The trick to Ree’s turkey shortcut is all in the prep. Have your butcher cut it into two boneless breasts, two legs and two thighs. Roast and slice it the day before to save time on Thanksgiving. Then when you're ready to eat on Turkey Day, just moisten it with broth and gently warm it up in the oven.

Soaking your turkey in a sugar-salt brine tenderizes the bird and lets it soak up tons of flavor.

Don’t throw out the turkey drippings from the roasting pan; they’ll give the gravy tons of rich flavor.

After the cake is baked, Ree pokes small holes in it, then brushes it with a spiced rum syrup. You’ll end up with an exceptionally moist cake full of boozy flavor.