Roast Turkey, Gravy, and Stuffing | Jacques Pépin Cooking At Home | KQED
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- เผยแพร่เมื่อ 16 มิ.ย. 2024
- For those preparing Thanksgiving dinner for themselves for the first time this year, here is step number one: don't panic. Let the soothing voice of Jacques Pépin guide you through a stressful holiday season as he demonstrates how to make a deliciously moist roast turkey, stuffing, and gravy.
Jacques Pépin Cooking At Home
Episode 121: Roast turkey and stuffing
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/ - แนวปฏิบัติและการใช้ชีวิต
"I'm one of the great chefs in the history of the world. I have cooked for presidents, I have cooked for kings. I can make anything you like better than most. But my wife likes Pepperidge Farm packaged stuffing, so that's what we're doing." I love this guy.
it's also "corn bread stuffing", which my Mother just builds on. yum
God bless Chef Pepin...
Jacques is the best
Your one a boat in the middle of nowhere
You can certainly make your own corn bread, then crumble it and move on from there, with herbs, etc. Doesn't have to be premade. Or choose other breads--even better!
No frills, no fancy nonsense, no terrible jokes, just common sense, quality cooking and simple joy. What's not to love?
I died at "fancy nonsense" 😄😄😄😄😄😄
Jacques knows bEst!
Yup, the food network is a joke. For quality cooking all you need is PBS
@@tb9489 you ain’t lying. My favorite cook is Chef Pépin!
@grafvonstauffenburg It just happens to be the best source for cooking talent, prove me wrong
I couldn't help but remembering reading in his biography, when he was a boy during the war and not having enough to eat. I'm glad he's living a long life.
I am too. 😊
I have 13 siblings ,it was tough at times,bless you Jacques.
World War 2?
@@AboveEmAllProduction Yes,
Hunger was the worst. That’s what my Dad told me, not the scary bullets and bombs. WW2, Poland. Never knowing your next piece of carrot. Jacque a class act.
World-renowned chef uses bagged stuffing mix, because his wife likes it! 😊👍🏾
Yup, so many things he does simply because his wife prefers it that way. Very smart man!
So Sweeet 😍❣️
That really surprised me as to using the bagged stuffing mix. I switched also after years of doing it from scratch. I would make the pies and the cornbread the day before. Now this year it was a frozen turkey dinner for one. Still Covid free at 80.
Biggest lesson- happy wife, happy life.
A man we all can and should follow.
The sweetest part of this for me was his remark that he has to share his special chef’s treat with his wife. I love how much he loves her
I learned a new word for this: uxorious!
@@austinartlaw The word Uxorious hold a negative connotation suggesting the man is “foolishly” submissive. I don’t think this applies but who are we to say? I know he also had great love and admiration for his mother and refers to her often. I choose to air on the side of he has a healthy respect for the women in his life. It’s unfortunate that some people see that as a weakness.
@@austinartlaw I wasn’t assuming that you meant it in a negative way. I’m a bit of a geek where vocabulary is concerned. Lol
Awww yeah that part too melts my heart 😍😍😍😍💖
Awww yeah that part too melts my heart 😍😍😍😍💖
I love this. No pretentious BS. He uses a microwave, frozen corn, and store bought stuffing. Other chefs would say you have dry the bread a day ahead and shuck your corn and spend hours and hours in the kitchen.
He is a god.
Yep... Chicken stock of "unknown" origin.... He's not one to chastise us if we don't make from scratch...
Oh boy oh boy oh boy. Lots of great tips here. I am going to flip my bird this year! Thanks Chef, KQED & CPF!
This guy is 100x better than any tv chef...
To be honest, that dressing he made would cause a revolt in my house. There’s no way I would serve that. But yeah, you don’t have to over complicate things.
My daughter ordered one of his cookbooks for my birthday and mentioned that when she ordered. Jacques sent along a little note wishing me a happy birthday! So I ended up getting two gifts! What a great guy! Thank you Jacques! God bless you and yours!
