Thanks to you, Chef Jean-Pierre, my Turkey turned out fantastic at our Thanksgiving bash! drive.google.com/file/d/13bJUkzDsnrrxUtFp4eaaQBihqEIEK-i5/view?usp=sharing out of the oven. drive.google.com/file/d/1i5A36xx_DDK3pwrkT9IgpD2pCOrWFuZG/view?usp=sharing the presentation.
Remember the old days when cooking channels used to teach cooking instead of being a game show network? I love this channel because it teaches while entertaining... no contest needed or wanted.
Yes! They always take a good thing and ruin it with “reality” shows. First MTV, then Food Network, etc. I gave up on television entirely over a decade ago.
It’s frustrating to me that you even have to worry about people complaining about the length of your videos. I love your energy and personality! I could watch your videos all day. I remember growing up (Mind you, wasn’t all that long ago. I’m only in my late 20’s) when the food network actually taught you how to cook, rather than just having cooking competitions. This reminds me of that time! I’m so glad I found your video. Now lime to cast it onto my tv and binge watch a bunch more! ❤️
This chef is a genius. He has found the perfect mix of communicating his technical skill and his passion for food. Love it!! Keep it going, you are inspiring!!
I suppose but he carved that turkey way too early, look how much juice he lost and look how he just wiped it off with a paper towel. That should be considered a crime against humanity. He should have let it sit there way longer, way, way, way longer, and he should used a better cutting board with a wider/larger dripping border.
@@jambi5096 he said he was cutting it too early, and said you should let it rest for at least 45 minutes before cutting it. He cut it early for the purpose of the video. Maybe pay better attention before posting an inane comment that doesn't even apply because he covered that point???? He is a world famous chef and has cooked over 2000 turkeys in his career according to what he said, how many have YOU cooked?
this is the ONLY chef video I've seen who explained that tying up the legs isn't just for looks-it keeps the breast from drying out!! Jean-Pierre you are awesome.
How are you not tasting that Turkey as You carve? I burst into tears, with little training, i did a 27lb exactly as You demonstrate in the 1990's. My mother raised me showing Her way in the 70's. I improvised away from bread stuffing, and went with onions, fruits, and herbs. Never saw that much butter, because our dumb Gov't was saying Margerine was healthy. Perfection meal with the culmination of family. The year of the 27lbs, everyone else brought Casseroles. 35 total, family meal. longest cook of my life, outside of Brisket smoking. Thanks for the memories and tips. God Bless.
This Chef is AMAZING!! I love his energy and his accent is sooooo love-able ! I cant get enough his videos.... I wish he had a daily show to watch! Everything he makes looks delicious! Thank You Chef JP!
Jean- Pierre IMPRESSIVE!! YOU ARE THE VERY BEST!! WHAT SUPERB IDEAS!! I am nearly 80 years old and have cooked many turkeys, but YOUR ideas show me just how I was just an amateur doing turkeys! God Bless my friend!!....and THANKS!! I am looking forward to more, more, MORE, of your videos!!
Chef has been a family tradition for years. Holidays would not be the same if I don’t have his videos. I already know but he is like my friend in the kitchen when cooking:)
My wife and I teamed up and made this AMAZING TURKEY! We will never go back to traditional turkey again. Just wanted to say thank you Chef. You are amazing. I have cooked for years as a line cook and prep cook. I wish I could have gone to your school. But your channel is the next best thing. Thank you Eric and Charri
Don't you worry my friend about long videos, because this is exactly what people want and seek, funny good quality, and extremely informational content and for sure rather than a magic cooking turkey leaving people stuck in the middle of the cooking process
My Grandfather was a chef in St. Louis, I watched him teach my dad how how to carve a turkey. I was only watching, but I learned that day too. I am now 62 and still carving the same way. Legs, wings and breast off the bird. But I use my bones for soup. I made a 25 pounder this year, for just my wife and I, and soup. In my Grandmothers 80 year old Nesco roaster. I use a temp probe too. I love making turkey. I hope every one had fun making there's this year. Stay safe and be well......
I LOVE this guy! I just watched 30 minutes like it was nothing! He's from the south of France, near Italy. So if anyone started to get confused about the accent I that is the explanation.
As much as I would love to see him have his TV show, l have to agree with Comborico, TV sucks the life out of people besides we couldn't hear him curse and we wouldn't see him use the butter for emotional support 😂 love him
This man is an authentic old time chef, a real pleasure to look at when someone genuinely likes cooking. Also gets really good tips... Man from finland. So as chef too... Good vibes
This man is humorous, engaging and the best part of all, he explains many times that he is all about simplicity. Thanksgiving meals give people a lot of anxiety and this is my far the easier to comprehend. I’m actually looking forward to cooking the Turkey now.
This is a piece of art He deserves all the shinning stars. Gordon Ramsay doesn’t compare to Chef JP. Ramsay. Turkey in.... Chef JP in a league of his own♥️
You could not be more right! He seems like he is truly enjoying trying to teach. Sit down have a drink with you and then say c'mon let me show you how to make something delicious. Not the typical Food Network, look how cool and innovative I am, host. The best hands down.
Ramsay is nasty he cooks with hate and attrition. Chef Jan cooks with love and affection. I would eat anything chef Jean creates. I wouldn't touch anything Ramsey cooks - it's just bile. I brother went to one of his restaurants. I advised him not to go, he didn't listen and regretted it.
