thanskgiving

There's a first time for everything, and for a few brave souls out there, 2011 will be the first Thanksgiving in which you claim responsibility for the turkey. If it's your turn to cook the big bird this year, and you're worried about how it's going to turn out, fear not: we've got answers to every question you may have, whether it's about thawing, pan size, cooking temperature, or brining.

Now that you're fully equipped with turkey cooking knowledge, it's time to ensure you're completely equipped with the right cooking utensils. When we spoke with the experts at Butterball, they emphasized that, if you're going to be presenting the star of the show and you want to do it right, there are six essential kitchen tools you'll need.

1. A shallow open pan as a roasting vehicle for the turkey.
2. A roasting rack to place the turkey on, inside the pan. This will lift your turkey away from the direct heat of the pan, and also hold the bird away from the drippings.
3. Aluminum foil for tenting the turkey. If you're cooking the turkey uncovered, you'll want to place a piece of foil over the top of the breast and drumsticks when the turkey is two-thirds done to prevent the meat from overcooking and drying out.

Find out what the three other must-have tools are when you keep reading.

For a different take on the traditional dinner roll this Thanksgiving, try chef Art Smith's goat cheese biscuits; the recipe is a basic buttermilk drop biscuit that incorporates tangy and creamy goat cheese.

The recipe's incredibly easy, though I did make one change: The recipe called for coating the preheated cast iron pan in butter, but due to the heat, the butter nearly instantly turned a very dark brown, and smoked throughout my first batch. Since I didn't want my smoke alarm to go off for my second batch, I opted to use a peanut oil to ensure they didn't stick, but also didn't smoke. Ready to try a new take on a biscuit? Just keep reading for the recipe.

Generally, I stick to basting or butter rubs to ensure a moist bird, but many Thanksgiving cooks swear by brining.

The Culinary Institute of America certainly does: they recommend brining as the very best method to ensure bold flavor and moistness. Essentially a brine is a seasoned aromatic liquid in which the turkey bathes before roasting. This technique is often used in preparing all kinds of poultry to maximize juiciness in the finished product. The salt in the brine breaks down the turkey's proteins, making it more tender and keeping in moisture that would normally be squeezed out. Here are a few important brining tips:

• Plan ahead: turkeys generally should brine anywhere from 12-15 hours.
• Choose a container large enough to hold the brining liquid and the turkey. You don't want any spillage situations!

For more tips, keep reading.