true home cooked meal. As far as the turkey goes, sounds simple however-plan a head to defrost your bird! Can’t tell you how many people I know who stress because the turkey is not fully defrosted on Thanksgiving day! Love WS and looking forward to purchasing your Vitamix 750 soon!
My grandmother taught me to roast the turkey covered at a high temperature (450) for the entire cooking time. Always moist!
A newly engaged, navigating the high seas of gourmet cooking. Grateful for quality cookware from Williams-Sonoma!
gorgeous set, would help out this holiday season
High temp at first to brown up quick then drop the temp and let her cook slow!!! Mmmmmmmm
Lovely, shiny, new pots and pans for the holiday feast!!!
This is a very nice set
The past 2 yrs I have ordered my turkey from Greenberg Turkeys but in past cooked my turkey in oven but in a turkey bag
Awesome set…pick me!
Thank you for making the best cookbooks I’ve ever read! I love Williams-Sonoma!
Happy Thanksgiving, Williams-Sonoma!
brine it!
This will be a perfect compliment to my alpico dish collection. With these I coul not only serve in style, but cook something up as well! Would be very excited and thankful I I we’re chosen. Happy tday!
Lots and lots of butter on dry salted skin!!!
Low and slow on the turkey, baste often. Bake an extra breast for turkey breast for turkey salad. (We pack a cooler with sandwiches for “black friday shopping” and picnic out of the van.)
Get a thermometer.
I would love a new set of cookware. I’ve been using the same set since I got married, 17 years ago, and it really needs to be replaced. I would love the chance to use this set by Williams-Sonoma.
Love the cookware at Williams-Sonoma! Also the cooking classes rock!
Couldn’t make it through entertaining without a consult from Williams Somoma.
Brine that turkey! Makes all the difference in the world. And stuff the cavity with citrus, herbs, onions and garlic. Your turkey will taste fantastic and the aroma throughout your home feels like the holidays from that moment on!
Put pats of butter under the turkey skin to keep it super moist!
Roast it upside/breast side down.
Hello Williams Sonoma,
First of all i love you and i am your greatest admirer, critic, and customer of all times. I am already in love with your gorgeous 10 piece cookware set and it will be a pleasure to have them in my kitchen 🙂 as for the turkey roasting tip, i soak it up in a concoction made of apple cider, salt, brown sugar, garlic, lemon, oranges, spanish onions, lots of water, and lots of fresh herbs from my garden … Thyme, rosemary, parsley and tarragon and bring everything to a boil (not the turkey, only the mixture) …then i allow it to cool , soak the turkey in it, put it in the fridge to rest … I do this process 28-30 hours in advance and then on the final day before roasting, i allow it to come to a room temperature, give it a quick wash, pat it dry real well, and fill it up with lemon, orange, onion, garlic and fresh thyme … Brush the top with melted butter and the most important tip …. Season it well with salt and pepper … Then i put it into the oven 425 for about 2 hours with occasional basting… I also put some chicken stock in my roasting pan and that keeps my bird moist while cooking. Once when it comes out of the oven, i cover it with aluminium foil and allow it to rest for half an hour before i carve it … And thats it !! Thats my home tips for getting a moist flavorful turkey … Hope its good enough for you 🙂 Happy thanksgiving !!
For over 20 years my only way to cook our turkey is smoked on a Weber grill in the indirect method, stuffing included. Starting with fresh, free range turkey.
Brine your turkey for at least 24 hrs to have a moist flavorful turkey but remember to pat it dry when removing it from the brine so that you can achieve a crispy, golden skin.
Love the WS Turkey Brine for a really moist flavorful Turkey!
Cook what you love, love what you cook! My Mother is a wonderful true southern cook. I would give this set to her.
The first turkey that I cooked was upside-down! I now know which side is up…
The biggest impact you can make is via brining the turkey. Use whatever flavoring agents you like – I put some orange juice in the mix. I also like to give the bird a quick rinse once I take it out of the brine. It doesn’t diminish the effect on the interior – the meat will be SO moist – but it keeps the flavor from being too salty, and can reduce the saltiness of the drippings as well, keeping them usable for gravy preparation.
I love turkey and the best tip I have for making it a great day, is always provide plenty of gravy. Just in case, the bird is slightly overlooked….makes up for error. Happy thanksgiving William Sonoma
Cut up a few Oranges and place them inside the turkey to keep it nice and juicy!!!!
I roast everything in my fabulous Cusinart Roaster with rack bought at Wm. Sonoma. I add broth to the roaster and whatever I am roasting turns out fabulously moist and always tender. Sure hope I win the pans, I have looked t them for years.
Brining, of course! What a difference it makes!!
I haven’t cooked turkey in over 4 years so no helpful tip, but if you want the best smoked turkey without doing all the work yourself, order one or 2 from Greenberg Turkey. Yumm!
I guess you can call me a purist as I do not do anything fancy when I roast my turkey. After thoroughly washing the thawed bird, I place it on a roasting rack in a large pan, brush a light coating of vegetable oil on top, sprinkle with fresh herbs from my garden, then bake for the recommended time based on the weight of the bird.
I’ve been using my old Revere copper-clad cookware since I was married in 1979 – ’bout time for some new, don’tcha think, lol
Place some garlic/onions under the skin to keep it moist and enhance the flavor
Dry brine your turkey for a few days.
Love Williams-Sonoma!
Season inside and out well ahead of roasting time. Remove the wishbone to make it easier to carve.
need these to go with all my other williams-sonoma stuff 🙂
My best tip for this year is to let my daughter roast the turkey! She’s trying something new this year – marinating the turkey in apple juice and spices overnight and then roasting. Sounds like it’s going to be delicious!
who wouldn’t love new WS cookware…?
Get your serving dishes out the night before and put sticky notes on them designating what you want to put where. You can also set them on the table to make sure you have room for everything.
Awesome!
Ohh, shiny and functional.
Mike
My best turkey tip is to get someone else to cook it!!!
Brine the turkey for a day!
Steam the turkey with chicken broth, then roast! Comes out juicy every time! Chicken broth is my magic tool for thanksgiving. So many uses!!!
Love them
I insert fresh herbs under the turkey skin and soak a Cheesecloth in butter which I drape over the top of the turkey for self-basting.
WS is the best!!
I have wishing for a beautiful set of cookware like these my entire life!!! I would be over the moon to win them, or ANYTHING from Williams Sonoma – my favorite store. Yours is the catalog that I always look for in the mail and the website that I visit when I need something special, like your deep fluted quiche pan! I’ve got my fingers crossed …..
Place cheese cloth soaked in butter over turkey while roasting and basting.
Happiness
My dream kitchen would have a set of wonderful stainless steel cookware, punctuated by red and yellow Le Creuset pieces! Oh, and given the southern roots, a couple of cast iron skillets
love everything about you guys.i was able to purchase from you but lost my job in’08. finally trying you recover this year.still visit you and get small things. single mother of three and this would help me make a pleasant meal for the holidays…love you guys
I am Thankful for Williams-Sonoma they are great and have the best products.
We always fry our turkey so we inject it with fabulous spices the night before and let it marinate for 24 hrs. It is so flavorful and juicy. We can’t wait!
Cooking is so exciting and fun and Williams-Sonoma is the best place to go for anything you need in the culinary world!!
OH! Williams-Sonoma!! What beautiful pots you have!! I love your store and everything in it!! I wish I could shop there! Im not giving up hope…someday. Until then, pick me! pick me! to win the collection of pots! I would use them, take good care of them, and pass them to my 4 children to share…
My best turkey roasting tip is to use a “roasting bag” while cooking. The roasting bag keeps all of the juices with the turkey so no need to baste.
I have always loved WS………every purchase adds to the fun and ease of cooking and baking…….but could use a really nice set of cookware.
Brine your turkey.
There are gorgeous-would love to win!
Love anything Williams Sonoma, from the cookware to the cookbooks!
love this cookware,It is beautiful!!!!! I want to cook Christmas dinner in this.Everything I ever bought from William Sonoma I love.
brine!! no dry turkey, and oh so flavorful.
use a cooking bag
This would make a great housewarming gift for my kids who are learning to cook in their own apartments.
I would love to replace my old and worn pots and pans with this shiny new ones. I love Ws…
Small slices in the skin so you can get some butter w/ garlic under it. Top of skin w/ bacon and a cranberry and maple syrup glaze. Delicious!
Always be prepared for the unexpected!
Nice shiny new pots and pans would be great! I always scramble to have the pots I need because we cook so much for Thanksgiving!
Extremely happy with all Williams-Sonoma products. Each household must own at least 3 items.
I make a herb and lemon compound butter and then spread it under the skin. It infuses the meat with flavor and keeps it really moist!
Let the bird let you know. It will know when it needs basting. And us it dripings to baste it,
I let the turkey thaw in a bucket of cool water over night and then stuff the turkey in the morning . Not over cooking the turkey is the key so meet thermometer is key. 325 degrees for 1/2 hour Know the white and dark meat don’t cook at the same rate however you don’t want a dry turkey so don’t be afraid to disassemble your bird:) Happy Thaksgiving-Rich
My son recently graduated from culinary school….need to build a chef’s kitchen!
