My pumpkin pie crust always turns out soggy. What should I do?

Pumpkin pies commonly have soggy crusts, so don't feel bad. You can help prevent a soggy crust by using a heavy, glass pie plate for your pie and pre-baking the crust five minutes, then letting the crust cool 15 minutes before filling it.

My turkey gravy turns out lumpy. What do you suggest?

You probably need to evaluate your thickening method. Gravies are usually thickened with some kind of starch, most commonly flour or cornstarch. Adding either directly to hot drippings or stock can create lumps. Flour must be mixed with butter or oil to make a roux, then added to the hot liquid while stirring constantly. You can also mix the cornstarch or flour with water, making a "slurry," which can then be gradually stirred into the hot drippings. Gold Medal's "Wondra" flour is designed to be added directly to hot liquid. If you don't have any luck with the roux or slurry, try Wondra.

If I make my mashed potatoes the day before, what's the best way to keep them overnight and reheat the potatoes Thanksgiving Day?

Mashed potatoes are best when served soon after mashing. But if you want to make them ahead, I suggest making a rich, smooth mashed potato with plenty of milk, cream and/or butter. You can even mix in grated sharp white cheddar cheese for added lushness. Place the potatoes in a baking dish sprayed with vegetable pan spray, cover with foil and place in the refrigerator. The potatoes can then be baked, covered, in a 350-degree oven 35 to 40 minutes, or until hot. Another method is to mash the potatoes with milk and refrigerate. Reheat in a microwave oven, stirring in a good quantity of butter after reheating.

I always baste my turkey with melted butter every 30 minutes while it's in the oven. But my mother says it doesn't make the turkey taste any better, and that I'm just slowing down the roasting by letting the heat out of the oven. What do you think?

I agree with your mother. While basting a turkey may produce a nice brown skin, the basting will not make the turkey any more moist, and the process of basting does let heat escape. To produce a brown, crisp skin, rub the turkey with butter or oil before roasting, or some believe turning the oven heat to 400 degrees during the last 10 minutes of roasting time helps.

Does a fresh turkey really taste better than a frozen one?

Tricky question. A fresh turkey may taste better than a frozen one if the frozen turkey is overcooked, and that's often due to the frozen turkey not being adequately thawed prior to roasting. ... In my opinion, fresh turkeys cook quicker and are juicier than their frozen counterparts. If you buy a frozen turkey, be sure it's completely thawed before roasting. For a 15-pound turkey, the thawing process takes at least four days. That means the turkey needs to be in the refrigerator, thawing, by at least the Sunday before Thanksgiving.

I still have problems getting the Thanksgiving meal on the table at once, with everything hot. What am I doing wrong?

One of the most common problems for cooks is over-utilizing the oven and under-utilizing the cook-top. Plan your menu ahead and if you're cooking a turkey on Thanksgiving Day, keep your oven free by making pies and rolls ahead. Then, plan your menu to contain no more than two to three other side dishes that require oven time. In addition, include other side dishes like salads, gelatin salads, and vegetables that can be done ahead or on the cook top, freeing up the oven.