Chef, I do this turkey 3x/yr and always use bones for broth - It’s incredible broth! Would never waste these bones. Feeding all my friends & cheers from Squamish, Canada
Chef JP, this is a fantastic method! Especially if you don’t want to serve the entire turkey at once. No one will know lol. Your wisdom, passion, and humor make this task seem far less daunting. Thank you we love you!
"There is a lot of people out there who like to complicate things, I like to make them more simple". Words to live by, I think I'm learning more about life watching you than about food! Haha
THIS MAY SOUND NUTS TO YOU BUT I BRAISE MY TURKEY IN CHICKEN STOCK WATER AND COVER MY BIRD WITH GARLIC POWDER. I USE BAY LEAVES AND MIREPOIX. I BASE IT EVERY 30 MINUTES AND THANKS TO YOU I COMES OUT AT 160f. I USE THAT BASE FOR GRAVY AND IT MAKES MY FAVORITE GRAVY. I'LL NEVER CHANGE THIS!!
Your little tips like cleaning up the moisture after each cut made carving this Christmas a breeze, and the turkey was magnificent. Thanks and all the best in 2022.
I love the classics. Thats what it is about for me. Keep cooking. You also have my son’s name. So i stumbled across this channel by typing in Jean-Pierre. Great chef! Butter is essential to french cooking. My 3 year old son eats it from the tub.
This is absolutely the best cooking video that I have ever seen on TH-cam. Just subscribed to the channel. Thank you for your passion, demonstration style, and video production.
Jean-Pierre, I watch this video every time I make a turkey. I make one in May and one in November. People rave about my turkey because now I know pink-red juice is OK and how to cut the breast beautifully! I still laugh at your jokes even though I’ve heard them many times. You are the BEST! You are funny guy. I love your spirit. Sincerely, Jean-Judette (my name is French, but my peoples are Italiano) 🤷🏻♀️
Chef Jean-Pierre, you are a first rate chef, wonderful and inspiring teacher, and on top of of that you are a hoot! What a character! So entertaining and humorous, and such generosity of spirit! Thank you for all you have given us!
love this, great video! Don't listen to impatient "cooks" long video's are for people who WANT to learn....the rest will be in line at Boston chicken on thanksgiving.
"We're not having a food competition here, we're just having fun" is the best advice for people cooking at home. Have fun, make it fun, make it nice. But enjoy.
What I get out of this video: stuff the cavity to the fullest so the steam of the fruits and aromatic will help cook the bird with moisture from the inside, lots of butter on the top so it stay moist, aluminum foil to prevent overbrowning, cook at 325F and take it out when the temperature of the joint is 155F-160F, turn the pink red meat up side down so the heat continue to cook it, don't cut it too soon. Seems like temperature, time, and moisture control are the key here.
i keep seeing people put olive oil in the butter so the butter doesn't burn faster and also people put parchment paper on the bird and aluminum over that. I wonder if any of those things added to this helps.
I made this for thanksgiving, and my guests were raving about the turkey! They were surprised that turkey can taste good. It felt good to explain the knowledge that Chef gave me about the difference in cook time for the different cuts of the meat. Thank you Chef and Jack!!! God bless you.
My mother is a professional overcooker! If meat is juicy she’ll cook it for another 20 minutes. She cooks the vitamins and taste out of all veggies. When Chef said not to worry about the pink I couldn’t stop laughing. I imagined her yelling from the kitchen that if we eat the turkey we’ll all die.
Growing up I never got to taste the dark meat. My oldest siblings got to it all first. It wasn't until the first time I learned how to brine a turkey and when it was roasted... the dark meat became my favorite. It melted in my mouth! 😋
Today was Chef Jean Pierre day. I made your turkey, gravy, and cranberry sauce. Dinner was a great success and I got rave reviews all around. Thanks for sharing chef!
Chef Jean-Pierre , Wow what a amazing video. As a home chef I have been told by family and friends my food is amazing .This thanksgiving we all finally get to together again. I take pride in preparing this special meal from scratch ,all fresh sides from sliced carrots fresh green bean casserole with sliced mushroom and cream sauce ,homemade rolls (all from scratch) .I have not been able to breakdown and present my turkey as beautiful as you have . It is 1:00am Wednesday I had prepped all the food ,turkey is bringing , the table is set beautifully. Now I see this amazing video to complete our beautiful dinner. I Thank you and must say I love how funny your are . I just found your video so uplifting ,I grabbed a glass of wine and enjoyed. Happy Thanksgiving Chef!
I have never seen a Turkey look so deliciously juicey. You had a ball doing it. I'd like to have a ball eating it. Thankyou Jean-Pierre for the motivation and inspiration. God bless America and God bless you.
I wish my turkey was transparent so I could insert the probe at the correct location. My thermometer has two probes, so I put one in each joint, and it's registering a 30 degree difference between the left/right probe :( I'll fiddle with it when I remove the aluminum in half an hour. Made the same turkey last year and it was amazing :) Can't wait for today's turkey to be cooked. Thanks Chef. Update: Turns out one of my probes was broken. I put them both under hot running water at the same time and they were registering a different temperature. Ended up using a different thermometer to compare the water temp to determine which one was giving the invalid reading.
That had to be the absolute most delicious turkey I have ever seen and the presentation on the platter was amazing. The carving was inspiring! So simple, yet such great results. I need to go buy a turkey and try this out! I have never struggled to cook one, but this looks better than my best effort! Chef, thank you for inspiring me. Your gentle and subtle humour is greatly appreciated too.
Making it fun by keeping it simple and one of the best ways to stuff the turkey in my opinion. Loved watching this, jean makes it easy and entertaining for all.
