What's Your Biggest Holiday Cooking Screw-Up (And How Did You Fix It)?
We like to use the smoked turkey breast from Joe's Real BBQ and just reheat it on Thanksgiving Day. It's always moist and easy to carve. The first time we did it, we used the pan juices to make gravy, which ended up tasting like cigarette gravy due to the smoking. We rushed, got prepackaged chicken stock, and remade the gravy.
I mis-measured a brine recipe for turkey. The final product was a little salty, so we served it with a bland gravy. That seemed to go over well.
I burnt an apple pie so I deconstructed it, placed the filling in Ball jars, and completed as individual crumbles.
I've blocked it out of my mind, and I don't appreciate you dredging up the past.