Thank you all!
Oh my goodness. That's so great! Thanks for sharing. What a guy is right. Love Jaques!
Wow how lucky are you I’m so jealous well done
N no
That’s amazingly awesome
Last turkey day I remember I worked at Walmart as security.i was posted by the employees brake room.on my brake I went inside the brake room and got in line and when I got to the front the girl told me it was for Walmart employees only, everyone was starring at me .I remember I really wanted a plate.i also remember that day was freezing cold.today the weather is allot better and even though I'm still homeless I have enough money for my turkey plate and even one for my friend Ryan.😁 Thank you God.
Hope you had a nice Thanksgiving this year ❤️
@@bluekatgal7300 who are you??
@@kqed I wish you joy+ prosperity this coming thanksgiving day.may GOD see your needs,may the heavens open to your favor.is the petition I make to my CREATOR.
You know what I love about Jacques Pepin? He is from the old school which in itself is a treasure but... He is extremely practical and real in everything he does! It's that combination of old world, old school + real world practicality, truly honest and humble that makes him so special! You are a national treasure! Please please please stay healthy, strong and take care of yourself, the world needs you! They don't make people like you anymore! Merci Chef!!
So well said.
I couldn't agree more!
Well said, though I would claim, that Jacques also is an international treasure. 🙂
Jacques is the best of the TV cooks, because he is the best teacher; sure of himself, but not full of himself. I brought good food for myself to job sites, and Jacques helped me.
I always ♥ watching him cook! Simply the best!!! Better than all the rest!!! A National Treasure!!!!
Happy Thanksgiving and I agree with you that it is the Best Holiday!!!!
❤❤❤❤❤❤🍾🍾🍾🍾
Love how you always mention your wife’s favorites! ❤️
Hi Tara how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
This was like being in his kitchen and having the conversation. I am 75 and have cooked many holiday dinners but this shows that you can still learn something!
Chef - I don’t know if you read these comments or not...but if you do, I want to say thank you and I love what you’ve done for the world and for me. I hope you enjoy your holiday this year however you can
I doubt he reads them, never saw one comment from him
I agree with you. He may not realize but he is a god in the culinary world. Thanks for all the great memories chef !!!
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
Sometimes when I watch other chefs I come away feeling incapable or I simply don’t have access to some of the more obscure ingredients. Never happens when I watch Jacques. I’ve learned so much from him over the years. He takes the intimidation out of the kitchen and is a fabulous teacher.
How is it that every other great chef makes me think "Oh, that looks great but that's too hard -- I can't do that." whereas Chef Pepin makes me go "OH! That looks great but looks so easy! I'm going to try that!" That's magic!
What stands out, for me, is that Jacques isn't hung up on mad scientific exactitude. He's talking real cooking. It's always "about a cup, a cup and a half", or "cook for 30, 35 minutes". He's brilliant at cooking, but he's still one of us.
He is the real deal, as simple as that...
All great chefs do that
But how many are great as Jacque Pepin?
Well there are some really excellent chefs on TH-cam. How great they are is a matter of personal taste. Chef Jean-Pierre for example is not only an amazing 5 star chef who owned a restaurant in Ft Lauderdale for years, but he also owned a cooking school. He is very entertaining and personable. Is he a great chef? Yes, without question. @@lettiegrant9447
My favorite moment of any Pepin video is when he says articulation instead of joint. It's like catnip for me.
*THIS IS THE MR.PÉPIN WE KNOW AN LOVE!*
Ever since I bought my wife La Technique we have been very appreciative of Jaque Pepin. Now 52 years later we are still learning. Thanks for a lifetime of technique and genuineness.
He is a character as much as an experienced chef. Real cooking.
I can’t believe he’s 84 years old now. I’ve always enjoyed watching him cook.
@Hello there, how are you doing this blessed day?
I love the needle nose pliers. I’ll have to keep a pair in the kitchen drawer. Cook on Jacque. You’re my favorite.
Whenever people ask me "can passion for what I do really make a difference?" I show them these videos.
