5 More Problem / Solutions when it comes to Thanksgiving Day!

Problem 6: You take the turkey out as soon as the button pops, but the bird is always overcooked.

Solution 6: “Throw away the pop-up timer that comes with the turkey,” says Clair. These timers typically go off somewhere between 190° and 200° F, producing meat that is beyond done. (Keep in mind that the turkey will continue to cook after it is removed from the oven.)

The best way to determine if a bird is cooked is by inserting an instant-read meat thermometer into a thigh; remove the turkey when the thermometer reaches 165° F. (Do not let the thermometer touch bone or you’ll get a falsely high reading.) Since white meat cooks faster than dark meat, you may need to cover the breast loosely with foil if it darkens too quickly. Watch this video on taking a turkey's temperature for the how-to.

If, despite all these efforts, you still end up with a dry and overdone turkey, place the sliced meat on a platter, drizzle it generously with warm chicken broth or gravy, and serve. If you have the opposite problem and are faced with a serious raw-meat crisis, Smith recommends zapping the underdone meat in the microwave on medium for one to two minutes (or longer if necessary).

Problem 7: Everyone wants to help, but a crowded kitchen makes you crazy.

Solution 7: Move as many activities out of the kitchen as possible.

Put all the glasses, ice, and beverages in the living room. Save an easy task, like serving drinks, for guests who simply must help, says McDonagh.

Prepare for those who want to put finishing touches on the dishes they’ve brought by clearing a small area of a counter or setting up a small table just outside the kitchen. Set out anything that might be needed, like serving dishes and spoons.

It’s also perfectly OK to ask your guests to bring only dishes that can be served either cold or at room temperature so they won’t need to use the oven or the stovetop during those last, busy minutes, says McDonagh

Problem 8: The turkey took forever to cook, and now all the side dishes are cold.

Solution 8: Try using some of the following items to keep food hot:

A microwave oven is insulated and will keep a hot pot warm for half an hour, says Clair. (Just don’t turn the machine on.)

A cooler, which will also retain heat, can hold covered pots and stacked foil dishes.

An insulated ice bucket or a Crock-Pot can keep rice or mashed potatoes warm. (You can set a Crock-Pot to low for longer periods.)

A thermos will guarantee that the gravy stays piping hot.

A heating pad inside a soft-sided insulated food carrier is a good way to keep a casserole steamy.

A barbecue gas grill can double as a warming oven. Put it on low heat, place a pot or two inside, and close the lid.

Problem 9: Your famous apple pie is waiting in the wings, but it’s impossible to clear the dishes and serve dessert simultaneously.

Solution 9: Take a coffee break between courses.

When you set the table, create a dessert station on a buffet or a side table in the dining room with forks, plates, pie servers, and coffee cups. Get Thanksgiving dessert recipes here.

At the same time, set up the coffeemaker. When you’re clearing the table after your dinner (now is the time to accept those offers of help), push the brew button.

Smith and McDonagh suggest having the sugar bowl full and pitchers of milk and cream ready in the refrigerator so you can put it all out quickly.

Problem 10: Dinner is over and all you want to do is kick back with your guests, but you have a mountain of pots and dishes waiting for you in the kitchen.

Solution 10: As long as everything is soaking in sudsy water, you can put off the cleanup indefinitely (well, almost).

Before guests arrive, make like a caterer and create a breakdown station in the corner of the kitchen, the utility room, or the garage.

Set up a lined garbage can so you can throw food scraps right into the trash, and organize soaking stations so the food doesn’t dry out and harden on plates and pans.

After dinner, fill big pots with soapy water. Use them for soaking smaller things and utensils. Use the cooler again, for soaking larger items.

If you want the mess out of sight fast, Harlan suggests giving pots a rinse, stacking them in a plastic laundry basket, and hiding it in the bathtub to wash later. Just remember to close the curtain.