It is very easy to overcook or undercook the turkey. The most foolproof way of ensuring that your bird is perfectly done and moist is to use a meat thermometer. Insert the thermometer around the thigh area. When the temperature reads 165 degrees, switch off the oven. The turkey will continue cooking as it rests on your countertop.
Gotta get a new set as a housewarming gift for my kids who are now learning to cook on their own.
Quality cookware makes a big difference.
To have this set would be a dream come true
Would love to win (and am signing up to follow your blog … where have I been?)
I would love to have good cookware ~~~ I love to bake and cook but have never been able to really invest in the really good stuff!!!
IN MY YEARS OF COOKING, I HAVE TRIED MANY WAYS TO COOK THE LOVELY BIRD, AND “NEVER” HAS IT BEEN A “REAL” TASTER & WINNER, SINCE I HAVE LEARNED TO SOAK THE BIRD WITH THE “BEST” BRINE EVER…WILLIAMS SONOMA!! MY FAMILY THOUGHT THEY WERE IN HEAVEN WHEN THE FLAVOR & MOISTURE COULD BE DEFINED..SO A YEAR “NEVER” GOES WITHOUT FAIL TO BRINE & BASTE THE WAY WILLIAMS SONOMA HAS TAUGHT ME!
I AM A HAPPY COOK! HAPPY THANKSGIVING!!
Use a brown in bag and set it on my WS rack in the roaster. I could not live without my WS roaster pan. Thank you !
My “turkey-roasting tip” is to a cream a tablespoon of poultry seasoning with a quarter-cup of softened butter and slather it under the skin and inside the neck and body cavity. Then fill with stuffing or cut up celery, onion and carrot.
Cheesecloth soaked in wine/butter combo and covering the turkey. Baste frequently and remove one hour before done. Pretty as a picture!!!
OMG would I love these pots!!!!!
Love WS! Beautiful set of cookware! No turkey for us this year but will roast a duck.
Beautiful Cookware set! Would love to have this gift!
Thanks WILLIAM-SONOMA for the Most Wonderful Products in the World!
Your Utica Square Store in Tulsa, Oklahoma is awesome! Great Products, Great Service and the Sales Associates are so friendly too. But the most AWESOME person in that Store is the Store Manager. Lynnette MacKenna!!! What a knowledgeable and most helpful Lady she is. I’ve never met a Manager of a store to take such an interest in me and my needs…she deserves a raise and of course Praise!
Sincerely, Mrs. Christa J. Pointer
WS is the best!!!!!
Lots of Butter!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
My tip is to baste the turkey with a mixture of butter, white wine and orange juice.
I want to win this cook wear set!!!!!!
Can always use more cookware!
My current cookware is seriously on need of being replaced! I always cook a huge dinner for all the holidays and your new set is so gorgeous I would think I died and went to heaven if I won!!!
The best holidays include Williams-Sonoma!
Love WS – Using the brine this year…and lots of butter! 🙂
Love it!
My tip is to share these pots with my mom so she can teach me all of her tips while I cook alongside her and learn from the best!
Baste regularly……….with butter!
Once you start using these pots and pans you will never go back to your old owns. I just love mine!!
My best tip for roasting the turkey is to lift the skin an rub with a lemon and herb butter. Then rub the outside skin with butter as well. Use any left over lemons and herbs and roast in the cavity. This prevents drying out and a beautiful golden skin.
Add chicken stock and wine to the turkey and the pan. Helps keep it moist.
I love to use an herb butter rub underneath the turkey skin- and ALWAYS remember! Let the turkey rest for at least 20 minutes (depends on the size of the turkey). This will guarantee maximum flavor and juiciness!
I put oranges and lemons with fresh herbs inside the cavity. Wine and chicken broth under the bird. Moist and juicy every time!
Love WS!!!!!!
My family could really use these as we had a house fire earlier this year. Here is my story In the past 2 years I bought a house then had to retire from working at a child care center because I started having trouble walking,so I took early SS. My daughter and her family moved in with me because they lost their house due to foreclosure. Shortly after moving to the house I thought I had the flu, turned out I had colon cancer, and a couple of tumors on my spine (the reason for not being able to walk.) My son-in-law lost his job, my daughter doesn’t work. That left me paying all the bills for 5 people on a small SS check. Then because of heavy rains in 2011 our basement flooded twice, then in 2012 the house caught fire, then during the hot summer of this year the air conditioner broke down and would be about 1400 to replace. Since my son-in-law still is not working and daughter isn’t working it’s still my small SS check paying for everything and now I’ve still have large medical bills (I wasn’t 65 yet so medicare didn’t pay for my bills), and paying the contractors for what insurance didn’t cover, The insurance company also dropped me so I have to pay a higher rate. We were also hit by a deer a few weeks ago that the car was totally damaged. We were all fine. It will be a very slim Christmas but God is good and will keep us safe.
What a nice set! This would be a lovely gift for my daughter.
Stunning! Love the handle design.
What a wonderful offer and a greatcookware set! I would love to win.
My best tip is to brine the bird and then rub olive oil into it like a masseus on a mission. It always turns out moist and golden brown.
Love, love, love this set and would love to replace my current set with this one! As a chef in training, I have found that nothing I have at home will work for me anymore and plan to replace most of everything I currently own with much better quality.cookware.
The thing that I love the most about Williams-Sonoma’s Facebook presence are all the pictures, photos and images, that are so professsionally executed and exude comfort and elegance. Thank you WS!
Use a good thermometer; don’t rely on the pop-up!
One of the things I really like about Williams-Sonoma’s Facebook presence are the beautiful pictures, photos and images, which are so professionally executed and give me a total feeling of comfort! Thank you! WS. 🙂
My best turkey roasting tip: rub butter, garlic and olive oil all over the turkey & under its skin before roasting! I want to win the cookware because mine is really old and the nonstick has worn off. My family has passed away and so I am
Going to hike part of the Appalachian trail over Thanksgiving instead of cooking…
Dry brining and high heat for the first 15 minutes!
Looks great!
My best tip is if you need to feed a lot of people, buy more than one turkey, avoid getting large turkeys. The larger they are, the longer they take to get the center cooked, and dry out the outside of the turkey. If anyone complains about not having a single big bird on the table, whack them with your basting brush and make them sit at the kid’s table.
Last year, soaked the turkey in a brine overnight, and then smoked it with hickory chips. Turned out amazing! Very juicy with that great hickory smoked favor. Everyone loved it!!
Yes please , I would love to cook with the beautiful new set, what a wonderful gift that would be . Thank u
Smoking, not roasting, the turkey on our charcoal grill.
love you store, have a daughter getting married who could really use this and would love it
I always brine my turkey then cook it on the Weber grill over indirect heat. It comes out perfect every time and frees up the oven for all the sides. Yumm!!
Combine rosemary, sage, and butter for a herb crust skin in a small bowl. Work the butter under the skin of the turkey and massage it into the breasts and the legs and on the outside of the skin as well.
My work is by one of the Williams-Sonoma locations and I visit the store frequently. It’s one of my favorite stores in the area! Would love to win the set so I can use the kitchen more often, which means I’ll also have to visit the store more frequently!! 🙂
Majestic!!! So perfectly shiney & beautiful!! What I wouldn’t give to have a matching set of WS Cookware….
I WANT THAT SET!
I have a recurring dream that Williams-Sonoma IS my kitchen, like the whole store. I also dream of the Raspberry Ice Kitchenaid mixer, which is on my Christmas list. I LOVE this store! It just makes me happy…
I really love all of your cookbooks! I enjoy hours on your website. I hope you pick me to win the cookware set. It will be used with your recipes.
Thank you,
Margo
Trying the inverted James Beard method of Turkey roasting – wish it wasn’t a 25 lb bird! WS – Thanks for being there, you have been a great resource for both information and my cooking needs.
Baste with butter, don’t overcook.
low and slow after a good brine and butter baste makes for the best juiciest turkey! happy Thanksgiving all!
Best tip: brine the turkey overnight!
I love to cook!!!!!
I love good cookware! This would be a great Christmas gift!!!
I’ve never been in a Williams-Sonoma store but based on what I see here, I might have to check one out. I’ve also never cooked on Stainless Steel, these look like they are of the highest quality, I imagine I could change over to a set like this. Happy Thanksgiving and Happy Holidays to all!
Make sure turkey is thawed out completely.
Love this set!!!
I love to slather my turkey with a compound butter! Garlic, rosemary & thyme. Yummy!
Brine your turkey! Then lots and lots of butter for basting.
I hope to be the lucky winner of this new set of pots. I love everything from W.S.!
What a wonderful Christmas present a new set of cookware from WS would be! One of my all-time fav stores.
Wow !!! what a nice set of pots, my pots are 30 years old It would be great to had a new set of pots
Fill the turkey cavity with onion & celery ends leftover from stuffing prep + sliced lemons & rosemary sprigs. Keeps everything moist & wonderfully fragrant while cooking.
instead of stuffing the bird, cut up apples and onions and put in the cavity w/ fresh sage and rosemary. This will make your turkey SO moist and delicious!!! I’ve never had a turkey come out dry when I did this….
Happy Thanksgiving everyone !!!
Using real butter yields the most tasty skin, but if you don’t care about a nice crunchy skin, then riasting breast side down results in the most moist breast meat
Happy TG!
All I Want for Christmas is a set of cookware and my 2 front teeth!