Passion, love, vigor, skill, vision....he might be French but he's an American TREASURE! We love you, Chef Pepin!
IN MY VIEW
I love how Jacques Pepin always acknowledges his wife.❤️
His culinary knowledge is so impressive. Never heard of chopping off the drumsticks to see the tendons pop out as an indicator for done-ness
It's such a smart idea, and he makes no big deal about it, just another step.
we always learn something new from Jacques! I have never seen such a trick also
i always loved Jacques Pépin , i grew up watching him . he is an international treasure...long may he run...........
I learned more about cooking from this man than any other source. I see it on TH-cam, I click.
I started watching Julia when I was a child in black and white then you showed up, I love the way you treated that grand lady it always indeared you to me and I remember. That cooking at home series is the best and I look forward to seeing what is on the menu next, stay healthy sending warm thoughts this harvest season, everything is fresh a great time to cook!!
I too loved his series with Julia! I recently reminded a friend of the one where they cooked eggs, including a giant ostrich egg!
Everyday is Thanksgiving when Chef Jacques is on!
followed the entire recipe & process to a very successful, near perfect Thanksgiving meal. No more turkey ovens for me...the 12 lb bird was perfect....on time, moist and completely finished by the cutting into the wing & leg "articulations." The pan gravy with neck and gizzard meats and pan broth plus carrots and onion into a Tbsp of corn starch with 2.5 Tbsp of wine to set up consistency while de-glazing the pan....our house still has that savory Thanksgiving smell that only comes from fresh everything cooked to optimum.
Changed out the 12oz package of cornbread stuffing as it wasn't available, but two packages of Jiffy Mix early in the morning to make and bake made the perfect dressing to mix with the suggested vegetables and broth. The Soy Sauce is now my new best bud in the kitchen for coloring the gravies.
Presentation as shown in the video was right on the money for how it was served here today.
Thank you Chef Jacques.
I watch and learn from Jack Pipin for to many years it's one the last. Legends we still have thank God I hope have Pipin for to many years
I love that Chef uses Pepperidge Farm stuffing mix.
Simple elegance and elegant simplicity. Every time. That’s Jacques Pepin. Love this man.
Hi how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
I'm lying in bed after a whirlwind Thanksgiving day after cooking for three days, and now I'm very much enjoying all the comments here from people who love and respect Jacques as much as I do. I followed his recipe for the gravy, and it turned out perfect, of course. A lot of people call themselves chefs on TH-cam, but they don't really know much at all about cooking, and most of their "ideas" fall flat.
I was so fortunate to take a cooking class with chef Jacques.( late 80’s)
I treasure the recipes he taught us and my signed cook book. Such a calm teacher and so nice in person.
Handsome too!
Jacques is a treasure, how many people have needle nose pliers in their kitchen? Love it. Plus he is the chopping master!
I was wondering if those were pliers! 😂
Wow can’t believe he’s still cooking 🥰 I have loved every single episode he has done. He’s so humble n down to earth.
And not only that, my man has not one but TWO, Ivy League Degrees including a Masters... and he's extremely humble, normal, almost "chill" ...
americans really do fetishize this word 'humble' eh...
Watching Jacques cook is amazing. His knowledge of cooking does not overpower the video, as he uses a store-bought turkey, Pepperidge Farm stuffing mix, and basic ingredients to prepare a turkey dinner. Not pretentious like most cooks, I feel like I'm in the kitchen with him, having a glass of wine with the sauteed liver... Bon Appetit...
Exactly! God Bless him. He is so humble.😍
We're so lucky that he was so often filmed. Priceless.
He is simply the best, I treasure a signed copy of one of his cook books, I met him briefly as I worked for The New York Times and he participated in a show we did, he and Julia are the real McCoy, wish she was still cooking.
Oh Chef Jacques, you have taught me so many things!! I am retired, divorced and wasn't feeling like cooking for just myself but learning from you has motivated me to cook and be creative and enjoy wonderful food. Thank you Chef. You're the best!
