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Squeak · #25 (**permalink**) 03-26-2008, 11:29 AM

Catt’s Whipped Cream

for those decadent desserts!

1 pint of heavy whipping cream
1/4 cup sugar
1 tsp real vanilla
1/2 tsp Almond extract

Whip cream, sugar, vanilla, Almond extract in a
chilled bowl until thickened or desired consistency.

THANKSGIVING
SPECIAL SECTION

Baking a Turkey 101

Baking a Turkey - Catt's Way!

I remember the first turkey I ever baked. I was probably 18, maybe younger, and I had gotten a free one
from someplace - maybe an employer, my boyfriend 's employer, somewhere. I brought it home and said
"mom, look, a turkey for you to bake." My mom, in her true style, said "Me? Hey kid, you were weaned a
long time ago - bake it yourself." So I did. I got out my Mom's blue covered roaster; you know the kind I
am talking about - the oval, blue speckled kind? I put it in there, and I have to tell you - I did not know this
turkey's neck from it's a.......um.tail. So after tossing it around a dozen times, I finally got it all snug in the
pan, added some water, and off in the oven it went. When my mom got home. She looked at it and said "Oh
for sh...heaven sakes Cathy - you have this turkey in upside down!" I had no clue what she was talking
about, but upon further inspection, there was the breast - at the bottom. We tried to turn it, but there was no
way. So my mom fished out the wax bag full of giblets, hearts and livers, (yep, I baked that right along with
the turkey - I saw it, but not knowing it's neck from it's a......tail, I didn't know whether it was taking it's
jewelry with it or carrying a colostomy bag. It was staying right there. )

When it was done, we got it out, and to our surprise - we could lift the meat right from the bones. When we
got to the breast, it had to be the moistest meat I have ever put in my mouth. My mom was astonished She
kept saying "but, you cooked it wrong!" But we never cooked it any other way.

So here are my methods. Take your thawed turkey (breast or whole) and rinse it very well. Salt the inside of
the cavity, and on the outside of the breast, salt & pepper the skin. You can slip a little butter between the
skin and the meat. Put it either in a tightly fitted roaster or a cooking bag (I do not recommend a foil tent for
this) and add 2- 3 cups hot water. Put it in a 275- 300-degree oven overnight. When you get up the next
morning, turn the oven up to 350 for half an hour. Remove and let rest for at least 20 minutes. At that point,
reach in and just lift the meat from the bones. Drain the stock, make your gravy, and you will have the best
turkey you have ever eaten.

Now, before you send me the emails about safety, this is just my method. I have done my turkey this way
for my whole life, and I have never sent anyone to the hospital yet. If you don't' want to follow my temps,
that is up to you. But do cook it breast side down - I mean, it just makes sense. Why have the breast at the
top where all the juice flows down the bird, when you can have it at the bottom, actually cooking in the
stock?

You will not regret it. You can do this the day before, to eliminate the stress if you want. There are some
warnings here - you have to make sure your oven cooks at the temp you set it at. Say for instance, your
oven heats much hotter than you set it, you may end up baking a turkey at 500 degrees all night, which is
*not* good. It needs to be as close to 275 - 300 as you can get it.

Gravy Making 101 is on the next page

Catt's Gravy Making 101

Around Thanksgiving each year, I probably get dozens of emails, all with the same question;
"How do you make gravy?"
It's easy; you just have to remember some important tips.

For one thing, I always buy the flour in the canister - either by Wondra or Pillsbury. It is finer flour, and
makes whisking it in easier therefore less lumps. Secondly, I use either a whisk or a gravy whisk. Most importantly,
have all your ingredients ready. You must work quickly - taking time out to get something out of
a cabinet might make the difference between something you can eat, or something you have to chisel out of
the pan.

The most popular thing during the holiday season is turkey gravy, or giblet gravy. I start out with simmering
the neck, liver and gizzard from the wax package inside the turkey with a cup of water. (If you don't use
that kind, hang on - we'll get to you later.) I do this the day before, because I like to refrigerate it and lift the
layer of grease from the top. You don't have to do that if you don't want. I simmer this, and use it plus a cup
of stock from the turkey the next day. I put in a heavy pan, a few tablespoons of butter until it is melted. Using
your whisk, quickly (and I do mean quickly) whisk in as much flour as you used in butter. Cook about 1
minute, whisking the entire time. Slowly, add your liquid. Whisk the entire time you are adding your liquid.
When you get all the liquid in there, add a dash of salt and pepper, and continue to whisk until you have a
boil. You will not achieve maximum thickness until it boils. If something happens it is too thick, add a dash
of warm milk. That's it. It is that easy.

Now if you don't think you can do this, here is an easier way, which my Mom taught me. Using your stock,
about 2 cups as stated above, or use a few cans of chicken broth. Put it in your heavy saucepan and bring to
a luke warm temperature. Remove about 1/4 of a cup to a small bowl or glass, making sure you have room
to mix. Slowly add 2-3 tablespoons of flour to that liquid, making a paste. To the lukewarm liquid in your
pan, whisk in the paste. Then over medium heat, bring to a boil, whisking constantly.

Of course, pan drippings and stock made from the turkey, or made from the liver, neck and gizzards make
the most flavorful gravy. But you can easily use canned chicken broth, chicken base, or chicken bullion to
make gravy. Don't forget to season it also with a little salt and pepper.