I rub the skin with a concoction of – virgin olive olive and whatever herbs and spices I have on hand usually a rosemary/thyme/aromat (all purpose seasoning from South Africa – think chicken stock flavor) then cook 20 mins per lb, baste about once every 45 mins or so the last half of the cooking with its own juices. Towards the end I, with help if its a big ‘un, will draw off most of the juices to go into the gibblet gravy, but leave enough to continue the basting until the end then pour the rest in the gravy once its rested for about 30 mins prior to carving.
the italian SACLA sauce ,is perfect for marinating the turkey ,prepare the turkey in evening cover it with cling film and in the morning prepare as you like…lots of flavours
Brining is the best to start then use plenty of aromatics rubbing the skin with butter.
Every year on Thanksgiving Eve, we marinate the turkey overnight in a huge pail of brine water and herbs & spices Then on Thanksgiving morning, we would massage the turkey with a dry rub and stuff the cavity with different citrus slices like lemons, oranges,and Key limes plus apples,stalks of celery and carrots. We then place the turkey in a roasting pan and with a wet hand towel we cover the turkey that way the skin does not burn, it works every time . We always have a moist, tender and golden brown Thanksgiving Turkey.
Baste, baste and baste. Also cook the turkey on both sides to help it myasthenia super moist!
My turkey tip is to loosen the skin and place fresh herbs underneath. The herbs gives the turkey a wonderful flavor and it also smells good while cooking.
I live to cook for my family in a healthy way. I would love and appreciate to win this beautiful cookware.
Happy Thanksgiving! What a nice surprise this would be! I love your cookware!
Keep that turkey covered and cook it long and slow. Then, for the last half hour, remove the lid and smear the skin with butter to brown.
We went to a Williams Sonoma class a few years ago – now we always brine.
Butter makes it better ! Baste, baste, baste !!
Cook slowly and baste every 15 minutes the last 2 hours
We have a small family so we roast a chicken instead every year. Same concept as turkey but smaller, lots of basting to get the flavors into the meat. This year I will try stuffing some herbs in the cavity to see how it works out.
This would be a dream come true. Ten pieces of the greatest cookware ever in my kitchen…..oh, it just couldn’t get any better than that!
Just cleared campus n this would be the best gift….i just love Williams – Sonoma Termo Clad….safe n very economical
would love a new set of cookware….been married 38 yrs and could use an update…love your store and products
Looks beautiful! Gotta love the WS store!!!
Roast at a hight temp to crisp the skin then turn the oven down and tent it with aluminium foil and roast at a low temp for a few hours.
Butter not oil! 🙂
Wow, could certainly use these for the holidays!
Cover turkey with foil to keep from getting too brown!
Beautiful pans
This set is so beautiful, you can use any piece as a mirror.
Always keep liquid in the roasting pan to keep the turkey from drying out. If you go to baste and it’s getting low add water or stock
my daughter is moving into her first apartment- what a great way to start
People have mixed feelings about flavor injectors- not me! 🙂
Used a Cajun butter flavor injector and viola!! Perfectly flavored turkey! And don’t forget to put onions, celery, and half a lemon inside the cavity… Mmmm.. Is it turkey day yet?
I always keep simmering chicken stock on the stove and add to the pan
Oh I like those & I want those! Early.
Oh I want those! Early.
Such a lovy set would certainly help me on my journey
to become a better and better cook! My job is caring for
An elderly gentleman and his family and preparing, cooking
all the meals. This set would allow me to offer
Even better meals! Thanks so much!
rub a mixture of lemon/orange butter, seasalt and pepper under the skin and baste regularly.
I love your stuff!!!
I use either Crisco or olive oil all over the turkey and cover it with a thin white cloth. I also salt the inside cavity well before putting it in the oven.
Cutting the turkey up before roasting gives you a shorter cooking time and allows it to be nice and juicy.
Beautiful!
Love your store!!
Gonna keep trying until one of these comes home to momma =)
ALOHA!!!
The Williams-Sonoma turkey brining mix makes for a great turkey. We use the bags to brine it in also.
Thought of the list from adopt a family. This lady wanted pots and pans.
My tip for a fabulous Xmas day turkey is preparation is key. Get everything ready to go the night before. Clean turkey, make your stuffing prepare vegetables and place in water. So all you have to do Xmas day is get up early pop in the oven and then go back to bed until you are rudely woken by kids!!
Merry Xmas to all.
Low & Slow… LEAVE IT ALONE!
Rub with olive oil, stuff with halved lemon, fresh sage, rosemary, thyme, salt, pepper, onion, garlic. Roast until golden, basting frequently. Share with the people you love!
I slathered my turkey in an herb butter with thyme, rosemary and sage and roasted it at 325. It came out delicious!
I love WS!!! Funny everytime I enter the store- it makes me want to be a better cook, and gives me tons of ideas. I do think these beautiful pans would help me out 😉 Quality tools are half the battle. Thanks for being there WS!!! My cooking life is better with you involved!
DO NOT self-clean your oven the week before Thanksgiving! It’s easy to unknowingly blow an element or fuse. 🙂
Place in roasting bag with cheesecloth and basting liquids. The cloth will keep wicking the liquids and self bast!
Don’t be intimidated… think of it as just a lrge chicken.
Roughly chop whole carrots, onions, celery and lemons including any greens attached to the vegetables. Then stuff the cavity of the turkey with your chopped ingredients. This will infuse the meat with delicious flavor!
Best tip – always add bacon and lots of it!
Mix butter and your rub (your spice mixture) together. Then apply your butter rub mixture under the skin as well as on top. This makes your turkey oh soo juicy!!
what a beautiful set of cookware.
During the last 30 minutes of roasting when the breast is done but not the thigh, try covering the breast with a few strips of bacon. That would keep the breast moist and add flavor.
You never go wrong with low and slow.
On the first Thanksgiving that I prepared by myself the turkey seemed a little dry and i didn’t know what to do so I just poured Apple Cider on the bird and cooked it like that. Surprisingly I didn’t burn dinner. It turned out ok. We ate it and had a great time!
Love fresh turkeys that have been soaked in brine, and then slowly cooked. Basting is a must to keep it moist!
Roast it upside down! Breast down. 🙂 I love to make an herb butter and smear it between the skin and meat. Fill the cavity with herbs, onions, garlic and oranges. Happy Thanksgiving!
Roast your turkey low an slow, roast with a mix of apples and onions as well as a sage,sea salt and butter basting, it makes for sweet, succulent turkey that still has that rich buttery flavor
Baste, baste, baste the turkey in butter.
Left over turkey? Try turkey tacos!
Butter on the skin makes it nice and crispy!
Sweet!
This would be a great gift!
OMGGG this looks so awesome I could really use this!!:) Thank you!
Brine the bird overnight in savory herbs for a moist flavorful turkey.
Butterfly and cook flat on a bed of root veggies to make a great gravy base.
P.S. I got my 7 qt Kitchenaid from Williams Sonoma recently and I am soooo in love with that machine. Breads and Pasta and Ice Cream….oh my!
my favorite store…william sonoma…who said we r not cooking
this place has all that we need …quality to the max
These will go great with my future Bouchon Bakery cook book!
I wish I had the best turkey roasting tips but unfortunately I have never roasted a whole turkey before and can’t wait to do that in the near future when we purchase our first home. By the way I love William Sonoma so much that I even had my wedding registry there. Happy Thanksgiving everyone
Man, I can see myself whipping up my wife some breakfast already.
Mmmm can’t wait for thanksgiving day to come, thank you Williams-Sonoma!
Soaking up the Willy Bird in the spice apple brine cant wait to impress my guests with my awsome cooking skills !
Just in case always keep W S gravy on hand! It’s the best!
Brine. There’s no other way to do it!
I love cookware of great quality, just can’t afford it! Good luck to those most deserving! <3 Williams-Sinoma is my dream store! <3
I’ve used the WS brand of turkey brine for years. Highly recommend it-your turkey will be moist and delicious every time!
Happy Holidays to you and yours!!! So many wonderful memories of all the family gathering in the kitchen during the holidays and cooking together. Such a Blessing 🙂
A set of sharp knives from William Sonoma does the trick !!!!
I love cookware of great quality, just an’t afford it! Good luck to those most deserving! <3
Bacon slices over the legs and breast.
What a lovely set! I can see it still looking great even after years of use. Good job!
I always brine my turkey, salt, whole pepper corns, sliced meyer lemons, and rosemary or thyme. Then I dry the bird really well and place it in the roasting pan. In the bottom of the pan I place onions and cracked star anise to roast and caramelize as the turkey cooks. Then I make a wonderful rich gravy from all the drippings after I strain them. Everyone loves how it all tastes together.
Skip the turkey. Make extra pies!
This is a beautiful set. Winning could mean that I could throw out my pieced together pots and pans.
DO NOT overvook the turkey! I don’t care what your mom and gramma said – use a meat thermometer and take it out at 165 and let it rest. No dry birds here 🙂
Let the bird rests for at least 30 minutes before craving
Use Olive oil and butter mixed with lots of herbs and garlic to cover the skin to get it nice and crisp. For added flavor add a touch of truffle oil.
Brine the turkey for 24 hours in the fridge. Dry the turkey and put some butter and garlic under the skin and rub with Herbs d Province and olive oil. PS: I’ve dreamed about this cookware !!
