All great suggestions and I may have to get that roasting pan for myself (mine are all quite large and sometimes a little deeper than I’d like).
i will say I’ve cooked Thanksgiving “on the road” many times (friend’s houses, overseas, air bnbs, etc) and it really is about the company. Sometimes corners have to be cut to make things work. In a pinch I’ve made perfectly acceptable turkeys and roasted veggies in a disposable aluminum tin from the grocery store. With the added bonus of being able to “squish” the foil pan to squeeze in an extra side dish in a small oven.
If the primary reason for the veggies is for them to end up in the gravy - I’m a HUGE convert to making my gravy way ahead of time and just adding any pan drippings the day of to bump up the flavor. Turkey wings, necks, veg scraps - make a stock, reduce a little, thicken with roux, freeze and you’re good to. Takes a huge stress burden off T-day IMHO too - and if you’re not in your kitchen no need for a separator, or cheese cloth to strain . . . .