Hang in there girl. Life gets better.😀
I could watch him cook for hours! Love his simplicity and professionalism
With all the steps, I didn't know where it was all going to end. Complicated for people of my level. Lots of work. But, oh, that final plate was WOW.
The little incisions in the dark meat....brilliant
I love his use of soy sauce. I absolutely use it in almost all of my cooking. I never thought a French chef cooking traditional dishes would use it.
We learn so much from this man. Nothing is complicated. After watching Jaques we know we can do it. 😊
When I was a student at CIA in the early 1960's when it was located in New Haven, Ct. I was in Chef Delorme's kitchen and he demonstrated the exact same things you presented and Chef always stressed removing the cartilage from the legs for easier carving, and making the slits in the thighs and wings. The Chef then lectured us on using a high heat and doing the reversing of the bird halfway through the long cooking strategies. Somehow, in my years in the industry I lost tract of the slits in the areas you mentioned- thank you for bringing back a memory and I shall do it again this Thanksgiving.
Is a bag good to use so you don’t have to reverse it?
I swear my mom must have watched this guy cook 35 years ago because this is exactly what my Thanksgiving dinner eas growing up.
He comes from an era of no waste. A lesson to be learned for modern day , particularly as many moan of how expensive food is and waste so much.
I grew up watching Julia and Jacque. My two favorite people that I've never met. We've learn from our mom like most of us have and it continue with julia and Jacque. I still ask my mom for tips 🤣🤣. Thank you for what you have done in the world. God bless Julia and Jacque and their families..
Most comprehensive turkey prep I’ve ever seen! Thank you Jacques 🍗
After so many years-Still remember give some saute liver to wife-So sweet!
As a guy, there's something so satisfying watching a world-renowned chef, like Jacques, using a pair of needle-nosed pliers on a turkey.
Ha .Chef Pepin has exposed my long held secret! Ive always eaten the turkey liver in secret as I prepared the meal with a little red wine.
Indeed 😉
And the heart!!
It's very nourishing!
It’s amazing how this man has been so successful, yet still worries about the price of things. What an inspiration
Yes and he doesn't waste which is so nice to see
@@jendyson6729 yes so true
I think he didn't grow up with much and was always under the gun as a chef to keep costs down. There's a lot of years of being conscious of the cost of things. It's in his bones. He probably realizes too that he is teaching to real people who do have to mind the cost of things.
@@douglynch8954 but even just seeing the ingredients he uses, it’s like his bringing back his childhood
@@douglynch8954 No matter how much money he has personally, the restaurant business is still a tentacle of capitalism: Lower costs = more profit.
Cooked the turkey liver per your directions. WOW! It was phenomenal! Tried to get my wife to taste, but she passed. More for me!!
There is a treasure trove of information in every Jacques Pepin video. His way with food is no-nonsense perfection, and his humility makes him one of my heroes.
Made this today for Thanksgiving dinner the third year in a row. Followed the recipe steps exactly and it's become our family tradition. Everyone loves it.
My man Jacques....the best chef there is. ❤️ ❤️ ❤️
I always use his method when making hard boiled eggs..He pricks the top of the egg to break the membrane allowing the water to separate from the sides especially in fresh eggs. Wonderfully easy then to peel the shell.
Mr.Pepin is a true artist,perfection.No waste,no extraneous extras,just the utmost quality with precision.Love,Love,Love .
Jack you are the best! May you live long and stay healthy. I still have many things to learn.
Chef, I hope you are surrounded by friends and family love this year. I am sorry for the loss of your wife of so many years.
Please let Mr.Pépin know how much we *LOVE* an appreciate him helping us cook a Thanksgiving turkey. His smile at the end made this video special. 2020 will be the holiday season we do not forget. Some people will not be with family this year because of Covid-19. This video means alot! My HEART IS BEAMING!
I've always believed that trying to make a delicious turkey is a fool's errand....until now. The sauce and the deglazing is the key. Thank you, Jacques!