Whenver I am not filling the cavity with stuffing, I like to roast the turkey with an orange or an apple inserted instead. First rub the inside with salt and pepper, then just stick the fruit in there. It gives it some moisture and flavor and enhances the pan drippings too. A few stalks of celery and carrot would be an option too… And oh, what I could do with that wonderful cookware set!!
All-clad is my favorite cookware!
If I were to win this gorgeous set of pans, I would donate my good usable set to a local women’s shelter. I have been a pro chef for 45 years and a new set of pans would be awesome about now.
I love so many things you sell… I shop at your online store all the time! I love your cookware and have all the Le Cruset pieces! I just got my latest order today…all the Autumnal scents for the Thanksgiving and Christmas holidays coming up!,,
I just love having great Williams-Sonoma products in my kitchen to help me create the best. This set would be great!
don’t buy a big bird since the smaller one is faster to roast and tastier.
Use lots of butter for basting
If it’s made by WS it’s got to be incredible!!
So excited abouts the pots & pans, I forgot the turket tip: Slow and low on the roasting!
I have loved Williams-Sonoma stores and products for over 20 years. I am looking forward to seeing your recipes and products posted on Facebook. Happy Thanksgiving!
This cookware could make me an even better cook! thanks for having a giveaway…An early holiday gift for your shoppers! BTW, folks, my favorite annual mother-in-law gift is a set of William Sonoma dish towels!
Love Williams-Sonoma, have so many of their products. Love me some peppermint bark!!!!!!!
set the turkey breast side down while cooking – keeping the breast moist…. at least this seems to work well for my friend Suzanne when she cooks her Turkey.
Put pads of unsalted butter beneath the skin. Cover with foil until the last hour. Baste with Coke once- twice hourly, using the remains in the pan each time. Trust me- absolutely amazing! Works for ham as well, sans the butter!
I marinate and fry, not roast. I inject it with cajun marinade, Lots of sea salt in the cavity, I also include a cheese cloth infused with lemon, Rosemary, onion and garlic and leave it in the refrigerator overnight in a roasting bag. An hour before frying I sprinkle sea salt and pepper on the outside of the bird. 3 minutes per pound, let cool for 20 minutes and then it’s time to eat. Remember to remove ingredients from cavity before frying. Burnt cheese cloth can tin your frying oil and possibly cause unwanted explosions. Be safe!
As for my favorite turkey roasting tip: is using your turkey seasonings and covering the top with aluminum foil for a while to assure it stays moist and basting it with butter from time to time. Happy Thanksgiving! Williams-Sonoma is by far my favorite kitchen, cooking, everything I love store. My kitchen and I are grateful to you for all the wonderful cookware and gadgets we have purchased from you or received as gifts over the years. My table is often clothed in one of your lovely tablecloths and I love shopping for spices, sauces and other items that add to the flavor of the meals I cook for my family and friends.
I wonder if they’ll be this shiny after I start cooking with them? Oh that’s right, I can’t cook. I need a cookbook too.
Basting and resisting the urge to just keep taking a peek… I also recommend a glass of wine and good company to pass the hours.
I love to cook.
Bake the turkey breast side down for a juicier bird!
I have never had a matching cookware set and would to have this. I love WS!!!
ALL of the Williams-Sonoma cookware I own have been great additions to the rest of my cookware; the medium roasting pan is a year-round staple!
Looks good…can’t wait to win this! 😉
Brine that bird!
Make me want to cook and wash the dishes after . Great looking set
Turkey tip is to coat it with butter then bacon straps for super tasty skin
We follow Ina Garten’s advice – truffle butter under the skin; sage, pepper and LOTS of kosher salt in the cavity and on the bird. Bake at 325, rest for 20 minutes, serve and enjoy!
This is our first Thanksgiving and Christmas together in 5 years we are married. So I’m really excited hope I don’t burn the food 🙂
I love Williams-Sonoma! They have some really great things and I’ve found some great spices from them and ideas for meals – now I just need some new cookware!
They would make a great Christmas gift cause all my pots and pans are on their last legs
Love WS!!!
winner!
High quality pans are a MUST for enjoying your time in the kitchen. Everything goes better with them!
Slow and low gets the the job done! Love All-Clad cookware, too!
Before slicing it open let it rest for about 10-15 minutes to let all the juices get re absorbed. And take it from a professional, don’t stress over it
Put herbed butter under the skin and season inside and out with sea salt and fresh black pepper. Don’t forget the aromatics inside the cavity – I use onions, a celery, a carrot, rosemary and a lemon. Yum!
Love W-S. To be able to cook with something this grand.
Butter turkey, Orange slices, Lemon slices and herbs in cavity, cover tightly and follow the cooking directions. It will turn out great !
I like to inject some of the butter and broth I baste with to the breast meat before roasting. Basting often produces a very moist and delicious bird.
Do not use hours to calculate whether your turkey is done…use your eyes and your tools. A slice with your knife near the leg, juice runs clear, you are done. Then let it rest before carving .Following minutes per pound leads to overdone turkey.
Best turkey roasting tip? Discovered by mistake — try roasting the turkey upside down!
Place copious amounts of herbed garlic butter between the skin and breast. Season the outside with generous amount of salt. Place chopped root veggies & stock at bottom of roasting pan. Blast cook @ 425* for 30 minutes, then lower oven to 325* and roast until internal temp of 155-160*. Baste as necessary. Remove from oven and let rest until meat reads 165-170*. Use remaining pan dripping to make delicious gravy. Enjoy!
Please bring Williams Sonoma to Napa, CA!
Make sure your stuffing is SUPER moist, now is not the time for counting calories. Go with your taste buds and remember ” butter makes it better” mmmmmm! Cook your bird LOW and LONG, these two tips ensure a meal that always pleases. ( remember though, you will become the nominated place for every christmas after this)
Winning that Williams-Sonoma cookware set would make me feel like a celebrity chef. I can see my name in lights now “Chez Marcel”. (and I’d give lots of credit to Williams-Sonoma when it happens too)
Love this cookware! Should be in every cooks kitchen
I would love to win this amazing set to share great meals with the family.
Especially during these hard times.
Thank you.
Use citrus, fresh herbs and aromatics to fill the cavity of the turkey. Season the skin of the bird with a mix of melted butter, EVOO, sea salt, fresh ground pepper and dried herbs (go crazy, add a pinch of dried lavender!). Make sure to get the seasoning between the meat and skin and then baste, baste, baste during roasting. Keep the bird covered with tinfoil for a majority of the oven time and remove it at the end to get that beautiful, golden color. Most importantly, don’t stress! Whether your cooking your first Thanksgiving or your 50th, have fun and enjoy the holiday with your loved ones.
Brine the turkey first – it comes out sooo incredibly moist and tender that way.
I would love to win these! I’d have a complete set of matching cookware if I did. GOOD LUCK to whom ever wins this set!
Brine overnight. Before cooking, mix softened butter with your favorite Cajun seasoning & rub it between the skin & the meat. Rub outside of turkey w/ olive oil & sprinkle w/ sea salt & pepper. Stuff the cavity w/ quartered onion & lemon. Bake as directed.
I don’t have any great roasting tips, as I am starting out with my cooking endeavors. But this pot set looks beautiful!
Butter baste, butter baste, butter baste! Get that skin, nice and golden!
I stay as far away from the kitchen as possible as the wife tends to the bird.
Love WS cookware and recipes!
I bathe it, stuff it, put butter – chopped rosemary/tyme under the breast skin then I put olive oil over the bird and lightly salt it…put it in the roasting bag and let it be until it is done.
I do not roast a turkey at Thanksgiving, but do for Christmas dinner for my family. I enjoyed the Willie Bird last year for our dinner.
❤ WS cookware and recipes!
Don’t panic with a turkey, they are easy!!!! with WS Brine, and a great roasting pan. Just let it cook and don’t watch it too much.
I rub my turkey with olive oil then I rub pepper, garlic, poultry seasoning, and parsley all over the bird before roasting. It comes out tender and juicy, but never greasy like it can when you use butter.
Maybe I will just hang it up and look at it lovingly…..no. can’t do that…just gotta get to cooking somethin up!!!
Brine!!! And Moms expertise to help with everthing else!
Brine turkey the night before in a salt solution with homemade vegetable stock, brown sugar, peppercorns, allspice and candied fruit.
cover it with bacon for a tasty bird~
What better way to end a long day of holiday grocery shopping than walking into a Williams Sonoma to take in all the sights and wonderful smells of the season. Ready now with my gravy, brine, pomegranate glaze, mulling spices and apple cider. Now I’m ready for Thanksgiving!!
Always cook your turkey on lower heat for longer , the turkey always ends up moist and delicious.
Yes. I love, Love, LOVE stainless steel cookware!!
Butter and olive oil all over the bird AND under the skin all over helps to create not only a gorgeous golden browned color, but wonderfully crispy and tasty skin with tender, juicy meat underneath! No more dried out white meat! My guests don’t even reach for the gravy anymore 🙂
we always deep-fry but I hear baste often to keep the turkey moist.
Use the dripping from the turkey to make your gravy and always let the bird rest before you cut into it..
