I do not know how to say correctly in English. When I was young we had white turkeys and feed them for selling (they would be about 30kg each). People where returning to buy once they had them. From our humble experience in cooking turkey, we found that if turkey is whole it is imperative for white meat to be cut in small incisions and filled with bacon and garlic. Also my late mother would fill it up with vegetables similar to appearance to vegetables prepared for Russian salad (little cubes). Unfortunately that is over 30 years in past (and more), but I remember well the umbrella strings in legs black meat. I was happy to see you prepare turkey with lots of butter, she needs that, now i have to go eat something. Best Regards and nice holidays to You, Jack and the team. Nice wishes to all from the heart (and Balkan).
For me, the best thing about Chef JP is that he teaches us when - maybe especially when - he sprinkles additional tidbits of knowledge throughout the video. Not a minute wasted (not even when he’s fighting a stubborn turkey leg that refuses to stand 🍗 😅). Thanks again, Chef! 🥇👨🏼🍳
Chef, I just wanted to say this for a long time, and I am probably not the first. Besides learning from you so much, you have such an amazing personality! I think that we, the viewers are all feel like you are one of our best friends in life. You just make it so easy to learn cooking and to connect with you. Be blessed, my friend! Stay happy, healthy, we love you Chef!
We all know that JP is the quintessential Chef but his beautiful, funny, lighthearted ways sprinkled throughout his videos are why we all keep coming back, what a great human being. You can learn to cook but you can't learn to have a million dollar personality, that comes from within
It makes me happy to see that you now have 1.5mm followers. It seems not long ago that I was cheering you on when you had 100k followers, willing the number to climb...and here you are. Congratulations, Chef! Well deserved 👏👏👏 And Happy Thanksgiving to a great American who loves his country.
When the leg fell over... your face, Chef... priceless. And, thank you for not editing out things like a dropped knife. We all do it. Happy Thanksgiving, everybody! ~ Lisa
That was a wonderful lesson, merci Chef. I think you rush because you are worried that your viewers think the video will be too long. I can assure you that your regular viewers, who appreciate your work, never think they are too long, in fact, would enjoy more content. If we don't have the time to watch them in one sitting, we come back to the video when we have time. Simple! Happy Thanksgiving😊
I made this last night, I’m not kidding you this was the best turkey and hands-down, the best gravy I have ever made myself, I’ve tried to make gravy on several occasions, and it was generally moderately edible, this completely changed my cooking ability!
I laughed so hard at the point where Chef JP adds wine to his gravy base. That moment when he realizes he has no idea what to tell people who just don't drink was so relatable!
You are my absolute FAVORITE chef! I love watching your videos, even if the recipe may not be something I'll cook. You have such a great energy, and I appreciate your dedication to teaching us all how to be better cooks. I don't ever get annoyed when you repeat instructions. Such as "onyo is always number first!" I just say it right along with you like a little kid watching Sesame Street 😂. I share your love for butter and love that you ALWAYS have it out, even if you aren't going to use it! Emotional support butter 😄. I have learned a lot from you, and you always make me laugh even when I'm having a rough time. Your vegetarian, and non alcoholic jokes/facial expressions crack me up!!! I used your method of cutting the turkey prior to cooking, and followed your time and temp instructions. I did slab a buttered herb blend all over that baby before cooking. Oh my gosh, it was the BEST turkey I have ever made! I am NEVER cooking a whole turkey again! I also love your attention to detail and the way you garnish your dishes. Never stop being you, chef, I appreciate you!
Interestingly, I am an excellent cook (not MY opinion, buy I will take it!!)...however, never considered cutting the turkey this way. MADE THE TURKEY AND DRESSING per your instructions. Not only did everyone love it, I loved cooking at this way! Never never never never will I go back to cooking a whole turkey again! THANK YOU for sharing yourself with us! Happy Holidays. 😍
It just occurred to me. I had a complete shoulder reconstructive surgery this past summer. When I cook Thanksgiving, I'm in the kitchen for 2 days. I made simple Johnny Marzetti today and I am in so much pain. Think my cooking like I used to are over. I'm in a lot of pain still. 😞 My family will figure alternate dinner plans for us.
Hi Chef...been cooking Thanksgiving dinner since I was 10 years old helping mom. A "fresh" turkey means that tom has been dead a week by the time you get it from the "gourmet" store. Unless you know a farmer who chops the head off that day for you, it's not fresh. Get a frozen that has been flash frozen after killing. Trust me, 7 children later, I've tried them all...frozen is better. Love your show. If I was younger I'd love to go to a master class.
Thank you so much, Chef! You've truly outdone yourself. I appreciate how you avoid using the enemy-water-in your recipes. Although, I'm definitely going to make your Maple Butter Turkey again. Last year, my turkey was the most gorgeous thing I'd ever seen. I even considered framing a large picture of it to replace the family photo over my mantle. It was not only a visual treat but also incredibly delicious. My mother-in-law couldn't find a single fault, which is a miracle akin to the immaculate conception. Thanks again. I love you dearly and wish you the best Thanksgiving!
