I trully do Not believe that anyone watches Anti-Chef to learn to cook because I believe we watch him because he definitely reminds most of us that we are not alone in the crazy world of cooking plus he mostly makes me laugh so hard i'ts sure worth every second. Love love love u
@@RockStop22 I want a "Bowl Fairy" in _MY_ kitchen, too! Plus a "Measuring Spoons Fairy," and a "Wire Whip Fairy" (or maybe 2 of those: one for bulb whips, & one for the flat whips), and, and, and! Or, maybe what I _REALLY_ need is just a _"Sous Chef",_ the "Under-Cook" who does all the "grunt work" while the Head Chef, the person who's wearing a _"Toque Haut"_ (Top Hat), gets to do all of the creative and/or fun stuff!
This recipe (actually the version from her other book The Way To Cook) saved one of our Thanksgivings. We had guests, had the turkey and all the fixings, were all set to cook the next morning and a family member had a medical emergency. Trip to hospital, all was well, but we didn’t get home until the next morning. We would not have had time to cook, but Julia to the rescue! Deboning, starting the meat side under the broiler, then draping it over the mounded stuffing, it finished cooking light lightning, and was the best turkey ever.
I really want to try this. For the past couple of Thanksgivings I've sworn by spatchcocking the turkey because I am NOT getting up at the crack of dawn on my day off to cook a turkey. And was this comment just an excuse to use the word 'spatchcock'? You betcha.
I think it's official now, you can't say your not a cook. You deboned any entire turkey, made a homemade stock, stuffing, gravy and cooked it to perfection. I am damn impressed! Great job and great video Jamie. Happy turkey day to all that celebrate.
I've made a few deboned turkeys - stuffed to look whole. A real show stopper on the table! The puzzled look on my dad's face when carving the first one like a roast and not quite comprehending what he was seeing... it brings a smile so many years later Bigger birds are actual easier to debone.
Same here, we did this in culinary school for a parent meet 'n' greet. The confused looks, when we sliced the turkey open with a simple meat knife like it was liver, were hilarious. And yeah, I'd rather debone two big turkeys than another coquelet/cockerell any day of the week
One of her slim party books w photos had a deboned chicken then stuffed to look like a whole chicken. It was for a party so she made two to serve the second one for later arriving guests at room temperature......I turned the page....
Ohmilord! I saw you deboning a turkey and first image in my mind was Dan Aykroyd's rendition of Julia Child on SNL. THEN you opened the freakin' bag with JUICE everywhere and for 2 SECONDS you really were Aykroyd!
Julia loved that bit so much she got a copy of it so she could play it for guests. Her favorite line was "SAVE THE LIVER!!" I would have given anything to have known her. Now here's a weird fact. I grew up on Pasadena Avenue in South Pasadena. She grew up on South Pasadena Avenue in Pasadena. It's the same street. It just changes names whether you're in Pasadena or South Pasadena. Her parents' old house is 10 minutes from the house I grew up in. I knew her folks had lived in Pasadena, but I didn't know that we lived on the same street. So weird! 🤷♀️
I’m 63 years old and I believe that is the tastiest, most beautiful turkey I’ve ever seen! The beef and sausage stuffing (so glad you didn’t use fricking bread!) along with the boneless meat of the bird and smooth as glass gravy, look beyond fantastic! Amazing is a better word. Thank you!
*Well said!* For a young man (and one who appears to consider himself to STILL be, at least mostly, "a cooking novice"), *Jamie managed to pull off a "Totally Exquisite Masterpiece Turkey"!* 🍗🍷 *_BRAVO,_** Jamie!* 🍷🍗
I’m 68, just back from 5 days in hospital, and I couldn’t agree more. I make it a practice never to have turkey for Thanksgiving, but I very much want to make this recipe - with stock and gravy included - as soon as I’m strong enough … maybe for Christmas 2022. However, I’ll use veal (instead of beef) and pork fatback (instead of extra pork) for that superb stuffing. As for the turkey neck, my mother would be rustling her ashes at tossing her favorite munchie! Just roast the neck and see for yourself. Btw, the disaster of opening the plastic-wrapped bird, only to have that bacteria-laden liquid gushing all over the place, is possibly the most useful mistake you’ve ever kept in a video. Thanks to that vision of horror, we will never cut the plastic unless the bird is IN THE SINK! Love this video SO MUCH! ❤❤❤❤❤
A trick from cooking school: if you did your best on removing fat from soups and stalks and there is still a film left - use strips of paper towels to pick them up off the surface. Its a nice method to make things presentable.
The humor in your vids is great. Watching you try to string wrap that turkey made my day. At one point it reminded me of a new father trying to put clothes on a newborn.
@@Jmike12345 - we went out to Japanese hibachi dinner tonight for a birthday… his first time. He LOVED the fire / flambé parts. A little too much 🤣🤣 🔥 🤩
I will never forget the first time I deboned a turkey. 2 hours later, I was so tired it was really a challenge to actually attempt cooking the thing. In preparation of said deboning, I had watched every video I could find on how to do the thing. It was only afterwards I found Jacques Pepin's video on the technique. It is beyond all doubt the easiest to follow instructions, as well as the best understood as to what you are doing, so as to be able to apply the technique to any fowl, be it chicken, duck, goose, or turkey. I have deboned turkeys since using Pepin's technique. It is still the best.