This best tip it cook it upside down for 3/4 of the cooking time then flip it around to brown. Comes out very juicy… Enjoy and Happy Thanksgiving…
Best turkey roasting tip is to brine overnight and then baste often during roasting – about every 30 minutes. The turkey will be delicious and moist!
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 🙂
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.
Williams Sonoma has more than wonderful gadgets and cookware, they have fabulous recipes!
I love WS, everything is so pretty!
Love WS!! So much to read and to learn 🙂
I cannot have enough of these…I am only I tied by my galley kitchen and lack of a pot rack…totally solveable
I hope I will get lucky and win these pots and pans. Gotta love Williams Sonoma!
try the dry brine, or baste with butter and garlic!! Delicious.
I would really appreciate a classy cookware set such as this. Please pick me, thank you!!
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.
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 !!
Always use fresh herbs and lots of butter!!!
I would love some new WS pans!
since i dont stuff turkey with stuffing i insert an onion and a full head of garlic to give turkey more flavor
This would be perfect for me!! I really need a decent set of cookware. Pick me please 🙂
I could really use these! I didn’t get any pots or pans as wedding gifts!
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 🙂
Awesome!
Those are just beautiful and would look fantasticly delicious on my stovetop cooking my latest creation! Pick me!!!
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!!
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
I’m sure my dinner would be better with this cookware!!
What a fabulous set!
I love WS. Oven bags are the best to cook turkey.
Don’t forget to thaw it in advance! 🙂
use a pot up timer to know when it is done
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.
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.
Slip pads of butter between skin and breast – juicy and delicious!
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.
Dreamin’ big!
Happy Holidays Williams Sonoma!
Fasionable cookware for a fashionable kitchen. Great look!
Always remember to take out the BAG O JUNK before you cook your big boy!
I have never done a turkey but oppose cooking it with stuffing in the cavity. No thank you.
I would love this cookware for my new house!!
This would be a great gift for our daughter’s first apartment after graduating from College in May!
Love to cook…would love it more with this set!!
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.
I am using all WS table linens on our table for Thanksgiving. Love WS!!
Slow roasting… keep the oven closed.
Drink wine – that always helps! Happy Thanksgiving!
Make sure your turkey is thawed properly and use a good pan.
Beautiful set of cookware! Would love to have this for my son…..the aspiring chef!!
Stuff the bird with herbs, an orange, and a lemon. Leave the oven door closed (I guess that’s 2 tips)…
Would love to try this set and see how it compares to my All Clad-which i have had for 10+ years!
Brine your turkey overnight. And baste often – at least every 30 minutes.
Sparkly!!
Quality Vermont local ingredients, Cabot butter, great Williams-Sonoma cookware, love, light, laughter, and of course be thankful.
I like to brine our turkey overnight, then cook slowly the next day–opening the oven as infrequently as possible.
I love Williams-Sonoma! My whole kitchen is filled with WS!!
Turkey and oyster dressing!
Love WS!!!! Happy Thanksgiving!!!
I love the new Thermo-clad 10 piece cookware set. You are giving away. I would also love to have it for myself. 🙂
I will not be hosting Thanksgiving this year, so I will have to make up for it on Christmas!
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.
Please pick me! =)
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!
I hope to win this!
BRINE + BUTTER + BACON UNDER THE SKIN = HEAVEN!!!! I AM A NEW HOMEOWNER. THIS COOKWARE SET LOOKS PERFECT. HAPPY TURKEY DAY TO ALL! :))))
YES, PLEASE!
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!
W & S Fall pie cutters are AWESOME – so cute on the pumpkin pies!
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.
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!
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.
I would love to have these pots and pans in my kitchen. They are beautiful.
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!
really loved it,, always wished to have a set.
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.
I love to rub the turkey with butter, rosemary, salt and pepper, pulling up the skin and rubbing it inside too.
Love the cookware!!
I brine my turkey and then I cover it with a loose sheet of aluminum foil almost at the end of the cooking period.
I wouldn’t mind having a set of this great product.
I need New cookware so bad. Everything I have is peeling Teflon
I always brine the turkey first, always give a great moist bird!
It would make me so happy if you chose me!!!!
I would love this set! Mine is over 35 yrs. old!
I’m very much in need for a shiny new and beautiful set of cookware!
I always roast mine breast side down on high heat first then low with some Chardonnay to,baste with. Yum!
Love Love Love Williams-Sonoma
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.
These look some wonderful pots. I would love these under my tree.
Love this set and most definitely love WS!
Best Turkey Roasting Tip: If cooking for a large crowd, don’t get a huge turkey; get more than one turkey.
My best Turkey Tip..I leave it in brine and day or so before roasting
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!
I like to roast mine in a bag to keep in all the juice.
I so need a new set of pots and pans! These would work nicely!!!
Pick me! 🙂
slather in herbed butter baby!
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.
The best roasting tip for a turkey is to baste in butter. Comes out perfectly!
Brine
herbs make the turkey! n lotsa butter!!!
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!
I butter the turkey and then baste often.
I cook my turkey in a cooking bag. It cooks fast and is always moist.
Lots and lots of basting. I do believe in brining as well…Happy Thanksgiving to all!!!
The best tip is roasting until golden brown, then stuffing my face silly and watching everyone else do the same.
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
Brine it and cook it slowly, and enjoy
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!!.
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!
Best tip? Don’t be afraid to try new tips and share the results with friends!
Love Williams-Sonoma! And am in need of a new set of pots – would love to win these!
Use a fresh turkey! Find a great stuffing recipe and have your mom make the gravy 🙂
This would be amazing! Our hand-me-down pots and pans need to be replaced 🙂
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!
It’s all about the brine, baby!
I love William-Sonoma!!
We brine and leave the door closed.
If any of you need a place to go to for Thanksgiving, I have an extra place at my table just for you!
Brining is very tasty and not over cooking the bird is essential adding aromatics adds a lot of flavor.
Stuff the cavity with onion, apple, garlic & parsley–your gravy will taste amazing!
Sure would love to win these!!
I don’t cook a lot, but when I do, I would like to use Williams-Sonoma cookware. 😉
Relax! Enjoy the day and give thanks for family and friends who celebrate the day with you!
I’ve been needing some new cookware. :3
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.
Brine the turkey for the best flavor!
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.
Use a “V” shaped adjustable rack and rub turkey all over with olive oil, and sprinkle salt and pepper.
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!
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!
After cooking for 50 years it would be very nice to have a new beautiful set of gorgeous cook wear.
I love to cook!
I love, love, love Williams-Sonoma.
Lots and lots of basting!
I would love these!! Put more veggies under the turkey!!
Tools, temperature, and timing. Three T’s for a terrific Thanksgiving Turkey!
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!
Love it!
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!
Butter!
Baste the turkey every hour while roasting.
Soak, soak, soak… If you want a juicy turkey you need to soak it overnight & use the best roasting pan – WILLIAMS-SONOMA!!!!!
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. 🙂
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!
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.
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.
Righteous! What a gift to win!
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!
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!!!!
pick me, pick me!!
(please)
sure would love to win these and register for other stuff!
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.
My best turkey roasting tip is to keep it simple, but use butter under the skin to keep it moist .
My favorite store!!
I would love to win these they are awesome. I cook heaps for family and friends, so they would be so handy for Christmas.
Salting the bird then covering with a damp kitchen towel the night before.
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!
Basting every 30 minutes creates a moist inside and a crispy skin.
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!
Put it in a baking bag!
Make it with lots of love… It will turn out perfect!
Shiny!
Awesome,
Love it!
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!
ALWAYS brine.
Oh the cookware! Randomly choose me! Choose me!
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!
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.
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.
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)!
I sure could use this
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!
I’m always a fan of a good fried turkey. Can’t go wrong there!
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!
would LOVE this !!!
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!
The cookware looks stunning! Boy could I ever use it!
I just love your site for tips and recipes! I would love to have your cookware set. Happy Thanksgiving!
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.
Wow cool
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!
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.
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.
My best tip? Order your turkey cooked at a nice deli so you don’t have to do all the work this year!
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!
My family is in need of another set of cookware! His would be all I want for Christmas 🙂
Nice pots and pans!
Love Willams-Sonoma, great store, great products!
A convection oven makes the turkey look toasty brown and awesome! It also keeps the moistness in!
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 😉
Keep all the leftover bits! You need those bones to make a delicious soup!
my best tip is to baste often, & then save the roaster to make the gravy in.
Brine! Brine! Brine!
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.
My best advise is to make sure the skin is dry and baste with lots and lots of butter.
Love WS! My family thinks I am additcted…I guess I am…
Make your own herb butter and spread it both under and on top of the skin before roasting.
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!
Cook breast side down
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!!!!
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. 🙂
I used my grandma’s old electric roaster, best turkey I ever made. Juicy and leaves room in the oven for everything else 🙂
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!!
It’s all in the brine!
Butter! Keep that bird nice and juicy!
Mulling spices make the house smell like the holidays and make your wine or cider delicious!!!
Can’t wait to see your namesake cookwear! It looks beautiful.
Great lookin/cookin ware!
Love Williams Sonoma and would be a great addition to our wedding registry
Nothing but the best (All-Clad) in my house! And W-S is rocks.
New cookware would be a fabulous early Christmas present!!!
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!
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!
I always let my Turkey air dry in the refrigerator for 24 hours. Always have a crispy turkey on Thanksgiving day.