You the MAN chef!!! I’m going to try this tomorrow, looks good and I appreciate the simplicity. I also saw you put out a 1 minute recap which is great because I always find myself looking back at the video to make sure I didn’t miss anything.
I just made this turkey for my family for Easter. It was the most beautiful turkey I've ever made. Golden Brown and moist. My family enjoyed it very much! Thank you for the wonderful recipe and tutorial!
If you only ever watch one video on how to roast a turkey the first time you get your hands on one, it must be this one. This Chef is an expert with his hands as well as being an excellent, free, online Cheffery Tutor.
I am 66+ years old and happily married to my woman but I love you sir. Purely in a manly kind of way. The next video I am watching of yours is the stuffing/dressing video..... GOOD job sir.
Chef Jean Pierre I have been watching your videos from the "old and new days" and have to say you are marvelous. I would love to see your technique on meatloaf with tomato glaze, bone in prime rib, salt cod, French fries the French way, Cassoulet , Chicken with 40 cloves of garlic and recipes with lentils .
This was the first year I have attempted to cook a Turkey for Christmas so I wasn't sure I could make a success of It. I'd previously watched videos from the likes of Ramsey and Oliver and Chef Jean-Pierre's video was by far the best. His technique was identical to that recomened by my uncle, a caterer with many decades experience who has an appreciation of french classical techniques. I deceided to make everything from scratch as most pre-made products I'm familar with in the UK were not availble in Greece; i.e gravy, stuffing etc. The end result? It was a triumph! I am so happy with how it turned out. It is so satisfying to learn something new, that actually gave me a lot of pleasure, and resulted in a delicious dish that I will always remember. I look forward to doing it all again next year. Thank you Chef Jean-Pierre, you are a great teacher :)
Thank you for sharing your experience!!! There is nothing that give me more pleasure than to hearing a success story from one of my subscribers! Triumph is certainly what I call success! May you and your family have an AWESOME New Year! And may we ALL pray that 2021 is a MUCH better year than 2020 😍😍😍
I totally agree with you on just about everything, boning knife, electric knife, etc. I am glad to see that you left the drumsticks whole, and served the skin. For me, these are the 2 best parts of a turkey. I don't agree with throwing out the carcass. It makes a very tasty soup when pumped up with vegetables and leftover meat. I do find you very helpful and informative. Keep up the good work. Merci beaucoup.
I have been cooking been cooking Thanksgiving turkeys every year since I was 20 years old, this year marking 40 years without a bad result but I'm always on the lookout for new recipes. A few weeks ago while watching Thanksgiving video recipes, by chance, your video popped-up and I decided to watch. I love 1) that you go through the entire process from beginning to end, which is certainly, as you pointed out, not typical and 2) your straight forward, no nonsense, humorous approach to teaching. After watching your video, I was a little apprehensive because, frankly, the recipe just looked too simple. But I decided to give it a try. I thought, "What's the worst that could happen? We might end up eating ham sandwiches for Thanksgiving and a 20 pound bird has died for nothing." As I stated earlier, this marks my 40th year of cooking a Thanksgiving turkey but NEVER EVER in the 39 previous years have I EVER had a bird come out of the oven looking like it could be used as the picture in a recipe book on a cover a magazine. I just can't explain how absolutely beautiful this bird looked and tasted even better. My family was so impressed they actually took pictures of it to share with their friends LOL. Thank you so much.
THERE ARE 3 GREAT VIDEOS I WATCH EACH THANKSGIVING, YOURS FOR PERFECTLY ROASTING AND AMAZING PRESENTATION. RAY FROM NYTIMES FOR THE AMOUNT OF TURKEY ON THAT PLATTER NOT WASTING ONE OUNCE. AND A "CHEF" WHO BREAKS OFF ALL THE DARK MEAT ALL AT ONCE BREAKING THE BACK.
We loved this video. I would rather watch this than tiktok any day. Your 50+ years of experience really shows. We will be carving our turkey like this on Thanksgiving!! Thank you!
Today 14Nov21. Chef , when we stop by to watch your videos more than once from beginning to end it is your best compliment. The safety you teach in keeping your knives and cutting board and work area clean I have not seen in many other videos before discovering your cooking channel. All throughout the video we can see your energetic personality teaching us the real way a chef cooks, turkey, beef, chicken , it does not matter what dish it is. So yes I am quite content to sit and put your videos up on the wide screen and enjoy the education and your humor. Well done Chef Jean Pierre, you create a wonderful learning environment for us. We hope you enjoy your own Thanksgiving 2021. Enough said and thank you !!!
Amazing, I have always been scared when it comes to cooking a turkey but after watching your video I feel way more confident!! Absolutely love your videos and all the information you provide!
i love the way you carve this turkey.. with heart and passion.. getting inspired chef in macau here...tomorrow i gonna have a big banquet and carve a turkey for chinese people..
I know where I’m eating thanksgiving dinner at !!!! I’m rolling ‘ I’ll show you a little trick, just put it upside down so you don’t have to look at it .’ 😂😂😂😂😂😂 LOVE IT
For two years I have amazed and pleased the family as we cooked this way and carved that way (I used to hack and make a mess!) Thanks and Happy Thanksgiving Chef!
