Hi Chef Jean Pierre! I had to tell you that for the first time ever I tried your recipe for the BEST turkey and it certainbly was. My wife, who had to give me some adult supervision :) said it was the best turkey she has ever tasted and she's been doing the turkey dinner for over 45 years! It was an absolute HIT, everyone loved it. You always say it's so easy "a child couyld do it", well this was essy enough for a truck driver to do it so, kinda the same thing! We also added your cranberrie reccipe, fantastic!! Love your passion for cooking and teaching. Thank you
Omg Chef. It's been a whole year since I watched your video from last year. Last year I was told I had terminal liver cancer and given 6-12 months but it's been over 16 months. Thanks to the glory of God. Thank you Chef for an amazing year watching your videos... blessings to you my friend. It's been an amazing year and a bit.🙏🏽🙏🏽🤗🤗
THE BEST TURKEY EVER I have been cooking turkey for holidays for 40 years and this recipe (and a turkey from a local farmer) made the best tasting meal. A huge help was also the tutorial on carving the turkey. No more dried white meat. Thank you Chef Jean-Pierrre, you are truly a professional.
Thank you! I used this as the base recipe for my very first turkey ever. I brined the turkey. For the herb butter I used a tablespoon each of thyme, sage, and rosemary. Everything else was the same. The hardest part for me was separating the skin from the breast to apply the herb butter. I was successful but it was nowhere near as easy as you made it look. I also made the mashed potatoes from one of your other videos. It was all a big hit and several people said it was the best turkey they ever had, so again, THANK YOU! I can't stress enough how wonderful the orange zest was. I also took your advise and got a thermometer. It was a cheap one and the magnet wasn't strong enough to hold it's weight but it was accurate. Took the turkey out at 155 and let it rest 1/2 hour and it was perfect. I can't imagine how many dinners you helped make better. Must be in the hundreds of thousands if not more. Thanks again.
We need a pandemic of ChefJP-21 to make the world a much happier place. Really, if you woke up, had a dose of chef, and cooked his recipes, wouldn't that make at least 50pct of the people much happier and healthier?
When Chef says, "Hello friends, another fantastic video today," I smile because there is happiness for the next several minutes. Daily doses of Chef is the bonus for the holiday season.
Hi Chef! We tried to do what you showed on this turkey and wasn't able to do it exactly, but it was the best turkey we have ever had!!! It was a 15 lb turkey and we ate the entire turkey (8 people) in two days! We have never ate a turkey to the bones before. The grandchildren loved it and my son (who has never liked turkey) loved it. Thank you so much! We will never ever fix another turkey that isn't done like this!!!
Chef, I have been making turkey for Thanksgiving for years, trying a number of different methods, and I have tasted turkey made by many others. Yesterday, I prepared and cooked your turkey recipe for Thanksgiving and I can say without hesitation that yours is the best turkey I have ever tasted in my entire life! Thank you.
OMG...I can't stop laughing... when Careless Whispers came on with the hearts...I totally lost it. I cannot remember when I've had so much fun looking at a video and learning amazing stuff. Thank you chef. This year, we're having a Chef Jean Pierre Thanksgiving... from turkey, to stuffing, to gravy (2 kinds). Have a Happy Thanksgiving. I love your channel and you're my favorite food channel.
I watched this video several times and followed Chef Jean-Pierre's instructions to the letter. I only added fresh crushed cranberries and rosemary to the stuffing. I even purchased the rack, utensils, and thermometer Chef Jean-Pierre uses beforehand. This was the first time I ever prepared and baked a turkey, a 13 lb bird. The turkey turned out excellent. The white meat was just as soft, moist, and tender as the dark meat. The best turkey I have ever eaten! Superb. Bravo, Chef Jean-Pierre!
Chef Jean Pierre. I love you. You are my escape from all the worries I have about "healthy eating." I read today about the value of mindlessness over mindfulness, and to me, YOU are my "mindlessness." Your videos are fantasies. This sounds like an insult, but food is my LOVE--how can anyone not live for best-ever food-- and having you bring this truth alive without regard for anything but its JOY is PRICELESS. Don't ever stop. When I need you, you are there.
I followed your instructions 100% and honestly, this was the best turkey I have ever cooked. It was not only show stopping beautiful, the juices ran out of the breast when squeezed. I also followed your video on how to properly carve Turkey; it was amazing to serve this piece of art. Everyone loved and raved about it (it had never happened before - ever) . No more overcooked, dry meat. Thank you for passing on your knowledge and doing it with fun! You're a great man!
Thank you Chef. My husband told me that this was the best Thanksgiving dinner I have ever made, and he was right. His favorites were the turkey, dressing, gravy and sweet potatoes. I owe it all to you and thank you from the bottom of my heart. He also followed your video to carve the turkey!
I was a person you had never either cooked or eaten turkey before. But this last thankging was my first Thanksgiving and I had to cook the turkey! I decided to follow this vid and my turkey turned amazing. People loved it and they said it was their best turkey!!! Thank you chef. This is the best cooking channel!!!!
Chef J P is not only a great teacher but also so entertaining. I’ve been so happy since I found you. I just came back from spending three weeks in Europe and got my family and friends hooked on Chef Jean Pierre. Thank you for sharing your wonderful recipes with us 😘
I made this turkey tonight (11/24/22) and it was the best turkey we have ever tasted. It was tender and full of flavor and everyone around the table loved it. Thank You Chef for this great recipe, I will use this method going forward, it was amazing!!!!
I followed your turkey recipe from last year, and it came out delicious. It was worth waking up at 3am to start cooking. The recipe was so fantastic that it upset my mother. She couldn't understand how I made a better turkey than her on my first try. Thanks for the laughs, and I'll be trying this recipe this year!
Devin did you try the brown gravy too? oh my. we did. I only had some merlot to use, no port or cognac, but it still is the most amazing gravy I ever smelled or tasted, no lie.
@@theoldbigmoose you are absolutely correct, we really are being taught by a master Chef, and he's not even a nasty s.o.b. like Gordon Ramsey lol. and Chef's food is much better than Gordon's fish sauced everything!
im gonna try that and his method. i was a bit surprised about the 325 f cooking temp. but this guy seems to be the best chef i probably spent 4 hours watching his videos in amazement.
@@Sean-pc8zs Not yet! We had to move our Thanksgiving to Sunday to accommodate a surgery plan, but I'll be making my beef and chicken stock from scratch on Saturday and giving it a shot. I'm excited!
Love Chef's humour! Oh, my word, when the romantic music and hearts popped up, it made my day. This is literally the only cooking show that I subscribe to. Not just because Chef is so enthusiastic but also because he teaches so many small tips and tricks, like how to use the grater correctly. I'm learning a lot!
