Solutions for 11 Thanksgiving Food Disasters

burnt Thanksgiving turkey
burnt Thanksgiving turkey

By Amanda Berne

If there were ever a time for Murphy's Law, Thanksgiving is it. With multiple pots and pans on the stove, a bird in the oven and relatives underfoot, it's almost impossible to have a fiasco-free holiday. Burnt turkey? Been there. Glue-like mashed potatoes? Done that. Mistakes happen-it's almost inevitable. Here are a few last-minute tips so your sanity doesn't burn up with the stuffing. Photo by iStockphoto

Disaster 1: Burnt Turkey Top Chef contestant Ryan Scott remembers the first-and last-time he burned a turkey. "At the time I thought that higher heat was better," he says. "But I got caught up in the football game. The bird was burned on the outside, but uncooked." Once he peeled off the burnt skin, he was concerned about the meat drying out. He smeared butter, chopped parsley, garlic and shallots on the turkey, and reduced the temperature. While Scott missed the "ta-da" moment of carving the turkey tableside, he does admit to the ease of slicing in the kitchen.


Related: 8 Essential Cooking Tools for Perfect Turkey

Disaster 2: Undercooked Bird
Getting a proper temperature on a turkey can be tough, so a good meat thermometer is crucial. If you do cut into the turkey and find that the thigh is still too pink, carve off the breast and cover until it's time for dinner. Return the uncooked portion to the oven. If guests are waiting, let the breast meat rest, then slice and serve, and follow with the dark meat when it's done cooking. If the whole turkey is still raw-as in, you forgot to turn on the oven-cut the turkey into manageable pieces and roast in two baking pans.


Disaster 3: Frozen Turkey

For many reasons, the turkey may not be completely thawed by Thanksgiving morning. Deep breaths-the bird just needs a bath. Fill the sink with cool water-not warm, which encourages bacterial growth-and submerge the turkey, breast side down. Change the water every 30 minutes, and plan on soaking it for 30 minutes per pound of fully frozen turkey. Once the bird is thawed, if time is an issue, cut up the turkey before roasting to reduce the cooking time. Don't try to thaw the bird on the counter, unless you want a mess.


Related: How To Get Through Any Awkward Holiday Moment


Disaster 4: Dry Meat

You've stuffed butter under the turkey skin, and roasted it slowly, basting often-but the white meat is still dry. If the turkey is not brined, pour pan juices over the meat, reserving some for gravy. If you brined the bird, drizzle the meat with warmed chicken stock, since the pan juices may be too salty.

Disaster 5: Lumpy or Thin Gravy

If you've added starch to your gravy to thicken it, then there is a chance of lumpiness. There are two ways to fix this: Either strain the gravy through a sieve, or blend the gravy, as Scott recommends. He adds hot stock to lumpy gravy in a blender, whizzes until smooth, then puts it back into the pan with fresh herbs. "Herbs hide a multitude of sins," he says. To thicken the gravy, knead together equal parts butter and flour, then whisk into the gravy a small amount at a time.


Disaster 6: Gravy Has No Flavor

Cookbook author Lisa Weiss is used to big Thanksgivings-this year her number of guests tops out at 65-and is prepared for anything that can go wrong. For gravy, she uses chicken stock that she simmers with vegetables for extra flavor. Still, on occasion, the gravy may not be up to par. She recommends Kitchen Bouquet, a seasoning sauce available at most grocery stores. "It's brown, and adds a certain oomph," Weiss says. She also suggests soaking dried mushrooms, if you have any in the pantry, and adding the soaking liquid and chopped mushrooms with a shot of Madeira (a Portuguese wine) for some extra flavor.


Related: How To Eat Whatever You Want and Not Gain Weight


Disaster 7: Gluey Mashed Potatoes

Mashing by hand can be a pain, but anyone who's taken a shortcut knows that most roads lead to potatoes with the consistency of wallpaper paste. There's not much that can be done to fix this, but you can try to hide it. Spread the potatoes in a pan and top with tons of breadcrumbs, knobs of butter and a handful of finely chopped herbs. The crunchiness of the crumbs is a great distraction.

Disaster 8: Vegetarian Guest
This isn't a cooking disaster, but it can be challenging for any home cook to find out a non-meat eater will be at the table this year. After all, the centerpiece for this meal is a large turkey. Serving just sides seems soulless, but creating a separate meal won't work either. Try to leave meat out of the side dishes, and consider an easy option like quiche, lasagna or any favorite vegetarian casserole. Be sure to make enough for everyone-inevitably it will be passed around.


Disaster 9: Missing Giblets
You could've sworn you looked for that sack inside the turkey (there should be a label on both ends!), but there it is peeking out as you carve. This has happened to all of us, and Weiss confirms that most of these bags are either paper or ovenproof. She cautions that you definitely shouldn't use the giblets afterward, but the turkey is fine.

Disaster 10: Cracked Pie
This year you used fresh pumpkin and made your own pie crust, but when you pull that beauty out of the oven, there's a crater that could compete with the Grand Canyon going right through the center. That's why whipped cream was invented. Use it liberally.

Disaster 11: The Dog Ate My Turkey

It's been know to happen: The minute the cook's back is turned, Fido goes for the turkey. At that point, give thanks for the many grocery stores open on Thanksgiving. And remember, no matter what is available, it's about being together with family and celebrating-even if it is with rotisserie chicken.

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