This is how it actually works in my kitchen. There's no room at the end. Thank you, Chef. You're my favorite you tube chef. You've taught me so much. Thankyou!
I’m gonna take this approach this year. I’m going to make an herb butter with a little rosemary, sage, and a little thyme. I’m also going to roast the bones for my stock. I love that extra added depth of flavor. Roasting in pieces - wonderful idea. I’ve been spatchcocking the bird for years and this just seems to be the next evolution of that idea
I made this on thanksgiving what a time saver. Thank you chef, turkey will never be the same again.I made the stock cooked it for 4hrs. Bloop bloop bloop very low. Absolutely the best gravy I made. Happy thanksgiving.
Chef can teach even the smallest things! Leaving the wings on the carcass until last really helps with the stability of the turkey breast. I removed the legs and then the wings as my first 2 steps, and I realize now the error of my ways. Very delicious! A close second to his Prime Rib recipe. Happy Holidays.
I cooked the bird this way and made this gravy today! Wow, the family was quite impressed. Thank you so much Chef JP for your passion and enthusiasm for sharing your expertise and wisdom. I really appreciate your desire in sharing your knowledge. Thanks a ton!
Chef, I followed you recipe to a T, also made your cornbread dressing. This year was my 1st year cooking Thanksgiving, and all I can say is everyone said it was the best Thanksgiving meal ever. Tha k you so much! I love your channel, you truly are entertaining to watch.
Thank you Chef. You are single handedly making my Christmas. Tried your rice pudding recipe, with drunk raisins, was the best thing I ever made, apart from my kids. Thank you Sir.
An extra JP recipe video never hurt anyone 😁😁😁 I was planning on cooking the turkey this way, as its faster and easier to cook the different meats to perfection 👌 So im delighted to have this video to reference now 😁 especially the part of taking out the batteries of annoying beeping devices is gold! 😂 ps.. try not to do that to the smokedetector, and forget to put them back in.. like me 💀
JP You certainly make Ft. Lauderdale proud. I grew up here and loved The Left Bank, by the Las Olas Tunnel. Had lunch there many times, however my budget would not allow me to attend often but what an experience. I feel your level of culinary skills raised the standards of many restaurants to make Ft. Lauderdale a dining Mecca. Your great videos are bringing the world your French tips, tricks, and experience sprinkled with a delicious sense of humor. Don’t be so hard on yourself when your English is not perfect because you are sharing your cultural heritage, which is a gift. Just hard to watch when you burn your tasting tongue so often…ouch!!! Merci for your generous outpouring of love through your recipes…I am so grateful to witness such a master…with all the ridiculous television these days, your videos are a breath of fresh Florida air and are such a tremendous gift to the masses. Happy Thanksgiving JP!
Wow it so amazing watching you chef doing some techniques and ideas in preparing recipes and cooking some sumptuous and mouth watering foods. Thanks for the technologies that we have right now. No need for us to go to culinary school just to learned the basics. Here we can watch you in the comfort of our home while drinking wine, coffee or even having a snack. Learning the basics of cooking and techniques is the best of the best. Thank you for sharing your scientific knowledge in preparing and approach for other recipes that you made….. and you will make 👍👍👍👍👍❤️❤️❤️❤️❤️
I'm totally doing this this year. Only things I'll change is, I'll brine the entire bird (my wife gets these organic, fresh turkeys, never frozen or brined) two days before cutting it up and instead of cooking it in an oven at 325, I'll cook it in my smoker at say 275 and take a little more time. But this will allow me to make a proper gravy out of the carcass while the turkey is smoking, something I've never done.
This is exactly how I cooked my turkey last year … I will do the same this year … all the turkey meat was done to perfection. I recommend making plenty of stock … enough for making the gravy and using the stock also when making the dressing. Thank you Chef … excellent video!
My husband and I thoroughly enjoy your videos. We used your approach to making the turkey yesterday and it was so much easier than cooking the turkey whole. Delicious! Also, more oven real estate is available to cook the sides. We are thankful for you and your team!
He did it again: A delicious recipe and so much to learn (and to lough) 🙂 Since I follow Chef's Channel, I increased my cooking skills so much!! But not only this: I've learned so much about the right cooking tools! Please continue your phantastic channel and impressive videos! Best wishes from Germany!
After a hard day of work, coming home to see this pleasant surprise melted all the stress away. That was beautiful and even therapeutic Chef, you are not only a great cook but also a great mentor.
Thank you Chef for making this video. To me, this wasn't an instructional video as much as it was a chance to cook Thanksgiving dinner with my favorite chef. It was more Hallmark movie where we cooked the entire time and I didn't need to rush or clean up. I'm into the holidays now. I will be cooking for real (already started on the gravy--stock's made and frozen) and using a lot of the tips I picked up over the past year with you. Thanks. Happy Thanksgiving!