2 words, Brine It!
It’s our 38th anniversary on Friday….THis would be a great gift…you can imagine our cookware is wearing out!!!
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!
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
My best tip? In the center of the bird, a whole apple. As the Turkey roasts it brings glorious moisture and flavor!
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!
Happy Thanksgiving!
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!
I want to cook it up!
I like to pour melted butter over the turkey to help brown the skin
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!!!
Lots of butter under and on top of the skin.
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.
Brine, baste and use your thermometer so it doesn’t get over cooked and dried out. Happy Thanksgiving!
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.
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.
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!
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.
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!!
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!
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.
I love to cook and could really use some new Williams-Sonoma pans to help me in the kitchen!
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!
What a happy holiday it would be!
I always use an electric roaster to free up the oven and the bird always turns out perfect. Of coarse the WS Brine helps!
Brine, butter, season.
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.
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
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!
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!
stop opening the door to peek! 🙂
You have to brine the turkey over night… it’s a must!!!
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.
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!!
Baste the turkey early and often!
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!
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.
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!
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.
brine always brine!
Happy Thanksgiving!
Beautiful new cookware! Love!
Use a digital thermometer. I have had those plastic poppers fail on me before.
I a tent on the turkey in the beginning and remove it for the last 25 minutes to crisp it up.
Would love for these to be part of my kitchen!! Much needed!!
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!
Rub butter under the skin and keep the seasoning simple. Salt and pepper is all I use.
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.
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 :-)].
Awesome! I could use this set to cook up some mean family dinners! Love to cook!!!!
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!!
Nothing beats a brined turkey! They are incredibly moist and tasty !!
Use a flavor injector to achieve maximum moistness and give the turkey any flavor you’d like!
I could really use pots and pans. I never got a single pan on my wedding registry. Please give me the pans!
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!
Love this cookware!!
Brine your bird, Let the bird come to room temperature before roasting. WS has a great Buttermilk seasoning mix.
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.
Massage butter and other spices between skin and meat before cooking.
Butter, salt, celery and onions. The house will smell divine.
Amazing!!! Could really see the dishes I would make with these pots and pans.
Brine the turkey. It makes it wonderfully flavorful and moist!
Williams-Sonoma is my adult candy store, I can’t walk past without going inside.
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.
sure could use this on 11/22!
Baste with whiskey… Taste is phenomenal!
I love your store and come in weekly!
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!
Rub it down with crisco, and lay slices of salt pork on the back
Definitely the WS brine! The meat is delicious, moist and tender.
I’m not much of a cook but would love to be. Gotta start somewhere right?
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.
Love these! Can’t ever have enough pots and pans with a growing family and holidays!!
This is some beautiful cookware could sure use it am remodeling my kitchen right now love Williams Sonoma!
This would be so exciting! My mom and I are desperately in need of some new cookware…and what’s better than Williams-Sonoma?!
I need a dream come true! Love the new cook set.
Oh the fantabulous creations I could cook up with those wonderful pots
WS is the best!
Happy Thanksgiving to all!
Baste frequently and use the Williams Sonoma brine mix…yummy!! Happy Thanksgiving!!!!!
I would love to win this new set! Looks amazing!
Best turkey roasting tip, no fail … let my husband do the bird ! Works for me, year after year ! Smile !
Put butter under the skin before roasting 🙂
Love WS! <3
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!!!
Merry Christmas to to whoever wins these beautiful pans
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!
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.
Discovering how to cook healthy and would love the chance to upgrade my cookware to this lovely set.
Sure hope I win those gorgeous pots! I’m overdue for a new set.
Wow – I need to replace my 20+ year old cookware. This looks like exactly what I need. Fingers crossed.
Nice set!!
Cover the skin with a butter soaked cheese cloth. Happy thanksgiving!
Rub with lemons and oranges and the turkey will taste Devine.
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.
Keep basting the turkey so it doesn’t dry out.
Butter and herb rub…..
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!
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 !
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!
Leaving the turkey uncovered overnight in the refrigerator to ensure crispy skin.
My best advice is to leave the turkey roasting to the experts! I can’t cook a turkey; desserts are another story!
It’s beautiful!
Awesome set! Put me in for the contest for sure!
I love using the bags to roast turkey’s in – keeps them super moist!
Brine!
Ooh, ooh, ooh! Nice set of cookware!
These are great pots and pans!
i have a williams sonoma cookbook addiction and it would be great to cook in your pots 🙂
After 40 years of marriage with the same pot…..these would be great!
I rub mayo on the turkey and season it and cook upside in a roasting bag it comes out juicy and tender every time
Can’t wait to win this amazing set of pans!! They look great and I’m sure they are fantastic!!
Oh I always need some new cookware would love to try something new. I do love my all-clad
Merry Christmas to me?!?
I would love to use this for my holiday cooking.
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.
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.
Butter makes it better….baste, baste, baste ! 🙂
Cook a large turkey so you have leftovers..Turkey noodle soup and pot pie are my favorites..
Pick me!
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!!!!
Would this fabulous cookware make me a great cook? I’d like to win it and find out!
Would love, love (did I say LOVE) a new set of beautiful cookware! Happy Holidays to everyone at Williams-Sonoma!
Time to start cooking! I love the holidays and cooking with the help of Williams Sonoma!
Keep covered till last 30 minutes and then turn up the heat for a beautiful golden brown turkey.
Butter is your best friend. Baste it with a Williams-Sonoma baster. Perfect every time!
Make sure you rub the turkey with oil and put your apple slices in the turkey to help keep it moist.
These are amazing! Love you Williams Sonoma
These look great, can’t wait to cook w/ them!
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 😉
Love that cookware and LOVE Williams Sonoma!
Williams-Sonoma rocks my world (and my kitchen) !!
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.
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.
I would love to have this beautiful cookware. p.s. love all the awesome recipes too.
Dear Santa, please bring me some new cookware. I’ve been a good girl.
Awesome
I want these
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.
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!
I don’t eat or cook fowl/birds, so don’t have a tip for this one. Just have a Happy Thanksgiving weekend everyone!
I would love to win this set. It would add to my collection. Also, I love Williams Sonoma.
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.
Beautiful! Let’s get cooking…
Love WS- thank you for making home… Home.
Dear Santa,
Please bring something shiny and new. I could be a very good cook with that special gift.
Hugs!
Joan
Brining is the way to go. WS make it easier with there kit 🙂
Slow and low is the way to go!! Congrats to the future winner!
Keep it simple a butter basting is the best way to go and always remember the foil to keep it from burning.
Wow! A full set of cookware would be my ticket to paradise. Any chance?
Absolutely beautiful!!!!
Butter, butter, butter!
Always dreaming of all-clad
Positively beautiful cookware set, Merry Christmas to me!
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
Can’t go wrong with brine.
Beautiful pots and pans. Beautiful store. Ah to have the funds to enjoy both. Happy holidays.
Love Williams Sonoma!
Happy Thanksgiving!!!!
Lamb. No Turkey and Scalloped Potatos
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.
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 :))
Woo hoo! Just another reason W-S rocks!
Olive oil, fresh herbs and lemons under the skin.
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!
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!
Poach, saute, braise, fry, blanch, boil, bake, broil, steam…would love to cook this holiday with these pans!!!
Brine!! Makes all the difference in the world as far as flavor and tenderness! (and a nice roasting pan helps too!)
I love to cook with Williams-Sonoma products!
Basting!! Constantly…. haha
By brining your turkey one day before you plan to cook it. You will be amazed. No dry turkey in this house.
Butter makes it better…..baste,baste,baste ! 😉
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.
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
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!!
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 🙂
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.
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.
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..
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!!!
This looks like an A+ product sold by Williams-Sonoma and have been a 100% satified customer. Love the stores and the people.
Always use a digital thermometer to ensure the turkey is cooked.
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.
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!
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
Brine your turkey.
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.
I would think basting would be quite important, but, in this house, we fry our whole turkeys and rotisserie turkey breast.
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.
Great cookware
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….
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!
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!
What beautiful cookware! My son would love these for his new loft!
Shoot didn’t read well……my tip is pre order a smoked turkey….save the oven for the other yummy stuff!
I love WS! It would be awesome to win this!
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.
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
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!!
simple, no peeking 🙂 happy thanksgiving all!
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.
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!
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!
Very beautiful cookware. I am thankful for the opportunity to win it. Fingers crossed.
Bacon… Makes the turkey moist and delicious!
Baste! Stuff butter and thyme under the skin. MMMMM yum!
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!
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!
Lots of rosemary!!
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
It’s not how you hold a pan, it’s how you make it sing and bring joy to everyone around you.
Brine your turkey first then roast slow and low! Delicious!
Bag that bird in a Reynolds roast bag. Can we say JUiCY?! Also I am brining this year…
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!
Start your bird upside down to prevent the breast from browsing too soon.
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.
Can’t wait to win
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!
I appreciated the demo. Looks like a winner.
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.
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. 🙂
I always use a tent of foil over the bird to prevent burning of skin and dark meat on legs
Love WS – have always dreamed of having some serious good pans!
I always wished to have a cookware set,, Love W S 🙂
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!
Rub the skin with olive oil, browns nice and comes out crispy every time.