Oh..Jamie..raw turkey juice everywhere..welcome to the club, extra points if you soaked your slippers! Most importantly you succeeded , and did not cut yourself. Let's face it you rocked this one. Good on ya !
You go Jamie! Proper roasting pan, ball baster, meat oven thermometer, fat separator, and most importantly "correcting" Julia Child's instructions! Starting to trust your intuition. If you have freezer space you can freeze the stock. How many recipes you've made that asked for stock or broth?
My grandmother passed on one word of advise about Turkey dinner to us. . KISS. Keep It Simple Stupid . Turkey bread stuffing , a vegetable (if necessary) mounds of mashed potatoes swimming in a lake of really good gravy and the ability to chew on the bones before they went to bed. Basics. The great thing also of a canuck living in America is that between October and New Years , we get a turkey dinner three months on a row Enjoy your Thanksgiving my dear friends.
That deboning was a tour de force! Heck, you waltzed through the whole thing. I have lived this long, and can't believe I've never seen two of my favorite main courses ---- turkey and meatloaf ---- melded together. Only one meat short and Julia would've had a turmeatloafen...
The difference between a stock pot and a Dutch oven is the height. That’s how you fit the meat and veg in the water to cook it down. I’ve used a cheap one from Walmart for 20 years and it works like a charm. I only use it for making stock & cooking pasta so the low quality hasn’t mattered. I told myself originally I’d replace it “someday” and so far we’re not there yet.
Yeah, we grabbed one from TJ Maxx for like $30 in 2007 or so, and it has been a household staple ever since. You can make massive and magnificent soups and stews in them, too, so you can freeze some containers of it for later. Though Anti-Chef is rocking an NY apartment, and probably doesn't have the space.
For context: I run a kitchen and cook for a living. You did such an amazing job on that recipe!! Really beautiful. You were so brave. In cooking, as in life, fortune lies in being bold. Truly impressed.
Man, the turkey boning/fleshy noises were... something. Great video, your ability to dive into any task is amazing! Also, I instantly regret typing in "boning/fleshing noises". snort.
I feel like this is a real sign of progression for Jamie. I take the spine out of my turkey every year and separate the breast from the leg quarters to let them roast better individually, but it's not the most fun thing ever! Real good work from Jamie, good job 👍👍
In case you are wondering what that plastic thing was, it's to hold the turkey legs closed while it roasts after being stuffed. Also, I laughed so hard when all that juice spilled out of the turkey! The same think happened to me when I made my first solo turkey after moving out. It brought back memories!
That turkey does indeed look like a showstopper. Some baby roast potatoes chucked into the pan right at the end would make an easy and tasty accompaniment me thinks
The thing in turkey that makes you tired is the prep and the cleanup. Loved this vid and will never do it but a friend did and it was stupendous. Thanks.
So, I'm really procrastinating on making the stuffing. No idea why...lol. Turkey needs to be in the oven by 11:45 tomorrow... there's still time. Happy Thanksgiving, everyone! 🦃🍗🥧
@@AB2B I've made this for many years, I'm just being lazy. I'm a night owl, so I'll probably make it before I go to bed. It IS a good recipe...my mom's. It has torn up toasted bread, onions, celery, mushrooms, pecans, spices and bacon. I cook it in the turkey because it just tastes better! Hope you have a Happy Thanksgiving.🙂
Unless something **really unexpectedly spectacular** happens before year's end, this is going to be hands-down my favorite channel-that-brings-me-joy discovery of 2022. 😁👍🏼 (Tbh have NO IDEA how/why the mighty algorithm didn't point me in the direction of Jamie positively YEARS ago, this content is & always has been RIGHT up my alley...stoopid algorithm.🙄)
This was a treat to watch, but so is your entire channel. I stumbled upon one of your videos less than a week ago and now I'm hooked. The look of joy you get after finally getting a chance to try what you make is perfect. Keep making delicious food and Happy Thanksgiving!
I got algorithm-served him a few months ago, near the start of his big surge, and I remember going, "How are his channel numbers not so much higher?! His stuff is insanely good!" I've been delighted to watch it just blow up. I imagine the people watching since the Belgium days or even before are even more delighted. It took us a while, but other people finally caught on!
@@lapislazarus8899 He's been so nice to watch while I work on projects and inspiring too. I am definitely going to try some of these recipes in the future.
Turkey Ballantine, the other version from The Way to Cook, is my dad's showstopper Thanksgiving meal for a crowd - echoing a lot of people in this comment section. It is an absolute joy to carve, and each meat gets done properly when cooked separately. It's just us three this time, so no Ballantine, but thanks for bringing back memories.
I bought The Way to Cook as a young mother (of 8), and that year I deboned a turkey for the first time. The deboned turkey has been an annual tradition because it allows me to get that massive bird on the table with all the side dishes before midnight, and the turkey is always perfect. Debone it the day before, get everything ready as there is time to do and it is a less stressful day. Also, it is so fun to watch you unfold Julia's cooking recipes and techniques! Thank you for sharing it with us.