Chef Jean-Pierre is great. I do have 2 other recommendations for you though. Food Wishes (Chef John) is a GREAT channel that is just like this one and chock full of good advice/great recipes. Adam Ragusea also has a lot of useful recipes, but the main draw of his channel are the in depth food science videos (he gets real scientists to interview and everything).
I think that Chef Jean Pierre is the only person in the world who tells you that something is going to be amazing and it will actually be just amazing, he is like the only one who perfectly uses that word 😂
Made (2024) -Thank you Chef! It was delicious, and I loved sitting and watching this whole long video. As I was carving my turkey I was laughing at myself saying, "I cannot believe that for nearly 60 years I never knew how to carve a turkey until Chef Jean-Pierre taught me". With your method, I also saved a lot of meat. None will go to waste anyway, as I will be using every scrap for a broth and soup. Thanks again!
I’ve used your turkey recipes for 2 years now, and I’m pretty sure I will for the rest of my life! Each year was such a success, and last year my 16-20 pound Turkey was DEMOLISHED between 8 people. It was so juicy, flavorful and easy to follow! I have small kitchen space and I really appreciate that I didn’t have to take additional steps like brining, to achieve that flavorful juiciness. Thank you so much & happy holidays 🥰
I've always been afraid of cooking poultry. This past Thanksgiving I made my first turkey and it turned out perfectly. Thank you. Even my puppies enjoyed it.
I watched all the videos in prep of Thanksgiving-- so many useful tips I hadn’t used before -- I’m telling you,, I’ve been making Thanksgiving dinner for a lot of years but this year was the first year where people couldn’t stop raving about how good everything was-- even comments like “this is the best I’ve ever tasted”. For the next two days, my family wouldn’t stop eating the leftovers--and I didn’t even have to force them!😊 It’s amazing how some pretty simple ingredients and techniques make a world of difference-- I love how you really teach us, not just demonstrate--thanks for all you do, Chef JP!
I don't watch too many cooks because they don't wash their hands! I can watch him all day because he washed his hands. A clean cook is a good cook. Not cooking n feed the animals, do that when you finish cooking. I stuff my turkey with all kinds of veggies n fruit, too! Love it!
Chef no compliment I can think of will do you justice. I've cooking 60 years and I learn something from each of your inspiring and very entertaining videos. Thanks!
Chef, I followed your turkey recipe this year and wanted to say thank you. I had a 24 1/2 pound bird so timing had to be spot on to ensure it was ready in time for our guests. I did exactly what you did using the sage butter under the skin and lathered all over the top of the bird. I had two Bluetooth probes in the turkey, one in the thigh and one in the breast. Pulled the bird when thigh temp reached 157. Breast temp was well below that but I knew temp would rise while resting. The turkey was absolutely perfect when I carved it like you did. Juiciest turkey I have ever cooked and I have done many over the past five decades. Will never do one any other way. Your method is the best and I received many compliments regarding tenderness and moistness. Made sure to tell them it was your method so suspect you’ll be getting some more subscribers. Thanks again chef. P.S. breaking those wings was a little tricky but I managed to crack those suckers and get them tied behind the birds back.
I can't tell you how much I appreciate a guy who puts a few sticks of butter up in that turkey skin. See people putting it all over the outside, does nothing. See some people putting half a stick in there lol... does nothing unless you use A LOT. Lather that sucker up with some seasoned butter, right under the skin. You have to have enough butter in there because it's all gonna melt off. You need enough to really season the whole breast. And if you have stuffing... GOOD LORD, it's amazing. And the drippings? YES. Glad to see he even added more butter to the top. It's gonna melt off but it will season the top of the breast and the skin. SEASONED BUTTER IS KEY! God bless this amazing man.
I used this recipe today and every one of my guests said it was the best turkey they'd ever had. 8 guests and an 18 Lb turkey and we didn't have any leftovers. In the past I've tried roasting bags, brining and even frying once. Who knew all it took was a gob of "buddah." 😂 It was so juicy it honestly didn't even need gravy. This will be my go-to turkey recipe forever. Thanks Chef!
A chef, a teacher, an artist and a comedian all wrapped up in one! You're my absolute favorite chef to watch! I get so much information from your videos and I'm laughing through most of it! Keep them coming Chef! The world needs more of you!
Sitting at your table for any meal would be a treat and a blessing. What an amazing chef and teacher you are. I’ve never seen anyone prepare a Thanksgiving turkey with as much knowledge and artistry. You hope we invite you to our house? Mama mia, we wouldn’t ever let you leave. God bless you, Chef😍
I made your turkey today. My family was so impressed with the results. I told them it was all you. Not only did I make your recipe but I carved it like you did. Thank you for all your help! We had a wonderful Thanksgiving! Many blessings to you!
OMG I LOLed. I have to say, I found this channel last thanksgiving (2020) when I was cooking my first turkey ever, and I loved it so much I now watch every video. I hate seafood and I even watch all the seafood videos. I'll never cook them but I watch them anyway because Chef JP is so entertaining. But I have cooked several of his recipes. Most recently was beef Stroganoff and my son said it was the best beef stew he ever ate! The videos are great, the chef is great, the editing is great. Yesterday's video with the Bermuda Triangle/Rectangle cracked me up. I had to pause this turkey video because I was laughing too hard. I would love to see a Q&A with chef JP. Why did he hate the induction cooktop so much?
First time busting down as chef of Thanksgiving. I think I got it. Surprisingly calm because I've watched this video dozens of times to memorize Jean Pierre's antics. --- And it was the best turkey everyone has had in years. Great. Now I'm cooking thanksgiving from here on out. Dammit chef. My wife watched and helped with the buttering but at first she was very very confused. Fun to make if you don't mind the mess.
Every year, I'm thankful for Chef Jean Pierre's positive energy and videos. You have a great crew with you too. Love the editing text. Many cheers all!
Thank you Chef, the turkey was awesome! Moist, flavorful, tender, wow! And for those not as adventurous as Chef is when it comes to butter, we used less butter under the skin (but lots of seasoning) and rubbed the leftover all over the outside of the skin, and still got the best turkey ever! The thermometer placement trick also worked, took about 3½-4 hours at 325 for a 20lb bird. Thank you so much Chef, we LOVE your videos!
Thermometer placement did not work for me, got to 160 after 2 hours in Convection Roast oven. I put it into the breast and it is reading 125 so I must not have put it in the correct place. I felt the joint and backed it off just like he did. Now I'm not sure when to take it out. I guess I'll hop to 155 in the breast and see.
