Christmas dinner
Christmas dinner equipment checklist
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Carving board with a juice groove
A big board with a juice groove keeps the roast’s juices off your counter and gives you room to slice. It is the surface everything else depends on.
What to look for: A board larger than the roast with a groove around the edge, non-slip feet and thick wood or composite.
Check price on AmazonAt a glance
| Pick | Best for | Skip if | Link |
|---|---|---|---|
| Carving board with a juice groove Top pick | Anyone carving a roast, ham or turkey for more than four. | Skip if you already have a large board. A rimmed baking sheet with a rack also works. | Check price |
| Carving knife and fork | Anyone who carves once a year and uses a steak knife the rest. | Skip if you have a sharp chef’s knife; sharpen it before the day. | Check price |
| Roasting pan with a rack | Anyone cooking a standing rib roast, ham or turkey. | A baking sheet with a rack works for a smaller roast. | Check price |
| Gravy boat | Hosts who serve gravy at the table. | A small pitcher is fine. | Check price |
| Potato ricer | Anyone serving mashed potatoes to a crowd. | A masher works if you like rustic potatoes. | Check price |
| Baster | Cooks who like to baste. | Skip if you use a method that does not require basting, such as dry-brining. | Check price |
| Cotton kitchen twine | Anyone roasting a rolled or boneless cut. | Skip for a bone-in ham. | Check price |
| Long oven mitts | Anyone who has ever burned a wrist. | Replace thin or worn ones rather than adding to the drawer. | Check price |
| Nesting mixing bowls | Anyone cooking multiple sides. | Skip if you already have three or more bowls. | Check price |
| Serving platters | Anyone whose roast goes straight from the board to the table. | Borrow platters from a friend for one night. | Check price |
| Casserole dish with lid | Hosts with many sides. | Skip if your sides are mostly stove-top. | Check price |
| Sturdy whisk | Anyone making gravy or sauces. | Use a flat whisk if you cook in shallow pans. | Check price |
Christmas dinner is a one-oven, one-day, many-people problem. The good news is that the equipment you need is short: something to roast in, something to check temperature with, something to carve on, and a way to keep things hot while you do.
This list covers the kit. The timeline and temperatures below cover the day.
The day-of timeline
Work backward from the time you want to sit down. Here is an example for a 4 p.m. dinner:
| Time | Task |
|---|---|
| 8:00 a.m. | Take the roast out of the fridge; make the stuffing and sides |
| 10:00 a.m. | Oven on; roast in |
| 1:30 p.m. | Check temperature; start potatoes |
| 2:45 p.m. | Roast out to rest, loosely covered |
| 3:00 p.m. | Oven goes to sides; make gravy |
| 3:45 p.m. | Carve; plate sides |
| 4:00 p.m. | Sit down |
Adjust for the size of your roast. Cooking times depend on weight and oven; use a thermometer, not a clock.
Safe temperatures
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb, veal (whole cuts) | 145°F with a 3-minute rest |
| Poultry | 165°F |
| Ground meats | 160°F |
| Fully cooked packaged ham, reheated | 140°F |
Source: USDA FSIS safe minimum internal temperature chart. Check the thickest part, away from bone.
All the picks
Each button opens a live results page, so you see current prices, delivery dates and reviews before you decide. Our notes say what to look for in the results.
-
Carving board with a juice grooveOur pick
A big board with a juice groove keeps the roast’s juices off your counter and gives you room to slice. It is the surface everything else depends on.
- Look for:
- A board larger than the roast with a groove around the edge, non-slip feet and thick wood or composite.
- Best for:
- Anyone carving a roast, ham or turkey for more than four.
- Skip if:
- Skip if you already have a large board. A rimmed baking sheet with a rack also works.
Check price on AmazonOpens Amazon search results -
Carving knife and fork
A sharp, long carving knife and a fork make clean slices instead of shredded meat.
- Look for:
- A blade long enough for a whole roast, a comfortable handle, and a fork with a guard.
- Best for:
- Anyone who carves once a year and uses a steak knife the rest.
- Skip if:
- Skip if you have a sharp chef’s knife; sharpen it before the day.
Check price on AmazonOpens Amazon search results -
Roasting pan with a rack
A rack lets heat circulate around the roast and the pan holds drippings for gravy.
- Look for:
- A pan with sturdy handles that fits your oven with room on all sides, plus a rack.
