5. CARVING BOARD WITH TRENCH

If you have ever carved a turkey (or chicken or roast) on a cutting board without a trench, then you have probably spent time mopping up precious juices from the counter and floor. You want to collect those juices in the canal carved in the board and put them to use in your gravy (or just drizzle them over the sliced meat). I lean toward a goodlooking, sturdy wooden board, which is also great for serving if you’re not going the platter route. And, of course, you’ll be using your board for all of the slicing and dicing as you get ready for the meal.

6. SHARP KNIVES

If you’ve been wanting to up your knife game, now’s the moment. Good knives don’t have to cost a fortune, though some can get pricey. If you’re going to buy one good knife, make it an 8- or 10-inch chef’s knife. Bigger knives do more work, so go for the 10-inch if possible. Shop somewhere where you can hold the knives to compare heft and feel, and talk with a salesperson about what you like.

7. MIXING BOWLS

Plenty of choices here, from plastic to glass to metal. Get a nice assortment in a range of sizes; it’s almost impossible to have too many during the holidays. Some have a rubber rim around the bottom, which keeps them nicely in place as you stir and whisk away.

8. BAKING DISHES AND CASSEROLE POTS

Roasted vegetables, stuffing, casseroles. you’ll need a number of baking dishes to make sure all those sides have a place to cook (or reheat). Casseroles are deeper and should have lids, and might hold anywhere from 2 to 4 quarts