Nice dish. I've done both ways; leaving the legs/wings on & removing those bones too. The way you did it makes it look more traditional for the table however. First time I did it & was carving it at the table I had a few of our friends believing it was a special breed of water turkey that didn't have bones [why they lived in/on the water]. I also do it with chickens & other birds. With chicken I like to change up the fillings with vegetables & cheese being a favourite. But things like flavoured rices with tomatoes are good too. Learning to do it with small birds like quail or partridge is an art, but it does mean you can eat them like a lollipop [leave the legs on] once the bones are removed. You can get more meat off of the bone this way so you get more to eat & so easy to carve. Plus having the carcass to make gravy/stock with is great, rather than rely on one you've stored in the freezer. Thought you did really well doing this one as it can seem quite daunting at first.
Jamie, for someone who said at the beginning that you weren't really that interested in cooking, your perseverence just impresses the hell out of me. Keep this up for a couple more years and I predict you will be invited to cook at James Beard's house.
Bravo, Jamie! That beautiful pan of drippings warmed the cockles of my frozen heart (I live in Sask). Deboning birds is fun! I need to be able to punch the like button more often than once.
we don't celebrate thanksgiving here where i live but i will definitely will try this recipe on Christmas ! will make a mess with my mom most probably but that's the best of it
16:50 why she may not mention rubbing with butter is that the melted butter will collect in the pan and possibly burn, if the pan is dry enough, which would lessen the quality of the pan gravy. Also, butter has some percentage of water in it, so other methods for crisping the skin (salt, vinegar, drying) can work better.
I first deboned a turkey by Julia's instructions over forty years ago. That method did not include stuffing it, which made the whole process much easier. Not only did it turn out better than any turkey I'd ever roasted before, but it also saved me from having to clean off the carcass late at night after my guests left. I was much safer using a sharp knife in the morning than late at night after an afternoon and evening of wine and brandy.
I saw your video last night and decided to make this for Thanksgiving dinner today. Yes, it took me over an hour to debone the thing, but I can honestly say it was worth every minute! That was the most amazing turkey I've ever made! Seriously yummy.
Ok, never deboned turkey or chicken in my life, but this.... wow!! It makes me want to make it for Christmas, bird and gravy and all, since Thanksgiving is not celebrated in my country, Greece. Thanks to Julia for her books and to you, Jamie, for your most enjoyable video! PS. Can't wait for you to reach "G" in your world cooking. So many Greek recipes to try and enjoy! :D
You are going to be blown away with that turkey stock and wish you had made even more! Whenever I make chicken stock, I always add one or two turkey necks to the water ... Happy Thanksgiving!
🦃🔥🙌🙌👏👏 Well done Chef! That was one beautiful bird and my mouth was watering. I've been preparing Thanksgiving since 6:30 a.m.. It is now 10:06 p.m., the pots and pans are washed, the kitchen sanitized, my two cats are fed...and I'm going to bed. Happy Thanksgiving Jamie! 🧡🦃
Happy Thanksgiving Jamie...Ballotines are not easy. Yeah for you for attempting and conquering this feat. Bravo👏👍 I wash the turkey with lemon and dry it. Just adore your humor and faces🤣🍗🍠🤙
A SPECTACULAR rendition of a SPECTACULAR Julia recipe! I wish there was "smell-a-vision" or "taste-a-vision" for shows like yours. As soon as you added the pan drippings from the roasted turkey and the color changed to this beautiful darker brown... I knew you were in for a treat. Well done Jamie!!!
This channel has taught me so much. Perception is everything. It just never occurred to me that someone would look at the pop up timer and think that's where the thermometer goes. Those things are useless anyway. Fantastic looking turkey 🦃!!!
😂 Jamie I’m so sorry you tried to open that turkey on camera for us instead of in the sink. I hope you had enough Lysol or Clorox to clean it all up. It was certainly entertaining, but I know there were WAAAAAYYYY more curses in whatever got edited out.
I'm a recent subscriber and have been catching up with the oldest videos lately. But when I saw you taking on a deboned turkey, I just had to watch it immediately. Congratulations!! That came out so well, definitely magazine cover worthy...and to see how far you have come and your skill and confidence level. Well done, Jamie! Kudos to you and have a happy holiday!
I absolutely love the show and especially the Julia Child series! First of all the recipes are very difficult, the recipe language is outdated (certainly not as simple as modern day cookbooks), and it's just not easy at all! But these recipes make you a better chef! Keep going!
The trick to stuffing not dryer than a popcorn fart is to brown the meat/sausage first, and then add butter and some turkey stock to the pot (not soaked, but the bread softens) and THEN stuff the turkey. I’ve never had dried out stuffing, but I can imagine it is nothing like I’ve typed out ends up.
@@jacquelinehunter8452 Yeah see I get that but it's a textural thing for me. I've only had good stuffing (IMO) once -- and it was cooked outside the bird. I just can't stand the mush (and for me it's always mush). I don't like bread pudding too much either; just a personal choice. The one stuffing I loved had cornbread and chestnuts so there was no gumminess to it at all. She may have even toasted the cornbread first. In order to have a moist bird it needs fats and liquids. Searing the turkey will only take you so far because it's so lean to begin with. Being in Florida I actually stuff my bird with citrus, fresh herbs, garlic, onions and butter. It helps make an outstanding gravy too. Mom makes the stuffing because she knows what everyone else likes (but she can't cook meat to save her life lol).