Oh you're an absolute gem! I have been concerned breast would be dry cooking it separate, but the dry brine process & (of course) BUTTER😅 makes it work. Luv it❤
@8:00 You made that look so easy! Obviously many years of experience...It took me an hour and I ruined a knife trying to get through a joint that was actually a bone... I know what I did wrong and thanks to your video, but your experience makes it look so easy. You truly are a talented professional!
CHEF??? I just made the turkey this way, except I used a wet brine overnight, and also the stuffin' muffins, and apple crisp bread pudding! Thank you for giving us the confidence and knowledge to recreate such wonderful meals. ❤❤❤
Thank you chef! My turkey dinner was well received today, everyone wanted leftovers. It took me the whole day, but the turkey stock was well worth it. Even my 91 year old mother loved the sage gravy. Breaking down the turkey is absolutely the only way I will cook it going forward. Everything was juicy.
I really like the idea of breaking the bird down. It allows cooking the different parts in the way that will yield the best results for each part. When you cook the whole bird you have to deal with a compromise so you can cook the dark meat enough while trying to not overcook the breast. I still like a multi day wet brine made with stock, salt, brown sugar, onions, celery, sage, peppercorns. The white meat is moist, flavorful, and complex.
Hello Chef! Last year I made your maple butter-coated roasted turkey (raves from my guests) and this time I tried this method and let me tell you, from now on, this is how I will make Thanksgiving dinner. I have never made better gravy than with your turkey stock base way in this video. Bravo! Best gravy I have ever made - and (other than making the stock) the simplest! De-boning is the way to go: less waste (when using carcass for stock), easy meat removal, juiciest roasted turkey ever! One issue for me: the skin did not brown as yours did so I carefully broiled the pieces to get browning. Thanks so much again for your excellent guidance and fantastic, amazing, a-child-could-do-this methods. You are my go-to chef for premium recipes and instruction.
Chef Pierre " you are amazing!" Thank you for the gift of you ..using your gifts and talents the good Lord has given you...and your blessing us by sharing wuth us ..i watch with my 90 year old mother...we so enjoy you ..i made this turkey...turned out great! Ket it go all nite with the salt brine...and butter made it so good...i appreciate all im learning and using in my cooking thx to you..😘🎉🥰🎄😋
I’m here checking the recipe, because I’m doing this one this year! I’ll be taking it to my daughters all cooked and ready to warm in the oven. I’m counting on it being the best turkey yet!!! ❤
This is way better! I am so doing this. No mess and everything goes in the trash immediately that's not used there's no debate on who cleans up and none of the meat is wasted. I've seen this process done before but he explains it so nicely. 😊
Thanks for giving us a great video Chef JP! 🦃 I have the same fat separator. I make chicken stock all the time and can it. The separator sits right on top of the mason jars. It works so well, I got a 2nd and use both! ❤
Happy Thanksgiving Chef! And congratulations on the number of viewers...but we know there is a great reason for that! We made our turkey using your method this year and it was without a doubt the best turkey we have ever done. It takes all the stress out of cooking the bird and all the parts have the opportunity to be done just right. Loved it! Thanks for your "lessons" and idea creativity. Sure helps.
" A child could do this " you are very modest, my friend :) I watched the whole video. The gravy is amazing, all of it is. We don't have Thanksgiving in NZ, and I have never had Turkey (it is not big here) but this looks delicious. I do eat chicken though, and I buy a whole bird and butcher it myself, it is cheaper than buying the pieces and I use the carcass for stock. Thank you Chef. You are very entertaining and I enjoy your vids.
Every video I've watched of yours I made what you cooked, everything so far has been fantastic and I've learned a great deal from you. Thank you for what you do, you've made making dinner fun again.
Thank you so much, Chef Jean Pierre. I'm always looking for a faster, simpler way to cook a turkey and you came through for me. I really enjoy your channel...it inspires me to try new recipes, you make it look so easy. Have a wonderful Thanksgiving Day.
This is the best way to do turkey. We used to do 12-15 turkeys this way, but we boned the legs and tied them. Roasted all the bones to make a fantastic stock, all a day ahead. Thanks for putting the process in a video!
This is great. Made the “other” long form Turkey last week. This week had another one just out of the drive to make so I’m going to try this method! Tomorrow I will make another one using the other method. Then freeze for 17 years!!!!
If that turkey leg doesn't want to stay on that plate, you can send it my way! Excellent meal and beautiful presentation. Happy Thanksgiving, Chef Jean-Pierre.
OMG I have never been a fan of turkey , because it’s dry , but this method makes all the difference in the world , this was 100% the best turkey I have ever tasted , and sooooo juicy ….i will never make turkey any other way …thank you again for sharing your knowledge …Happy Thanksgiving to you and your family
This is such a logical approach a ... I will be cooking my bird with this method tomorrow. Always have great output with CP's recipes... My favorite part of the show was The Chef vs The Turkey Leg !!!! 😅
Chef Jean-Pierre, that is the best looking turkey I have ever seen. We have done pretty good turkeys the last few years, but nothing compares to what you did on this video! My husband likes to smoke our turkey after a wet brine. He won't care what kind of brine I do, though, as long as he gets to smoke it, so I will do what you teach. How would you adjust this recipe for cooking the turkey outdoors on a smoker, though?
