Carving Board

The world isn’t flat, and neither are turkeys. This board has a built-in well to cradle the bird. “The depression helps catch juices and keeps the turkey from sliding as you carve,” says Diane Morgan, author of The Thanksgiving Table (Chronicle, $19, www.amazon.com). The moat around the perimeter — standard on most carving boards — prevents juices from spilling onto the counter. Flip the board over for a flat surface and a bonus how-to carving guide, written on the surface.
RS Picks: Catskill Craftsmen Turkey Carving Board, $40, www.cooking.com.

Gravy Separator

This simple glass beaker with a spout eliminates the tedious task of skimming fat from the surface of the pan drippings with a spoon. Instead, pour the drippings directly from the roasting pan through the strainer lid and into the container. After a few minutes, the fat will rise to the top. The flavorful juices remain at the bottom, to be poured out through the spout. A silicone lining on the lid makes a tight, leakproof seal, preventing countertop drips.
RS Picks: Cup Gravy Separator, $24; 4 Cup Gravy Separator, $28: both at www.williams-sonoma.com.

Carving Set

Don’t grab just any knife to slice your bird. “Serrated knives tear the meat,” Morgan says. “And a chef’s knife can be too thick to make slices.” Instead, reach for an 8- to 10-inch carving knife. Its most important feature is a thin, flexible blade. Beyond that, any brand that feels comfortable in your hand will work. A two-pronged fork has long, straight tines that easily sink into the meat and help grip the turkey as you slice. “But the fork,” Morgan says, “is definitely not as critical as a long, thin knife.”
RS Pick: Wusthof Classic 2 Piece Carving Set, $130, www.metrokitchen.com.