Thanksgiving Kitchen Hacks 2022

 

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Originally published November 17, 2021. Updated on October 31, 2022.

This post is a bit early but a lot of people get ready for Thanksgiving early!

We’ve all been there during Thanksgiving dinner. The gravy is too thin, the meat underdone (or even cold inside!), the turkey too dry, and to top it off, the pie has a wide crack. Cold food has to stay cold and you’re out of refrigerator space. There’s no more room on the stove and in the oven for the hot food to stay hot.

DON’T PANIC!!!

Basic Hacks

Use Coolers or Ice Chests

Use coolers — even Styrofoam coolers — to expand refrigerator space. Cold travels downward. Place food in the refrigerator to cool down for several hours, then transfer to the coolers in sealed containers or sturdy re-closeable bags. Pack ice on top of the containers. Block ice works best but cubes will do the job. No peeking. Every time you peek inside, the cold air flows out. If animals aren’t a problem, put the coolers in the garage or outside.

Cook Ahead and Freeze

Casseroles, macaroni and cheese, and rice dishes are wonderful candidates for freezing. Be sure to let them completely cool before refrigerating them or it will cause condensation to form. Once the dish is evenly cooled, cover it with an airtight lid or in freezer bags and place it in the freezer until Thanksgiving morning when you can pull them out and reheat.

Consider a Fresh Turkey instead of Frozen

For one thing, a frozen turkey needs to thaw in the fridge for four to five days before preparation. That means your refrigerator won’t be available to hold too much else. It also means that raw, thawing meat will be right next to other foods for the big day. Not a good idea if you’re trying to save time and energy and start early. A fresh turkey can be bought later without space worries. Even if it has to be cooked a day or two before, the entire bird can be reheated in the oven on Thanksgiving Day before mealtime.

Keep Hot Foods Hot

Sometimes there just isn’t enough space on the stove or in the oven for all the hot holiday food that will need to be served at the same time. Heat travels upwards. Put those coolers to work again. Lay a triple layer of foil on the bottom and about 6 inches up on the sides of the cooler. Add a few old towels to protect the cooler. Heat bricks or stones in the oven at 250 degrees for 30 minutes. Place on the towels. Then layer in the hot foods. Close the lid and don’t open it until ready to serve.

Another alternative: You can also put hot food in the dishwasher. It’s well-insulated and should keep food hot for about 30 minutes. After the dishwasher is loaded, tape a sign to the door to make sure that someone doesn’t think there are dishes in there waiting to be washed. If you have an outdoor grill, set it on low and use that as well. Wrapping food containers in layers of newspapers and then foil keeps the food hot for about half an hour.

Gravy Hacks

Gravy Too Thin

Here are 3 options to correct your watery gravy:

• Add a teaspoon of instant mashed potatoes mix to the hot gravy. Stir well and heat to a simmer. Keep adding the instant mashed potatoes a teaspoon at a time until the gravy is as thick as you like.
• Mix 1 tablespoon of cornstarch in ¼ cup of water. Whisk until smooth. Stir into the gravy and heat.
• Mix 1 tablespoon of white flour in ¼ cup of water. Whisk smooth. Stir into the gravy and simmer for two minutes to thicken the gravy and take away the raw flour taste.

Lumpy Gravy

Here are 3 options to correct your chunky gravy:

• Strain the gravy with a wire mesh strainer from one pot into another.
• Put the gravy in small batches into a blender until smooth. Do small batches. Hot liquid expands as it whirls in a blender.
• If there are only a few lumps, fish out the lumps with a small strainer.

Gravy Too Thick

The trick here is to thin out the gravy without thinning out the flavor. Use ¼ cup of chicken, beef, or turkey broth. You could also use red wine with beef gravy or white wine with turkey or chicken gravy. Keep in mind that hot gravy is thinner than room-temperature gravy. As the gravy cools, it will thicken a bit.

Turkey Trouble Shooting

Underdone Turkey

The thighs take longer to come to a safe temperature, 170 to 175 F degrees, than the breasts. Cut the thighs from the turkey and return to the oven for 15 minutes. Cover the rest of the turkey to keep warm.

Dry Turkey

This usually happens to breast meat. Slice and heat in gravy or chicken broth for 5 to 10 minutes.