I could see everything beautifully that you were doing! Great job Jack! This is an amazing recipe and I can’t wait to try it. Thank you so much for teaching this. It’s fun and I love laughing at your comments.
Thank you chef Jean-Pierre for this easy way to make the turkey. I love the way you teach us. I learned so many tricks from your recipes. You always make me smile with your way of commenting. Thank you chef you are the best. God bless you.
Hi chef Jean-Pierre,I have been following your recipe today and it’s a wonderful idea.I had the turkey defrosting inside the fridge and I prepared everything from A-Z.Im waiting for the breasts to be ready and I’ll be done.This is the second turkey I cook in my life,and it smells delicious.The sauce is delicious.Thank you so much for teaching us all these specialties.
Dear chef Jean-Pierre: I think this is the best advice for cooking a turkey I have ever seen!! I’m Canadian so I’m going to buy a turkey and hack it up and use it piece by piece when the spirit moves me (to eat some turkey) and gravy. Heck I will even throw in some CJP stuffing because I will have it all ready to go in the freezer. Thank you for a great approach. ❤
Thank you, Chef! 👍🤯 I prepped the turkey parts for a dry brine in the fridge. I was following another person's instructions to cook the turkey parts tomorrow in a pan first to brown the skin then put on the oven at 450F. 🤔 But - I like this method much better. So excited to try it tomorrow! 🥳
Slice me off a hand pile and I'll make me a sandwich right now. Love a turkey sandwich right outta the oven. Some stuffing right on there too and smothered in gravy. Then nap time. So good. A few hours later, then round two. I actually love turkey more than chicken really. Great stuff again Chef. Thanks for making it all come together Jack. Dynamic duo at it again. So much good coming from this channel.
This is the only way to do it- zero Turkey stress - and less mess and waste. The meat from the stock was lunch for the cook and the dog :) the Turkey and stock was easy and amazing! Only served one breast and one thigh and everyone was happy the rest ready for carving on leftovers
I am amazed, I have never thought of doing my Turkey this way. I have always roasted it whole and then cut it and served it. I usually put lots of butter and blended poultry seasonings under the skin and in the carcus. But this looks wonderful and cuts down the cooking time. I may just try this. I will have a house full this year and planning on cooking a 24 pound turkey with all the wonderful fixings.
One of my favourite things about this channel (and believe me...there's a LOT! You'd butter believe it, friends!)....is the catchy little electric organ jingle during the pauses! It always makes me dance! Oh....and my little dog loves it too....we have officially given her the middle name of 'Onyo' 😀 She is a Spanish street dog, so her full name now is: Dolly (Dolores) Onyo Chorizo! And she's very lucky, because her mom is also a chef (but not nearly as good as JP!!), and cooks her fancy dinners each night, with inspiration from you guys! :-D
am i the only one who NEVER eats the breast meat? i only every eat the leg meat. i was very young when i tried the leg meat. and, once having had it, the breast meat simply could not compete - neither for texture nor for FLAVOR. but, in all of my years, NO ONE ELSE has ever wanted the leg meat. so, i always ended up eating the leg meat - literally all of it (leftovers). NO ONE liked it. in fact, people acted like i was strange to eat it! but i can't imagine WHY? it is so yummy!! if i could get turkey legs at the market, i would eat them all year round! so i f you have never tried the leg meat - give it a try! and do not be "shamed" by others for liking it, if you do like it. imho, it is the best meat on the bird! thanks for another wonderful video!!
This request has nothing to do with this video but I would like to see a few bread recipes to use with the sandwiches, bread crumbs and stuffings you have done videos about. Specially for Pain de Mie. Not sure if I spelled it correctly but it's the best I could come up with your accent. Your channel is excellent and I cook several of your meals. I'm single and I like good food. It's hard to cook for just one person so I bring food to work to share. Because of you they all think I'm a world class chef. Thank you for all your recipes and information on how and why you do things the way you do.
I know I am being picky, but you put the very best cuts of the turkey into your stock! - The Oysters. My favourite parts of the bird. I love your vids, but us Brits know how to handle a turkey properly. Love the gravy recipe. Your presentation was absolute first class plus.
In our house, that gravy container would have to be 10 times larger ! We use lots of it, the bird, oven roasted stuffing, mashed potatoes and fresh hot rolls ! Agreed, use the bird flavors with the mirepoix and garlic vs. the fat and flour method. The end result is cleaner, leaner and full of flavor plus, the guests are not falling asleep.
