Gordon: TODAY WE'RE COOKING

THANKSGIVING DINNER, AND

BECAUSE I'M COOKING WITH

KRISTI, IT IS GOING TO BE

THANKSGIVING MADE EASY.

WHAT ARE YOU TRYING TO

SAY?

Gordon: THAT YOU CAN'T

COOK.

I CAN COOK --

Gordon: BUT YOU'RE

GETTING BETTER.

A COUPLE OF YEARS AGO, WE

DID THE FULL THING, THAT

CATH AND I DO AT HOME, WITH

THE TURKEY AND THE BLIME.

YOU'VE GOT TO WAKE UP EARLY

THE MORNING BEFORE AND DO

YOUR WHOLE BRINE AND PREP.

TODAY IS THANKSGIVING THE

EASY WAY.

COME ON, BROTHER.

Gordon: SO EASY THAT

YOU CAN DO IT.

YOU DON'T HAVE TO WORRY

ABOUT A WHOLE BUNCH OF

PREPARATION.

WE'RE GOING TO TRY TO MAKE

THIS AS SIMPLE AS POSSIBLE.

FOR THANKSGIVING, YOU ALWAYS

HAVE TO START WITH THE

TURKEY.

THE TURKEY TAKES THE LONGEST

TO COOK.

YOU HAVE TO SET ASIDE THREE

AND A HALF HOURS SO THE

TURKEY HAS ENOUGH TIME TO

REST.

WHY DOES THE TURKEY NEED

TO REST?

Gordon: SO THE JUICES

REDISTRIBUTE.

AND THE WHOLE THING WITH THE

BROWNING PROCESS IS MAKE

SURE THE BREAST MEAT IS

MOIST.

YOU HAVE TO DO SOME EXTRA

THINGS, LIKE BRINING IT.

YOU COOK IT UP SIDE DOWN.

ALL OF THE BREAST MEAT IS ON

THE BOTTOM.

AND SO IT WILL FLOW THROUGH

THE BREAST MEAT AND WON'T

COME OUT.

AND THE OTHER THING IS YOU

DON'T PUT IT ON ANY KIND OF

WIRE RACK, BECAUSE YOU DON'T

WANT IT STICKING TO THAT.

WHEN YOU TURN IT, TO FINISH

IT, YOU WANT THE SKIN TO BE

ALL WHITE AND LOOK GOOD.

SO YOU PUT IT ON A BED OF

CELERY AND ONIONS.

PLEASE DON'T USE CARROTS

BECAUSE CARROTS WILL BURN

FOR THREE HOURS IN THE

OVEN.

I LIKE SAGE -- WE'VE GOT

ROSEMARY AND THYME.

AND YOU PUT THAT IN THE

CAVITY OF THE BIRD, ALONG

WITH SOME APPLES AND

ORANGES.

ALL OF THAT WILL HELP KEEP

IT MOIST.

REALLY?

Gordon: BECAUSE WHEN

THE CAVITY DRIES OUT, IT

WILL KEEP IT MOIST.

ALL OF THAT WILL PROVIDE

MOISTNESS AND FLAVOR.

DO YOU CHOP IT UP OR JUST

SHOVE IT IN THERE.

Gordon: I JUST SHOVE IT

IN THERE BECAUSE YOU'RE NOT

GOING TO EAT IT.

KEEP THE SECRET, IT IS

ONIONS AND CELERY.

BEFORE YOU PUT THE BIRD IN,

TAKE FOUR TABLESPOONS OF

BUTTER, AND PUSH THAT UNDER

THE SKIN OF THE BREAST

MEAT.

COME ON, BROTHER, I'VE

NEVER DONE THAT.

I WOULD TAKE THE BUTTER, AND

I WOULD PUT IT ON TOP, BUT I

NEVER THOUGHT TO SHOVE IT IN

THE SKIN.

Gordon: YOU'VE GOT TO

GET IT UNDERNEATH SO IT

GIVES EXTRA MOISTURE.

HOW ARE YOU GOING TO FLIP

THAT BIRD.

YOU'RE GOING TO NEED OVEN

MITS AND YOU WANT TO TAKE

EACH SIDE AND FLIP IT.

YOU WANT A LIGHT BIRD FOR

THIS.