Love William Sonoma unfortuneately lately all I can do is drool. Would love to win.
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!
Enjoy it & be Thankful.
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!!
Love all the William Sonoma products!
Happy Thanksgiving WS! you’re awsome!!!! <3
Would love to win the cookware! Live WS
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.
brine….cook slowly, baste with butter and herbs… let rest.
this is my dream cookware!!!! LOVE IT!!!
This is my first year doing dinner. No tips yet! But this cookware would certainly help!!!!
I always put a foil tent over the bird to make sure there is no burning of the skin or dark meat
Williams-Somoma is the BEST!!
Stop opening the oven door!
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!
I think cooking the stuffing in the turkey gives it a better taste like no other.
New cookware looks beautiful!
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.
Lots of herbs, onion and lemon in the bird!
Wish there was a ws where I live!
Add dried apricots and chopped macadamias to your stuffing mix its so yummy
If the turkey is done but the skin isn’t brown enough use a torch to finish it
Baste! Tinfoil. Love the cookware.
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!
Keep it simple, and if you and your mother are in the same kitchen always defer to the older cook!!!
Oh the things I would prepare using these…
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.
Make sure you brine the turkey overnight and baste while cooking the turkey for the perfect doneness!
Love this set and love this store.
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!
I love William Sonoma!
Brine baby, brine!
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…..
Brining the turkey first has given us tasty results! Great flavor and the meat is moist and flavorful!
All I want for Christmas is Williams-Sonoma gift cards!
Would love to win this for my husband.
Oh, the dishes I could make with this set!!
This is such a beautiful cooking set and especially wonderful for the holidays! Happy Holidays everyone!
How did you know I wanted to win this, so I can replace my old mismatched bargain basement finds.
Beautiful set!! Would be put to good use!
Would love to own some WS cookware. Mine is mismatched and horribly old!
Thx
That is a beautiful set!
Wonderful! I love how shiny and heavy-appearing they are. Would make GOOD USE of those!
This would make Christmas cooking and entertaining so delightful. Thank you for the opportunity!!!!
When I need motivation I go to William Sonoma Store I just love everything there !!!
butter to help brown the turkey
Love me some WS kitchen torch, cupcake core, cookie presses, peppermint bark, cider, recipes, classes…
Soak cheesecloth in wine n broth mixture n drape over turkey while cooking
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.
This is a gorgeous set!
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.
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.
Use the William Sonoma roasting pan!
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! 😀
My kitchen would look FABULOUS with a new set of shiny pans!!
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.
Best turkey tip… Baste often and use a thermometer … It’s better as a two person job 🙂
Best turkey tip ever ~ stuff your turkey with a Black Forest ham! The flavor of the turkey is amazing!!!!!
My tip is to start defrosting early.
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!
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.
Start off with a heritage breed turkey from a local farm.
That’s easy! My daughter Jennifer cooks the Turkey!! I love to buy her kitchen gear from W&S!!
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.
Best store EVER…Love it………..
Beautiful cooking set, I wish it were mine!
I wish we had a williams-sonoma where I live.
Last year, we tried a fresh turkey. While it entailed a bit more work, the quality was exceptional! Well worth the time and effort!
Good quality cookware makes all the difference…great looking set!
Oh how I would love to win. Pretty please with a cherry on top!
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
Brine your turkey!!!
Brine overnight for maximum moisture
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.
Wow this is sooo good both to look at & cook with would love to have them in my kitchen…. Cheers Trish
Take the time to brine. It’s worth it!!
What a beautiful set! 🙂
haul the family to my in-law’s house 🙂
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.
Thank you Wms for your creativity and always giving me something to think about doing in the kitchen or eating! Xoxox
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.
Wow, now that collection would look great in my new condo…It’s beautiful.
This is a beautiful set- and it would be fantastic to have in my kitchen!
I love great cookware!
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.
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!
Keep the oven door closed – for faster cooking turkey that won’t dry out.
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.
cooking the turkey breast down is the best way to keep it from drying out!
Lots of butter, more butter and salt and pepper for seasoning! Also not too much peaking in the oven while its roasting! 🙂
Need new cookware desparately to help wih my holiday cooking. Best tip – have your mom help 🙂
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!
I would say to make sure it’s completely thawed before baking.
<=========== SWEET! I am your winner! I love Williams and Sonoma!
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!
I always add broth to the pan to help create a moist internal oven environment.
Long handled wooden spoons come in handy when turning over the turkey.
Have your husband cook it! 🙂 Firefighters make the best cooks. ♥
Brining makes the tastiest bird!
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!
brine, brine, brine!
I have someone else cook this year. Just don’t fret, enjoy the day.
Would love to win this for my mom! 🙂
WS gravy is the best !
Love Williams Sonoma and all the awesome gear you have!
What a great giveaway!!! Thank you!! My advice is noooooo peaking!!
My best turkey roasting tip is to baste, baste, baste!!
I’d love to use them for my next Holiday meal!
Looks like great professional grade stuff!
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!
Awesome!
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
I would LOVE this set! Happy Holidays!
Rub the turkey with lots of butter before you put it in the oven. Baste often and do not overcook.
I would love the cook set. We’ve had ours for 12 years and could use the additional pieces. Love WS always!
Brine the turkey over night before roasting- keeps it moist! 😉
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.
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!!!
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.
I would be happiness and joy embodied if I were to win this set!
Brine the turkey!! This is what my mom does and it always turns out great.
williams sonoma is my favorite store!! just ask my family!
Baste baste baste keeps it moist
Would be so awesome to win!! The best advice is low and slow.
I love WS blog! Please, oh please, pick me!
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!
Love this set
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!
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.
Bonjour,
I would love a set pf your marvelous cookware!!!
xoxoxo
Love Williams Sonoma!!!!
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
Please pick me! I have only one pan and two small pots I have to cook with every day!!!
During the first hour, cook with the breast down so that all the juices flow down and moisten the white meat.
I could make a lot of soup with these pots!
Dinner would certainly look good…presentation is everything!
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.
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!
Add the gravy on top of the turkey before cooking it. So moist and delicious!
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!
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.
Make a butter sherry and herb blend then rub under the skin .
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. 🙂
5 decades of culinary experience can’t be wrong! I ❤ WS!
Need those pots and pans!
I hope I win. I could use some new cookware.
I am going to brine my fresh turkey on Wednesday and then use WS pomegranate citrus glaze during the last half hour of cooking.
Have cooked turkey thighs in the crockpot and they turned out great.
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.
These are gorgeous. Happy holidays.
Turkey in Williams Sonoma Brine is totally amazing. A must try if you have not already! I hope Santa brings a copper pot.
so pretty!!
Have a wonderful Thanksgiving everyone! I love this cookware!
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.
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
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 …
What an amazing collection! Please enter me to win!
Always brine your turkey overnight
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.
Always use a brine and make a fresh sage compound butter to rub under the skin.
Awesome!!
Brine the turkey first!
Oh! Would LOVE this amazing set- to cook up lots of love, and long holiday dinners for family and friends!
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.
Would love that for an early Christmas present!
Always, always brine your Turkey!!! Never eat dry turkey breast ever again 🙂
I marinate the turkey 24 hours before with salt & pepper & always stuff cavity with onion & celery & baste frequently with real chicken broth!
Place butter and seasoning under the skin and roast the turkey beast side down.
Love these
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.
Gorgeous cookware set that sparkles and shines
Like the twinkling star at the top of your holiday tree!
Hope everyone has a wonderful Thanksgiving. We are going to have a real Italian feast for Thanksgiving.
Need this cookware! Dinner is being prepared on my parents 50 yo set of Faberware!
Oh the holiday cooking that could be done in these!
Learning to cook… WS has been my go to store!
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.
LOVE these!!!!! Cook the turkey with a lot of butter and don’t open the oven door too often!!!
Looks like a fine high quality product. What else would one expect from W&S.
Make sure the turkey is fully defrosted! LOL
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.
Stuff the cavity with onions…a bay leaf and spices!
Need this cookware! Cooking Thanksgiving dinner on my parent’s set which is 50 years old…
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!
Williams-Sonoma is my favorite part of the holidays!
I so need a new set of pots.
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!!)
Beautiful, want this cookware set
My favorite tip is to deep fry the turkey!
I’ve never roasted a turkey before so my best tip is to listen to grandma’s advice and give it your best shot!
my best tip is to keep basting the turkey.. I use broth and butter. Happy Thanksgiving all!
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!
the best turkey roasting tip is to have someone else roast it. I don’t do turkeys but I sure can use a cookware set.
Ooh! Shiny and so pretty!
I sure could use a set of those!!!
For those first time turkey cookers…remember to check both ends of the turkey to take the giblets out!!
Trying a buttermilk brine this Thanksgiving, and a long, slow roast overnight. Easy and stress-free. Happy Thanksgiving!
I want one! 🙂
My best turkey roasting tip is to have my sister do the roasting!! 😉
Wrap the turkey in bacon. When the bacon is crisp the bird is down. The bacon fat will make it really moist too.
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!
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!
Those pans are beautiful! I would love a set.
I’ve wanted a set of these for so long!
Williams Sonoma is the epitome of housewares shopping. Quality products with helpful staff. Love to shop both in house and on line.
Butter.
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.
I use a baking bag. The turkey comes out so moist
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!