You are so great at what you do, but also so humble about it.... I think that catches our attention, but what keeps our attention, and I really mean this, is your passion for cooking. You couldn't hide it if you tried! In this order, I love your recipes, I love your instruction, and mostly, I love your passion! My only regret was that I was never able to attend your cooking school! OMG, what a blast that would have been! ... Don't change and keep on cooking!
thank you chef Jean Pierre I followed everything you shown and I can't believe how gorgeous and beautiful our family turkey came out.a million thank you.god bless you.
I made this for Thanksgiving, and it was so juicy and amazing friends. We also brined it over night. People said it was the best turkey they've ever had. Fantastic chef! Absolutely awesome.
Great recipe!!! Today I tried the chef's sage orange butter recipe and it came out perfect. I did have to microwave the butter to soften it enough to adhere to the bird. (I normally spritz it with olive oil instead of butter) Mine was 16 pounds and It cooked it for about 3 hour 15 min to get to the right temperature. I stuffed both ends of my bird with the fruit & onions. I have a digital thermometer and I started checking it when it was getting close. That worked fine.
Every time I think I know all there is to know about something, Chef Jean Pierre teaches me something new and inspires new ideas for me. Thanks so much for sharing your amazing talents with us and teaching us your wisdom!
Chef Jean-Pierre, you truly are an artist. I love what you do and thank you for showing us how to look like we know what we are doing. I'd like to shake your hand.
We love your videos better than anything on Food Network. Don’t change anything…. I did your whole turkey and gravy (2021 recipe) it was Amazing my friend! Thank you
I cooked turkey at any season of the year, and tomorrow is August 5, I have one defrosting! My oldest daughter is visiting us for few days ! I will cook it with your way! yesterday I cooked the steak fillet M! And was freaking amazing for my younger daughter! Thanks a million I enjoy the instructions and the best tasting experience!
I tried Jean Pierre’s recipe/technique and the turkey came out amazing ! We bought the same thermometer he used and stopped it at 160 degrees and usually the dry white meat was wonderfully juicy ! He makes cooking fun and explains it well ! 😀
Truly my best Christmas turkey ever. A total hit! I made an herbed butter with fresh herbs, garlic, and spices. I stuffed it full of apple, orange, onion, and piled excessive butter on the outside just like Jean-Pierre did. I made gravy from the turkey drippings, butter, apple, orange, onion, mixed with bone broth I'd frozen from thanksgiving, it was was the most delicious (and rich) gravy I've ever made. Thanks
Lol, I thought I invented this method of lifting the skin & as I call it "under-marinating" when I was 13yrs old(40 yrs ago)😂 I couldn't understand just top rubbing only when the meat needs flavour? I do this for all poultry with different butter mixes, always works beautifully! Thankyou Chef! ❤
About 20 years ago we began cooking turkey upside down to ensure the richer side was basting the leaner portion. Spin it halfway through and enjoy a rich self-basted bird.
I could watch Jean-Pierre all day and never get tired of hearing him explain everything he is doing and why, love your vids and hope that you never change. Happy Thanksgiving to you and your family and team.
My wife walked in at around 6:20, said 'holy macaroni' and had a couple questions 😳 Another great video Chef. I love the format of this channel - personal, informative, original. Happy Holidays!
Over the years, I've learned a great deal about how to roast a turkey. I've also learned that it's usually better to make dressing instead of stuffing the bird - that is, put it in a pan. I've never seen a turkey stuffed this way, and I definitely want to try it on my next one.
Thanks to you, Chef, I made the best turkey I have ever made today. My family was impressed with my juicy turkey and beautiful presentation! They have no idea I just learned these things from you yesterday!
Wow, this recipe is amazing. Never thought to use apples. That rack is super helpful. The sage and orange butter is perfect with turkey. We appreciate the cooking time/thermometer tips, these things make a huge difference. Sending this to Mom, hope she uses it. Another gem Chef.
Chef Jean Pierre is truly the best, I discovered this channel last year when trying to find a gravy recipe and haven’t stopped watching it since. I’ve learned so much and continue to be amazed by his passion for cooking and teaching others. Can’t wait to see what comes next! Happy Thanksgiving Chef!
I prepped and made this just the way you instructed for Christmas and it was a hit having the left overs today in a sandwich/ baguette that will consist of Brie, cranberry, warm stuffing, gravy and off course turkey with plenty of Irish ☘️ butter only the best. Thanks for sharing chef God bless Happy 2022 .
I made this turkey and Chef Jean Pierre’s traditional gravy and they both turned out amazingly! My best turkey dinner yet! Thank you Chef for breaking down these recipes so that us aspiring home chefs can follow along! Love the channel….keep the videos coming! Happy holidays!
I followed this recipe and our bird was flat out delicious!! It was juicer than my brined turkeys! Thanks Chef for helping me look like a rockstar in the kitchen.
Thank you Chef. I made this for TG. The bird was so moist, it was still moist as leftover the next day. Made the honey glazed salmon for 1 guest who couldn't eat turkey - also wonderful. Hope your holiday was all you wanted it to be. Rick
Looks delicious. I learned a lot about carving. Something I've never been good at. Thank you for all your tips and tricks. Can't wait to make it just like the video ❤
Thank you so much for your instructions Chef I cooked a turkey and followed your instructions and it was amazing tasty delicious omg fantastic the turkey was moist and tender..... My wife was so happy for me to share this with my family. Just a little back story Chef I was diagnosed with terminal liver cancer and given 6-12 months so far I'm still here after almost 20 months and I love watching you with your zest for life and joy for the good things life gives you
Absolutely love this recipe! Chef, may your talent shine forever, bringing joy and color to people’s lives with your incredible creations. You truly make the world a more delicious and vibrant place!
I have been making this recipe for the last two years since I first watched this video. The main change I make is the way I spread the butter, I push it under the skin but I push it under by massaging it from the outside, it allows me to push butter completely under the skin without a possibility of ripping the skin with my fat hands, and I made it once using my Traeger pellet grill and hickory pellets
Followed your instructions to the letter.....results were exact! Everyone loved the turkey, thought I went to cooking school to learn such perfection. Will never reveal my secret, because I just love the praise.😍 Thanks chef Jean-Pierre, truly was something anyone can do, even a pot-burner like me.😒
❤ love you Chef Jean-Pierre! My mother is French ….has passed away. Brings back memories of her. Love your step by step instructions! Best cooking show!
I'm in USA and grew up in the state of Virginia. This is how my Mom cooked our Thanksgiving Turkey. She also cooked the stuffing outside the turkey, in a cake sheet pan. She used fried cornbread and my family referred to it as dressing, not stuffing. Yum! Love your channel.