I have been cooking and carving turkeys for over 25 years and have done it very close to you Chef. After watching your video I have learned another little trick that will make it easier and better. Love your energy
Remember that dull knife are a lot more dangerous than sharp ones!!!They are many online companies that could do it for you! They send you a box, you send them your knifes and in a few days you have a very sharp knife!!! Easy enough ! 😍😍😍
buy a whet stone, you can easily sharpen your knife and go into the hospital and get stitches like me (the cut was clean so I was able to get stitched up), Just make sure to search up how to properly use it
I was hoping you would do a Turkey recipe video. Just told my wife I'll handle the turkey this year thanks to your video. Awesome job chef! Thank you for sharing.
Jean-Pierre, I came for simple ideas on cooking my own range raised turkey (if it was any fresher it would still have feathers) What i got instead was wit, humor, entertaining banter, and not least of all down to earth tips on how to tackle this big bird, without ruined results. When Tom comes out of the fridge tomorrow morning, I'm going to have to weigh her so I have an idea how long to cook to perfection. I'm looking forward to seeing the notice of your upcoming onion soup video. I have subscribed and will tell others to do the same. Thanks for loving what you do, it's contagious. Caio.
@@ChefJeanPierre Jean-Pierre, the turkey turn out was great!! Monster onion and 5 apple cut up and stuffed inside. Had to tie the wings together and had to tie the drumsticks down to the handle of the roasting pan to get it in the oven! I made gravy with the neck, and another onion that i caramelized almost as dark as my roux. Yes I learned the trick of roux while working in Louisiana 20+ years ago ( though you are the one that explained the science of why roux didn't make the gravy to glue to me, I never though about that the flour is cooked, I've explained it to everyone who has watched me make gravy, the how and why)
Thanks to you, Chef Jean-Pierre, my Turkey turned out fantastic at our Thanksgiving bash!
drive.google.com/file/d/13bJUkzDsnrrxUtFp4eaaQBihqEIEK-i5/view?usp=sharing out of the oven.
drive.google.com/file/d/1i5A36xx_DDK3pwrkT9IgpD2pCOrWFuZG/view?usp=sharing the presentation.
Thanks for sharing the pictures! YOU DID AMAZING!!!👏👏👏 I hope everyone check them out!
1222222222222222222222222345678917❤🎉😮😊
@@ChefJeanPierre Greetings CJP. Personally, I do boil the carcass & plated bones. It's great for Me & the Doggie.
Thank you Chef, thank you for share how to cut and decorate the turkey
Remember the old days when cooking channels used to teach cooking instead of being a game show network? I love this channel because it teaches while entertaining... no contest needed or wanted.
Haven't watched network in over 10 years, completely useless now
Seriously...so tired of seeing "this time on food wars x or y" I just want to watch someone cook something I find appetizing!
Yes! They always take a good thing and ruin it with “reality” shows. First MTV, then Food Network, etc. I gave up on television entirely over a decade ago.
Absolutely right
Damn right! They have ruined the food network with all those crap game shows.
It’s frustrating to me that you even have to worry about people complaining about the length of your videos. I love your energy and personality! I could watch your videos all day. I remember growing up (Mind you, wasn’t all that long ago. I’m only in my late 20’s) when the food network actually taught you how to cook, rather than just having cooking competitions. This reminds me of that time!
I’m so glad I found your video. Now lime to cast it onto my tv and binge watch a bunch more! ❤️
Thank you 🙏 🙏🙏
This chef is a genius. He has found the perfect mix of communicating his technical skill and his passion for food. Love it!! Keep it going, you are inspiring!!
I suppose but he carved that turkey way too early, look how much juice he lost and look how he just wiped it off with a paper towel. That should be considered a crime against humanity. He should have let it sit there way longer, way, way, way longer, and he should used a better cutting board with a wider/larger dripping border.
@@jambi5096 he said he was cutting it too early, and said you should let it rest for at least 45 minutes before cutting it. He cut it early for the purpose of the video. Maybe pay better attention before posting an inane comment that doesn't even apply because he covered that point???? He is a world famous chef and has cooked over 2000 turkeys in his career according to what he said, how many have YOU cooked?
@@Someone-vn9ce Show me the time stamp where he said that
@@jambi5096 at 23min in ya moron! Feel free to apologize to commenter above
@@jambi5096 at 23 min for anyone who wondered
this is the ONLY chef video I've seen who explained that tying up the legs isn't just for looks-it keeps the breast from drying out!! Jean-Pierre you are awesome.
Kinda like my wife.
@@leemoore9933 You spelled “hate” wrong.
@@petersonxtateG You need to drink some more Kratom!
@@leemoore9933 Agreed😂😂😂
@@leemoore9933 so disrespectful
Seriously now, this Chef is the best teacher ever. His techniques work and he breaks them down so well for us.
How are you not tasting that Turkey as You carve?
I burst into tears, with little training, i did a 27lb exactly as You demonstrate in the 1990's. My mother raised me showing Her way in the 70's.
I improvised away from bread stuffing, and went with onions, fruits, and herbs.
Never saw that much butter, because our dumb Gov't was saying Margerine was healthy.
Perfection meal with the culmination of family. The year of the 27lbs, everyone else brought Casseroles. 35 total, family meal. longest cook of my life, outside of Brisket smoking.
Thanks for the memories and tips. God Bless.
This Chef is AMAZING!! I love his energy and his accent is sooooo love-able ! I cant get enough his videos.... I wish he had a daily show to watch! Everything he makes looks delicious! Thank You Chef JP!
😍😍😍😍😍
Jean- Pierre IMPRESSIVE!! YOU ARE THE VERY BEST!! WHAT SUPERB IDEAS!! I am nearly 80 years old and have cooked many turkeys, but YOUR ideas show me just how I was just an amateur doing turkeys! God Bless my friend!!....and THANKS!! I am looking forward to more, more, MORE, of your videos!!