Chef JP!!! This is an awesome reference for anyone who chooses to take this much quicker route of preparing a turkey! Also, "bulb" or "head" of garlic is correct.
Thank you so much Chef! I will be doing this tomorrow. We will be pressed for time and space so it wiil be done on a Weber grill. Braised brisket and your turkey! God bless and Happy Thanksgiving! Thanks again Chef!
I do not know how to say correctly in English. When I was young we had white turkeys and feed them for selling (they would be about 30kg each). People where returning to buy once they had them. From our humble experience in cooking turkey, we found that if turkey is whole it is imperative for white meat to be cut in small incisions and filled with bacon and garlic. Also my late mother would fill it up with vegetables similar to appearance to vegetables prepared for Russian salad (little cubes). Unfortunately that is over 30 years in past (and more), but I remember well the umbrella strings in legs black meat. I was happy to see you prepare turkey with lots of butter, she needs that, now i have to go eat something. Best Regards and nice holidays to You, Jack and the team. Nice wishes to all from the heart (and Balkan).
I CAME FROM A FAMILY OF COOKS, BUT THEY ARE ALL GONE NOW. WATCHING YOU. CHEF, I FEEL LIKE I HAVE THEIR SPIRIT WITH ME. I LOVE WATCHING YOU!!!
Have a hard week at work. All the stress and hate in the news. I watch this video and all the stress is cooked out of me. Thankyou Jean-Pierre😊
I'm french, cuisine fan, and I'm looking a crazy french Chef to learn how to cook American dishes and train my English skills.
YT is awesome 😂
👍👍👍😊
For me, the best thing about Chef JP is that he teaches us when - maybe especially when - he sprinkles additional tidbits of knowledge throughout the video. Not a minute wasted (not even when he’s fighting a stubborn turkey leg that refuses to stand 🍗 😅). Thanks again, Chef! 🥇👨🏼🍳
Brilliant comment and so apt!
The master.
Sprinkle of humour too.@@smiley9872
He is an excellent teacher
Even CJP's slip-ups are knowledgeable.@@roblynch7234
Chef, I just wanted to say this for a long time, and I am probably not the first. Besides learning from you so much, you have such an amazing personality! I think that we, the viewers are all feel like you are one of our best friends in life. You just make it so easy to learn cooking and to connect with you. Be blessed, my friend! Stay happy, healthy, we love you Chef!
🙏🙏🙏❤️
We all know that JP is the quintessential Chef but his beautiful, funny, lighthearted ways sprinkled throughout his videos are why we all keep coming back, what a great human being. You can learn to cook but you can't learn to have a million dollar personality, that comes from within
Best human / chef Ive come across. Makes no the world a better place. Thank you 😊
Thank you 🙏 ❤️
It makes me happy to see that you now have 1.5mm followers. It seems not long ago that I was cheering you on when you had 100k followers, willing the number to climb...and here you are. Congratulations, Chef! Well deserved 👏👏👏
And Happy Thanksgiving to a great American who loves his country.
@@donaldgoodnight7853
He’s never done that. You were hit by a scammer impersonating him. You should report those accounts when they appear.
I’m absolutely doing this, this year! Can’t wait to try it!
Remember when it was less than 50k! Great to see an excellent content creator be rewarded on the platform.
I remember when he had 50k
I don't drink Wine. But I Absolutely Cook With It!!!
When the leg fell over... your face, Chef... priceless. And, thank you for not editing out things like a dropped knife. We all do it. Happy Thanksgiving, everybody! ~ Lisa
That was a wonderful lesson, merci Chef. I think you rush because you are worried that your viewers think the video will be too long. I can assure you that your regular viewers, who appreciate your work, never think they are too long, in fact, would enjoy more content. If we don't have the time to watch them in one sitting, we come back to the video when we have time. Simple! Happy Thanksgiving😊
Thanks! 😃
I Fully Agree!!
I made this last night, I’m not kidding you this was the best turkey and hands-down, the best gravy I have ever made myself, I’ve tried to make gravy on several occasions, and it was generally moderately edible, this completely changed my cooking ability!
I thoroughly appreciate tuning in to your cooking program! Your likable personality sets you apart from other UA-cam chefs.
I laughed so hard at the point where Chef JP adds wine to his gravy base. That moment when he realizes he has no idea what to tell people who just don't drink was so relatable!
And a “ little dab of butter “ 😂 Gotta love butter!
I've cancelled all my plans. I'm going to Jean Pierre's Thanksgiving!!! I want that GRAVY!!!
You are my absolute FAVORITE chef! I love watching your videos, even if the recipe may not be something I'll cook. You have such a great energy, and I appreciate your dedication to teaching us all how to be better cooks. I don't ever get annoyed when you repeat instructions. Such as "onyo is always number first!" I just say it right along with you like a little kid watching Sesame Street 😂. I share your love for butter and love that you ALWAYS have it out, even if you aren't going to use it! Emotional support butter 😄. I have learned a lot from you, and you always make me laugh even when I'm having a rough time. Your vegetarian, and non alcoholic jokes/facial expressions crack me up!!! I used your method of cutting the turkey prior to cooking, and followed your time and temp instructions. I did slab a buttered herb blend all over that baby before cooking. Oh my gosh, it was the BEST turkey I have ever made! I am NEVER cooking a whole turkey again! I also love your attention to detail and the way you garnish your dishes. Never stop being you, chef, I appreciate you!
