Thanksgiving Kitchen Hacks: 12 Tricks That Save the Turkey, the Gravy and the Cook

These Thanksgiving kitchen hacks are the little tricks that keep the big day calm instead of chaotic. Every Thanksgiving cook hits the same wall around 2 p.m.: the oven is full, the turkey is drying out and the gravy has lumps. The good news is that each of those problems has a simple fix, and most of them happen a day or two before anyone sits down. Below you will find the tricks home cooks share and save by the thousands on social media, from a no-basting turkey to gravy you make on Tuesday. Every slide has the problem, the fix and a short recipe so you can try it this year. Thanksgiving is Thursday, November 26, so there is still time to plan. Pick three, write them on your list and enjoy the most relaxed holiday you have hosted..

Thanksgiving Kitchen Hacks Start With the Turkey: Butter-Soaked Cheesecloth

The problem: a dry, pale turkey and a cook who spends all afternoon opening the oven to baste. The fix: drape the bird in cheesecloth soaked in melted butter and wine or broth. The cloth bastes the turkey for you, and the skin turns deep golden underneath. A no-basting turkey hack drew about 54,000 likes and nearly 8,000 comments on Instagram, so you are not the only one tired of basting. Would you try it this year?..

You will need: 1 turkey (12 to 14 lb) thawed and patted dry, 1 cup butter melted, 1 cup dry white wine or chicken broth, 1 large piece of cheesecloth (about 18 inches square, folded in 4 layers), salt and pepper.

How to make it: 1. Heat the oven to 325 F and season the turkey. 2. Mix the melted butter with the wine or broth. 3. Soak the cheesecloth in it. 4. Drape it over the breast and legs. 5. Roast, brushing the cloth with more butter mix once or twice. 6. Remove the cloth for the last 30 minutes and roast until the thickest part of the thigh reads 165 F.

Thanksgiving Kitchen Hacks for Juicy Meat: Dry Brine Two Days Ahead

The problem: wet brining needs a giant bucket and a lot of fridge space. The fix: a dry brine. Rub the turkey with salt, a little sugar and herbs, then leave it uncovered in the fridge for one to three days. The salt seasons the meat deep inside and the dry air helps the skin turn crisp. No bucket, no mess, and it is one of the Thanksgiving kitchen hacks cooks swear by for juicy meat.

You will need: 1 turkey (12 to 14 lb), 1/4 cup kosher salt, 1 tablespoon brown sugar, 2 teaspoons black pepper, 1 tablespoon dried thyme or sage, zest of 1 orange.

How to make it: 1. Mix salt, sugar, pepper, herbs and zest. 2. Pat the turkey dry. 3. Rub the mix all over and under the breast skin. 4. Set it on a rack in a pan in the fridge, uncovered. 5. Leave 1 to 3 days. 6. Do not rinse; pat dry and roast as usual to 165 F.

Thanksgiving Kitchen Hacks for a Full Oven: Spatchcock the Turkey

The problem: a whole turkey hogs the oven for most of the day. The fix: spatchcock it. Cut out the backbone with kitchen shears and press the bird flat. A flat turkey roasts much faster, often in about 80 to 90 minutes for a 12 pound bird at high heat, and the white and dark meat finish closer together. Save the backbone for the gravy on the next slide. Would you try it: A: yes or B: no way?

You will need: 1 turkey (12 lb), 3 tablespoons soft butter, 1 tablespoon kosher salt, 1 teaspoon pepper, 2 onions and 2 carrots cut in chunks.

How to make it: 1. Heat the oven to 450 F. 2. Cut along both sides of the backbone with sturdy shears and remove it. 3. Flip and press hard on the breast to flatten. 4. Rub with butter, salt and pepper. 5. Lay it on the vegetables in a rimmed sheet pan. 6. Roast 80 to 90 minutes, until the breast reads 160 F and the thigh 165 F, then rest 20 minutes.

