Six Clever Substitutes for Common Thanksgiving Problems

In the lead-up to the big feast, refrigerator space is precious. Clear out space-hogging bottles of dressing and pickles and stow them in a cooler filled with ice packs. It's also great for brining a turkey overnight (just add plenty of ice).

A rack just needs to hold the bird above the pan so heat can circulate evenly. If you don't have a store-bought one, crumple sheets of foil into thick ropes and coil them on the bottom of the pan, or go biodegradable and set the bird on a bed of halved onions, carrots, and celery.

To keep potatoes warm when every stovetop burner is in use, butter the slow-cooker insert, add a little heavy cream, and spoon in the potatoes. Set it to low and stir every hour or so to keep them smooth and silky.

Great gravy starts with skimmed pan drippings. Without a fat separator, pour the drippings into a large heatproof measuring cup and pop it in the freezer; as they cool, the fat rises to the top and solidifies, making it easy to skim off with a spoon.

Shave hours off prep time by picking up already-prepped ingredients from the supermarket salad bar: chopped onions, trimmed beans, sliced bell peppers, hard-boiled eggs, even crumbled bacon.

If the bird comes out overcooked, drizzle it with a little warm chicken broth before serving to help moisten the meat and add flavor. It also works to perk up slices that have gone from room temperature to cold.