For perfect results try using a V-rack in your roasting pan or roast the turkey on a bed of vegetables. Once the fat from the turkey melts, it falls to the bottom of the roasting pan. When that happens, the bottom quarter of the bird does not roast--it braises in its own juices. The vegetables or V-rack prevents this from happening.

Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.

Submitted by CHEF_MEG

Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!

Submitted by CHEF_MEG