FIX THE MOST COMMON TURKEY PROBLEMS
You may never need these tips. But just in case, here’s our best advice for what to do when…
1. The turkey is done too early.
Cover the turkey loosely with foil, and set it in a warm spot. Rejoice: You’ll have time to make the gravy without the usual last-minute pressure.
2. It’s taking too long.
Raise the oven temperature, and roast until the breast is done. Cut off the legs and thighs, return them to the oven, and serve the white meat while the dark meat continues to cook.
3. It’s browning too fast.
Cover the turkey loosely with foil.
4. It’s not browning enough.
Raise the oven temperature. Alternatively, mix 2 to 3 tablespoons honey or molasses with 1 to 2 tablespoons melted butter; season with salt and pepper. Brush the turkey with the glaze–the sweet stuff and butter solids will accelerate browning.
5. There aren’t enough juices for the gravy.
Keep a few quarts of purchased organic chicken stock on hand to use instead.
6. The serving plate could use a little dressing up.
Pomegranates, oranges, pears, grapes, and bunches of fresh herbs will make a platter of turkey look like a masterpiece.
7. The oven has stopped working.
Cut the turkey into large pieces, and cook it on top of the stove in a covered Dutch oven or a couple of covered skillets. Or follow our instructions for how to grill-roast a turkey.