@@jacquelinehunter8452 yeah adding stock (and a little wine) to my roasting pan and cooking the turkey hasn’t failed me yet in making a moist turkey. I use it to baste the turkey and it mixes with the juices so well. I’m sure someone will tell me how wrong that is, but it’s worked out well for me even when my husband and daughter took over midway because I started feeling ill one year.
I thought all stuffing was this, I’m from the UK and we use sausage meat fine breadcrumbs sage onion etc rolled into balls normally, but watching other thanksgiving meals being prepared the American stuffing is like bread cubes with other bits mixed in! It looks delicious!!! I didn’t know we did it so differently lol
You've really out done yourself this time, Jaimie. That turkey turned out absolutely gorgeous! You have come such a long way since the beginning of your cooking journey! I congratulate you. Happy Thanksgiving!
Beautiful turkey and gravy!!! That first cut made my mouth sweat and stomach growl. 🤤 I think you made the right call on the basting with butter too. Episodes like this really shows how far you've come since starting your channel. 👏🏼👏🏼👏🏼
As frantic and self-doubting that this guy is, he has definitely improved immensely. I bet the stuff that he cooks which isn't an 8 hour long french recipe is great now.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I trully do Not believe that anyone watches Anti-Chef to learn to cook because I believe we watch him because he definitely reminds most of us that we are not alone in the crazy world of cooking plus he mostly makes me laugh so hard i'ts sure worth every second. Love love love u
I don’t use cookbooks, and I have learned a lot! This is like cliff notes
I agree with all that, plus I think we all love the bowl fairy!😁
Jamie: (to himself) Should I show them the Turkey Geyser? Yes, I think they will enjoy that..."
@@RockStop22 I want a "Bowl Fairy" in _MY_ kitchen, too! Plus a "Measuring Spoons Fairy," and a "Wire Whip Fairy" (or maybe 2 of those: one for bulb whips, & one for the flat whips), and, and, and! Or, maybe what I _REALLY_ need is just a _"Sous Chef",_ the "Under-Cook" who does all the "grunt work" while the Head Chef, the person who's wearing a _"Toque Haut"_ (Top Hat), gets to do all of the creative and/or fun stuff!
It pretty much helps me not to make the same mistakes 😂 Also, he mentions details that can go unnoticed but they are extremely helpful
I love that the seasoning for the Turkey was a pinch of salt, a whisper of pepper, and a shit ton of cognac
This recipe (actually the version from her other book The Way To Cook) saved one of our Thanksgivings. We had guests, had the turkey and all the fixings, were all set to cook the next morning and a family member had a medical emergency. Trip to hospital, all was well, but we didn’t get home until the next morning. We would not have had time to cook, but Julia to the rescue! Deboning, starting the meat side under the broiler, then draping it over the mounded stuffing, it finished cooking light lightning, and was the best turkey ever.
The Way to Cook was my cooking textbook in the 1990s. Loved it so much and always want to tell him about the magic of a food processor for puff pastry
@@byronservies4043 Indeed. Best cookbook I own.
I really want to try this. For the past couple of Thanksgivings I've sworn by spatchcocking the turkey because I am NOT getting up at the crack of dawn on my day off to cook a turkey. And was this comment just an excuse to use the word 'spatchcock'? You betcha.
@@ethanpschwartz lol you bet your butt I am spatchcoking that bird today 🤣🤣🤣
@@ethanpschwartz This episode inspired me to do it this year, just got it in the oven. Hard part done!
I think it's official now, you can't say your not a cook. You deboned any entire turkey, made a homemade stock, stuffing, gravy and cooked it to perfection. I am damn impressed! Great job and great video Jamie. Happy turkey day to all that celebrate.
I've made a few deboned turkeys - stuffed to look whole. A real show stopper on the table! The puzzled look on my dad's face when carving the first one like a roast and not quite comprehending what he was seeing... it brings a smile so many years later
Bigger birds are actual easier to debone.
So, they really weren't fat, just big boned?
@@NotContinuum hahaha
@@NotContinuum truth!!
Same here, we did this in culinary school for a parent meet 'n' greet. The confused looks, when we sliced the turkey open with a simple meat knife like it was liver, were hilarious. And yeah, I'd rather debone two big turkeys than another coquelet/cockerell any day of the week
One of her slim party books w photos had a deboned chicken then stuffed to look like a whole chicken.
It was for a party so she made two to serve the second one for later arriving guests at room temperature......I turned the page....
For a guy who can’t sew, you just executed a lovely mattress stitch!
Ohmilord! I saw you deboning a turkey and first image in my mind was Dan Aykroyd's rendition of Julia Child on SNL. THEN you opened the freakin' bag with JUICE everywhere and for 2 SECONDS you really were Aykroyd!
That was funny.
I love Dan’s rendition!
