Turkey 911: Thanksgiving Crises Solved

By Steven Stern

The joys of a holiday meal with family and friends can be less than abundant if you're the one putting the meal on the table. But don't worry: your loved ones are forgiving, and almost any culinary crisis -- including a still-frozen turkey -- can be patched over. This quick fix guide will solve the most common holiday emergencies. The Pilgrims had the Wampanoag to help them through the first Thanksgiving; you have us.

Turkey Troubles

The Turkey Is Still Frozen
Give it a bath. You can safely speed up thawing by soaking the wrapped turkey in a sink full of cold water. Change the water every half hour or so. If you're starting with a rock-hard bird, you'll need thirty minutes per pound, so give yourself some time.

I Don't Know If the Turkey Is Done
If you don't own an instant-read thermometer, now is a good time to pick one up. It's really the only foolproof method for checking doneness. The thickest part of the thigh should be at least 170 degrees F, the breast 160. If you have to improvise, try slipping a knife deep into the thigh; the juices should run clear.

The Turkey Is Unevenly Cooked
If the breast is ready but the dark meat still undercooked (it happens to the best of us), slice the legs off and give them some extra time in the oven, preferably in a small roasting pan.

The White Meat Is Dry
With all the gravy and sides on their plates, most likely people won't even notice. If you want to attempt intensive care, you can carve some breast slices, cover with stock and pan drippings, and warm in a low oven for fifteen minutes.

I Forgot To Remove the Giblet Bag from the Turkey
You can probably get away with keeping this one a secret -- just trash the offending package out of sight of guests. Most giblet bags these days are made of parchment paper, which is perfectly safe. If the inside of your bird is filled with melted plastic, it's time to order a pizza.

No One Knows How To Carve
Who needs Dad when you have the internet? Bone up on technique by watching this video, and then do it yourself in the kitchen. Just remember to cut off the legs and wings first, then carve off slices of breast in smooth, even strokes. Relax -- you can do it! Watch star chef Curtis Stone's How to Carve a Turkey video lesson.

Try something different this Thanksgiving with one of our delicious Turkey recipes.

Have more turkey questions? We chatted with chef and author Elizabeth Karmel, who answered our questions about the ten most common turkey blunders and solutions.

Vegetable Revamp

Last-Minute Vegetarian Guests Are Coming
No reasonable vegetarians are going to expect you to have a Tofurkey on hand, but if you have a bit of extra time, you can impress them with a stuffed squash entrée. Halve a few acorn squash, scoop out seeds, and bake until just soft. Mix some of the squash flesh with sautéed onions and cooked rice and add nuts or cheese for extra flavor and texture. Re-fill the shells and pop them back into the oven for 20 minutes or so.

I Overcooked the Vegetables
Embrace the mush! Blend, add extra butter, and serve as a puree. Or add some stock and cream, then reheat. Now you've got yourself a soup course.

With so many delicious vegetable side dish recipes to choose from, even your meat-lovers will dig in.

I Oversalted the ____

The jury's still out on the potato method. (Some say a raw potato -- peeled, cut up, tossed in, then discarded after ten minutes -- will absorb salt, and some say it's a myth). You're probably better off trying to balance the flavor with a few drops of vinegar and some brown sugar.

Gravy Woes

My Gravy Is Lumpy
A few passes with a whisk should take care of big lumps; try a figure-eight motion. If there are still gloppy bits, just pour the whole thing through a strainer.

My Gravy Is Thin and Runny
If you have time, just let the pan simmer on the stove a few extra minutes. That should concentrate and thicken it. For a quicker fix, mix flour and water into a thin paste, add a small amount, and bring back to a low boil.

My Gravy Tastes Like Nothing
A tablespoon or two of butter will add richness and a few splashes of wine can't hurt either. Still bland? Try a couple drops of soy sauce.

Garnish your meat in gravy that has a little extra kick, like this delicious Cider Gravy recipe. Not your thing? There are plenty of other gravy recipes to choose from.

Potato Problems

The Mashed Potatoes Are Gummy
There's no way to turn back the clock here, so it's time to re-imagine your side dish. Think crispy. Spoon the potatoes into a small casserole, top with bread crumbs and cheese and bake till the top is crusty. Or wait until they've cooled down, form into patties and fry.

The Mashed Potatoes Are Lumpy
A food mill or potato ricer will give you the smoothest texture, but really, most people like a little texture. It's proof your spuds are homemade. Whatever you do, don't use an electric mixer or blender, as that's a sure way to get a gluey texture. And no one likes that.

We're serious about our mashed potatoes, and love mix-ins like herbs, spices, veggies and cheese. Check out our top 10 mashed potato recipes.

Carb Quandary

The Dinner Rolls Burned
Really, do people need rolls too? You're probably better off forgetting about them, but you can also minimize blackened bits by shaving them away with a cheese grater.

The Stuffing Is Soggy
Spread in a wide, shallow dish, and pop it back in the oven until it crisps up.

Space Solution

There Aren't Enough Burners
Your turkey needs to rest a half hour before carving, so take advantage of that time. Try to plan your cooking so that your other dishes are done earlier in the day. When the bird comes out, turn the oven to low, and use it to warm up your sides.

Doomed Dessert

The Bottom Crust of the Pie Is Soggy and Undercooked
Pie? What pie? Scoop out your filling, leave the crust behind, and serve over ice cream. You've made a Thanksgiving sundae this year.

The Top Pie Crust Is Cracked
Cracks while rolling it out? Add a few drops of ice water and try again. Things look a little ragged before it goes into the oven? Brush with water and sprinkle with sugar for a pretty glaze. Still messy when it comes out? Whipped cream. Lots of whipped cream.

There Isn't Enough Dessert for Everybody
Time to get creative. If you need to stretch a cake, or the one you made fell apart on you, fill a serving dish with cut-up cake bits, pour rum, brandy, or sherry on top, and cover with whipped cream and dried fruit. You've made a trifle! You can also slap together a bread pudding in no time. It's hard to mess up -- just think French toast in the oven. Mix cream, eggs, and sugar, pour over buttered bread scraps, and bake until set. Add canned pumpkin and raisins to make it holiday appropriate. Still too complicated? Peel and halve some pears, cover with sugar, and bake until soft.

Feel like stepping it up this Thanksgiving? Make one of these fancy cake recipes and wow your guests.