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Today we’ll walk you through a few of our favorite turkey hacks, plus more gear for an excellent Thanksgiving dinner—including the very best baking sheets and an on-sale mini food processor we love.

Maki Yazawa/NYT Wirecutter

Kitchen expert Maki Yazawa’s advice for cooking a great turkey? Use a Bundt pan. Yep—these pans, usually reserved for cake-baking, are shockingly effective at roasting a small turkey.

Propping the bird up on the pan helps maximize airflow, allowing hot air to reach all sides for crispy results. And the deep structure of the pan is the perfect container to collect juices. Plus, you’re probably more likely to use a Bundt pan beyond Thanksgiving, as opposed to a big roasting pan, which may only see the light of day a couple times a year.

The Bundt pan Maki likes—and more advice for a great bird→

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Michael Murtaugh/NYT Wirecutter

Every kitchen could use a solid baking sheet. It’s inexpensive and incredibly useful for more than just cookies. Think: roasting veggie sides, catching drips from a pie as it bakes, or making perfectly golden cornbread. After hours of baking and tasting over the last 11 years, we’ve concluded that our top pick is the best all-purpose baking sheet.

This sturdy, inexpensive sheet pan bakes evenly and lasts for years→

The best oven mitts and pot holders These offer the best combination of heat protection, comfort, and maneuverability (and yes, pretty colors, too)→

The meat thermometer we use in our own kitchens For a perfectly done bird, you’ll want a reliable and easy-to-read thermometer→

This mini food processor we love is on sale This small and light chopper excels at making sauces, dips, homemade mayo, and beyond→

Our favorite kitchen aprons Keep your clothes safe from gravy splatters→

Photo illustration by Dana Davis/NYT Wirecutter; source photos by Marki Williams/NYT Wirecutter

Every Thanksgiving, founding editor of NYT Cooking Sam Sifton becomes “that guy” that has multiple turkeys going at once: one frying, one baking, and one outside, smoking on the grill.

But achieving the perfect turkey on the grill is a hard job. Although smoking yields delicious results, it also usually requires a lot of babysitting. Sam’s secret weapon to have his smoked turkey and eat it too? This simple device that turns any gas grill into a smoker.

Sam Sifton’s go-to portable smoker→

(For more turkey advice, NYT Cooking has put together the ultimate guide to Thanksgiving.)

Sarah Kobos/NYT Wirecutter

For a truly stunning holiday pie, disposable aluminum plates just won’t cut it. Regardless of what you’re filling your pies with (might we suggest seasame-swirled pumpkin?), a great plate is paramount. Our top pick is just the right size and bakes wonderfully evenly—and it’s clear, so you can keep an eye on your crust as it’s browning.

The very best pie plates→

Plus: We’re talking all things butter—including the best one to use for your holiday baking and the right way to store it—tomorrow on “The Wirecutter Show.” Make sure to follow our podcast on Apple or Spotify so you don’t miss our tips.

You can reach the Wirecutter Newsletters team at newsletters@wirecutter.com. We can’t always respond, but we do love to hear from you.

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