So you volunteered to host Thanksgiving dinner this year, but you didn’t consider one very important detail: cooking the Thanksgiving turkey! If you’ve never prepared such a large bird before, it can be quite stressful to cook both the turkey and all of its corresponding sides. Here are a few smart tips to help prevent (or at least amend) a Turkey Day cooking emergency.
- Many turkey mishaps come from frozen meat, so be sure to leave at least one day of thawing for every four pounds of bird. If your turkey still isn’t thawed on the day of Thanksgiving, soak the whole thing in cold water for 30 minutes for every pound.
- Be sure to keep in mind that a turkey takes quite a long time to cook, so leave more than enough time before the meal. An 18 to 22-pound turkey takes approximately 3.5 to 4 hours to roast, so plan accordingly.
- Keep gravy from clumping by adding the flour very gradually to the base instead of adding it all at once.
- If your mashed potatoes are lumpy, it probably means that the potatoes are undercooked. Fix it by simply add some extra milk or water and cooking them a bit longer over low heat.
- To fix a burnt pie crust, simply take a fine-holed grater and run it gently across the burnt parts of the crust.