Looks awesome! I just got over a week and a half of food poisoning, and it was no joke. I appreciate you making a point of showing how much you clean! Have a great Thanksgiving.
Chef, my daughter made this recipe to the letter for the 2023 Thanksgiving dinner, and it was the very best turkey we have ever had. It was delicious. Thank you so much!
Chef…you are hands down my favorite chef on TH-cam. I will be making this turkey for my family this Thanksgiving. Thank you for sharing your cooking knowledge with everyone willing to learn. You are turning average cooks into superb cooks. Happy Thanksgiving!
I just watched this video again, and not only did you improve my depression, as always, you taught me even more about cooking a turkey. Thank you sooooo much!!
FANTASTIC Video!!! I can’t wait to try your turkey method!! It seems that I learn more about cooking every time I watch you!! And I’m an old lady now! I love your sense of humor and I laugh along as I learn!! Now I need to watch your dressing / stuffing video and the gravy video!! That turkey looked completely amazing!!
I made this turkey recipe yesterday. It did. Not disapoint. Flavorful, moist, crispy skin. Thank you for sharing your recipes and wonderful teaching!! I learn something new with every video. Thank you and God bless you!
I'm subscribing. I came across this video and thought, I don't really want to watch yet another turkey video, let alone one 42 minutes long. But something compelled me to click on it anyway, and I have literally enjoyed every second. This guy is wonderfully humorous and entertaining. Wish I had watched this one first.
I’m watching this video, this was everything I was taught as a little girl by my mother. And I’ve taught it to my daughters and my stepson. The reason, they’ve always loved my turkey growing up with the kids. For Thanksgiving, dinner, bit some thing they always look forward to. Much like what Chef is doing here, I’ve done the exact same thing. And I use everything from the turkey, so when I’m boiling off the heart, the neck and all, I’m using that to make my stuffing my mashed potatoes, everything. I have a nice big pot that I shove it all in and I start boiling that up as I’m preparing the turkey. So I have all that ready to go then I get the stuffing ready and I stuffed turkey and cook it in the oven. I have to Maytag Gemini, so I start out depending on how big the turkeys either just resting in the oven. If it’s a larger turkey, I use the convection of the oven, so that way there I can get all the proper circulation. I don’t think people really understand. It’s a little hard to shove your hand up in the turkey like that under the skin with a glove on. The reason, the glove isn’t long enough you’re actually putting your hand in further than what the glove would be. So, as long as your hands are clean, there’s no issue. Even say, put a glove on, go work in the kitchen a good kitchen no one that’s bad that has multiple health code violations. But a real kitchen that’s actually up to par. You’ll see them wash their hands millions of times. I prepped everything ahead of time. Whatever I can make and do I have time I do. In a house with many siblings and a single mom, so it was always us, and then our friends would always come over because they love my mother’s cousin. so my mother always made plenty. She says if you don’t have enough food on hand, then you haven’t done your job.
This year, I took a thousand extra steps to make Thanksgiving recipes I never tried before (complex baste/glaze with multiple herbs and spices, a very time-consuming process for making gravy with stock made with a great many ingredients, and the addition of stock, bay leaves, onions, etc. in the turkey pan). Everything ended up tasting exactly the same as when I normally make Thanksgiving dinner. I wasted hours, did a ton of dishes, and used a crapload of spices and ingredients, and everything turned out the same (except the gravy had a slight tang/bitterness). I will keep it simple for future Thanksgivings.
Chef, it’s thanksgiving day and I’m cooking up one of your fabulous dinners, got the turkey stuff with fruits and onion, got the delicious giblet gravy cooking on the stove top, sausage dressing going on the oven while the turkey rest. Thanks to your videos, this is going to be an amazing feast.. keep it up , you’re my favorite Chef..Hope you have a joyful Thanksgiving.
Hi Chef Jean Pierre! I had to tell you that for the first time ever I tried your recipe for the BEST turkey and it certainbly was. My wife, who had to give me some adult supervision :) said it was the best turkey she has ever tasted and she's been doing the turkey dinner for over 45 years! It was an absolute HIT, everyone loved it. You always say it's so easy "a child couyld do it", well this was essy enough for a truck driver to do it so, kinda the same thing!
We also added your cranberrie reccipe, fantastic!!
Love your passion for cooking and teaching. Thank you
0
Can you use ghee instead of butter
@@u-tube9299Yeah but he's funny. He makes it an adventure. Bona petite.
I like his commentary
👏👏👏
Omg Chef. It's been a whole year since I watched your video from last year. Last year I was told I had terminal liver cancer and given 6-12 months but it's been over 16 months. Thanks to the glory of God.
Thank you Chef for an amazing year watching your videos... blessings to you my friend. It's been an amazing year and a bit.🙏🏽🙏🏽🤗🤗
I hope you continue to be blessed and will join us to watch another new menu from Chef Jean-Pierre next Thanksgiving.
Stay close to God and keep that positive attitude...doing these two things will help and keep you healed!
Wonderful 4 you and your family
Wow, may God grant you more years.
Eat soursop/tea leaves
This is the only person I can sit and watch all the video without skipping around. Just amazing to watch.
I agree. He is so engaging!
Totally agree with that!
THE BEST TURKEY EVER
I have been cooking turkey for holidays for 40 years and this recipe (and a turkey from a local farmer) made the best tasting meal. A huge help was also the tutorial on carving the turkey. No more dried white meat. Thank you Chef Jean-Pierrre, you are truly a professional.
🙏😊
Thank you! I used this as the base recipe for my very first turkey ever. I brined the turkey. For the herb butter I used a tablespoon each of thyme, sage, and rosemary. Everything else was the same. The hardest part for me was separating the skin from the breast to apply the herb butter. I was successful but it was nowhere near as easy as you made it look. I also made the mashed potatoes from one of your other videos. It was all a big hit and several people said it was the best turkey they ever had, so again, THANK YOU! I can't stress enough how wonderful the orange zest was. I also took your advise and got a thermometer. It was a cheap one and the magnet wasn't strong enough to hold it's weight but it was accurate. Took the turkey out at 155 and let it rest 1/2 hour and it was perfect. I can't imagine how many dinners you helped make better. Must be in the hundreds of thousands if not more. Thanks again.
Chef Jean-Pierre, your cheerfulness and optimistic demeanor are contagious.
This guy is good.
We need a pandemic of ChefJP-21 to make the world a much happier place. Really, if you woke up, had a dose of chef, and cooked his recipes, wouldn't that make at least 50pct of the people much happier and healthier?
