Before you head to the supermarket for your holiday shopping list, be sure to survey your kitchen to be sure your cooking tools are in tip-top shape when you cook your feast! Rachael gets you started with her Thanksgiving checklist, plus click here for recipe ideas for every part of your meal!

(1) Calibrate your oven: If your turkey is always undercooked or overdone the problem could be your oven. Put an oven thermometer in the oven, set stove to 400 degrees, and see if the thermometer reads the correct temperature. If it reads at 350 or 450 you know your oven is off by 50 degrees and can compensate.
(2) Test your meat thermometer: Drop it in a pot of boiling water. If it doesn't read 212 degrees Fahrenheit it's time for a new thermometer.
(3) Ready your roasting pans: Compare the size of your roasting pan with the turkey you plan to use. If the pan is too big or too small, pick up tin roasting pans at the grocery store. Layer two, since they tear easily, and place on a baking sheet so it is easier to move the turkey in and out of the oven.
(4) Towel the bird: Keep the turkey warm when it comes out of the oven by covering it in foil and then placing a heavy towel on top to retain the heat for hours.
(5) Stock up on stock: Stock in a box could be your secret ingredient at the feast! Use it to moisten dry turkey, mashed potatoes or as the base for a simple gravy.