Julia loved that bit so much she got a copy of it so she could play it for guests. Her favorite line was "SAVE THE LIVER!!" I would have given anything to have known her. Now here's a weird fact. I grew up on Pasadena Avenue in South Pasadena. She grew up on South Pasadena Avenue in Pasadena. It's the same street. It just changes names whether you're in Pasadena or South Pasadena. Her parents' old house is 10 minutes from the house I grew up in. I knew her folks had lived in Pasadena, but I didn't know that we lived on the same street. So weird! 🤷♀️
Yes!
Don't forget to "Save the Liver"! 😏🤭
I’m 63 years old and I believe that is the tastiest, most beautiful turkey I’ve ever seen! The beef and sausage stuffing (so glad you didn’t use fricking bread!) along with the boneless meat of the bird and smooth as glass gravy, look beyond fantastic! Amazing is a better word. Thank you!
*Well said!* For a young man (and one who appears to consider himself to STILL be, at least mostly, "a cooking novice"), *Jamie managed to pull off a "Totally Exquisite Masterpiece Turkey"!*
🍗🍷 *_BRAVO,_** Jamie!* 🍷🍗
I’m 68, just back from 5 days in hospital, and I couldn’t agree more. I make it a practice never to have turkey for Thanksgiving, but I very much want to make this recipe - with stock and gravy included - as soon as I’m strong enough … maybe for Christmas 2022. However, I’ll use veal (instead of beef) and pork fatback (instead of extra pork) for that superb stuffing. As for the turkey neck, my mother would be rustling her ashes at tossing her favorite munchie! Just roast the neck and see for yourself.
Btw, the disaster of opening the plastic-wrapped bird, only to have that bacteria-laden liquid gushing all over the place, is possibly the most useful mistake you’ve ever kept in a video. Thanks to that vision of horror, we will never cut the plastic unless the bird is IN THE SINK! Love this video SO MUCH! ❤❤❤❤❤
Great video!👍🏻💜💙
A trick from cooking school: if you did your best on removing fat from soups and stalks and there is still a film left - use strips of paper towels to pick them up off the surface. Its a nice method to make things presentable.
Stocks
@@AM-qp2wx stonks
wow, nice... I do that and never learned it anywhere - lol
The amount you have grown in being a good cook and listening to your instincts in such a short time is mad inspiring. Keep killing it!
The humor in your vids is great. Watching you try to string wrap that turkey made my day. At one point it reminded me of a new father trying to put clothes on a newborn.
👍🤣
🤣🤣🤣🤣🤣
I laughed out loud away too hard when Jamie went "I HAVE BEEN CHOSEN!" with the sunbeam 😂
I needed that laugh, thank you
Me too, then he walks out....😂😂
My 3 year old son and I are watching this together, and when you said “order up!”
He yelled, “order up!!”
😂
Order Up!!! 🎉😂
@@Jmike12345 - we went out to Japanese hibachi dinner tonight for a birthday… his first time.
He LOVED the fire / flambé parts. A little too much 🤣🤣 🔥 🤩
I will never forget the first time I deboned a turkey. 2 hours later, I was so tired it was really a challenge to actually attempt cooking the thing. In preparation of said deboning, I had watched every video I could find on how to do the thing. It was only afterwards I found Jacques Pepin's video on the technique. It is beyond all doubt the easiest to follow instructions, as well as the best understood as to what you are doing, so as to be able to apply the technique to any fowl, be it chicken, duck, goose, or turkey. I have deboned turkeys since using Pepin's technique. It is still the best.
Oh..Jamie..raw turkey juice everywhere..welcome to the club, extra points if you soaked your slippers! Most importantly you succeeded
, and did not cut yourself. Let's face it you rocked this one. Good on ya !
You go Jamie! Proper roasting pan, ball baster, meat oven thermometer, fat separator, and most importantly "correcting" Julia Child's instructions! Starting to trust your intuition.
If you have freezer space you can freeze the stock. How many recipes you've made that asked for stock or broth?
I just spatchcocked a turkey and I thought that heroic... You’re a trooper!
My grandmother passed on one word of advise about Turkey dinner to us. . KISS. Keep It Simple Stupid . Turkey bread stuffing , a vegetable (if necessary) mounds of mashed potatoes swimming in a lake of really good gravy and the ability to chew on the bones before they went to bed. Basics.
The great thing also of a canuck living in America is that between October and New Years , we get a turkey dinner three months on a row
Enjoy your Thanksgiving my dear friends.
That deboning was a tour de force! Heck, you waltzed through the whole thing.
I have lived this long, and can't believe I've never seen two of my favorite main courses ---- turkey and meatloaf ---- melded together. Only one meat short and Julia would've had a turmeatloafen...
The difference between a stock pot and a Dutch oven is the height. That’s how you fit the meat and veg in the water to cook it down. I’ve used a cheap one from Walmart for 20 years and it works like a charm. I only use it for making stock & cooking pasta so the low quality hasn’t mattered. I told myself originally I’d replace it “someday” and so far we’re not there yet.
I have a hand me down saladmaster I will pass down as well. Try to hit some thrift shops. Older pots are just king!
