These two emergency recipes could save your Thanksgiving dinner in no time

Many households started preparing for Thanksgiving weeks in advance, however, this is not always possible and a quick, simple recipe are needed.

These two recipes, published by The New York Times, have all the charm of traditional Thanksgiving recipes but take a fraction of the time to make.

Mark Bittman’s variation on the conventional Thanksgiving turkey allows you to significantly reduce the cooking time by approximately 75 percent.

The key is to remove the backbone, a process known as spatchcocking, which can be done either by yourself or by asking your butcher for assistance.

By spreading the bird out flat before roasting, a technique commonly used with chickens, and cooking at 450 degrees, a 10-pound turkey can be ready in just about 45 minutes.

This method not only expedites the cooking process but also ensures even browning, more uniform cooking, and a moister result compared to traditional roasting methods.

Read more: Food safety expert's best tips to avoid foodborne illness on Thanksgiving

Follow these steps to enhance the flavor and juiciness of your turkey:

1. Tuck garlic and tarragon underneath the bird and into the nooks of the wings and legs.

2. Drizzle the turkey with olive oil and generously sprinkle it with salt and pepper.

3. Roast the turkey undisturbed for the first 20 minutes. You should start to notice browning.

4. Remove the turkey from the oven, baste it with pan juices, and then return it to the oven.

5. Reduce the oven temperature to 400 degrees (or 350 degrees if the turkey is browning too quickly).

6. Begin checking the turkey's temperature approximately 15 minutes later (or 10 minutes if it's a smaller bird). It is considered done when the thigh meat registers 165 degrees on an instant-read meat thermometer. Verify the temperature in a couple of different places for accuracy.

Crafting the perfect cranberry sauce involves achieving a delicate balance between sweetness and tartness, with a jelly-like quality reminiscent of jam.

The cooking duration impacts the sauce's texture, with prolonged cooking resulting in increased pectin release and evaporation of liquid, yielding a firmer outcome.

Follow these simple steps to prepare cranberry sauce:

1. In a small saucepan over medium-high heat, place the cranberries and pour in the sugar and orange juice. Stir the mixture to combine.

2. Cook until the sugar is completely melted, and the cranberries start to burst in the heat. This typically takes 4 to 6 minutes. Give the mixture another stir, add the zest, and continue cooking for an additional 2 or 3 minutes. Turn off the heat, cover the pan, and allow the mixture to cool.

3. Finally, transfer the sauce to a serving bowl, cover it and place it in the refrigerator until it is cold, which typically takes at least 2 hours. Alternatively, you can refrigerate it until you are ready to use it. This chilling period allows the flavors to meld and enhances the overall taste of the cranberry sauce.