You've invited over family and friends for Thanksgiving but you're getting a little worried as there are only a few days to go and you want everything to be right. When you're cooking for a good number of people and it's a special occasion there is more to worry about - more can go wrong. There is however no need for anxiety if you know how to deal with any problem that might arise and this article will put you wise.
Probably the most common mistake is to not properly thaw out your frozen turkey in time and then there is a last minute panic. A turkey should not be left out on the counter at room temperature, but should be thawed very slowly in the refrigerator. Depending on how large your bird is this can take up to three days, so do prepare your bird ahead of time.
You will want to get your stuffing ready ahead of time but this is beast achieved by getting all the ingredients ready where they can all be mixed together on the morning of Thanksgiving. You can dry the bread for breadcrumbs by leaving it out, covered, for a day or two, or, baking it for a short while in an oven at about 250 degrees until it becomes crunchy.
You can let the bread dry out up to two days ahead of time, or, make breadcrumbs and pop the on a baking tray on a low oven for 20-30 minutes. Let them cool and put them into an airtight container and they will be fine for a day or two. Saute the vegetables and herbs that you plan to use, and then let them cool and refrigerate. Consider having your stuffing "kit" ready to hand to save time on the big day. Besides the bread and vegetable mix, your kit should include broth and eggs (eggs should have been kept refrigerated). On the morning of Thanksgiving you just need to make up the stuffing ready for the bird.
The mistakes that can occur on the day itself are as follows:
Dry turkey If the turkey is too dry you can slice it and put into a roasting tin with some of the juices plus some chicken stock. Then add some knobs of butter around the pan and cover with foil. Place in a warm oven for a while until the butter melts.
Turkey is done too soon. If the turkey is cooked before you are ready to serve you can keep it warm by making a tent of foil over it after removing it from the oven. A turkey should rest for about 15 minutes anyway after cooking so a little longer won't hurt.
3. The gravy is too thin-If this happens you can boil lightly to evaporate more liquid, or, add some corn flour mixed with water. This should be added slowly and well stirred in to avoid lumps. If you do get a few lumps you can strain the gravy just before serving.
Gravy is too salty-Add a pinch or two of sugar, a little bit at a time, tasting as you go until it comes right. An alternative is to place a whole raw peeled potato into the pan and let it simmer for a while. This will draw a lot of salt out of the gravy.
5. The mashed potato is too watery - This can happen if the potatoes are boiled for too long. However, all you need to do is to add one of the following ingredients: baking soda, instant potato mash, or some powdered milk and then stir vigorously or whip to get a good consistency.
If you are prepared for any of the above mistakes that can occur you will be able to deal with them without stress or panic, and hence have an enjoyable Thanksgiving dinner. - 26706
Probably the most common mistake is to not properly thaw out your frozen turkey in time and then there is a last minute panic. A turkey should not be left out on the counter at room temperature, but should be thawed very slowly in the refrigerator. Depending on how large your bird is this can take up to three days, so do prepare your bird ahead of time.
You will want to get your stuffing ready ahead of time but this is beast achieved by getting all the ingredients ready where they can all be mixed together on the morning of Thanksgiving. You can dry the bread for breadcrumbs by leaving it out, covered, for a day or two, or, baking it for a short while in an oven at about 250 degrees until it becomes crunchy.
You can let the bread dry out up to two days ahead of time, or, make breadcrumbs and pop the on a baking tray on a low oven for 20-30 minutes. Let them cool and put them into an airtight container and they will be fine for a day or two. Saute the vegetables and herbs that you plan to use, and then let them cool and refrigerate. Consider having your stuffing "kit" ready to hand to save time on the big day. Besides the bread and vegetable mix, your kit should include broth and eggs (eggs should have been kept refrigerated). On the morning of Thanksgiving you just need to make up the stuffing ready for the bird.
The mistakes that can occur on the day itself are as follows:
Dry turkey If the turkey is too dry you can slice it and put into a roasting tin with some of the juices plus some chicken stock. Then add some knobs of butter around the pan and cover with foil. Place in a warm oven for a while until the butter melts.
Turkey is done too soon. If the turkey is cooked before you are ready to serve you can keep it warm by making a tent of foil over it after removing it from the oven. A turkey should rest for about 15 minutes anyway after cooking so a little longer won't hurt.
3. The gravy is too thin-If this happens you can boil lightly to evaporate more liquid, or, add some corn flour mixed with water. This should be added slowly and well stirred in to avoid lumps. If you do get a few lumps you can strain the gravy just before serving.
Gravy is too salty-Add a pinch or two of sugar, a little bit at a time, tasting as you go until it comes right. An alternative is to place a whole raw peeled potato into the pan and let it simmer for a while. This will draw a lot of salt out of the gravy.
5. The mashed potato is too watery - This can happen if the potatoes are boiled for too long. However, all you need to do is to add one of the following ingredients: baking soda, instant potato mash, or some powdered milk and then stir vigorously or whip to get a good consistency.
If you are prepared for any of the above mistakes that can occur you will be able to deal with them without stress or panic, and hence have an enjoyable Thanksgiving dinner. - 26706
About the Author:
Author: Juliette White is an skilled chef. If you don't want to risk your Thanksgiving and you want to surprise your friends and relatives with a great Thanksgiving meal make sure you get a free Thanksgiving Recipe Ebook . If you want more truly simple and free recipes and register here