Yeah, we grabbed one from TJ Maxx for like $30 in 2007 or so, and it has been a household staple ever since. You can make massive and magnificent soups and stews in them, too, so you can freeze some containers of it for later. Though Anti-Chef is rocking an NY apartment, and probably doesn't have the space.
@@KassFireborn Maybe he should ask if the ceiling can do stock pots as well as bowls…
@@oldvlognewtricks I´d want him to wear a helmet if the ceiling gods start with pots...
I lost a huge aluminum roaster with domed lid about 20 years ago. Still miss it.
I cook a lot. I’ve never tried boning a turkey, but honestly watching you do it demystifies it and inspires me to give it a try. Bravo.
For context: I run a kitchen and cook for a living. You did such an amazing job on that recipe!! Really beautiful. You were so brave. In cooking, as in life, fortune lies in being bold. Truly impressed.
I can't believe we managed to get through that whole cookbook-reading bit at the beginning without any jokes about boning.
I can't believe I had to scroll this far into the comments to see if anybody remarked on it!
Jamie when you were deciding to butter the turkey, I had Chef John's voice in my head saying, "That's just you cooking"! Great job!
I use Italian sausage in my bread stuffing and EVERYONE who has tried it loves it!
Always a good evening when Anti-Chef pops up on my screen!
Man, the turkey boning/fleshy noises were... something. Great video, your ability to dive into any task is amazing! Also, I instantly regret typing in "boning/fleshing noises". snort.
I feel like this is a real sign of progression for Jamie. I take the spine out of my turkey every year and separate the breast from the leg quarters to let them roast better individually, but it's not the most fun thing ever! Real good work from Jamie, good job 👍👍
Couldn't agree more.
Been watching him since 80k subs and watching his channel grow along with his skill and confidence, is a joy 🙂
In case you are wondering what that plastic thing was, it's to hold the turkey legs closed while it roasts after being stuffed. Also, I laughed so hard when all that juice spilled out of the turkey! The same think happened to me when I made my first solo turkey after moving out. It brought back memories!
That turkey does indeed look like a showstopper. Some baby roast potatoes chucked into the pan right at the end would make an easy and tasty accompaniment me thinks
Going to do this with mine today! Good idea
The thing in turkey that makes you tired is the prep and the cleanup. Loved this vid and will never do it but a friend did and it was stupendous. Thanks.
So, I'm really procrastinating on making the stuffing. No idea why...lol. Turkey needs to be in the oven by 11:45 tomorrow... there's still time. Happy Thanksgiving, everyone! 🦃🍗🥧
Good luck! Hopefully you have a really great, not-too-complicated recipe. I'll bet it'll be delicious, whatever you end up making.
My grandmother would cook it through out the night. So one less thing to worry about on the big day and room in the oven lol
@@AB2B I've made this for many years, I'm just being lazy. I'm a night owl, so I'll probably make it before I go to bed. It IS a good recipe...my mom's. It has torn up toasted bread, onions, celery, mushrooms, pecans, spices and bacon. I cook it in the turkey because it just tastes better! Hope you have a Happy Thanksgiving.🙂
@@milkqt666 Room in the oven is important!
Unless something **really unexpectedly spectacular** happens before year's end, this is going to be hands-down my favorite channel-that-brings-me-joy discovery of 2022. 😁👍🏼
(Tbh have NO IDEA how/why the mighty algorithm didn't point me in the direction of Jamie positively YEARS ago, this content is & always has been RIGHT up my alley...stoopid algorithm.🙄)
Yes i found him like 2 month ago and boy was i binge watching 😄
+1
That clap before you said order up was next level….. turkey looked fantastic!
My family debones and stuffs a Turkey during the holidays and it is quite a process. You did awesome!
That bird looks fabulous! Great job, young man! And a Happy Thanksgiving to you and yours! 🦃
This was a treat to watch, but so is your entire channel. I stumbled upon one of your videos less than a week ago and now I'm hooked. The look of joy you get after finally getting a chance to try what you make is perfect. Keep making delicious food and Happy Thanksgiving!
I got algorithm-served him a few months ago, near the start of his big surge, and I remember going, "How are his channel numbers not so much higher?! His stuff is insanely good!" I've been delighted to watch it just blow up. I imagine the people watching since the Belgium days or even before are even more delighted. It took us a while, but other people finally caught on!
I just started watching today, and I think I've binged about 6 or 7 episodes. So much fun!
@@lapislazarus8899 He's been so nice to watch while I work on projects and inspiring too. I am definitely going to try some of these recipes in the future.
You have truly turned into a good cook. My wife and I enjoy watching you. That's definitely a showstopper!
That was an impressive episode. Excellent job Jamie!
Turkey Ballantine, the other version from The Way to Cook, is my dad's showstopper Thanksgiving meal for a crowd - echoing a lot of people in this comment section. It is an absolute joy to carve, and each meat gets done properly when cooked separately. It's just us three this time, so no Ballantine, but thanks for bringing back memories.
Jamie IS the chosen one.... to make likeable/enjoyable TH-cam cooking videos that us mere mortals can relate to.