Make the Gravy on Tuesday From Roasted Wings

The problem: making gravy at the last minute while everyone waits to eat. The fix: make it days ahead from roasted turkey wings. Roast the wings with onion and carrot, simmer them into a rich stock and thicken it. On Thursday, warm it up and whisk in a few spoons of drippings from the real turkey for flavor. It is one of the smartest Thanksgiving kitchen hacks because it frees you at the busiest moment.

You will need: 3 lb turkey wings, 1 onion, 2 carrots, 2 celery stalks, 8 cups water, 6 tablespoons butter, 1/2 cup flour, salt, pepper and a sprig of thyme.

How to make it: 1. Roast wings and vegetables at 425 F for 1 hour. 2. Simmer them in the water for 2 hours, then strain. 3. Melt butter and stir in flour for 2 minutes. 4. Whisk in 6 cups of stock. 5. Simmer until thick and season. 6. Chill up to 3 days and reheat with turkey drippings.

Fix Lumpy Gravy in 30 Seconds

The problem: lumps, or gravy that is too thin or too thick. The fix is easier than you think. Lumps disappear with a quick buzz from an immersion blender or a pour through a fine strainer. Too thin? Whisk in a slurry of cornstarch and cold water and simmer one minute. Too thick? Whisk in warm broth a splash at a time. Which gravy problem hits your house most: A: lumps, B: too thin or C: too thick?

You will need: 2 cups gravy, 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken), 1/2 cup warm chicken or turkey broth (to thin), salt and pepper.

How to make it: 1. For lumps, blend the gravy with an immersion blender or pour it through a strainer. 2. To thicken, whisk in the cornstarch slurry. 3. Simmer 1 minute until glossy. 4. To thin, whisk in warm broth slowly. 5. Taste and season. 6. Keep warm on low heat, whisking now and then.

Bake Stuffing in a Muffin Tin for Crispy Edges

The problem: some people fight over the crispy corners of the stuffing and others get the soggy middle. The fix: bake it in a muffin tin. Every scoop gets crunchy edges and a soft center, it bakes faster, and the little rounds are easy to serve on a buffet. Make the mixture the night before and bake the cups while the turkey rests.

You will need: 10 cups dry bread cubes, 1 cup butter, 1 onion and 3 celery stalks diced, 1 tablespoon dried sage, 1 teaspoon thyme, 2 eggs, 2 1/2 cups chicken broth, salt and pepper.

How to make it: 1. Cook onion and celery in the butter until soft. 2. Toss with bread and herbs. 3. Whisk eggs and broth and stir in. 4. Pack into a greased 12 cup muffin tin. 5. Bake at 375 F for 25 to 30 minutes, until golden. 6. Rest 5 minutes and lift out with a spoon.

Hold the Mashed Potatoes Warm in the Slow Cooker

The problem: potatoes need a burner and a pot right when the stove is fullest. The fix, one of the easiest Thanksgiving kitchen hacks: make them in the morning and keep them warm in a slow cooker on the low or warm setting. A thin layer of melted butter on top keeps them creamy. Line up two or three slow cookers on the counter like a buffet station, an idea that pulled in about 443,000 likes on Instagram, and your sides stay hot without any oven space.

You will need: 5 lb Yukon Gold potatoes peeled and cut, 1 cup warm milk, 1/2 cup sour cream, 1/2 cup butter plus 2 tablespoons for the top, salt and pepper, chives.

How to make it: 1. Boil the potatoes in salted water until tender, about 20 minutes. 2. Drain well. 3. Mash with milk, sour cream and butter. 4. Season with salt and pepper. 5. Spoon into a slow cooker, top with butter and set on warm or low. 6. Stir once an hour and add a splash of warm milk if needed.

Thanksgiving Kitchen Hacks for Dessert: Bake Pies the Day Before

The problem: dessert fighting the turkey for the oven. The fix: bake the pies on Wednesday. Pumpkin and pecan pies set up better after a night in the fridge anyway. To stop the crust edges from burning, cut the middle out of a square of foil and lay the ring over the rim. Of all the Thanksgiving kitchen hacks, this small one has a big payoff. Pie team: A: pumpkin, B: pecan or C: apple?

