From The Old Kitchen · Thanksgiving
Nathan's favorite Thanksgiving plan: a brined turkey, Grandma's stuffing, a real gravy and a pile of mashed potatoes. The menu, the shopping list for it, and the gear each dish needs, all on one page.
The menuShopping listGear for the meal
Nathan's list
This list has every ingredient for the menu: the brined roast turkey, Grandma’s dressing, the gravy, a classic green bean casserole and mashed potatoes. Print it, take it to the store, and you’re set. — Nathan
The green bean items are for the classic casserole on the French’s can. If you’d rather make the from-scratch Best Ever Green Bean Casserole, shop from its recipe instead.
Everything here is something one of these recipes calls for. We haven't tested specific models, so we tell you what to look for instead of naming one.
For Grandma's Stuffing
The dressing cooks in a slow cooker for up to 4 hours, which frees the oven for the turkey.
Look for: At least 5 quarts (6 is roomier for the full batch), a removable stoneware insert, and separate high and low settings.
For Honey Brined Smoked Turkey
The turkey brines overnight in a 54-quart cooler with plenty of ice, so it stays cold without taking over the fridge.
Look for: About 50 quarts or more, so a 14–16 lb bird fits fully under the brine, with a drain plug for easy emptying.
For The turkey and the gravy
The bird roasts on the rack, and the gravy starts in the same pan across two burners.
Look for: Heavy and flat-bottomed so it can go on the stovetop, with sturdy handles and a rack that lifts the bird out of the juices.
For The turkey
The smoked turkey comes off the heat at 160°F. A leave-in probe tells you when without opening the lid.
Look for: A leave-in probe with a cable or wireless base and an alarm, plus a quick instant-read for checking a second spot.
For Giblet and Wine Gravy
The pan juices get skimmed before they go into the gravy. A separator does it in seconds.
Look for: Heat-safe, about 4 cups, with a low spout or bottom-release so the fat stays behind.
For Creamy Mashed Potatoes
The potatoes are whipped slowly with an electric mixer. Slow is the point: fast turns them to glue.
Look for: A true low speed and sturdy beaters.
For Turkey Stock, the day after
The carcass and vegetables simmer under a steamer basket that keeps everything submerged.
Look for: Heavy base, 12 quarts, and a basket that fits inside to hold the solids under the water.
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