Wow, thank you! God bless you and your family and may you have a great Thanksgiving!!!😍
So he's a chef, comedian, teacher, paper towel enthusiast...and now a magician too, making tuna salad with turkey scraps.
That's a good one LMAO
I'm definitely a paper towel enthusiast, too. Wash clothes and towels repeatedly used kind of gross me out.
@H G 😆😆A paper towel enthusiast!
And he wasn't even drinking! (Yet)
Chef has been a family tradition for years. Holidays would not be the same if I don’t have his videos. I already know but he is like my friend in the kitchen when cooking:)
My wife and I teamed up and made this AMAZING TURKEY! We will never go back to traditional turkey again. Just wanted to say thank you Chef. You are amazing. I have cooked for years as a line cook and prep cook. I wish I could have gone to your school. But your channel is the next best thing. Thank you
Eric and Charri
This is my first time watching you, Chef. You're not only a great Chef you're very entertaining!
Don't you worry my friend about long videos, because this is exactly what people want and seek, funny good quality, and extremely informational content and for sure rather than a magic cooking turkey leaving people stuck in the middle of the cooking process
I'm voting for a "Meet and Greet" with Chef JP...... Anyone with me? God Bless America and Chef JP!
Chef Jean Pierre, you are simply the greatest teacher, personality and inspiration! Your videos are PERFECT!
Wow, thank you so much "PERFECT" is an AWESOME compliment. I am flattered😍😍😍!!!
I second that. Great job.
@@sbrown6434 just in time for tomorrow!
I’m getting hungry just watching this!
Wow 🤩. Super fancy so gourmet-ish!!
My Grandfather was a chef in St. Louis, I watched him teach my dad how how to carve a turkey. I was only watching, but I learned that day too. I am now 62 and still carving the same way. Legs, wings and breast off the bird. But I use my bones for soup.
I made a 25 pounder this year, for just my wife and I, and soup. In my Grandmothers 80 year old Nesco roaster. I use a temp probe too. I love making turkey.
I hope every one had fun making there's this year.
Stay safe and be well......
I never thought of all the tips and tricks; BRAVO.............. you know what you're doing
I LOVE this guy! I just watched 30 minutes like it was nothing!
He's from the south of France, near Italy. So if anyone started to get confused about the accent I that is the explanation.
This chef deserves a primetime tv show. Love hin
right......"some" butter. more like all the butter! not that i'm complaining though
Sponsored by Dairy farmers of America.
They will stifle his show. TV sucks the life out of talent.
As much as I would love to see him have his TV show, l have to agree with Comborico, TV sucks the life out of people besides we couldn't hear him curse and we wouldn't see him use the butter for emotional support 😂 love him
God Bless America!! 🇺🇸 And God Bless you and your loved ones as well, Jean-Pierre.
This man is an authentic old time chef, a real pleasure to look at when someone genuinely likes cooking. Also gets really good tips... Man from finland. So as chef too... Good vibes
This man is humorous, engaging and the best part of all, he explains many times that he is all about simplicity. Thanksgiving meals give people a lot of anxiety and this is my far the easier to comprehend. I’m actually looking forward to cooking the Turkey now.
This is a piece of art He deserves all the shinning stars. Gordon Ramsay doesn’t compare to Chef JP.
Ramsay. Turkey in....
Chef JP in a league of his own♥️
😍😍😍
GORDON RAMSAY? WHO'S HE?...;)
You could not be more right! He seems like he is truly enjoying trying to teach. Sit down have a drink with you and then say c'mon let me show you how to make something delicious. Not the typical Food Network, look how cool and innovative I am, host. The best hands down.
Gordon is a sellout! And overrated
Ramsay is nasty he cooks with hate and attrition. Chef Jan cooks with love and affection. I would eat anything chef Jean creates. I wouldn't touch anything Ramsey cooks - it's just bile. I brother went to one of his restaurants. I advised him not to go, he didn't listen and regretted it.
I’m a grown man… tough as a rhino! You made me cry! Thanks Chef JP!
I haven't seen a more elegant turkey platter than this.
Chef, I do this turkey 3x/yr and always use bones for broth -
It’s incredible broth! Would never waste these bones. Feeding all my friends & cheers from Squamish, Canada
A funny and cheerful person, there are no special secrets in cooking
I made this yesterday for Christmas. My husband said it was the bomb. The best turkey I ever made and I think that's because it was the juiciest.
"Tiktok tiktaktok whatever the hell they call those..."
Really love to watch you, chef! Such a delight after a tiring day.
I learn something new everytime I watch you. The best on youtube.
Wow, thanks! 😍
Chef JP, this is a fantastic method!
Especially if you don’t want to serve the entire turkey at once. No one will know lol.
Your wisdom, passion, and humor make this task seem far less daunting. Thank you we love you!
"There is a lot of people out there who like to complicate things, I like to make them more simple". Words to live by, I think I'm learning more about life watching you than about food! Haha
Just watch this chef for 35 min, with no intention of ever cooking a turkey!!!!! Great videos keep up the good work!
THIS MAY SOUND NUTS TO YOU BUT I BRAISE MY TURKEY IN CHICKEN STOCK WATER AND COVER MY BIRD WITH GARLIC POWDER. I USE BAY LEAVES AND MIREPOIX. I BASE IT EVERY 30 MINUTES AND THANKS TO YOU I COMES OUT AT 160f. I USE THAT BASE FOR GRAVY AND IT MAKES MY FAVORITE GRAVY. I'LL NEVER CHANGE THIS!!
