What could possibly go wrong?
No roasting pan, raw turkey, frozen turkey, no oven space.
Here’s how the pros deal with kitchen disasters on Thanksgiving Day.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
Sure, things can go wrong.
(Trust me, I’ve had my share!)
But cooking mistakeseven big disastersdon’t have to ruin your holiday meal.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
There’s usually an easy solution that can save dinner.
Don’t freakyou have options.
Most conventional grocery stores are open on the morning of Thanksgiving.
Your best bet is to grab an aluminum roaster from the kitchen aisle.
Better yet, grab two.
A double layer will retain the heat better than a single pan.
Victor Protasio
Take the grate off and voila, you have a small roasting pan.
Turkey fat hitting a hot oven can smoke up your kitchen in just minutesor worse, start a fire.
If your turkey is too large for a broiler pan, use a rimmed baking sheet.
Turkey is cooked only when it reaches an internal temperature of 165F.
(But don’t go over 475F.
Higher than that and it may burn.)
Pictured recipe:Red Chile-Citrus Glazed Roast Turkey & Pan Gravy
3.
If it’s done around an hour early, let it rest uncovered for about 20 to 30 minutes.
Then cover your turkey with some foil and a thick towel or blanket to keep it warm.
By letting it first rest you release the initial heat.
That way it won’t overcook once it’s covered.
If your turkey is done several hours before your meal, let it rest.
FYI: Knowing how much your turkey weighs is key to getting the timing right.
A good rule of thumb is 15 minutes per pound in a 325F oven.
Pictured recipe:Roast Turkey with White Wine Gravy
4.
This is possibly the most challenging part of Thanksgiving.
The oven is occupied and so are the burners on your stove.
Here are a few ways to keep stuff warm: Got a slow cooker?
Put it to work.
Make mashed potatoes early, put them in your slow cooker on the warm setting and walk away.
They’ll stay heated for a couple of hours with no tending involved.
And remember, don’t stress.
The food doesn’t have to be piping hotthat’s what gravy is for!
Pictured recipe:Slow-Roasted Rosemary Turkey with Peppercorn Gravy
5.
Your Turkey Is Still Frozen Thanksgiving Morning
A 14-pound turkey takes 4 days to thaw completely in the refrigerator.
You may be tempted to just put your frozen bird straight into the oven, but don’t.
You’ll end up with the outside overdone and the inside undercooked!
That’s because the center is the most frozen part, so it takes longer to cook.
Instead, submerge your frozen turkey in cold water.
A 5-gallon bucket is usually a perfect size.
Or use acleantrash can lined in plastic.
A 14-pound turkey will thaw in a mere 7 hours in cold water.
Just remember to switch out the water every hour or so.
You want the water cold, not warm.
Warm water could pose a food safety hazard.
