Hello friends, it doesn’t matter if you are eating alone, with your significant other, or hosting 20 or more for your thanksgiving meal, things can go wrong. So, I hope you will find these tried-and-true helpful fixes unnecessary. But, just in case things do go awry, I’ll do my best to help you have a thanksgiving meal as perfect as the gratitude you express.
Oh, one more thing, I’ve said it before, and no doubt will say it again, don’t try a new recipe for a special meal. If you want to try something new, make it a day or more before, just to make sure it is what you like. Then you can include it in your holiday meal. (smile)
Holiday meals are like a waltz, a dance in perfect time. Everything needs to be well coordinated to avoid being overwhelmed. I always cook some dishes a day before. Stuffing always gets made the day before. It also gets an extra boost in flavor this way too. I always use premade homemade stock for the stuffing and the gravy. I also bake the pecan pie the day before, and set the table the night before too.
The meat thermometer is your friend! Don’t rely on that little pop out button. Check your turkey intermittently during the last hour of cooking time. The internal temperature must be at least 165°. If it’s getting to brown, make a foil tent and place it over the whole turkey.
If your turkey hasn’t thawed completely don’t panic. Fill a basin with cold water, wrap the turkey in cling wrap if it’s already out of the bag it comes in. Submerge the turkey in the basin, you want it to be fully covered. Change the water every 15 minutes until it is completely thawed. You can find more Turkey cooking information HERE from a post I did in 2014!
If it’s to dry, whisk melted butter and some stock in a bowl. Drizzle it over the stuffing, use a fork to gently combine, then cover it and put it in the microwave for 1–2-minute intervals checking each time to determine when its ready. Return it to the serving dish and fluff with a fork if needed. If it’s to moist, pour it into a lipped baking pan, spread it out evenly and bake it (300°F). Check it every 3-5 minutes until it has reached your preferred consistency.
My mother taught me this trick when I was a young cook. If your gravy is to thin add a little bit (about half a tablespoon at a time) of instant potatoes, stir well. If it’s too thick add stock a little at a time. Lumpy gravy? No problem, pour it into your blender and puree’. Or use an immersion blender (one of my favorite kitchen tools)
Cracked pumpkin pie? Add some whipped topping to cover. Or use a hot spoon, run a spoon through hot water and using the back of the spoon you can smooth out most cracks.
Just One More Tip
Bake your rolls while your turkey is resting ( it should rest at least 15 minutes before carving.)
I hope these tips will help you if you need them.
Just a reminder, the TFT blog hop will be on Friday this week.