If is not broken don’t fix it!!! 👍😊
Your little tips like cleaning up the moisture after each cut made carving this Christmas a breeze, and the turkey was magnificent. Thanks and all the best in 2022.
I love the classics. Thats what it is about for me. Keep cooking. You also have my son’s name. So i stumbled across this channel by typing in Jean-Pierre. Great chef! Butter is essential to french cooking. My 3 year old son eats it from the tub.
Excellent ! This Chef is unsurpassed; best ever. Entertaining, artistic and professional.
I made this turkey today, December 25, 2022. It was delicious, moist, perfect. Thank you Chef!
This is absolutely the best cooking video that I have ever seen on TH-cam. Just subscribed to the channel. Thank you for your passion, demonstration style, and video production.
Thanks and welcome 😍😍😍
No.
Jean-Pierre, I watch this video every time I make a turkey. I make one in May and one in November. People rave about my turkey because now I know pink-red juice is OK and how to cut the breast beautifully!
I still laugh at your jokes even though I’ve heard them many times. You are the BEST! You are funny guy. I love your spirit.
Sincerely, Jean-Judette (my name is French, but my peoples are Italiano) 🤷🏻♀️
Make the soup! I do it every year and my family looks forward to it almost as much as the turkey itself.
Same here I look forward to it 🍜🍜
Yes!!
"I love my job..." We can tell that you love your job; the mark of a great teacher.
Chef Jean-Pierre, you are a first rate chef, wonderful and inspiring teacher, and on top of of that you are a hoot! What a character! So entertaining and humorous, and such generosity of spirit! Thank you for all you have given us!
Thank you 🙏
Yes, 155° is a good temp for Turkey. I tell people every year don't cook it till it's 175 or 180°, too dry. Great presentation.
love this, great video! Don't listen to impatient "cooks" long video's are for people who WANT to learn....the rest will be in line at Boston chicken on thanksgiving.
"We're not having a food competition here, we're just having fun" is the best advice for people cooking at home. Have fun, make it fun, make it nice. But enjoy.
What I get out of this video: stuff the cavity to the fullest so the steam of the fruits and aromatic will help cook the bird with moisture from the inside, lots of butter on the top so it stay moist, aluminum foil to prevent overbrowning, cook at 325F and take it out when the temperature of the joint is 155F-160F, turn the pink red meat up side down so the heat continue to cook it, don't cut it too soon. Seems like temperature, time, and moisture control are the key here.
i keep seeing people put olive oil in the butter so the butter doesn't burn faster and also people put parchment paper on the bird and aluminum over that. I wonder if any of those things added to this helps.
I made this for thanksgiving, and my guests were raving about the turkey! They were surprised that turkey can taste good. It felt good to explain the knowledge that Chef gave me about the difference in cook time for the different cuts of the meat. Thank you Chef and Jack!!! God bless you.
Half an hour of my favorite chef while taking a break for a while today? Hell yeah.
“You see a little red? Just turn it over and you don’t see it anymore” hilarious.
Like I s to yle oh cooking eaves Corinth ms
My mother is a professional overcooker! If meat is juicy she’ll cook it for another 20 minutes.
She cooks the vitamins and taste out of all veggies.
When Chef said not to worry about the pink I couldn’t stop laughing. I imagined her yelling from the kitchen that if we eat the turkey we’ll all die.
This has become my favorite Thanksgiving tutorial. I come back to it every year. Humor mixed with expertise! Love it ❤
I LOVE THIS VIDEO MORE THAN ANY OTHER AS YOU MAKE IT LOOK SO EASY AND A BEAUTIFUL PRESENTATION. I MUST HAVE WATCHED THIS 30 TIMES!
This man actually teaches you how to cook! He doesn't just give a recipe, he truly is a teacher. Amazing work.
Growing up I never got to taste the dark meat. My oldest siblings got to it all first. It wasn't until the first time I learned how to brine a turkey and when it was roasted... the dark meat became my favorite. It melted in my mouth! 😋
Today was Chef Jean Pierre day. I made your turkey, gravy, and cranberry sauce. Dinner was a great success and I got rave reviews all around. Thanks for sharing chef!
Hi again Chef Jean, you are a wonderful person . Thanks for your teachings. You are a blessing. ☮️ Peace and happiness be with you.
Chef Jean-Pierre , Wow what a amazing video. As a home chef I have been told by family and friends my food is amazing .This thanksgiving we all finally get to together again. I take pride in preparing this special meal from scratch ,all fresh sides from sliced carrots fresh green bean casserole with sliced mushroom and cream sauce ,homemade rolls (all from scratch) .I have not been able to breakdown and present my turkey as beautiful as you have . It is 1:00am Wednesday I had prepped all the food ,turkey is bringing , the table is set beautifully. Now I see this amazing video to complete our beautiful dinner. I Thank you and must say I love how funny your are . I just found your video so uplifting ,I grabbed a glass of wine and enjoyed. Happy Thanksgiving Chef!
I have never seen a Turkey look so deliciously juicey. You had a ball doing it. I'd like to have a ball eating it. Thankyou Jean-Pierre for the motivation and inspiration. God bless America and God bless you.
I love this chef
I love you back!!! You guys are AWESOME!!!😍
JP you’re very informative. Keep it up.
Lord, me too!
