Most of us have had our share of Turkey Day mishaps. Some were irreversible, such as the time my brother, making gravy from the turkey drippings at his mother-in-law's home, grabbed the sugar canister instead of the flour to thicken the liquid.
Others, though, can be rescued by sleight-of-hand, as when three of my family members dropped an exceptionally hefty roasted turkey when transferring it from pan to platter. An elegant table presentation was out of the question, so the turkey was carved and placed on a platter, with no one the wiser.
You may be able to avert your own embarrassing scenarios by checking out our emergency fix-it advice below.
If the turkey hasn't completely defrosted by Thanksgiving eve or morning.
Place the turkey in a leakproof, food-grade bag (the plastic wrapper that it comes from the store in is fine if it has no holes) and submerge it in cold water. Drain and change water every 30 minutes. When defrosted, cook it immediately. (Don't leave the turkey in the water or on the kitchen counter overnight.)
Next time: Plan ahead. It will take about 24 hours for every 4 to 5 pounds of turkey to defrost in the refrigerator. Always place the refrigerated turkey on a platter or tray so juice does not drip on other food.
If the white meat is too dry.
A good gravy can cover a multitude of sins, so plan on making extra for moisture as well as flavor. Another solution is to ladle some warm turkey or chicken broth over the carved meat.