10 Expert Fixes for Common Thanksgiving Fails

Here's how to deal with those Thanksgiving nightmares — including that still-frozen turkey, burned pie and lumpy gravy — that can jeopardize the big feast.

Save Collection
By: Food Network Kitchen
Related To:
Thanksgiving How To

Photo By: Brent Hofacker

Photo By: Vstock LLC ©This content is subject to copyright.

Photo By: Jax10289 ©jax10289

Photo By: Bhofack2 ©bhofack2

Photo By: Brent Hofacker

Photo By: Debbi Smirnoff ©DebbiSmirnoff

Photo By: William Reavell ©This content is subject to copyright.

Photo By: Rick Grant ©Rick Grant

Photo By: Brett Stevens/Cultura RM Exclusive/Getty Images

Photo By: Anja Rler/Getty Images

Photo By: Julie Marshall/iStock

T-Day 911

When you've got six (or more) dishes planned for a single meal, mistakes are going to happen. It's how you recover from the fumbles that determines your status as accomplished host or nervous wreck. Here are ten time-tested ways to rescue your meal from the brink of disaster. Your guests will never need to know.

Photo: bhofack2/iStock

The Fail: Dry Turkey Meat

Your thermometer is off, the oven spiked, the recipe failed — it doesn't matter how it happened. The result is that you're stuck with an overcooked bird. The fix? Warm some turkey or chicken stock, transfer it to a food-safe spray bottle and generously spritz your platter of carved meat. (Alternatively, drizzle it on with a spoon.) For really dry meat, put the carved pieces in a baking dish, pour stock over them, cover with foil and bake at 350 degrees F until warmed through, about 10 minutes. The warm broth will seep into the meat, making each bite juicier.

Photo: Vstock LLC/Getty Images

The Fail: A Partially Frozen Turkey

A 12-pound frozen turkey can take up to three days to thaw in the fridge. Forgot to take yours out in time? No worries. You can speed up thawing by sealing the bird well and submerging it in cold water (an ice cooler works well for this). Change the water often and make sure it is cold. If the turkey is still not fully thawed on the big day, cut it in half between the breasts or into eighths. Place the turkey pieces on a rimmed baking sheet with aromatic vegetables and herbs, then roast until the internal temperature reaches 165 degrees F. The breast pieces will cook faster than the dark meat, so be sure to take them out earlier.

Photo: jax1028/iStock

The Fail: Dry Stuffing

To moisten overcooked stuffing, combine melted butter and turkey or chicken broth in a bowl, then baste the mixture over the dry stuffing. Cover with foil, return it to the oven and bake for a few minutes until a little steamy. 

Photo: bhofack2/iStock

The Fail: Soggy Stuffing

If your stuffing's too wet, spread it in an even layer on a rimmed baking sheet and return it to the oven until it dries out.

Photo: bhofack2/iStock

The Fail: Thin Gravy

To thicken up a soupy gravy, combine equal parts flour and water in a bowl to form a paste. Bring your gravy to a boil and whisk in dollops of the paste until the mixture thickens to the desired consistency. A cornstarch-and-water paste will also do the trick.

Photo: Debbi Smirnoff/iStock

The Fail: Lumpy Gravy

When you're faced with a gravy full of clumps or one that won't come together, transfer it to a blender — or use an immersion blender — and process until fully incorporated and smooth. Reheat before serving.

Photo: William Reavell/Getty Images

The Fail: Gluey Mashed Potatoes

Too much whipping (or mashing) will give you sticky — not fluffy — mashed potatoes. Make the best of it and turn them into cheesy mashed potato cups: Mix the potatoes with grated cheddar and an egg, then scoop the mixture into lightly greased muffin cups. Sprinkle the cups with more cheese and bake at 350 degrees F until the tops are crispy and golden.

Photo: Rick Grant/iStock

The Fail: Lumpy Mashed Potatoes

Lumpy mashed potatoes generally indicate undercooked potatoes. If you get to this point and realize you've undercooked your potatoes, just add a little bit of milk or cream, then cook the potatoes over low heat until the lumps begin to soften.

Photo: Brett Stevens/Getty Images

The Fail: Cracked Cheesecake or Pumpkin Pie

A crack on the surface of your dessert is no big deal; there's nothing a little confectioners' sugar or whipped cream can't hide. Top your cracked pie or cake with one or the other — your guests will admire you for remembering the finishing touches.

Photo: Anja Rler/Getty Images

The Fail: Burned Pie Crust

First assess the damage. If the edge on the top crust is just lightly burned, use a fine rasp grater to file off the darkened part. If the edge is completely burned, carefully trim it off and pipe or dollop whipped cream in its place. Burned the entire top crust? Carefully remove it. Then make a crumble topping by mixing together flour, oats, brown sugar, butter and a dash of cinnamon. Sprinkle it over the filling and bake until golden.

Photo: Julie Marshall/iStock

More from:

Thanksgiving How-Tos

Next Up

5 Thanksgiving Pantry Staples to Buy — and Not Make! 5 Photos

20 Years of Thanksgiving Trends 25 Photos

Relax, It's Just Green Bean Casserole 12 Photos

How to Dress Up Store-Bought Thanksgiving Dishes 7 Photos

7 Ways to Food-Style Your Thanksgiving Table 15 Photos

How To Make Whipped Cream 4 Photos

How to Make Mashed Potatoes 7 Photos

10 Sanity-Saving Thanksgiving Tips, Tricks and Hacks 11 Photos

All-Star Chefs' Advice to First-Time Thanksgiving Cooks 20 Photos

15 Habits of People Who Throw Stress-Free Thanksgivings 15 Photos

We Recommend

10 Tips for Cooking the Perfect Thanksgiving Turkey

Disaster? What Disaster? 5 Thanksgiving Day Fixes

10 Ways to Dress Up a Wheel of Brie 12 Photos

10 Healthy Thanksgiving Desserts

10 Thanksgiving Wine Tips And Pairings

10 Tips for Cooking the Perfect Thanksgiving Turkey [Infographic]