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Even for a seasoned cook, pulling together a Thanksgiving meal can be an anxiety-provoking nightmare. Sure, things can go wrong. (Trust me, I've had my share!) Maybe you don't have the right cooking equipment for Thanksgiving dinner, or your turkey is still frozen the morning of Thanksgiving. But cooking mistakes—even big disasters—don't have to ruin your holiday meal. There's usually an easy solution that can save dinner. I've collected five of the most common troublemakers—and surefire fixes—to ensure your Thanksgiving celebration runs as smoothly as gravy.
The Biggest Thanksgiving Mistakes Everyone Makes at Least Once—and How to Fix Them
1. No Roasting Pan
It's Thanksgiving morning, you don't have a fancy roasting pan and the kitchen store is closed. Don't freak—you 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. No grocery stores? No worries. You (or your neighbor) probably have a broiler pan (the small rimmed pan with a grate on top). Take the grate off and voilà, you have a small roasting pan. If your bird hangs over the pan, make sure to place a rack covered in foil below your turkey to catch any drippings. Turkey fat hitting a hot oven can smoke up your kitchen in just minutes—or worse, start a fire. If your turkey is too large for a broiler pan, use a rimmed baking sheet.
8 of the Biggest Turkey Mistakes to Avoid
2. Cooking Time Is up and Your Turkey Is Raw
It's almost dinnertime, and when you go to check the turkey, it still isn't done. Turkey is cooked only when it reaches an internal temperature of 165°F. You can fix it: Cover the whole bird with aluminum foil to prevent the skin from burning before the meat has finished cooking, and go ahead and crank up the oven heat. (But don't go over 475°F. Higher than that and it may burn.) Keep in mind, if you're cooking in an oven with the heat source on the bottom, any bits in the roasting pan may burn when you increase the temperature, so add a cup or two of water, turkey stock or wine to the pan to avoid any burning.
3. Your Turkey Is Done Too Early
If your turkey is done too early, things can get a little complicated, but it's not the end of the world. 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. Then carve off the breast meat, the legs and the thighs and arrange them on a serving platter and cover with foil. Just before you're ready to serve, reheat the platter in the oven (about 20 minutes at 350°F). It may not be the most dazzling way to serve a turkey, but your meat will be juicy and moist, and you won't have to worry about food safety. 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 325°F oven.
How to Carve a Turkey Like a Pro
4. You Don’t Have Enough Oven Space
If you can't get everything ready at the same time, some of your dishes may cool before everything is ready. 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. Another tactic is to take advantage of the "turkey resting period" (the time between when the turkey comes out of the oven and when you carve, usually about 20 to 30 minutes). If your side dishes are just sitting around getting cold, tuck them into your toasty (turned-off) oven while the turkey rests. And remember, don't stress. The food doesn't have to be piping hot—that's what gravy is for!
5. Your Turkey Is Still Frozen Thanksgiving Morning
A 14-pound turkey takes four 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 still 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 a CLEAN trash can lined in plastic. A 14-pound turkey will thaw in a mere seven 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.
FAQs
The centerpiece of contemporary Thanksgiving in the United States is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey.
What is the superstition for Thanksgiving? ›
Break the wishbone for good luck
After carving the turkey, the wishbone, a Y-shaped bone that carries much superstition, gets set aside to dry. Once the meal is over, two people make their wishes and break the wishbone.
What if turkey skin is browning too fast? ›
Problem: The turkey is burning. Solution: Aluminum foil is your friend. If you notice that the turkey is browning too quickly, tent it with aluminum foil to redirect the heat away from the skin. You might have to pick off some extra-black skin, but at least you've prevented a disaster.
What to do if turkey is done 2 hours early? ›
If your turkey is done several hours before your meal, let it rest. Then carve off the breast meat, the legs and the thighs and arrange them on a serving platter and cover with foil. Just before you're ready to serve, reheat the platter in the oven (about 20 minutes at 350°F).
What is the most important thing on Thanksgiving? ›
Thanksgiving is truly the most important of American holidays because, more than even Christmas or the Fourth of July, it is a time when American families reunite, express gratitude for one another, and feel closer to one another than at any other time.
What is the dark history of Thanksgiving? ›
Others pinpoint 1637 as the true origin of Thanksgiving, since the Massachusetts Bay Colony's governor, John Winthrop, declared a day to celebrate colonial soldiers who had just slaughtered hundreds of Pequot men, women, and children in what is now Mystic, Connecticut.
Is Thanksgiving rude to Native Americans? ›
For many Native Americans Thanksgiving is not a heartwarming holiday marked by gathering with family and serving others, but rather “a reminder of genocide, colonialism, and oppression, it's a symbol of smallpox blankets, Christianity, land grabs and manifest destiny,” artist Tony Abeyta says.
What is the true story behind Thanksgiving? ›
In 1621, the Plymouth colonists from England and the Native American Wampanoag people shared an autumn harvest feast that is acknowledged as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states.
Do you leave the plastic thing on the turkey legs? ›
It can be made of heat-resistant nylon or metal, and it's perfectly safe to leave it in the bird while it roasts. However," the Hotline specialist goes on, "it's more difficult to get a bird done evenly, especially in the leg joints, if the legs are locked or trussed together."
Can I leave the turkey in the oven overnight? ›
Set a rack in a roasting pan, fill the pan with about a quart of water, arrange the turkey breast-side up on the rack, and wrap the pan tightly in aluminum foil. Roast the turkey while you sleep and get ready in the morning (as long as 9-11 hours).
If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.
Why is my turkey tough and chewy? ›
Undercooked turkey can contain harmful bacteria, posing a risk to food safety. On the other hand, if you overcook a turkey it's going to be too tough and chewy! The best way to avoid this is by taking out the turkey right before the thickest part reaches 165°F (74°C).
Why is my turkey not turning brown? ›
Water is the enemy of browning. Before your turkey goes in the oven, make sure that the skin is as dry as possible by patting the entire bird with paper towels. Rubbing the turkey with olive oil or butter before roasting will encourage browning. You can also baste the turkey with fat while it's in the oven.
Is it OK to let turkey sit out before cooking? ›
First, Bring Your Bird to Room Temp
Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.
What is the main meal on Thanksgiving? ›
Turkey. The roast turkey is the quintessential main dish for Thanksgiving feasts. Remember that no matter what you choose to make, the key to a successful dinner is having a turkey large enough to feed everybody – and to have some leftovers for yourself.
What is actually the most important meal of the day? ›
Breakfast is often called 'the most important meal of the day', and for good reason. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health.
What are the 3 traditional foods Americans eat during Thanksgiving? ›
Millions of people across the United States will sit down to a traditional Thanksgiving meal, including turkey, potatoes, squash, corn, and cranberries. These foods have become synonymous with Thanksgiving, but how did they end up on tables from Maine to California?
What 3 foods did they eat on the first Thanksgiving? ›
But according to the two only remaining historical records of the first Thanksgiving menu, that meal consisted of freshly killed deer, assorted wildfowl, cod, bass, and flint, and a native variety of corn harvested by the Native Americans, which was eaten as corn bread and porridge.