Not Enough Turkey

Don’t call attention to the fact you are short on turkey. No one will probably notice.

• Garnish the plates on the table with a kale or lettuce leaf and a few slices of citrus fruit or tomatoes. It looks pretty and fills up the plate.
• Throw together an emergency first course from your pantry and fridge. A cream soup works well and it’s fast. You probably already have cream and butter on hand. Cook carrots, broccoli, mushrooms, or squash, puree, and add a swirl of cream to each serving with a sprinkle of chopped herbs. The first course takes the edge off appetites. 
• If you find out that this is an issue early enough and have enough time and the ingredients, make a quick crudités platter. Baby carrots, cut celery, cherry tomatoes, pita chips, hummus, and ranch dressing. It’s not ideal but it will do in a pinch.

Turkey Browning Too Fast

• Cover with foil. Or baste every 10 minutes for 30 minutes or so. Remember, every time you open the oven door the temperature drops, so you might have to add some time to completely roast the turkey.
• Cover with cheesecloth soaked in a mixture of butter, water, and herbs
• Thinly slice oranges, lemons, and grapefruits and place the slices on the breast. The citrus fruits add flavor and moisture which slows down the browning.
• Brining before you roast the turkey almost always guarantees a moist turkey. Add 1 cup of salt, 1 cup of brown sugar, herbs, and spices of your choice to 1 gallon of water. Bring to a boil and stir to dissolve the salt and sugar. Let cool to room temperature, then refrigerate until cold. Submerge the turkey into the brine. Refrigerate at least overnight for up to 24 hours. 

Short on Time

For whatever reason, you didn’t put the turkey in the oven in time for it to be ready for the appointed dinner hour. You’ve got to carve the turkey anyway to serve it. So cut it in pieces before you roast it. Turkey parts take less time than a whole turkey. Cut the drumsticks, thighs, and wings from the body. Remove the backbone and cut the remaining breast in half. Use the wing and backbone to make a broth to use for gravy.

Turkey Still Frozen

Place the whole turkey – still in its wrapping – in a sink or tub of cold water. Do not use hot water. The hot water brings the outside temperature high enough for bacteria to grow, while the inside is still frozen.

Roast the Turkey While Still Frozen

The trick here is to defrost the turkey enough to remove that bag of giblets from the breast cavity. Run cold water into that cavity until you can pull out the bag. Double the roasting time and lower the temperature. This works better with smaller turkeys say 12 to 15 pounds.

Other Food Hacks

Cracked Pie Top

Since you’re going to slice the pie anyway, who cares? But if it’s important to you to present a picture-perfect pie, cover up the crack. Whipped cream does a terrific job and who eats pumpkin pie without whipped cream? Another option is a jar of caramel ice cream topping. Crushed nuts sprinkled on top of the pie does the job as well.

Lopsided Cake

Use a serrated knife to cut the top of the cake layer so it is even. Thin the icing with a bit of milk, then glaze the cut with the thinned icing. Let the icing harden a bit, then frost as usual.

Soggy Stuffing

Spread the stuffing on a cookie sheet. Return to a 350-degree oven for 10 minutes. Toss and repeat as necessary.

Dry Crusty Stuffing

Drizzle broth over the stuffing. Toss. Cover with foil and return to a 350-degree oven for 10 minutes.

Mushy Overcooked Vegetables

Purée with a dollop of sour cream, heavy cream, or butter. Add a few tablespoons of parmesan cheese for extra flavor.

Underdone Vegetables

Unless the vegetables are potatoes, don’t worry about underdone vegetables. Serve at room temperature with a splash of salad dressing. No one will be the wiser.

Burnt Vegetables

Throw them out. Start over. Seriously there is virtually nothing you can do to save burnt vegetables. Even if the vegetables at the top of the saucepan aren’t burnt, they’ll still taste burnt.

Conclusion

There is usually some crisis that occurs on the way to a perfectly lovely Thanksgiving dinner. But this list of quick fixes and hacks might make the journey to dinner a little less stressful!

Do you have any quick hacks to get your Thanksgiving or Christmas dinner on the table? Share in the comments!

Loving Life — The Reboot!

Dominique

This article provides general information and discussion about health and related subjects. The information and other content provided in this article, or in any linked materials, are not intended and should not be construed as medical advice. Consult your own physician for any medical issues that you may be having.