@@tawpgk And heavier too! :-)
When Chef says, "Hello friends, another fantastic video today," I smile because there is happiness for the next several minutes. Daily doses of Chef is the bonus for the holiday season.
One Jean-Pierre a day, keeps the doctor away!
Lol this bad boy is 42 minutes long.
@@annemiekvandorp4457 kkhjdjjj pool pool
@@annemiekvandorp4457 y
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Hi Chef! We tried to do what you showed on this turkey and wasn't able to do it exactly, but it was the best turkey we have ever had!!! It was a 15 lb turkey and we ate the entire turkey (8 people) in two days! We have never ate a turkey to the bones before. The grandchildren loved it and my son (who has never liked turkey) loved it. Thank you so much! We will never ever fix another turkey that isn't done like this!!!
Is this not the best chef on tv right now???? He’s such a funny person but still I learn so much. Thanks chef! Happy thanksgiving to you
Awesome!!!!
Can you put too many vegetables on the pot roast that's what I like thank you
Exactly!
Chef, I have been making turkey for Thanksgiving for years, trying a number of different methods, and I have tasted turkey made by many others. Yesterday, I prepared and cooked your turkey recipe for Thanksgiving and I can say without hesitation that yours is the best turkey I have ever tasted in my entire life! Thank you.
OMG...I can't stop laughing... when Careless Whispers came on with the hearts...I totally lost it. I cannot remember when I've had so much fun looking at a video and learning amazing stuff. Thank you chef. This year, we're having a Chef Jean Pierre Thanksgiving... from turkey, to stuffing, to gravy (2 kinds). Have a Happy Thanksgiving. I love your channel and you're my favorite food channel.
Me too! The careless whispers was so appropriate but very funny
Me too 🥰
Me too ❤️❤️💯
The only food channel. This guy, Ya cant help but love him
Me too! I was laughing like crazy. Chef Jean Pierre is the best and funniest! 😂🤣😂
I watched this video several times and followed Chef Jean-Pierre's instructions to the letter. I only added fresh crushed cranberries and rosemary to the stuffing. I even purchased the rack, utensils, and thermometer Chef Jean-Pierre uses beforehand. This was the first time I ever prepared and baked a turkey, a 13 lb bird. The turkey turned out excellent. The white meat was just as soft, moist, and tender as the dark meat. The best turkey I have ever eaten! Superb. Bravo, Chef Jean-Pierre!
What brand of thermometer does he use?
Chef Jean Pierre. I love you. You are my escape from all the worries I have about "healthy eating." I read today about the value of mindlessness over mindfulness, and to me, YOU are my "mindlessness." Your videos are fantasies. This sounds like an insult, but food is my LOVE--how can anyone not live for best-ever food-- and having you bring this truth alive without regard for anything but its JOY is PRICELESS. Don't ever stop. When I need you, you are there.
I followed your instructions 100% and honestly, this was the best turkey I have ever cooked. It was not only show stopping beautiful, the juices ran out of the breast when squeezed. I also followed your video on how to properly carve Turkey; it was amazing to serve this piece of art. Everyone loved and raved about it (it had never happened before - ever) . No more overcooked, dry meat. Thank you for passing on your knowledge and doing it with fun! You're a great man!
So glad you had such a successful thanksgiving! It is comment like yours that makes it all worthwhile! 👍😊
Thank you Chef. My husband told me that this was the best Thanksgiving dinner I have ever made, and he was right. His favorites were the turkey, dressing, gravy and sweet potatoes. I owe it all to you and thank you from the bottom of my heart. He also followed your video to carve the turkey!
I was a person you had never either cooked or eaten turkey before. But this last thankging was my first Thanksgiving and I had to cook the turkey! I decided to follow this vid and my turkey turned amazing. People loved it and they said it was their best turkey!!! Thank you chef. This is the best cooking channel!!!!
That is awesome to hear! Thank you! 😀
I am gonna follow the great footsteps. I will be cooking Turkey exactly like that next year!! 😍
Chef J P is not only a great teacher but also so entertaining. I’ve been so happy since I found you. I just came back from spending three weeks in Europe and got my family and friends hooked on Chef Jean Pierre. Thank you for sharing your wonderful recipes with us 😘
I made this turkey tonight (11/24/22) and it was the best turkey we have ever tasted. It was tender and full of flavor and everyone around the table loved it. Thank You Chef for this great recipe, I will use this method going forward, it was amazing!!!!
I followed your turkey recipe from last year, and it came out delicious. It was worth waking up at 3am to start cooking. The recipe was so fantastic that it upset my mother. She couldn't understand how I made a better turkey than her on my first try. Thanks for the laughs, and I'll be trying this recipe this year!
The reason Devin, is you when to Chef school by being a student of Chef Jean Pierre! Each video is a PhD level in cooking!
Devin did you try the brown gravy too? oh my. we did. I only had some merlot to use, no port or cognac, but it still is the most amazing gravy I ever smelled or tasted, no lie.
@@theoldbigmoose you are absolutely correct, we really are being taught by a master Chef, and he's not even a nasty s.o.b. like Gordon Ramsey lol. and Chef's food is much better than Gordon's fish sauced everything!
im gonna try that and his method. i was a bit surprised about the 325 f cooking temp. but this guy seems to be the best chef i probably spent 4 hours watching his videos in amazement.
@@Sean-pc8zs Not yet! We had to move our Thanksgiving to Sunday to accommodate a surgery plan, but I'll be making my beef and chicken stock from scratch on Saturday and giving it a shot. I'm excited!
Love Chef's humour! Oh, my word, when the romantic music and hearts popped up, it made my day. This is literally the only cooking show that I subscribe to. Not just because Chef is so enthusiastic but also because he teaches so many small tips and tricks, like how to use the grater correctly. I'm learning a lot!
I actually busted laughing at that...so unexpected.
Chef your videos are fantastic,
Yup, that was a laugh out loud moment. Hilarious!
Chef Jean-Pierre is great. I do have 2 other recommendations for you though. Food Wishes (Chef John) is a GREAT channel that is just like this one and chock full of good advice/great recipes. Adam Ragusea also has a lot of useful recipes, but the main draw of his channel are the in depth food science videos (he gets real scientists to interview and everything).
Classic!
I think that Chef Jean Pierre is the only person in the world who tells you that something is going to be amazing and it will actually be just amazing, he is like the only one who perfectly uses that word 😂
Made (2024) -Thank you Chef! It was delicious, and I loved sitting and watching this whole long video. As I was carving my turkey I was laughing at myself saying, "I cannot believe that for nearly 60 years I never knew how to carve a turkey until Chef Jean-Pierre taught me". With your method, I also saved a lot of meat. None will go to waste anyway, as I will be using every scrap for a broth and soup. Thanks again!