🙏👍
Hi from Scotland hope you're all safe and well my friends...am a chef myself & I love this guy... Could listen to him all day lol 🏴👍😉✌️🏴
Interestingly, I am an excellent cook (not MY opinion, buy I will take it!!)...however, never considered cutting the turkey this way. MADE THE TURKEY AND DRESSING per your instructions. Not only did everyone love it, I loved cooking at this way! Never never never never will I go back to cooking a whole turkey again!
THANK YOU for sharing yourself with us! Happy Holidays. 😍
Awesome! 👍
I love seeing Thanksgiving simplified! Thank you, Chef JP and hope everybody has an amazing Thanksgiving! 🙏
It just occurred to me. I had a complete shoulder reconstructive surgery this past summer. When I cook Thanksgiving, I'm in the kitchen for 2 days. I made simple Johnny Marzetti today and I am in so much pain. Think my cooking like I used to are over. I'm in a lot of pain still. 😞 My family will figure alternate dinner plans for us.
@@cbear9263 Sorry to hear you’re in pain. ): I love that you have family that will assist you for the big feast! (:
Hi Chef...been cooking Thanksgiving dinner since I was 10 years old helping mom. A "fresh" turkey means that tom has been dead a week by the time you get it from the "gourmet" store. Unless you know a farmer who chops the head off that day for you, it's not fresh. Get a frozen that has been flash frozen after killing. Trust me, 7 children later, I've tried them all...frozen is better. Love your show. If I was younger I'd love to go to a master class.
Thank you so much, Chef! You've truly outdone yourself. I appreciate how you avoid using the enemy-water-in your recipes. Although, I'm definitely going to make your Maple Butter Turkey again. Last year, my turkey was the most gorgeous thing I'd ever seen. I even considered framing a large picture of it to replace the family photo over my mantle. It was not only a visual treat but also incredibly delicious. My mother-in-law couldn't find a single fault, which is a miracle akin to the immaculate conception. Thanks again. I love you dearly and wish you the best Thanksgiving!
This is how it actually works in my kitchen. There's no room at the end. Thank you, Chef. You're my favorite you tube chef. You've taught me so much. Thankyou!
I made this Turkey and gravy and it was a 10 out of 10. Thank you chef for helping me to up my game on Thanksgiving day ! 😁👍
"put a little wine in there... Ha. Put the whole bottle." Absolutely perfect.
I’m gonna take this approach this year. I’m going to make an herb butter with a little rosemary, sage, and a little thyme. I’m also going to roast the bones for my stock. I love that extra added depth of flavor. Roasting in pieces - wonderful idea. I’ve been spatchcocking the bird for years and this just seems to be the next evolution of that idea
Chef, you ;have no idea how much time this is going to save me ! I don't know why I didn't think of this myself ! Thanks a million !
Three times in a week?? How lucky are we, and just in time for the holiday! Thanks, Chef and Jack, and happy Thanksgiving to you all.
We are very, very lucky to Chef and Jack working hard to give us all the cooking gold.
he's back on his Thanksgiving schedule
I love you seriously. That look when the leg fell was classic.
I made this on thanksgiving what a time saver. Thank you chef, turkey will never be the same again.I made the stock cooked it for 4hrs. Bloop bloop bloop very low. Absolutely the best gravy I made. Happy thanksgiving.
Chef can teach even the smallest things! Leaving the wings on the carcass until last really helps with the stability of the turkey breast. I removed the legs and then the wings as my first 2 steps, and I realize now the error of my ways. Very delicious! A close second to his Prime Rib recipe. Happy Holidays.
Best chef on UA-cam. 🙌
I cooked the bird this way and made this gravy today! Wow, the family was quite impressed. Thank you so much Chef JP for your passion and enthusiasm for sharing your expertise and wisdom. I really appreciate your desire in sharing your knowledge. Thanks a ton!
Chef, I followed you recipe to a T, also made your cornbread dressing. This year was my 1st year cooking Thanksgiving, and all I can say is everyone said it was the best Thanksgiving meal ever. Tha k you so much! I love your channel, you truly are entertaining to watch.
Thank you Chef. You are single handedly making my Christmas. Tried your rice pudding recipe, with drunk raisins, was the best thing I ever made, apart from my kids. Thank you Sir.
I’ve never seen a turkey that moist, love my butter also.Great video! My mouth is watering. Jack is very lucky to share your meals.
