Thanksgiving first aid: How to fix kitchen mishaps (2024)

Here's what to do when your turkey, gravy, mashed potatoes, stuffing or pie need help. Not every fix cures the problem completely, but at least you won't have to start over.

TURKEY

Problem: Overdone turkey; dry meat

Fix: Carve the bird, place in baking dish, cover with low-sodium chicken stock, wrap tightly with foil and heat at 350 F until warm enough to serve.

Problem: Underdone turkey

Fix: Carve bird into pieces, arrange on cookie sheet, wrap tightly with foil and roast at 350 F until meat is no longer pink.

Problem: Turkey is still frozen

Fix: Submerge in a sink filled with cold water, changing water every 30 minutes. Turkey will thaw at a rate of 1 pound every 30 minutes.

Problem: Keeping turkey warm (because of late guests)

Fix: Double wrap in aluminum foil and then in a large bath towel. Turkey will stay warm for up to 2 hours. Reheating will only dry out the meat.

GRAVY

Problem: Skin on gravy

Fix: Remove skin with large spoon, strain gravy, then press buttered parchment round or plastic wrap onto gravy to prevent skin formation. Remove when ready to heat and serve.

Problem: Burned gravy

Fix: To mask burned flavor, strain gravy, then stir in 1 tablespoon smooth peanut butter for every 4 cups gravy.

Problem: Thin gravy

Fix: Reduce gravy even further over medium heat. Or whisk together 1 tablespoon cornstarch with 1/4 cup water, then whisk this slurry into your thin gravy and heat until thickened.

Problem: Bland gravy

Fix: Add a small amount of Madeira or white wine to taste.

Problem: Gravy is too salty

Fix: Add a small amount of vinegar and sugar to taste.

MASHED POTATOES

Problem: Runny or soggy mashed potatoes

Fix: Stir in prepared instant mashed potatoes to thicken.

Problem: Lumpy mashed potatoes

Fix: Run through a ricer or strainer to create a smooth, fluffy texture.

Problem: Bland mashed potatoes

Fix: Hold the salt. Instead, add1 teaspoon jarred creamy horseradish or stir in several squeezes of fresh lemon juice.

Problem: Mashed potatoes are too salty

Fix: Adding sugar and cider vinegar balances out the flavor. You also can stir in prepared instant mashed potatoes.

STUFFING

Problem: Stuffing is too dry for some tastes

Fix: Gently fold in hot chicken broth, place in buttered baking dish, and bake at 350 F until heated through and fluffy.

Problem: Soggy stuffing

Fix: Stir in pieces of the bread used to make stuffing or cook longer while being careful not to burn it.

Problem: Ensuring even cooking of stuffing

Fix: Spread in a 9-inch-by-13-inch baking dish instead of filling a casserole dish.

PIE

Problem: Pie crust dough cracks while rolling out

Fix: Sprinkle with cold water and roll out between layers of plastic wrap.

Problem: Underdone crust

Fix: If your recipe consistently produces underdone pie crust, place pie on lowest oven rack, bake at a temperature increased by 25 F for 20 minutes, then reduce to temperature indicated by recipe and finish cooking.

Problem: Edges browning too quickly

Fix: Cover with foil, shiny side down, to protect from over-browning.

Problem: Cracked pie filling

Fix: Cool in refrigerator to minimize further damage. Or cover with whipped cream and dust with cinnamon.

EXPERT HELP

Butterball Turkey Talk-Line or 800-288-8372

Foster Farms Turkey Tips

General Mills Thanksgiving Recipes

King Arthur Flour Baker's Hotline or 855-371-2253

Reynolds Kitchens Turkey Cooking Tips

USDA Let's Talk Turkey

Johnathan L. Wright is the food and drink editor of RGJ Media, part of the USA Today Network. Join @RGJTaste on Twitter, Facebook and Instagram. You also can subscribe here to The Reno Taste, a free food and drink newsletter delivered weekly to your inbox.