I bought The Way to Cook as a young mother (of 8), and that year I deboned a turkey for the first time. The deboned turkey has been an annual tradition because it allows me to get that massive bird on the table with all the side dishes before midnight, and the turkey is always perfect. Debone it the day before, get everything ready as there is time to do and it is a less stressful day. Also, it is so fun to watch you unfold Julia's cooking recipes and techniques! Thank you for sharing it with us.
Nice dish. I've done both ways; leaving the legs/wings on & removing those bones too. The way you did it makes it look more traditional for the table however. First time I did it & was carving it at the table I had a few of our friends believing it was a special breed of water turkey that didn't have bones [why they lived in/on the water].
I also do it with chickens & other birds. With chicken I like to change up the fillings with vegetables & cheese being a favourite. But things like flavoured rices with tomatoes are good too.
Learning to do it with small birds like quail or partridge is an art, but it does mean you can eat them like a lollipop [leave the legs on] once the bones are removed.
You can get more meat off of the bone this way so you get more to eat & so easy to carve. Plus having the carcass to make gravy/stock with is great, rather than rely on one you've stored in the freezer.
Thought you did really well doing this one as it can seem quite daunting at first.
Jamie, for someone who said at the beginning that you weren't really that interested in cooking, your perseverence just impresses the hell out of me. Keep this up for a couple more years and I predict you will be invited to cook at James Beard's house.
The Anti-Chef Thanksgiving Special ❤🦃
Yessssss!!
Bravo, Jamie! That beautiful pan of drippings warmed the cockles of my frozen heart (I live in Sask). Deboning birds is fun! I need to be able to punch the like button more often than once.
Spent 9 hours working on Thanksgiving food today, so to see this on here. I so needed the smile and chuckles.
we don't celebrate thanksgiving here where i live but i will definitely will try this recipe on Christmas ! will make a mess with my mom most probably but that's the best of it
16:50 why she may not mention rubbing with butter is that the melted butter will collect in the pan and possibly burn, if the pan is dry enough, which would lessen the quality of the pan gravy. Also, butter has some percentage of water in it, so other methods for crisping the skin (salt, vinegar, drying) can work better.
I love everything about this guy and his Jamie and Julie series!
jamie really said julia child thanksgiving, pumping out all these episodes!
It's Vidsgiving!
You did a really good job deboning that especially for a first time!
Yes. No waste on the bones. Excellent!
I literally gasped when you pulled your turkey out of the oven! Bravo!!!!
Great job. I have fully deboned a turkey for Thanksgiving many times. It makes for a great presentation.
I first deboned a turkey by Julia's instructions over forty years ago. That method did not include stuffing it, which made the whole process much easier. Not only did it turn out better than any turkey I'd ever roasted before, but it also saved me from having to clean off the carcass late at night after my guests left. I was much safer using a sharp knife in the morning than late at night after an afternoon and evening of wine and brandy.
I saw your video last night and decided to make this for Thanksgiving dinner today. Yes, it took me over an hour to debone the thing, but I can honestly say it was worth every minute! That was the most amazing turkey I've ever made! Seriously yummy.
Wow. Just wow. This seems so wholesome to make and eat, knowing what a journey you've gone through to make it!
You did a great job there Mister Jamie! You're becoming quite the gourmet chef!!!
Thanks for this. The turkey’s in the oven. Wouldn’t have tried this without you.
Happy Christmas!
Ok, never deboned turkey or chicken in my life, but this.... wow!! It makes me want to make it for Christmas, bird and gravy and all, since Thanksgiving is not celebrated in my country, Greece. Thanks to Julia for her books and to you, Jamie, for your most enjoyable video!
PS. Can't wait for you to reach "G" in your world cooking. So many Greek recipes to try and enjoy! :D
Time for a break. And just in time for a visit with Jamie!
You are going to be blown away with that turkey stock and wish you had made even more! Whenever I make chicken stock, I always add one or two turkey necks to the water ... Happy Thanksgiving!
How did this video get by me?? I nearly missed it! For once I am thanking the algorithm gods for sticking this in my feed.
I have to say; this is the prettiest bird I’ve ever seen! Great job Jamie! 💋🧚🏻♀️❤️🇺🇸
Love Julia sending down a beam of light to her disciple for attempting this
🦃🔥🙌🙌👏👏 Well done Chef! That was one beautiful bird and my mouth was watering. I've been preparing Thanksgiving since 6:30 a.m.. It is now 10:06 p.m., the pots and pans are washed, the kitchen sanitized, my two cats are fed...and I'm going to bed. Happy Thanksgiving Jamie! 🧡🦃
Jamie, honestly, that was THE best video you have ever made. It turned out magnificently! Few people would attempt the de-boning.
Happy Thanksgiving Jamie...Ballotines are not easy. Yeah for you for attempting and conquering this feat. Bravo👏👍
I wash the turkey with lemon and dry it. Just adore your humor and faces🤣🍗🍠🤙
I wash my poultry. Soak with a little salt . Rinse, dry.