That turkey was PERFECT
@@ChefJeanPierre the mark of a true chef? when I watch you cook- I feel I can too! Keep on cooking!
I wish my turkey was transparent so I could insert the probe at the correct location. My thermometer has two probes, so I put one in each joint, and it's registering a 30 degree difference between the left/right probe :( I'll fiddle with it when I remove the aluminum in half an hour.
Made the same turkey last year and it was amazing :) Can't wait for today's turkey to be cooked. Thanks Chef.
Update: Turns out one of my probes was broken. I put them both under hot running water at the same time and they were registering a different temperature. Ended up using a different thermometer to compare the water temp to determine which one was giving the invalid reading.
What a lucky turkey to get a belly pat from such a loving chef. This guy is awesome! Love every video he does. Has all the skill with zero arrogance.
😍😍😍😍😍😍😍😍
Measure carefully 🦃🍂🍁 Cheers Chef 🍷 Can't wait to see what you have on tap for next month 🥔🥕🍽🧄
glad to see you shev
Oh yeah, chief we're glad to see you
I love Turkey Chef Jean Pierre! Big hugs and Much love, from Oklahoma University!!❤🍓🌸🌺🌞
That had to be the absolute most delicious turkey I have ever seen and the presentation on the platter was amazing. The carving was inspiring! So simple, yet such great results. I need to go buy a turkey and try this out! I have never struggled to cook one, but this looks better than my best effort!
Chef, thank you for inspiring me. Your gentle and subtle humour is greatly appreciated too.
Don’t change anything about your content. It’s brilliant. Sending love from over the pond 🇬🇧🇬🇧
Making it fun by keeping it simple and one of the best ways to stuff the turkey in my opinion. Loved watching this, jean makes it easy and entertaining for all.
This is the first time I’ve ever seen this chef... I could literally watch him all day every day… I love everything about him.. totally rocks💗
Thank you so much! 😍😍😍
You the MAN chef!!!
I’m going to try this tomorrow, looks good and I appreciate the simplicity.
I also saw you put out a 1 minute recap which is great because I always find myself looking back at the video to make sure I didn’t miss anything.
I just made this turkey for my family for Easter. It was the most beautiful turkey I've ever made. Golden Brown and moist. My family enjoyed it very much! Thank you for the wonderful recipe and tutorial!
That's the juiciest turkey I've ever seen. Thanks Chef👍
If you only ever watch one video on how to roast a turkey the first time you get your hands on one, it must be this one.
This Chef is an expert with his hands as well as being an excellent, free, online Cheffery Tutor.
Chef Jean-Pierre I would love to see your take on french onion soup! Love your videos!
You mean French oionyon soup
it's onyo here! not onion
@@waaaweee6934 I know sorry :( gotta love that onyo
It's already filmed and been edited as we speak! Will be out by the end of the month or first week of Dec 😍😍😍
That should not be a problem at all for the onyo Lord.
I am 66+ years old and happily married to my woman but I love you sir. Purely in a manly kind of way. The next video I am watching of yours is the stuffing/dressing video..... GOOD job sir.
"Lemma getta pepper towel" I love this guy.
Chef Jean Pierre I have been watching your videos from the "old and new days" and have to say you are marvelous. I would love to see your technique on meatloaf with tomato glaze, bone in prime rib, salt cod, French fries the French way, Cassoulet , Chicken with 40 cloves of garlic and recipes with lentils .
Great suggestions thank you lots of those item are on my list!!! 😍
I see a meatloaf video was just put out! Very good!
The longer the cooking video is, the more passionate the chef is, because every details the chef explains are the proof of his passion on his dish
This was the first year I have attempted to cook a Turkey for Christmas so I wasn't sure I could make a success of It. I'd previously watched videos from the likes of Ramsey and Oliver and Chef Jean-Pierre's video was by far the best. His technique was identical to that recomened by my uncle, a caterer with many decades experience who has an appreciation of french classical techniques. I deceided to make everything from scratch as most pre-made products I'm familar with in the UK were not availble in Greece; i.e gravy, stuffing etc. The end result? It was a triumph! I am so happy with how it turned out. It is so satisfying to learn something new, that actually gave me a lot of pleasure, and resulted in a delicious dish that I will always remember. I look forward to doing it all again next year. Thank you Chef Jean-Pierre, you are a great teacher :)
Thank you for sharing your experience!!! There is nothing that give me more pleasure than to hearing a success story from one of my subscribers! Triumph is certainly what I call success! May you and your family have an AWESOME New Year! And may we ALL pray that 2021 is a MUCH better year than 2020 😍😍😍
@@ChefJeanPierre Thank you Jean-Pierre 😁
I totally agree with you on just about everything, boning knife, electric knife, etc. I am glad to see that you left the drumsticks whole, and served the skin. For me, these are the 2 best parts of a turkey. I don't agree with throwing out the carcass. It makes a very tasty soup when pumped up with vegetables and leftover meat.
I do find you very helpful and informative. Keep up the good work. Merci beaucoup.
I have been cooking been cooking Thanksgiving turkeys every year since I was 20 years old, this year marking 40 years without a bad result but I'm always on the lookout for new recipes. A few weeks ago while watching Thanksgiving video recipes, by chance, your video popped-up and I decided to watch. I love 1) that you go through the entire process from beginning to end, which is certainly, as you pointed out, not typical and 2) your straight forward, no nonsense, humorous approach to teaching. After watching your video, I was a little apprehensive because, frankly, the recipe just looked too simple. But I decided to give it a try. I thought, "What's the worst that could happen? We might end up eating ham sandwiches for Thanksgiving and a 20 pound bird has died for nothing." As I stated earlier, this marks my 40th year of cooking a Thanksgiving turkey but NEVER EVER in the 39 previous years have I EVER had a bird come out of the oven looking like it could be used as the picture in a recipe book on a cover a magazine. I just can't explain how absolutely beautiful this bird looked and tasted even better. My family was so impressed they actually took pictures of it to share with their friends LOL. Thank you so much.