I’ve used your turkey recipes for 2 years now, and I’m pretty sure I will for the rest of my life!
Each year was such a success, and last year my 16-20 pound Turkey was DEMOLISHED between 8 people.
It was so juicy, flavorful and easy to follow!
I have small kitchen space and I really appreciate that I didn’t have to take additional steps like brining, to achieve that flavorful juiciness.
Thank you so much & happy holidays 🥰
I've always been afraid of cooking poultry. This past Thanksgiving I made my first turkey and it turned out perfectly. Thank you. Even my puppies enjoyed it.
I watched all the videos in prep of Thanksgiving-- so many useful tips I hadn’t used before -- I’m telling you,, I’ve been making Thanksgiving dinner for a lot of years but this year was the first year where people couldn’t stop raving about how good everything was-- even comments like “this is the best I’ve ever tasted”. For the next two days, my family wouldn’t stop eating the leftovers--and I didn’t even have to force them!😊 It’s amazing how some pretty simple ingredients and techniques make a world of difference-- I love how you really teach us, not just demonstrate--thanks for all you do, Chef JP!
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I don't watch too many cooks because they don't wash their hands! I can watch him all day because he washed his hands. A clean cook is a good cook. Not cooking n feed the animals, do that when you finish cooking.
I stuff my turkey with all kinds of veggies n fruit, too! Love it!
Chef no compliment I can think of will do you justice. I've cooking 60 years and I learn something from each of your inspiring and very entertaining videos. Thanks!
Yes we all do.....he is wonderful.....
Chef, I followed your turkey recipe this year and wanted to say thank you. I had a 24 1/2 pound bird so timing had to be spot on to ensure it was ready in time for our guests. I did exactly what you did using the sage butter under the skin and lathered all over the top of the bird. I had two Bluetooth probes in the turkey, one in the thigh and one in the breast. Pulled the bird when thigh temp reached 157. Breast temp was well below that but I knew temp would rise while resting. The turkey was absolutely perfect when I carved it like you did. Juiciest turkey I have ever cooked and I have done many over the past five decades. Will never do one any other way. Your method is the best and I received many compliments regarding tenderness and moistness. Made sure to tell them it was your method so suspect you’ll be getting some more subscribers. Thanks again chef.
P.S. breaking those wings was a little tricky but I managed to crack those suckers and get them tied behind the birds back.
I can't tell you how much I appreciate a guy who puts a few sticks of butter up in that turkey skin. See people putting it all over the outside, does nothing. See some people putting half a stick in there lol... does nothing unless you use A LOT. Lather that sucker up with some seasoned butter, right under the skin. You have to have enough butter in there because it's all gonna melt off. You need enough to really season the whole breast. And if you have stuffing... GOOD LORD, it's amazing. And the drippings? YES. Glad to see he even added more butter to the top. It's gonna melt off but it will season the top of the breast and the skin. SEASONED BUTTER IS KEY! God bless this amazing man.
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I used this recipe today and every one of my guests said it was the best turkey they'd ever had. 8 guests and an 18 Lb turkey and we didn't have any leftovers. In the past I've tried roasting bags, brining and even frying once. Who knew all it took was a gob of "buddah." 😂 It was so juicy it honestly didn't even need gravy. This will be my go-to turkey recipe forever. Thanks Chef!
Just in time for my morning cup of coffee what a great way to start the day.
I was just about to say the same. Beat me to It!
Me too !😊☕️
Yes same here! Haha
Same here! ☕️👊🏼🤙🏼
A chef, a teacher, an artist and a comedian all wrapped up in one! You're my absolute favorite chef to watch! I get so much information from your videos and I'm laughing through most of it! Keep them coming Chef! The world needs more of you!
Thank you 🙏 🙏🙏
Thank u it was great.at to watch u cut
Up the turkey
I just made this turkey today! IT WAS "AMAZING MY FRIENDS!"😂😂 I kept repeating "look a this!"
Thank you chef!
I love his cooking show. I watch it all the time. He's funny too.
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Sitting at your table for any meal would be a treat and a blessing. What an amazing chef and teacher you are. I’ve never seen anyone prepare a Thanksgiving turkey with as much knowledge and artistry.
You hope we invite you to our house? Mama mia, we wouldn’t ever let you leave. God bless you, Chef😍
Absolutely 199% agree✌️
I made your turkey today. My family was so impressed with the results. I told them it was all you. Not only did I make your recipe but I carved it like you did. Thank you for all your help! We had a wonderful Thanksgiving! Many blessings to you!
OMG I LOLed. I have to say, I found this channel last thanksgiving (2020) when I was cooking my first turkey ever, and I loved it so much I now watch every video. I hate seafood and I even watch all the seafood videos. I'll never cook them but I watch them anyway because Chef JP is so entertaining. But I have cooked several of his recipes. Most recently was beef Stroganoff and my son said it was the best beef stew he ever ate! The videos are great, the chef is great, the editing is great. Yesterday's video with the Bermuda Triangle/Rectangle cracked me up. I had to pause this turkey video because I was laughing too hard. I would love to see a Q&A with chef JP. Why did he hate the induction cooktop so much?
First time busting down as chef of Thanksgiving. I think I got it. Surprisingly calm because I've watched this video dozens of times to memorize Jean Pierre's antics.
--- And it was the best turkey everyone has had in years. Great. Now I'm cooking thanksgiving from here on out. Dammit chef. My wife watched and helped with the buttering but at first she was very very confused. Fun to make if you don't mind the mess.
Every year, I'm thankful for Chef Jean Pierre's positive energy and videos.
You have a great crew with you too.
Love the editing text.
Many cheers all!
Thank you Chef, the turkey was awesome! Moist, flavorful, tender, wow! And for those not as adventurous as Chef is when it comes to butter, we used less butter under the skin (but lots of seasoning) and rubbed the leftover all over the outside of the skin, and still got the best turkey ever! The thermometer placement trick also worked, took about 3½-4 hours at 325 for a 20lb bird.
Thank you so much Chef, we LOVE your videos!
Thermometer placement did not work for me, got to 160 after 2 hours in Convection Roast oven. I put it into the breast and it is reading 125 so I must not have put it in the correct place. I felt the joint and backed it off just like he did. Now I'm not sure when to take it out. I guess I'll hop to 155 in the breast and see.