There are 10,000 things I love and admire about Jacques Pepin, but right at the top of the list is that he never wastes anything. For me, that’s just prime.
I saw him do a demo for his book at the Yale club in NYC with Chefs Andre Soltner and Alain Sailhac… Three of the best chefs ever ! Pepin was having a ball… plenty of wine that night !
I have watched this man for 4 decades, aside from my time at my mothers apron strings I learned copious amounts from this generous chef. God bless you Chef Pepin, 84 years young, and still sharing your talent with the world. We thank you Chef!!
There's so many Thanksgiving recipe videos on TH-cam, this one has been the most useful and delicious looking that I've seen.
It’s a day to thank God for all the blessings He has bestowed on us❣️🥰💕🙏🏻💕
Bonjour Jacques! Nice to see you again. Still have your autograph from the taping of Martin Yan's Show in San Francisco at KQED in the 80's.
Thanks for watching for all of these years! ❤️
How fortunate I am to have watched the tv career of Jaqcues Pepin through my adulthood. He’s had a profound impact on me, and undoubtedly made me a far better chef that I would have ever been. What a gift I received from the master. Thank you, chef and teacher and master. I owe much of my life to you
Use to watch Mr. Jacques Pepin years ago on television.
This man is the best. Nothing complicated, just salt and pepper and oil on the bird and turn it during cooking. I have always been so intimidated when preparing the Thanksgiving turkey. So many different philosophies on the "right way" to do it. Not anymore- this is simple and Jacques shows that simple is best. Came out better than any turkey I've ever made. Thank you so much Jacques Pepin❤️
Other than Chef Pepin cooking HoJo's clam chowder, this might be my favorite video of him because it shows him doing a uniquely American meal.
God Bless Jacques Pepin, I'm so glad he's still cooking He's a gentle cooking teacher.
I get the same relaxed feeling watching him that I do with Bob Ross, they're both so confident and great at what they do, its mesmerizing
Like watching a Grandpa cooking in his kitchen... ❤
A holiday that celebrates love of food, family and friends and nothing else. Never thought about it that way but I just realized that is why Thanksgiving is my favorite holiday.
Chef Jacques, I am so happy to see you. Happy Thanksgiving!!!
Deglazing: everyone’s best friend, from from the chef to the dishwasher to the guest.
Edit: I’ve never seen needlenose pliers used in all my kitchen experience, but I like it!
Fabulous...delicious cooking 🍾🍷I have been watching the Master Chef for 50yrs he has never cooked a bad meal...be safe...xoxo 🙏😇😷
Hi Marlene how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Jacques is a national treasure. Thank you so much Monsieur Pepin!
He’s a global treasure
Yes. Save the liver for a chef treat. My mom would cook the liver with the other giblets and then chop and shred the neck meat and add that to the stuffing. But I like how he uses the liver for one of those chef snacks.
Mr. Pepin is very classy and makes a simple, no nonsense or pretentious recipe. No unnecessary swearing and abusiveness for effect like some Brit cook. Trés Bien Jacques !
God bless Jacques Pépin, one of my favorite teachers.
The man knows his bird inside and out -- literally. Simply the best.
Thank you for still making videos for us to enjoy. I know you could be sitting under a palm tree somewhere you're so awesome !!!! 😊
I think he enjoys spreading the joy of cooking even more than sitting under a palm tree. It's his passion.
@@mahna_mahna absolutely ☺️
George Neckrock I think these shows are like 15-20 years old.
@@Kingfisher1215 Hah, no. The makeup for aging him just for a cooking show would cost a fortune.
My "experience" as a chef is limited to watching videos and then trying the suggestions. What I have found about "secrets" in making a great roast turkey is that there are no secrets. I have dry brined, wet brined, stuffed the bird with countless aromatics, etc. I now cook a turkey in the style of Chef Jacques, though I am sure not as well. Buy a good turkey, add some salt and pepper and follow the chef's "cooking" instructions and pay attention to how he ensures a crisp skin. Buy a good thermometer. That's it. Making the cuts before you cook really works. No panic, great meal. Thank you, sir.