- Best for:
- Anyone cooking a standing rib roast, ham or turkey.
- Skip if:
- A baking sheet with a rack works for a smaller roast.
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Gravy boat
A gravy boat with a saucer keeps gravy hot and keeps the tablecloth clean.
- Look for:
- A spout that pours cleanly, a handle that stays cool and a base that is stable.
- Best for:
- Hosts who serve gravy at the table.
- Skip if:
- A small pitcher is fine.
Check price on AmazonOpens Amazon search results -
Potato ricer
It makes mashed potatoes that are lumpless and light without overworking them, which is what makes potatoes gluey.
- Look for:
- A sturdy hopper, long handles and stainless steel.
- Best for:
- Anyone serving mashed potatoes to a crowd.
- Skip if:
- A masher works if you like rustic potatoes.
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Baster
A baster lets you spoon pan juices over the roast without opening the oven for long.
- Look for:
- A heat-safe bulb, a tube that is easy to clean and a brush if you want.
- Best for:
- Cooks who like to baste.
- Skip if:
- Skip if you use a method that does not require basting, such as dry-brining.
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Cotton kitchen twine
Tying a roast helps it cook evenly. It is cheap and used once a year.
- Look for:
- 100 percent cotton, not nylon or polyester, so it is oven-safe.
- Best for:
- Anyone roasting a rolled or boneless cut.
- Skip if:
- Skip for a bone-in ham.
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Long oven mitts
A heavy roasting pan needs a good grip. Long mitts protect your forearms when you reach into a deep oven.
- Look for:
- Heat-resistant fabric rated for high temperatures, a non-slip grip and a length that covers the wrist.
- Best for:
- Anyone who has ever burned a wrist.
- Skip if:
- Replace thin or worn ones rather than adding to the drawer.
Check price on AmazonOpens Amazon search results -
Nesting mixing bowls
Christmas dinner means prepping many dishes at once. A nesting set with lids lets you prep ahead and store in the fridge.
- Look for:
- Sizes that nest, non-slip bases and lids.
- Best for:
- Anyone cooking multiple sides.
- Skip if:
- Skip if you already have three or more bowls.
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Serving platters
A platter makes a roast look like a dinner. A few plain white platters work for the roast, vegetables and dessert.
- Look for:
- A rim, an oven-safe rating if you want to warm them and plain white.
- Best for:
- Anyone whose roast goes straight from the board to the table.
- Skip if:
- Borrow platters from a friend for one night.
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Casserole dish with lid
Most holiday sides are baked: scalloped potatoes, stuffing, green bean casserole. A lidded dish keeps them warm and transports well.
- Look for:
- A 9x13 size, a lid and oven-safe materials.
- Best for:
- Hosts with many sides.
- Skip if:
- Skip if your sides are mostly stove-top.
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Sturdy whisk
A good whisk is what makes smooth gravy. A wide, sturdy whisk gets into the corners of the pan.
- Look for:
- Stainless steel, a comfortable handle and about 12 inches long.
- Best for:
- Anyone making gravy or sauces.
- Skip if:
- Use a flat whisk if you cook in shallow pans.
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What you don’t need
- A turkey fryer. It is a fire hazard indoors and unnecessary for a good dinner.
- A set of carving gloves, a bag of specialty wood chips and novelty sets. One decent knife does the work.
- Matching holiday dishes. Plain white goes with everything and can be borrowed.
- Single-purpose gadgets for one dish.
Before the day
Clean the oven a week before, clear the fridge a few days before and test your thermometer in ice water, where it should read 32°F. Write the schedule on a card and tape it to a cabinet.
Questions people ask
What temperature should a roast be cooked to?
USDA guidance: whole cuts of beef, pork, lamb and veal to 145°F with a three-minute rest; poultry to 165°F; ground meats to 160°F. A fully cooked, packaged ham should be reheated to 140°F. Check with a thermometer.
How long should a roast rest?
Twenty to thirty minutes for a large roast or turkey, loosely covered. Use that time to make the gravy and finish the sides.
How much does a roast need per person?
Bone-in meat is about 1 pound per person and boneless about half a pound. Add more if you want leftovers.
When should I put the oven on?
Work backward from serving time: the roast’s cooking time plus its rest. Write the oven schedule down. There is only one oven.
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