You are so great at what you do, but also so humble about it.... I think that catches our attention, but what keeps our attention, and I really mean this, is your passion for cooking. You couldn't hide it if you tried! In this order, I love your recipes, I love your instruction, and mostly, I love your passion! My only regret was that I was never able to attend your cooking school! OMG, what a blast that would have been! ... Don't change and keep on cooking!
thank you chef Jean Pierre I followed everything you shown and I can't believe how gorgeous and beautiful our family turkey came out.a million thank you.god bless you.
I have never seen a turkey that looked that perfect coming out of the oven, it's beautiful!! Got to love butter.
That's a St. Tropez turkey - a turkey with a French suntan!
I made this for Thanksgiving, and it was so juicy and amazing friends. We also brined it over night. People said it was the best turkey they've ever had. Fantastic chef! Absolutely awesome.
Don't worry Chef, sometimes talking to oneself is the only way to have an intelligent conversation.
That is by far the truest comment ever made
Ha!
Amen to that!!
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Ahhh… good one sir ✌️🔥❤️
Great recipe!!! Today I tried the chef's sage orange butter recipe and it came out perfect. I did have to microwave the butter to soften it enough to adhere to the bird. (I normally spritz it with olive oil instead of butter) Mine was 16 pounds and It cooked it for about 3 hour 15 min to get to the right temperature. I stuffed both ends of my bird with the fruit & onions. I have a digital thermometer and I started checking it when it was getting close. That worked fine.
Every time I think I know all there is to know about something, Chef Jean Pierre teaches me something new and inspires new ideas for me. Thanks so much for sharing your amazing talents with us and teaching us your wisdom!
Chef Jean-Pierre, you truly are an artist. I love what you do and thank you for showing us how to look like we know what we are doing. I'd like to shake your hand.
A 42 minutes vídeos this is just what i need for a smooth friday thank you Chef!!!
We love your videos better than anything on Food Network. Don’t change anything…. I did your whole turkey and gravy (2021 recipe) it was Amazing my friend! Thank you
3 years in a row now making Chef’s Turkey and everyone is always very excited to eat it. This is hands down the best Turkey ever! Thanks Chef!❤
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Happy Thanksgiving 🦃 Chef!
I wish I could send you pictures! It came out “amazing” again this year.
I cooked turkey at any season of the year, and tomorrow is August 5, I have one defrosting! My oldest daughter is visiting us for few days !
I will cook it with your way! yesterday I cooked the steak fillet M! And was freaking amazing for my younger daughter!
Thanks a million I enjoy the instructions and the best tasting experience!
I tried Jean Pierre’s recipe/technique and the turkey came out amazing ! We bought the same thermometer he used and stopped it at 160 degrees and usually the dry white meat was wonderfully juicy ! He makes cooking fun and explains it well ! 😀
Truly my best Christmas turkey ever. A total hit! I made an herbed butter with fresh herbs, garlic, and spices. I stuffed it full of apple, orange, onion, and piled excessive butter on the outside just like Jean-Pierre did. I made gravy from the turkey drippings, butter, apple, orange, onion, mixed with bone broth I'd frozen from thanksgiving, it was was the most delicious (and rich) gravy I've ever made. Thanks
Lol, I thought I invented this method of lifting the skin & as I call it "under-marinating" when I was 13yrs old(40 yrs ago)😂 I couldn't understand just top rubbing only when the meat needs flavour? I do this for all poultry with different butter mixes, always works beautifully! Thankyou Chef! ❤
About 20 years ago we began cooking turkey upside down to ensure the richer side was basting the leaner portion. Spin it halfway through and enjoy a rich self-basted bird.
I could watch Jean-Pierre all day and never get tired of hearing him explain everything he is doing and why, love your vids and hope that you never change. Happy Thanksgiving to you and your family and team.
Hands down the best recipe i ever tried, my grandparents said there not a fan of turkey until this recipe
So happy to hear that, and that your grandparents enjoyed it! 🙏❤️
My wife walked in at around 6:20, said 'holy macaroni' and had a couple questions 😳 Another great video Chef. I love the format of this channel - personal, informative, original. Happy Holidays!
Un gros merci, Chef Jean-Pierre un vrai pro. Longue vie en santé. Émile Janvier du Québec.
Over the years, I've learned a great deal about how to roast a turkey. I've also learned that it's usually better to make dressing instead of stuffing the bird - that is, put it in a pan. I've never seen a turkey stuffed this way, and I definitely want to try it on my next one.
Merci Beacoup Chef, Love to watch you, so fun and so educational from a Big French Chef
It's Thanksgiving Eve and once again I'm watching Chef Jean-Pierre's excellent turkey episode. Always, sage advice from the maestro extraordinaire!
Nice pun! I see what you did there!
Me too I’m watching for the first time ,on my last minute
Thanks to you, Chef, I made the best turkey I have ever made today. My family was impressed with my juicy turkey and beautiful presentation! They have no idea I just learned these things from you yesterday!
Wow, this recipe is amazing. Never thought to use apples. That rack is super helpful. The sage and orange butter is perfect with turkey. We appreciate the cooking time/thermometer tips, these things make a huge difference. Sending this to Mom, hope she uses it. Another gem Chef.
Well meaning stranger: "I'm going to tell my Mom how she SHOULD cook the turkey."
Me: (In slow motion) "NOOOOO!!!"
Thank you Chef! I made my first turkey using your help. I also carved my first turkey! The turkey was delicious and juicy and beautiful.
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Chef Jean Pierre is truly the best, I discovered this channel last year when trying to find a gravy recipe and haven’t stopped watching it since. I’ve learned so much and continue to be amazed by his passion for cooking and teaching others. Can’t wait to see what comes next! Happy Thanksgiving Chef!
I prepped and made this just the way you instructed for Christmas and it was a hit having the left overs today in a sandwich/ baguette that will consist of Brie, cranberry, warm stuffing, gravy and off course turkey with plenty of Irish ☘️ butter only the best. Thanks for sharing chef God bless Happy 2022 .
Hi Chef, we made the turkey exactly as you did and it was fantastic they loved it as did we. Thank you and God bless.
I’m 50 and I’ve always used the micro grater with the fruit on top! 😳😳🤦🏼♀️🤦🏼♀️🤦🏼♀️Learn a new skill every day! Thanks JP!!! 😙😙😙😍
I made this turkey and Chef Jean Pierre’s traditional gravy and they both turned out amazingly! My best turkey dinner yet! Thank you Chef for breaking down these recipes so that us aspiring home chefs can follow along! Love the channel….keep the videos coming! Happy holidays!
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Milestone!!!!
I listened to this at 2x speed , I highly recommend it. Hilarious this guy is a joy to watch
I followed this recipe and our bird was flat out delicious!! It was juicer than my brined turkeys! Thanks Chef for helping me look like a rockstar in the kitchen.