I love watching this video. Have seen it so many times. My favorite part is at the beginning when he briefly mentions the special bonus for the chef.
I never get tired of watching Jacques. One of the all time greats.
Having a turkey dinner with Jacques Pepin is now on my bucket list! One can always wish and hope...
Hi Ellen how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
@@Godwinpounds4333 Hi! I am fine. What prompted your comment on a post from a year ago? Just curious...
@@ellenabramsblankenship4455 just going through the video comment when I come across your profile and said I should give a text. Where are you texting from?
@Hello there, how are you doing this blessed day?
Where has he been all my life....it’s such a joy to watch him cooking 🧑🍳
I adore this man and everything he has taught me.
The little tips and tricks he shares is what made him a legendary master 👍
A thing of beauty, as always. I liked the carving tips! Never saw the legs cut up in that way, which makes so much sense. What a great knife & knife skills, of course.
That stuffing looks worth trying, with the corn added to the Pepperidge Farms stuffing mix. I love Cornbread stuffing mixed with brown rice & also like the brown rice with regular bread stuffing too. That sauce looks great, & that's basically what my mom would do with the giblets, & simmered them together with those same veggies, but would then add the broth & veggies to the stuffing, then baked them together. She didn't chop up the organs to eat. They were just used to flavor the broth for the stuffing & chopped up for the cats or dog. I have cooked & chopped the liver & have added that to my gravy, on occasion.
I'd have to reallocate most of those drippings for my beloved drippings gravy, though. The Fond - which is to me the Holy Grail of deliciousness - must also be used to make my own roux based gravy, simmered with bay leaves & garlic & a few herbs, including sage & parsley & would just snitch from his broth a few thin slices of celery, carrot & onion for flavor, as a base for a classic, flour thickened gravy, which can later be added to turkey leftover dishes, like pot pies or a soup.
So grateful to have these shows of Jacque Pepin at home. I loved when he referred to his wife & daughter who'd be both jousting for the neck, & how he savored the liver as a treat for the chef, with a sip of wine.
THANK YOU Jacques Pépin great explanation for why Thanksgiving is so important!
I always love watching Pepin because he makes everything easy to follow!
Thank you Chef Pepin. I'm so sad hearing of the passing of your wife. I hope you enjoyed Thanksgiving together with your family and friends. With proper blessings, may we all enjoy many more happy years together with our family and friends too. I hope you continue creating, cooking and sharing your experience and talent.
Thankyou! Jacque! Always a pleasure seeing your style in action...Viola!!
Chef Pepin is the Teacher of Teachers..
I've learned more about cooking watching an hour of your work than I could have by any other means. Thank you.
This video truly took the stress off me! I'm cooking Thanksgiving dinner for the first time ever and have been so overwhelmed... thank you Monsieur Pépin
simbelmyne the biggest mistake one makes with their first turkey is cooking it too long and it getting dry. Turning it over helps prevent this, but also buy an instant read thermometer and take the turkey out when it's about 5 degrees short of where you want it and put foil over it. It will finish coming to temp and won't dry out. I always brine overnight too, but you may not be up to doing that with your first bird. And remember, don't carve a hot turkey. Let it rest and cool some. Burned hands from carving are the suck.
Watch this man and you will do fine. Good luck and be sure to keep a sense of humor. I’ve been cooking Thanksgiving dinner for a couple of decades and I didn’t know to remove the leg sinews 😝. Hang in there Evermind.
@@Kingfisher1215 Thank you for your suggestions! My turkey was rubbed with a salt and pepper mixture yesterday and I plan to season it for another day. Will check the temp with a thermometer and let it rest properly ;) Happy Thanksgiving!
@@eledhwenmare2403 Thanks, fellow lotr fan! I haven't seen the sinew removal technique before either... I don't have a cleaver so that'll be challenging! We'll make the best of our turkeys, I'm sure. Happy Thanksgiving!