1. ROASTING PAN AND RACK

For a turkey, ham or roast, you’ll need a sturdy roasting pan, either 11-by-14 or 13-by-16 inches (which will fit up to a 20-pound turkey, for example), fitted with a nonstick rack. The rack ensures even browning, and lets you roast vegetables in the pan below the meat if desired. Get a pan with high sides to prevent splatters, and generous handles for easy lifting. Make sure it’s solid, and also can be transferred to the stovetop so you can finish making gravy in the pan. It’s worth paying more for quality on this one: A good roasting pan will last a lifetime.

2. FAT SEPARATOR

Togetthegreatpanliquidforgravyafter you’ve roasted poultry or meat, you’ll want to remove most of the fat. There are two kinds of fat separators: pitchers and bottom drainers. Both work fine. (Sometimes they might be labeled gravy separators.) Choose one with a 4-cup capacity, a wide strainer, and a big spout to pour off the liquid cleanly and easily. Definitely make sure it’s dishwasher-safe.

3. TURKEY BASTER

A dry turkey is to be avoided at all costs, and this is where a simple baster comes into play. These come in plastic or stainless steel and usually are inexpensive. But don’t buy a supercheap one as the bulb may not have a good seal, and therefore not suck up the cooking liquid as effectively. Wash this utensil especially well after use to keep the bulb pliable and the baster clean (some even come with a cleaning brush).

4. MEAT THERMOMETER

When turkey breast meat registers 165 F, it’s ready to come out of the oven — and you don’t want to be guessing at the temperature. Some thermometers