Thanksgiving fails will occur when you have six (or more) dishes scheduled for a single supper. Your ability to bounce back from mistakes determines whether you’re a skilled chef or a nervous wreck.
If you’ve hosted Thanksgiving dinner before, then you know how stressful the day can be, especially the day before. You worry about forgetting something or if your dishes will even match up with what you’ve planned out. These things won’t always hold true, but there are a lot of simple things to help make your Thanksgiving run better. Here are 10 expert fixes for some common Thanksgiving fails that I’ve seen firsthand over the years.
Thanksgiving Fails (How to Fix Them!)
While not all Thanksgiving fails will ruin the holiday, they can be pretty embarrassing.
Save yourself and your loved ones from embarrassment and let these 10 Thanksgiving failures guide you to a successful gathering.
Dry Turkey Meat
One of the most common Thanksgiving fails, may happen easily, but it can also be quickly rectified. When the bird has rested, and you begin cutting, you will discover that the flesh is dry. STOP, RE-GROUP, AND BREATHE. Place the carved turkey meat in a large roasting pan and cover it with chicken stock. Cover the roasting pan with aluminum foil and return it to the oven for 7–10 minutes. Nobody will ever know that the turkey was wet.
A Partially Frozen Turkey
Another popular Thanksgiving fails. A 12-pound (5.44 kg) turkey might take up to three days to defrost in the refrigerator, and the larger the bird, the longer it will take. There is no need to be afraid if you did not get yours thawed in time. Place the chicken in a big cooking bag to speed up the thawing process. Tie the end tightly and place it in a cooler filled with cold water. Make sure to replace the water frequently so that it is always cool.
If your turkey hasn’t thawed completely before Thanksgiving, carefully cut it in half between the breasts and remove the legs. Place in a deep roasting pan with onions, salt, carrots, parsley, pepper, and celery. Cover with aluminum foil and cook until the meat reaches 160 degrees. Remember that breast flesh cooks faster than dark meat (legs).
Is Undercooked!
Just keep in mind that this is the most stressful Thanksgiving fails. The serving time is always based on the turkey during Thanksgiving, rather than the other way around. Despite your best efforts, you will eventually need to be flexible, depending on when the chicken is properly cooked. For the best results, avoid being impatient and repeatedly open the oven to check on the development. When the breast flesh registers 160, your turkey is prepared.
You still need to let the turkey rest for 20 to 25 minutes after it has finished cooking. This is a crucial step, but you may use the extra time to reheat all the side dishes so that they are all ready at once.
Dry or Soggy Stuffing
Nobody enjoys dry stuffing! Fortunately, this is the easiest Thanksgiving fails. However, it’s simple to fix. Simply melt 2 tablespoons of butter in a cup of chicken stock, season with salt and pepper to taste, and pour over dry stuffing. Cover with foil and return to the oven for 5-7 minutes, or until warm and steaming.
Don’t be put off by damp stuffing; drying it out is simple. Line a baking sheet with parchment paper and distribute your stuffing equally across the sheet. Cook in 5-minute increments until it is somewhat drier in the oven.
My Gravy has No Flavor!
The key to tasty gravy is a combination of pan drippings and salt. It’s better to start with the appropriate ingredients from the start, but this easy approach may save mediocre gravy (or enhance store-bought gravy). To begin, remove a cup of drippings from your roasting pan and set it aside.
Remove any extra fat from the surface of the pan, then heat the pan drippings on the burner. Pour in your gravy and continue to stir until the mixture thickens.
If the sauce is too thin, combine 2 tablespoons of cornstarch with water until smooth and gradually add to the pot. Continue to whisk until the gravy thickens, then add at least 1/2 teaspoon of salt and pepper to taste.
Thin Gravy
Simple Thanksgiving fails, make a paste in a bowl by combining equal parts flour and water to thicken the soupy gravy. Dollops of the paste should be whisked into the boiling gravy as it thickens to the desired consistency. A paste made of cornstarch and water will also work.
Gluey Mashed Potatoes
This occurs when mashed potatoes are whisked or mashed excessively. However, this can also be caused by using an improper potato. Yukon Gold or russet potatoes are our favorites.
However, if it’s too late, you may always transform this blunder into mashed potato casserole. Simply combine 1/2 cup shredded cheddar cheese, butter, minced chives, and a splash of milk. Place the potatoes in a glass dish, top with additional cheese, and bake until softly golden brown and toasty.
Lumpy Mashed Potatoes
Undercooked potatoes are usually indicated by lumpy mashed potatoes. If you come to this point and find you’ve undercooked your potatoes, simply add a splash of milk or cream and simmer them over low heat until the lumps melt.
Burned Pie Crust
The most embarrassing Thanksgiving fails. Fortunately, you CAN recover from a burned pie crust, believe it or not. If it is the top crust, carefully remove it. Then, combine flour, brown sugar, chopped walnuts, and cinnamon to produce a crinkle topping. Stir together, then add cold butter and mix until the crumb resembles tiny peas. Bake until the crumb topping is golden brown on top of the apple pie.
Apples that aren’t fully cooked & Watery filling!
Scoop the pie filling from the pie shell and place it in a saucepan with some apple juice to simmer. Cook until the apples are tender over medium heat. The cooked apples may then be placed in ramekins and topped with vanilla ice cream! Delicious!
Watery filling? If this happens, remove the first piece and replace it with some white bread in the pie pan. It will absorb any excess fluids. Remove the bread, cut it into pieces, and dish it. Serve with ice cream or whipped topping of your choice!
