Thanksgiving Hosting: Table Decor and Kitchen Essentials

A roasting pan with a rack, a thermometer, a gravy boat, a pie plate, linens and place cards. The USDA calls a turkey done at 165°F in the thickest part of the breast and the innermost thigh and wing, and thaws it in the fridge for about a day per 4 to 5 pounds: a 16 to 20 lb bird goes in the weekend before.