YOU DON'T WANT ONE OF THOSE

BIG, 26-POUND MONSTERS THAT

FEED 20 PEOPLE.

YOU READY FOR MY ULTIMATE

MASHED POTATOES.

COME ON, BROTHER, I'M

READY.

DO YOU KNOW THAT MASHED

POTATOES ARE ONE OF MY

FAVORITE DISHES.

Gordon: DO YOU KNOW

WHAT LEAKS ARE?

IT IS ONE OF THE BEST THINGS

YOU CAN ADD TO POTATOES.

THAT'S THE SECRET TO

VICHYSSOISE SOUP, THE LE

LEEKS.

WHATNOT TO DO IN IN THE

KITCHEN.

DON'T EAT RAW ONIONS.

WAS THAT TACKY?

Gordon: YOU NEED A

BREATH MINT.

I KNOW.

Gordon: YOU'RE HEARING

THAT SIZZLE.

ALL OF THAT IS GOOD.

YOU DON'T WANT ANY COLOR ON

THEM.

DO YOU WANT A PIECE OF THAT

ORANGE.

IS IT THAT BAD?

Gordon: NO.

I'M KIDDING.

ALL RIGHT.

I HAVE TO EAT AN APPLE.

Gordon: ALL RIGHT.

DON'T TALK WITH YOUR MOUTH

FULL.

I'LL START THE CARROTS.

THIS IS A REAL SIMPLE CARROT

DISH, BUT IT ADDS A WHOLE

LOT OF HOLIDAY FLAVOR

BECAUSE YOU'RE USING

ORANGE.

YOU START OUT WITH SOME

WATER, AND BRING IT UP TO A

BOIL.

JUST A COUPLE OF TABLESPOONS

IN THE BOTTOM.

YOU'RE TRYING TO GET IT TO

THE POINT WHERE YOU'LL

CREATE A WHOLE LOT OF STEAM,

BUT YOU DON'T WANT A WHOLE

LOT OF LIQUID ON IT.

YOU NEED TO SALT THIS, TOO.

THAT IS THE COOLEST

LITTLE SALT THING.

YOU PUT YOUR CARROTS ON

THE BIAS, AND PUT THEM INTO

THE HOT WATER.

I WOULD HAVE SAID CUT

THEM ON A SLANT, BUT I'LL

USE THE WORD "BIAS."

Gordon: THIS IS GETTING

SOME COLOR.

NOW, SMELL THE DIFFERENCE.

YOU DON'T LIKE THAT.

NO, I DO LIKE IT.

YOU'RE LIKE, SMELL THE

DIFFERENCE FROM, LIKE, WHAT?

Gordon: THAT RAW THING

YOU ATE.

WHEN YOU COOK IT DOWN, IT

GETS A VERY MILD ONION

FLAVOR.

YEAH, IT'S VERY MILD.

Gordon: YOU COOK IT

DOWN TO WHERE IT IS MELTED,

AND THEN YOU ADD IN THE

CREAM.

THIS IS NOT A LOW-FAT

RECIPE.

THAT WAS PROBABLY ABOUT A

CUP, MAYBE A CUP AND A

HALF.

AND WHAT YOU DO IS BRING

THIS BACK UP TO HEAT BECAUSE

YOU NEED ALL OF THIS HOT.

YOU'RE GOING TO ADD IT INTO

POTATOES THAT YOU'VE ALREADY

COOKED.

AND YOU GET TO HAVE FUN WITH

POWER TOOLS IN THE KITCHEN,

WHICH IS REALLY NICE.

WHICH YOU KNOW I'M

EXCITED ABOUT.

Gordon: HAVE YOU EVERY

USED ONE OF THESE?

NO, I HAVE NOT -- WELL,

SOMETHING SIMILAR, BUT FOR,

LIKE, A MILKSHAKE.

Gordon: YOU CAN HAVE A

LOT OF FUN WITH THESE.

THIS IS A STICK BLENDER.

INSTEAD OF TRYING TO PUT

THIS INTO A BLENDER, YOU

TAKE THE BLENDER TO IT.

THAT'S REALLY COOL.

DO YOU WANT TO TRY THIS?

YOU KNOW I DO, BROTHER,

YOU KNOW I DO.