An extra JP recipe video never hurt anyone 😁😁😁 I was planning on cooking the turkey this way, as its faster and easier to cook the different meats to perfection 👌 So im delighted to have this video to reference now 😁 especially the part of taking out the batteries of annoying beeping devices is gold! 😂 ps.. try not to do that to the smokedetector, and forget to put them back in.. like me 💀
JP You certainly make Ft. Lauderdale proud. I grew up here and loved The Left Bank, by the Las Olas Tunnel. Had lunch there many times, however my budget would not allow me to attend often but what an experience. I feel your level of culinary skills raised the standards of many restaurants to make Ft. Lauderdale a dining Mecca. Your great videos are bringing the world your French tips, tricks, and experience sprinkled with a delicious sense of humor. Don’t be so hard on yourself when your English is not perfect because you are sharing your cultural heritage, which is a gift. Just hard to watch when you burn your tasting tongue so often…ouch!!! Merci for your generous outpouring of love through your recipes…I am so grateful to witness such a master…with all the ridiculous television these days, your videos are a breath of fresh Florida air and are such a tremendous gift to the masses. Happy Thanksgiving JP!
🙏🙏🙏❤️
Wow it so amazing watching you chef doing some techniques and ideas in preparing recipes and cooking some sumptuous and mouth watering foods. Thanks for the technologies that we have right now. No need for us to go to culinary school just to learned the basics. Here we can watch you in the comfort of our home while drinking wine, coffee or even having a snack. Learning the basics of cooking and techniques is the best of the best. Thank you for sharing your scientific knowledge in preparing and approach for other recipes that you made….. and you will make 👍👍👍👍👍❤️❤️❤️❤️❤️
I'm totally doing this this year. Only things I'll change is, I'll brine the entire bird (my wife gets these organic, fresh turkeys, never frozen or brined) two days before cutting it up and instead of cooking it in an oven at 325, I'll cook it in my smoker at say 275 and take a little more time. But this will allow me to make a proper gravy out of the carcass while the turkey is smoking, something I've never done.
This is exactly how I cooked my turkey last year … I will do the same this year … all the turkey meat was done to perfection.
I recommend making plenty of stock … enough for making the gravy and using the stock also when making the dressing.
Thank you Chef … excellent video!
My husband and I thoroughly enjoy your videos. We used your approach to making the turkey yesterday and it was so much easier than cooking the turkey whole. Delicious! Also, more oven real estate is available to cook the sides. We are thankful for you and your team!
👍👍👍😊
He did it again: A delicious recipe and so much to learn (and to lough) 🙂 Since I follow Chef's Channel, I increased my cooking skills so much!! But not only this: I've learned so much about the right cooking tools! Please continue your phantastic channel and impressive videos! Best wishes from Germany!
After a hard day of work, coming home to see this pleasant surprise melted all the stress away. That was beautiful and even therapeutic Chef, you are not only a great cook but also a great mentor.
Thank you Chef for making this video. To me, this wasn't an instructional video as much as it was a chance to cook Thanksgiving dinner with my favorite chef. It was more Hallmark movie where we cooked the entire time and I didn't need to rush or clean up. I'm into the holidays now. I will be cooking for real (already started on the gravy--stock's made and frozen) and using a lot of the tips I picked up over the past year with you. Thanks. Happy Thanksgiving!
Love the deboning demonstration 👍🏾👍🏾👍🏾👍🏾! Apply to chicken which is always more economical to purchase whole and cut yourself!
Oh you're an absolute gem! I have been concerned breast would be dry cooking it separate, but the dry brine process & (of course) BUTTER😅 makes it work. Luv it❤
That was the best video instruction for cooking a turkey I’ve ever seen! Thank you Chef!,❤
@8:00 You made that look so easy! Obviously many years of experience...It took me an hour and I ruined a knife trying to get through a joint that was actually a bone... I know what I did wrong and thanks to your video, but your experience makes it look so easy. You truly are a talented professional!
CHEF??? I just made the turkey this way, except I used a wet brine overnight, and also the stuffin' muffins, and apple crisp bread pudding!
Thank you for giving us the confidence and knowledge to recreate such wonderful meals.
❤❤❤
Thank you chef! My turkey dinner was well received today, everyone wanted leftovers. It took me the whole day, but the turkey stock was well worth it. Even my 91 year old mother loved the sage gravy. Breaking down the turkey is absolutely the only way I will cook it going forward. Everything was juicy.
I really like the idea of breaking the bird down. It allows cooking the different parts in the way that will yield the best results for each part. When you cook the whole bird you have to deal with a compromise so you can cook the dark meat enough while trying to not overcook the breast.
I still like a multi day wet brine made with stock, salt, brown sugar, onions, celery, sage, peppercorns. The white meat is moist, flavorful, and complex.