A SPECTACULAR rendition of a SPECTACULAR Julia recipe! I wish there was "smell-a-vision" or "taste-a-vision" for shows like yours. As soon as you added the pan drippings from the roasted turkey and the color changed to this beautiful darker brown... I knew you were in for a treat. Well done Jamie!!!
i love your channel!! it's so relaxing even when you're struggling bshshsh
God,I glanced at the screen when you were sewing the turkey closed and, for a minute, it looked like you were putting a onesie on a mutant baby! 😄
I was unsure about what you were doing, but as soon as you were adding up the ingredients of the stuffing it was clear: this was going to be stunning!
This channel has taught me so much. Perception is everything. It just never occurred to me that someone would look at the pop up timer and think that's where the thermometer goes. Those things are useless anyway. Fantastic looking turkey 🦃!!!
😂 Jamie I’m so sorry you tried to open that turkey on camera for us instead of in the sink. I hope you had enough Lysol or Clorox to clean it all up.
It was certainly entertaining, but I know there were WAAAAAYYYY more curses in whatever got edited out.
Butter the turkey skin… yup 👍
Looks fabulous and the gravy 🤩
I'm a recent subscriber and have been catching up with the oldest videos lately. But when I saw you taking on a deboned turkey, I just had to watch it immediately. Congratulations!! That came out so well, definitely magazine cover worthy...and to see how far you have come and your skill and confidence level. Well done, Jamie! Kudos to you and have a happy holiday!
You giving yourself Julia's instructions was easier for me to follow than Julia's show which I just watched. Boning a turkey. Wow what an idea.
I absolutely love the show and especially the Julia Child series!
First of all the recipes are very difficult, the recipe language is outdated (certainly not as simple as modern day cookbooks), and it's just not easy at all! But these recipes make you a better chef! Keep going!
Jamie's autopsy extravaganza!!
Plus: Someone finally leaves the moisture-sapping bread stuffing out of the bird.
The trick to stuffing not dryer than a popcorn fart is to brown the meat/sausage first, and then add butter and some turkey stock to the pot (not soaked, but the bread softens) and THEN stuff the turkey. I’ve never had dried out stuffing, but I can imagine it is nothing like I’ve typed out ends up.
@@jacquelinehunter8452 Yeah see I get that but it's a textural thing for me. I've only had good stuffing (IMO) once -- and it was cooked outside the bird. I just can't stand the mush (and for me it's always mush). I don't like bread pudding too much either; just a personal choice. The one stuffing I loved had cornbread and chestnuts so there was no gumminess to it at all. She may have even toasted the cornbread first.
In order to have a moist bird it needs fats and liquids. Searing the turkey will only take you so far because it's so lean to begin with. Being in Florida I actually stuff my bird with citrus, fresh herbs, garlic, onions and butter. It helps make an outstanding gravy too. Mom makes the stuffing because she knows what everyone else likes (but she can't cook meat to save her life lol).
@@jacquelinehunter8452 yeah adding stock (and a little wine) to my roasting pan and cooking the turkey hasn’t failed me yet in making a moist turkey. I use it to baste the turkey and it mixes with the juices so well. I’m sure someone will tell me how wrong that is, but it’s worked out well for me even when my husband and daughter took over midway because I started feeling ill one year.
Just what I needed tonite, Jamie & Julia shenanigans 😜 Happy Thanksgiving
I love how when things go a little bit wrong, you help it along.
Wowza! Totally deboning next time! !❤ Happy Thanksgiving 🦃🍁🍽
You did amazing! Well done darlin!!
That turkey looked so absolutely beautiful!!!!
Damn..you killed this one! Amazing job. Julia would be proud. I am.
Never would have guessed that I'll ever see a guy boning a turkey on TH-cam
The turkey juice incident turned out even worse than I imagined when you said “everywhere”
That looks incredible! You did a fantastic job!
I thought all stuffing was this, I’m from the UK and we use sausage meat fine breadcrumbs sage onion etc rolled into balls normally, but watching other thanksgiving meals being prepared the American stuffing is like bread cubes with other bits mixed in! It looks delicious!!! I didn’t know we did it so differently lol
That is a beautiful looking turkey. Happy Thanksgiving!
You've really out done yourself this time, Jaimie. That turkey turned out absolutely gorgeous! You have come such a long way since the beginning of your cooking journey! I congratulate you. Happy Thanksgiving!
Dam I am impressed Jamie you did a great job 🎉🎉happy thanksgiving from NewZealand
Beautiful turkey and gravy!!! That first cut made my mouth sweat and stomach growl. 🤤 I think you made the right call on the basting with butter too. Episodes like this really shows how far you've come since starting your channel. 👏🏼👏🏼👏🏼
Dude! This is the most amazing and beautiful thing you've done! Congratulations!
As frantic and self-doubting that this guy is, he has definitely improved immensely. I bet the stuff that he cooks which isn't an 8 hour long french recipe is great now.
It looks so beautiful, Jamie‼️
Kudos, dude!
Happy Thanksgiving ❣️🥰
Good job Jamie!
Having had a hip replace ( that then required revision due to my hip dislocating)....this demo makes me appreciate orthopedic surgeon.
Happy Thanksgiving american friends
Thank you!
Loved spending some of my Thanksgiving with you, Jamie 💛
Jamie you are so fun to watch...just what I need while cooking tonight!! Thanks & Happy Turkey Day❤️
Jamie!!! This looks so freaking good! That gravy too 😍