Gordon: BE CAREFUL.

AND MAKE SURE IT IS FULLY

IMMERSED.

NOTICE I'M BACKING UP.

I DID NOTICE YOU BACKED

UP.

IT'S VERY EASY.

BUT IT IS WHIPPING THE

CREAM.

IS IT SUPPOSED TO BE

CHOPPING UP THE LEEKS?

Gordon: IT'S SUPPOSED

TO BE CHOPPING UP THE LEEKS?

DO I LOOK PROFESSIONAL?

Gordon: YOU ARE SO

PROFESSIONAL.

AM I DONE?

Gordon: I THINK YOU ARE

DONE.

NOW WHAT?

OH, THAT WORKED LOVELY.

Gordon: NOW WE TURN OFF

THE HEAT.

WE TAKE THIS AND MOVE THIS

CLOSER.

NOW, ONE OF THE KEYS TO

MASHED POTATOES IS HAVING

THE RIGHT MIX.

I REALLY LIKE YELLOW, YUKON

GOLD --

IS IT A FLAVOR THING?

Gordon: IT'S A FLAVOR

THING, BUT I LIKE RUSSETS,

BECAUSE IT MAKES IT THAT

PUFFY TECTURE.

I GO TWO-THIRDS, ONE-THIRD.

AND YOU BOIL THEM IN SALTED

WATER -- THAT'S ONE OF THE

KEYS TO MASHED POTATOES, YOU

HAVE TO BOIL THEM IN SALTED

WATER, AND YOU DRAIN THE

SALTED WATER OFF, AND THIS

IS WHAT YOU'RE LEFT WITH.

YOU POUR THIS ON AND DO

ABOUT HALF OF IT AT FIRST.

YOU KNOW HOW TO MASH, DON'T

YOU?

YES.

CAN WE USE THAT THING AGAIN?

Gordon: NO.

BECAUSE YOU WANT TO HAVE

THOSE HAVE TECTURE.

HOW ARE THOSE CARROTS

DOING?

Gordon: THEY'RE CLOSE

TO GETTING DONE.

YOU HAVE TO WATCH HOW MUCH

OF THE CREAM YOU PUT IN

BECAUSE YOU DON'T WANT IT TO

TURN TO SOUP.

YOU WANT IT TO BE FLUFFY,

WONDERFUL MASHED POTATOES.

I THINK IT IS PERFECT.

Gordon: YOU WANT TO

TASTE THEM?

HOW ABOUT PEPPER?

YOU'VE GOT TO HAVE PEPPER IN

THERE.

YOU KNOW I LIKE TO USE THESE

LITTLE THINGS.

DO YOU WANT ME TO TASTE IT

RIGHT FROM THERE.

Gordon: YEAH.

THAT'S KIND OF TACKY.

SHOULDN'T I PUT IT ON A

PLATE?

Gordon: NO.

IT'S A COOK'S TEST.

YOU'RE NOT GOING TO DIP BACK

IN.

YUMMY.

AND YOU KNOW WHAT YOU KIND

OF TRIPPED ME OUT ABOUT,

WHEN I TASTED THE LEEKS, I

THOUGHT THEY WERE VERY

ONIONY, AND I THOUGHT, THE

WHOLE THING IS GOING TO

TASTE LIKE ONIONS, BUT IT

DOESN'T.

Gordon: YOU GO, WOW,

WHAT IS THAT?

YOU'RE NOT SURE OF IT.

THE HEAVY CREAM MAKES IT

VERY, VERY BEAUTIFUL.

YOU JUST TAUGHT ME

SOMETHING, GORDON, BECAUSE

THOSE ARE GOOD.

Gordon: YOU READY TO

TURN BACK OVER TO THE

CARROTS, WHICH OUGHT TO BE

DONE.

OKAY.

Gordon: YOU KNOW WHAT I

FORGOT?

THE ORANGE PEEL.

I SHOULD HAVE PUT THESE IN

HERE WHEN THEY WERE

STEAMING, BUT I'LL ADD IT IN

NOW BECAUSE IT WILL STILL

GIVE SOME FLAVOR.

YOU ADD A COUPLE OF

TABLESPOONS OF BUTTER AT THE

END.