Brine, brine, brine and use Williams Sonoma products!!!!!!
Happy Holidays WS! please bring back the large Potato Ricer!
I love WS recipes…..using them for all my dishes this Thanksgiving dinner!
Fingers are crossed! Happy Thanksgiving, WS!
Happy Turkey Day!
It just so happens that new pots & pans are on my Christmas list!
Merry Christmas to me! *fingers crossed*
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.
Williams Sonoma rocks!
Gottta love this Store.
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.
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!
Pat the turkey dry with a paper towel, rub generously with butter!
Very nice!!!
Too Brine is Devine.
Feeling stressed? Have a small glass of wine. Just your secret. Don’t tell anyone.
Baste, baste, baste! We got a locally raised turkey this year and am excited to see how it will taste!
baste the turkey and cover if browning too fast.
There is nothing like cookware that can last a lifetime!!!
A holiday…and everyday must have is W-S!!!
Cook the large bird, low and slow and use a roasting bag. I LOVE this cookware!
Beautiful cookware! I would love to cook my husband gourmet meal this holiday season!
Dry bird off and rub on a mix of baking powder and cornstarch for crispy skin.
Anything Williams Sonoma is great
The best advice I can give is to brine the turkey before and let it rest after its done cooking!
Tip for turkey: lather butter under the skin! And baste with chicken broth and melted butter, every hour!!
Roast your turkey in a Sharp Micrwave Convection Oven on High Mix setting. Moist and juicy perfection in 2/3 of the time!
Married 27 years and its time for some decent cookware!
Williams-Sonoma is the BEST!!
Buy a fresh (never frozen) turkey!
Oh Williams-Sonoma, howI love you. And I would love to win this beautiful cookware!
For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
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!!!!
My tip is to have someone else do it. Actually, Im a vegetarian so I do not cook turkey at all.
You guys make everything I cook seem extra special!
Love this cookware ! I really could use it! I love WS!
I LOVE Wiliams-Sonoma and I know I will LOVE this set!!!
I absolutely love the smell at Williams and Sonoma!! It’s heavenly and always reminds me of cooking with my great-grandmother.
Would be fantastic timing, what with my current set being very beat up. And you can’t do better than WS!
Dry rub turkey, cheese cloth with buttter and herbs. Keep it simple.
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
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!
Awesome set, awesome blog, love the products!
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!!
Baste in orange juice and butter mix.
Who wouldn’t love a shiny nice set of pans like that?! Hoping I win!
Save room for dessert!
Those pots are beautiful!
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!!!!!!!!!!!!!
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!
Beautiful! I need new cookware!
William Sonoma holidays!
My set of pans is 39 years old and looks their age, this set is just mouth watering beautiful !
Butter and spices between meat and skin for added flavor.
I love all your great give-aways, W-S! Love you too!
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!
I’m slowing replacing my cookware with WS cookware. I love this stuff!
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!
I would love this cookware! I know it will
Be the best. All cookware WS sells is the
Bomb!
Fresh herbs taste delicious! Such a beautiful cookware set!!!
Great set!
William Sonoma holidays!!!
Love all of your products and cookware! It’s the perfect place to shop for holiday gifts!!
The nose knows! I can always tell when my turkey is done. It smells awesome!
Love all things Williams-Sonoma :o)
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.
Stuff fresh citrus fruit and fresh herbs in cavity. Lots of butter and evoo to baste wirth and pepper
We love WS! Registered there for our wedding years ago. Just wish we still lived close to a store!
Love your beautiful catalogs, they are such an inspiration.
my daughter is getting married and this is on her registry. WoW! would love to win.
Brine the turkey and roast a lot of veggies in with the turkey.
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.
slow and easy, avoid the temptation to look too often (releasing heat from the oven).
Use the best salt!
LOVE the cookware LOVE the recipes LOVE the store 🙂
Brining the turkey to keep it moist is my favorite turkey tip.
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!
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!
I Love Williams-Sonoma they have the best holiday cooking supplies. amazing cookware
Oh yes please!!
My best tip is to let my husband roast the turkey!
Love your store!!! Happy Thanksgiving!!!
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! = )
The three B’s, butter, baste and brine.
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!
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.
Beautiful set of pans, I haven’t had a new set in 39 years and they sure look their age!
Almost to pretty to cook in, but I’d sure like to try <3
Could use this !!!
I can’t wait to use the William Sonoma gravy base I bought on Turkey Day!
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.
I like to brine the turkey, and cover it with a cheese cloth soaked in butter to give it extra flavor. Happy Thanksgiving!
Cook the turkey under a “tent” of aluminum foil and then uncover for the last 15 minutes of cooking to brown.
My friends dream of a Louis Vuitton purse. Fact, I dream of WS kitchen items. Nothing makes me happier. We all have our priorities.
Looks good!
Find and clean the wishbone. Let it dry and make a wish. Never let a good wish go to waste!
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…)
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 🙂
So shiny and pretty!!!
Brine. Brine. Brine.
WOULD LOVE THIS
Love to brine the turkey, cook at a lower temp, 325 degrees, doesn’t dry out!
Brine it!!!
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.
Brine and Cheesecloth soaked in butter.
stuffing the cavity with onion, lemon, thyme and garlic and pouring melted butter over the whole bird
Brine the turkey. Amazing results.
Rub turkey skin with olive oil and salt.
Please update the wine store website to ship to Mississippi! State law changed this year and wine can now be shipped here. 🙂
I have been in need of a new cookware set.
I have always had a successful turkey by letting someone else do the turkey! 🙂
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!
Awesome cookware – would love to cook dinner every night using them thanks 🙂
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!
Lots of orange zest mixed w butter under the turkey skin- adds great flavor!
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.
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!
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!
Sure would look nice in our new kitchen.
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!!
Love so much from William Sonoma. Watched the Voltaggio thanksgiving special. So many wonderful ideas and great cookware.
I always serve a W-S recipe during the holidays.
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! 🙂
Would love to photograph my culinary experiments in these photogenic pots and pans!
Season the turkey with a bouquet of fresh herbs (rosemary, thyme, sage). The house will smell wonderful!
Use a roasting rack.
Husbands and dads cook as well! (double meaning intended, lol)!
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.
Dear Santa, I’ve been really good this year xx
My best turkey roasting tip is baste, baste and baste!
Happy Thanksgiving!
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
I use a butter, wine, sea salt and poultry seasoning on my turkey. Perfection.
My son and his family need this!
Put herb or plain butter under the skin and baste with more butter for extra crispy skin!
Lots and lots of butter!
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.
Love WS and would love this set!
These would be an improvement in any kitchen! I should get these and give my old cookware to my son;o)
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! 🙂
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..
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!
I would love to win this!!!
Would be the perfect present !
Do not open up oven and check on it, just let the oven do it’s job! 🙂
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!
Happy turkey day to all
In the past…I have lightly rubbed the turkey with coarse salt and sage and sometimes lemon.
This year … we are having grilled shrimp.
Yes, please! 🙂
Soak cheesecloth in melted butter and drape it over the turkey while it roasts – the result is super moist, delicious turkey!
Just follow the instructions on the bag.
Miss your beautiful store in Lake Grove, NY. Love WS. Have a Wonderful and Happy Thanksgiving!
Love me some Williams Sonoma!!!! 🙂
Butter soaked cheesecloth on top of the bird….keeps it moist and brown…..keep basting!
I have fallen in love with Williams Sonoma… The BEST!!!
Butter, and seasoning! Always salt and pepper. I also use citrus in the cavity for a super juicy bird!
Brine the turkey overnight
Roast the turkey upside down for a juicy moist turkey!!
Happy turkey day to all at my favorite store !!
Fantastic cookware. Love the big stockpot.
Swoon! 🙂
I would love those pots!!!!
Best roasting turkey tip: Rub turkey with butter and sprinkle fresh cracked black pepper. Enter me please! Thanks
a little beer keeps it moist.!
I Love Williams-Sonoma!!
I put herb butter between the skin and meat of te turkey before roasting. Yum!
Love WS products. Have tons of them. I need these new pans for my new kitchen!
Love William sonoma
its a Beautiful set and I would love it 🙂
Have someone else more experienced make the turkey and offer to make the side dishes
So pretty! I would totally put these pots to work!
Baste, baste, baste!
I like putting lemons, thyme inside the turkey… melted butter brushed on the turkey with salt and pepper. Simple and delicious.
My best turkey roasting tip is to use a brine. It makes the turkey so juicy!
Baste. Use a thermometer and don’t overthink it.
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.
best turkey roasting tip is to brine it for about a day ahead of time!
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!!!
Plenty of basting!
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.
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.
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!
Lots of butter!
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.
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 🙂
Don’t peek too much! But do peek a little to make sure it’s turning that pretty golden color.
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.
Use the Williams-Sonoma Turkey brine mix — it is amazing and will make your turkey moist and wonderfully delicious!
Don’t forget to baste, and don’t cook it for too long! 🙂 Thanks for the giveaway!
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!
Dry brining is the way to go. Much less hassle and great flavor.
Always have warm chicken stock on the stove to save dishes.
Keep the oven door closed! Don’t let that heat escape.
Love WS!
You have to rub your turkey down with olive oil to get that nice brown skin! And I always brine my turkey 🙂 that’s the best tip EVER.