You will need: 1 unbaked 9 inch pie crust, 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 2 eggs, 3/4 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt.

How to make it: 1. Heat the oven to 425 F. 2. Whisk pumpkin, milk, eggs, sugar, spice and salt. 3. Pour into the crust. 4. Cover the edge with a foil ring. 5. Bake 15 minutes, then lower to 350 F and bake 40 to 45 minutes more, until the center barely jiggles. 6. Cool, cover and chill overnight.

Make Herb Butter Ahead for the Turkey and the Rolls

The problem: chopping herbs on Thursday morning. The fix: mix a big batch of herb butter on the weekend, roll it into a log and chill it. Slide coins of it under the turkey skin, melt it over the rolls, stir it into the potatoes and finish the vegetables with it. One bowl of prep covers four dishes, which is why it shows up on so many lists of Thanksgiving kitchen hacks. For a day-by-day schedule, see our Thanksgiving game plan.

You will need: 1 cup salted butter softened, 2 tablespoons chopped parsley, 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 1 clove garlic grated, zest of 1 lemon, black pepper.

How to make it: 1. Mash the butter in a bowl. 2. Stir in herbs, garlic, zest and pepper. 3. Spoon onto plastic wrap. 4. Roll into a log and twist the ends. 5. Chill up to 1 week or freeze up to 1 month. 6. Slice coins as needed.

Roast the Turkey on Vegetables Instead of a Rack

The problem: no roasting rack, or a rack that is a pain to clean. The fix: make a bed of thick onion slices, carrots and celery in the pan and set the turkey on top. The vegetables lift the bird so heat moves around it, and they flavor the drippings for gravy. Afterward, the soft roasted onions and carrots make a cook’s snack nobody else needs to know about.

You will need: 2 large onions sliced thick, 4 carrots halved lengthwise, 4 celery stalks, 1 head garlic halved, a few sprigs thyme and rosemary, 1 cup chicken broth.

How to make it: 1. Spread onions, carrots, celery, garlic and herbs in the roasting pan. 2. Pour in the broth. 3. Set the seasoned turkey on top. 4. Roast as usual until the thigh reads 165 F. 5. Lift the turkey out to rest. 6. Strain the drippings for gravy.

Carve the Breast Off the Bone, Then Slice It

The problem: thin, shredded slices from carving the turkey at the table. The fix: let the bird rest 20 to 30 minutes, then take each breast off the bone in one whole piece. Lay it flat on the board and slice it across the grain into thick, even slices. Like the other Thanksgiving kitchen hacks here, it takes no special tools. Every piece stays juicy and the platter looks like it came from a restaurant. Do you carve at the table or in the kitchen?

You will need: 1 roasted turkey rested 20 to 30 minutes, a sharp carving knife, a large cutting board, a warm platter, 1/2 cup warm broth to pour over the slices.

How to make it: 1. Cut through the skin between breast and leg and pull the legs off. 2. Separate drumsticks and thighs. 3. Run the knife down one side of the breastbone. 4. Follow the ribs to lift the breast off in one piece. 5. Slice it across the grain about 1/2 inch thick. 6. Fan on the platter and spoon warm broth over.

Thanksgiving Kitchen Hacks for Leftovers: Pack Fast, Then Make Waffles

The problem: food left on the counter while everyone naps. USDA advice is to get leftovers into the fridge within 2 hours, in shallow containers so they cool fast, and to eat them within 3 to 4 days. The fun part comes next morning: press leftover stuffing into a waffle iron for crispy stuffing waffles, then top them with turkey, gravy and a spoon of cranberry sauce. Who in your house claims the leftovers first?

You will need: 3 cups leftover stuffing, 1 egg, 2 tablespoons broth, cooking spray, leftover turkey, warm gravy and cranberry sauce to serve.

How to make it: 1. Heat and grease a waffle iron. 2. Mix stuffing with the egg and broth. 3. Press about 3/4 cup into the iron. 4. Cook 5 to 7 minutes, until crisp. 5. Reheat turkey and gravy to 165 F. 6. Top the waffles with turkey, gravy and cranberry sauce.