YOU COOK THEM IN THE WATER,

AND THEN YOU USE THE

BUTTER.

IF THAT IS SUGAR -- WHAT YOU

WANT IS TO TAKE ABOUT A

TEASPOON OF THIS, AND THIS

GIVES YOU THAT WONDERFUL

GLAZE.

REALLY?

Gordon: YEAH.

I TELL YOU SOMETHING,

YOU'RE SCHOOLING ME HERE.

I NEVER WOULD HAVE THOUGHT

TO PUT ORANGES IN CARROTS.

Gordon: ALL YOU'VE GOT

TO DO IS WAIT UNTIL THE

BUTTER MELTS, AND THERE IS

ENOUGH HEAT TO PARTIALLY

CARMELIZE THAT SUGAR.

AND AT THE END OF THIS --

HOW CONVENIENT IS THAT?

Gordon: THANKSGIVING

MADE EASY.

YOU CAN DO GLAZED CARROTS.

CAN I TASTE THAT NOW,

TOO?

Gordon: YEAH.

WHAT DO YOU THINK?

YOU HAVEN'T PUT IT IN YOUR

MOUTH YET.

I HAVEN'T YET.

SERIOUSLY, I THINK THERE IS

A WONDERFUL COMBINATION

BETWEEN BUTTER AND SUGAR

THAT JUST MAKES THE WORLD A

HAPPY PLACE.

Gordon: IT SHOULD HAVE

A LITTLE MORE ORANGE

FLAVOR.

ARE WE MOVING OVER?

Gordon: WE'RE GOING TO

MOVE OVER.

THIS IS WHAT THE TURKEY

LOOKS LIKE WHEN YOU TAKE IT

OUT, AND IT IS STILL MOIST.

THIS IS HOW THAT GRAVY TURNS

OUT.

IT HAS A WONDERFUL VEGETABLE

FLAVOR TO IT.

HERE IS ONE OF CATHERINE'S

FAVORITES, WHICH IS A SWEET

POTATO DISH THAT IS JUST

GREAT.

YOU WANT TO TASTE THAT.

WITH AN OATMEAL TOPPING.

THESE ARE PEAS AND ONIONS,

WHICH IS SORT OF A

TRADITION.

THIS IS REAL SIMPLE AND REAL

BEAUTIFUL TO MAKE.

WHAT IS THAT?

Gordon: YOU TAKE A

WHEEL OF BRIE AND YOU TAKE

SOME PIECES OF APPLE, AND

YOU PUT THAT INTO THE OVEN,

AND PUT A LITTLE BROWN SUGAR

ON TOP OF THE BRIE, AND YOU

BRING IT OUT AND DRIZZLE

HONEY ALL OVER IT.

THE APPLES ARE WARM AND

COOKED, AND THE BRIE IS

MELTING, AND IT IS REAL

DELICIOUS.

PECAN PIE -- THIS IS THE PIE

THAT HAS MADE ME THE LARGE

MAN I AM TODAY.

IT CALLS TO ME AT NIGHT.

IT SAYS, EAT.

A WONDERFUL PUMPKIN PIE, AND

SHE HAS REDUCED THE CALORIE

COUNT ON THIS.

YOU WANT SOME GRAVY WITH

THIS?

WELL, YEAH.

GRAVY MAKES ME HAPPY.

WHEN ARE WE GOING TO CARVE

THAT TURKEY?

Gordon: RIGHT NOW.

BUT WE'VE GOT TO SAY

GOOD-BYE TO PEOPLE.

ALL OF THESE RECIPES ARE

AVAILABLE FROM CBN.COM.

IF YOU WANT TO LEARN TO COOK

THE UP SIDE DOWN TURKEY, HOW

TO MAKE MY ULTIMATE MASHED

POTATOES, CATHERINE'S

WONDERFUL PIES.

ALL OF IT IS AVAILABLE ON

THANKSGIVING MADE EASY.

YOU CAN FIND IT ON cbn.com

AND DOWNLOAD IT FOR FREE.

THIS YEAR YOU'RE GOING TO

SAY WE'RE GOING TO HAVE AN

EASY THANKSGIVING.

WE'LL BE BACK WITH MORE OF

"THE 700 CLUB" RIGHT AFTER

KRISTI FINISHES EATING.