Ways to avoid taking your lumps from Turkey Day mishaps

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.

Next time: Make sure there's plenty of air circulation in and around the turkey while roasting. Don't truss the turkey. The dark meat will cook more slowly, therefore overcooking the white meat by the time the whole turkey is done to the correct temperature (at least 165 degrees, including stuffing).

If your gravy burns.

Don't stir the gravy, but immediately strain it into another pan to remove any blackened bits.

Next time: Once the thickener has been added, the gravy should be stirred constantly to keep the starch from sinking to the bottom of the pan and burning.

If the gravy is lumpy.

Strain through a fine sieve to remove the lumps. At this point, the gravy may need to be thickened again with a starch mixture. It can also be thickened by boiling down the liquid for a few minutes, although this method can result in gravy that's too salty. Taste the gravy before reducing to decide if this method is appropriate.

Next time: There are a couple of things to keep in mind when making gravy: The thickening starch should be completely dissolved in cold liquid. Use a whisk to add it, a little at a time, into gravy that's cooking at a low boil.

If the gravy isn't thick enough.

Whisk together 2 parts cold water to 1 part flour, then add just enough of the mixture to the boiling gravy to thicken it; reduce heat and simmer 3 to 5 minutes, stirring well.

Or dissolve 21/2 teaspoons arrowroot in a couple of tablespoons cold water per cup of gravy. Add to boiling liquid, which should thicken in about a minute. Cornstarch can also be used, although this will produce a gravy that is more translucent. Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water per 2 cups liquid. Add to gravy at a low boil and cook 1 to 2 minutes to thicken.

Next time: Although gravy that hasn't thickened usually isn't a problem to fix, save time by paying closer attention to the ratio of starch to liquid, using the guidelines above.

If pie dough is too crumbly.

The fat hasn't been cut into the flour properly, or the flour-to-liquid ratio was off and a little more water should be added. If you notice the crumbly dough before you have taken it out of the bowl, work it a bit more. If you think the dough needs more liquid, put the dough into a food processor with a couple of teaspoons water, then use the pulse button sparingly to mix in. Transfer to a sheet of wax paper and form into a flattened circle. Put into the refrigerator for 30 minutes before rolling.

Next time: Be sure the fat has been cut into the flour until large crumbs have formed throughout. Make sure the flour at the bottom of the bowl has also been incorporated, adding a little water as needed.

If the cream for the pie fails to whip.

Put the whisk and the bowl with the cream in it into the refrigerator for 10 minutes.

Next time: The whisk, bowl and cream all need to be cold before starting. Don't add the sugar until after the cream has begun to thicken.

Sources: "How to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques" by the editors and readers of Fine Cooking Magazine; Jerry Gulley, allrecipes.com; USDA; "Great Pies & Tarts" by Carole Walter.