Thank you Chef. I made this for TG. The bird was so moist, it was still moist as leftover the next day. Made the honey glazed salmon for 1 guest who couldn't eat turkey - also wonderful. Hope your holiday was all you wanted it to be. Rick
🙏❤️ You are most welcome, Rick! I am so happy you enjoyed both the turkey and salmon recipes!
Looks delicious. I learned a lot about carving. Something I've never been good at. Thank you for all your tips and tricks. Can't wait to make it just like the video ❤
Thank you so much for your instructions Chef I cooked a turkey and followed your instructions and it was amazing tasty delicious omg fantastic the turkey was moist and tender..... My wife was so happy for me to share this with my family.
Just a little back story Chef I was diagnosed with terminal liver cancer and given 6-12 months so far I'm still here after almost 20 months and I love watching you with your zest for life and joy for the good things life gives you
As always Chef, Amazing. I can cook thanks to you. Love your presentation and keep them coming.
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My favorite French chef , I love how you teach,guide ,educate us in the good cooking way ❤
We had our dinner early, I followed this recipe and it was very easy and delicious! The juiciest and most flavorful bird ever! Thanks
Absolutely love this recipe! Chef, may your talent shine forever, bringing joy and color to people’s lives with your incredible creations. You truly make the world a more delicious and vibrant place!
That’s so kind of you to say, thank you! 🙏❤️
I'm having a pretty bad day thanks for this chef... You always make me laugh. I hope you know how much you are loved.
I have been making this recipe for the last two years since I first watched this video.
The main change I make is the way I spread the butter, I push it under the skin but I push it under by massaging it from the outside, it allows me to push butter completely under the skin without a possibility of ripping the skin with my fat hands, and I made it once using my Traeger pellet grill and hickory pellets
Followed your instructions to the letter.....results were exact! Everyone loved the turkey, thought I went to cooking school to learn such perfection. Will never reveal my secret, because I just love the praise.😍 Thanks chef Jean-Pierre, truly was something anyone can do, even a pot-burner like me.😒
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❤ love you Chef Jean-Pierre! My mother is French ….has passed away. Brings back memories of her. Love your step by step instructions! Best cooking show!
Love watching you Jean-Pierre. You make cooking fun while at the same time, I'm learning so much. Thank You
I'm in USA and grew up in the state of Virginia. This is how my Mom cooked our Thanksgiving Turkey. She also cooked the stuffing outside the turkey, in a cake sheet pan. She used fried cornbread and my family referred to it as dressing, not stuffing. Yum! Love your channel.
I have learned so very very much from you. So indebted to you, thank you maestro.
Looks awesome! I just got over a week and a half of food poisoning, and it was no joke. I appreciate you making a point of showing how much you clean! Have a great Thanksgiving.
This fellow is a cooking/kitchen educator for the ages.
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Chef, my daughter made this recipe to the letter for the 2023 Thanksgiving dinner, and it was the very best turkey we have ever had. It was delicious. Thank you so much!
Chef…you are hands down my favorite chef on TH-cam. I will be making this turkey for my family this Thanksgiving. Thank you for sharing your cooking knowledge with everyone willing to learn. You are turning average cooks into superb cooks. Happy Thanksgiving!
I just watched this video again, and not only did you improve my depression, as always, you taught me even more about cooking a turkey. Thank you sooooo much!!
FANTASTIC Video!!! I can’t wait to try your turkey method!! It seems that I learn more about cooking every time I watch you!! And I’m an old lady now! I love your sense of humor and I laugh along as I learn!! Now I need to watch your dressing / stuffing video and the gravy video!! That turkey looked completely amazing!!
I made this turkey recipe yesterday. It did. Not disapoint. Flavorful, moist, crispy skin. Thank you for sharing your recipes and wonderful teaching!! I learn something new with every video. Thank you and God bless you!
I'm subscribing. I came across this video and thought, I don't really want to watch yet another turkey video, let alone one 42 minutes long. But something compelled me to click on it anyway, and I have literally enjoyed every second. This guy is wonderfully humorous and entertaining. Wish I had watched this one first.
Thank you 🙏
I’m watching this video, this was everything I was taught as a little girl by my mother. And I’ve taught it to my daughters and my stepson. The reason, they’ve always loved my turkey growing up with the kids. For Thanksgiving, dinner, bit some thing they always look forward to. Much like what Chef is doing here, I’ve done the exact same thing. And I use everything from the turkey, so when I’m boiling off the heart, the neck and all, I’m using that to make my stuffing my mashed potatoes, everything. I have a nice big pot that I shove it all in and I start boiling that up as I’m preparing the turkey. So I have all that ready to go then I get the stuffing ready and I stuffed turkey and cook it in the oven. I have to Maytag Gemini, so I start out depending on how big the turkeys either just resting in the oven. If it’s a larger turkey, I use the convection of the oven, so that way there I can get all the proper circulation.
I don’t think people really understand. It’s a little hard to shove your hand up in the turkey like that under the skin with a glove on. The reason, the glove isn’t long enough you’re actually putting your hand in further than what the glove would be. So, as long as your hands are clean, there’s no issue. Even say, put a glove on, go work in the kitchen a good kitchen no one that’s bad that has multiple health code violations. But a real kitchen that’s actually up to par. You’ll see them wash their hands millions of times.
I prepped everything ahead of time. Whatever I can make and do I have time I do. In a house with many siblings and a single mom, so it was always us, and then our friends would always come over because they love my mother’s cousin. so my mother always made plenty. She says if you don’t have enough food on hand, then you haven’t done your job.
This year, I took a thousand extra steps to make Thanksgiving recipes I never tried before (complex baste/glaze with multiple herbs and spices, a very time-consuming process for making gravy with stock made with a great many ingredients, and the addition of stock, bay leaves, onions, etc. in the turkey pan). Everything ended up tasting exactly the same as when I normally make Thanksgiving dinner. I wasted hours, did a ton of dishes, and used a crapload of spices and ingredients, and everything turned out the same (except the gravy had a slight tang/bitterness). I will keep it simple for future Thanksgivings.
I've been doing the herb rub for about 20 years. Not just sage all the herbs Italian seasoning garlic onion cayenne etc. delicious.
Chef, it’s thanksgiving day and I’m cooking up one of your fabulous dinners, got the turkey stuff with fruits and onion, got the delicious giblet gravy cooking on the stove top, sausage dressing going on the oven while the turkey rest. Thanks to your videos, this is going to be an amazing feast.. keep it up , you’re my favorite Chef..Hope you have a joyful Thanksgiving.
2-3 thousand subscribers every day! The Chef is the best!!!