Chef Jean-Pierre is amazing and I love his FUN attitude. That is one magnificent turkey!!
THERE ARE 3 GREAT VIDEOS I WATCH EACH THANKSGIVING, YOURS FOR PERFECTLY ROASTING AND AMAZING PRESENTATION. RAY FROM NYTIMES FOR THE AMOUNT OF TURKEY ON THAT PLATTER NOT WASTING ONE OUNCE. AND A "CHEF" WHO BREAKS OFF ALL THE DARK MEAT ALL AT ONCE BREAKING THE BACK.
I cook the turkey every year for thanksgiving, thank you for giving me a fantastic presentation idea with the way you presented everything at the end!
We loved this video. I would rather watch this than tiktok any day. Your 50+ years of experience really shows. We will be carving our turkey like this on Thanksgiving!! Thank you!
Today 14Nov21. Chef , when we stop by to watch your videos more than once from beginning to end it is your best compliment. The safety you teach in keeping your knives and cutting board and work area clean I have not seen in many other videos before discovering your cooking channel.
All throughout the video we can see your energetic personality teaching us the real way a chef cooks, turkey, beef, chicken , it does not matter what dish it is. So yes I am quite content to sit and put your videos up on the wide screen and enjoy the education and your humor. Well done Chef Jean Pierre, you create a wonderful learning environment for us.
We hope you enjoy your own Thanksgiving 2021. Enough said and thank you !!!
What does he mean when he says 155 degrees celsius or Fahrenheit. Is that 325?
@@brooklynspeaks5716 Fahrenheit
@@JhonCunningham crab
😂
Jklmnbhgdaq 17 💵💶💸💴💷💵💸💶💴💷💶💸😎🎄🚚
OMG! BEST Chef EVER! Where have you been all my life? Glad I found your channel. Now that's a true chef with real recipes we can make not just watch.
Thank you so much I’m glad you enjoyed watching the channel😍❤️
Amazing, I have always been scared when it comes to cooking a turkey but after watching your video I feel way more confident!! Absolutely love your videos and all the information you provide!
i love the way you carve this turkey.. with heart and passion.. getting inspired chef in macau here...tomorrow i gonna have a big banquet and carve a turkey for chinese people..
I know where I’m eating thanksgiving dinner at !!!! I’m rolling ‘ I’ll show you a little trick, just put it upside down so you don’t have to look at it .’ 😂😂😂😂😂😂 LOVE IT
A beautiful presentation, love all the butter!!
For two years I have amazed and pleased the family as we cooked this way and carved that way (I used to hack and make a mess!) Thanks and Happy Thanksgiving Chef!
👍👍👍😊
I have been cooking and carving turkeys for over 25 years and have done it very close to you Chef. After watching your video I have learned another little trick that will make it easier and better. Love your energy
A pretty cool way to carve a turkey- I'll try that this year. Thank you, Chef!
Whenever its about Butter, you seems so excited...just love your energy chef
I’m jealous of him having a very sharp knife. Not every household is lucky enough to have a very very sharp knife.
Remember that dull knife are a lot more dangerous than sharp ones!!!They are many online companies that could do it for you! They send you a box, you send them your knifes and in a few days you have a very sharp knife!!! Easy enough ! 😍😍😍
buy a whet stone, you can easily sharpen your knife and go into the hospital and get stitches like me (the cut was clean so I was able to get stitched up), Just make sure to search up how to properly use it
He’s a great teacher because he is humorous, when it’s fun, you learn.
I was hoping you would do a Turkey recipe video. Just told my wife I'll handle the turkey this year thanks to your video. Awesome job chef! Thank you for sharing.
So enjoy your show and you bring a smile to my face all the time..... you are such a character and at the same time a wonderful Chef ...
Jean-Pierre, I came for simple ideas on cooking my own range raised turkey (if it was any fresher it would still have feathers)
What i got instead was wit, humor, entertaining banter, and not least of all down to earth tips on how to tackle this big bird, without ruined results. When Tom comes out of the fridge tomorrow morning, I'm going to have to weigh her so I have an idea how long to cook to perfection.
I'm looking forward to seeing the notice of your upcoming onion soup video. I have subscribed and will tell others to do the same.
Thanks for loving what you do, it's contagious.
Caio.
I am dying to know how you turkey came out! Be sure to let us know!!! 😍😍😍
@@ChefJeanPierre we will know in a few hours, i put it into the oven @12:30. I had to tie the legs down, she wouldn't fit in the oven otherwise.
@@ChefJeanPierre Jean-Pierre, the turkey turn out was great!! Monster onion and 5 apple cut up and stuffed inside.
Had to tie the wings together and had to tie the drumsticks down to the handle of the roasting pan to get it in the oven!
I made gravy with the neck, and another onion that i caramelized almost as dark as my roux. Yes I learned the trick of roux while working in Louisiana 20+ years ago ( though you are the one that explained the science of why roux didn't make the gravy to glue to me, I never though about that the flour is cooked, I've explained it to everyone who has watched me make gravy, the how and why)