Here we come to save the Turkey Day! Emergency fixes, advice for next time

Most of us have had our share of Turkey Day mishaps. Some we had to live with, 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 is 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 to the gravy, it 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. (See proportions below for thickening gravy.) 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 2 ½ 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, it does take some time and will only add to the stress in the kitchen. Save time by paying closer attention to the ratio of starch to liquid, using the guidelines above.

If mashed potatoes are sticky

The potatoes were overcooked and absorbed too much water or were overworked when mashed. It will help to spoon the potatoes into a casserole dish, sprinkle on some grated Parmesan and dot with butter. Bake, uncovered, at 325 degrees for 20 minutes, or until hot in the center.

Next time: Put the potatoes into a pot that's large enough to hold them all easily. Cover with water and bring to a boil, then reduce heat and cook at a low boil until tender. Every batch of potatoes cooks differently, so check for tenderness after 15 minutes and continue checking often until tender. Drain very well. Don't use an electric mixer to mash the potatoes, as there's a tendency to overwork them on a machine.

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 dough breaks when putting into the pan

There are a couple of reasons for this: The dough probably was too dry and crumbly, or was not given enough resting time for the liquid to absorb throughout. Patch the cracks with scraps of dough, and seal with some beaten egg.

Next time: Follow the instructions above for mixing the dough so it's not crumbly. Then wrap the formed dough in wax paper or plastic wrap and refrigerate at least 30 minutes for the liquid to absorb throughout.

If the crust is too soggy

Most likely, the filling was too wet or heavy, and the crust didn't get a chance to thoroughly bake. Once the pie is baked, there's nothing that can be done for a soggy crust.

Next time: For heavy fillings such as pumpkin, the crust should be partially baked and cooled before filling. Preheat oven to 375 degrees. Line shell with foil or parchment paper, and add pastry weights or dried beans to cover bottom. Bake on center oven rack 15 minutes. Remove foil and weights, and lightly pierce puffed-up dough with a fork. Continue baking 5 to 8 minutes or until set. Cool on a rack.

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.

CeCe Sullivan: csullivan@seattletimes.com