Hello Chef! Last year I made your maple butter-coated roasted turkey (raves from my guests) and this time I tried this method and let me tell you, from now on, this is how I will make Thanksgiving dinner. I have never made better gravy than with your turkey stock base way in this video. Bravo! Best gravy I have ever made - and (other than making the stock) the simplest! De-boning is the way to go: less waste (when using carcass for stock), easy meat removal, juiciest roasted turkey ever! One issue for me: the skin did not brown as yours did so I carefully broiled the pieces to get browning. Thanks so much again for your excellent guidance and fantastic, amazing, a-child-could-do-this methods. You are my go-to chef for premium recipes and instruction.
Thank you so much Chef Jean-Pierre for such an amazing episode !
Chef Pierre " you are amazing!" Thank you for the gift of you ..using your gifts and talents the good Lord has given you...and your blessing us by sharing wuth us ..i watch with my 90 year old mother...we so enjoy you ..i made this turkey...turned out great! Ket it go all nite with the salt brine...and butter made it so good...i appreciate all im learning and using in my cooking thx to you..😘🎉🥰🎄😋
🙏🙏🙏❤️
I’m here checking the recipe, because I’m doing this one this year! I’ll be taking it to my daughters all cooked and ready to warm in the oven. I’m counting on it being the best turkey yet!!! ❤
Another great video chef. I will be making this dish for Thanksgiving. I wish everyone a great Thanksgiving.
Can’t get enough of these videos.
"If you don't drink it, you don't drink it. Don't put it in coz you won't miss it. Coz you don't drink it" - Chef Jean-Pierre 2023. This is wisdom.
This is way better! I am so doing this. No mess and everything goes in the trash immediately that's not used there's no debate on who cleans up and none of the meat is wasted. I've seen this process done before but he explains it so nicely. 😊
Brilliant!!! Thanks for showing us this. I had never really considered doing a turkey and gravy this way but I need to try it.
Thanks for giving us a great video Chef JP! 🦃
I have the same fat separator. I make chicken stock all the time and can it. The separator sits right on top of the mason jars. It works so well, I got a 2nd and use both! ❤
Happy Thanksgiving Chef! And congratulations on the number of viewers...but we know there is a great reason for that!
We made our turkey using your method this year and it was without a doubt the best turkey we have ever done. It takes all the stress out of cooking the bird and all the parts have the opportunity to be done just right. Loved it!
Thanks for your "lessons" and idea creativity. Sure helps.
" A child could do this " you are very modest, my friend :)
I watched the whole video. The gravy is amazing, all of it is.
We don't have Thanksgiving in NZ, and I have never had Turkey (it is not big here) but this looks delicious.
I do eat chicken though, and I buy a whole bird and butcher it myself, it is cheaper than buying the pieces and I use the carcass for stock.
Thank you Chef. You are very entertaining and I enjoy your vids.
You are the BEST and UNIQUE! Thanks God we have you!
You are amazingly fun to watch & im using your video’s as I cook. Thank you so much for making cooking fun.
Every video I've watched of yours I made what you cooked, everything so far has been fantastic and I've learned a great deal from you. Thank you for what you do, you've made making dinner fun again.
Chef, this looks soooooo good! That platter is BEAUTIFUL! YOU are amazing! Thank you for helping us ALL to hone our cooking skills - all year through!
We go to my Dad's house for Thanksgiving, but we cook a turkey at home for ourselves. I'm definitely going to do this this time!
Thank you so much, Chef Jean Pierre. I'm always looking for a faster, simpler way to cook a turkey and you came through for me. I really enjoy your channel...it inspires me to try new recipes, you make it look so easy. Have a wonderful Thanksgiving Day.
This is the best way to do turkey. We used to do 12-15 turkeys this way, but we boned the legs and tied them. Roasted all the bones to make a fantastic stock, all a day ahead. Thanks for putting the process in a video!
This is great. Made the “other” long form Turkey last week. This week had another one just out of the drive to make so I’m going to try this method! Tomorrow I will make another one using the other method. Then freeze for 17 years!!!!
😂😂😂
We love you chef. Thank you po. From Phillipines ❤❤❤
"For those of you that don't drink wine... you should try it for Thanksgiving." 😂😂😂 Funniest thing I've heard all month!!
If that turkey leg doesn't want to stay on that plate, you can send it my way! Excellent meal and beautiful presentation. Happy Thanksgiving, Chef Jean-Pierre.
OMG I have never been a fan of turkey , because it’s dry , but this method makes all the difference in the world , this was 100% the best turkey I have ever tasted , and sooooo juicy ….i will never make turkey any other way …thank you again for sharing your knowledge …Happy Thanksgiving to you and your family
This is such a logical approach a ... I will be cooking my bird with this method tomorrow. Always have great output with CP's recipes...
My favorite part of the show was The Chef vs The Turkey Leg !!!! 😅
Chef Jean-Pierre, that is the best looking turkey I have ever seen. We have done pretty good turkeys the last few years, but nothing compares to what you did on this video! My husband likes to smoke our turkey after a wet brine. He won't care what kind of brine I do, though, as long as he gets to smoke it, so I will do what you teach. How would you adjust this recipe for cooking the turkey outdoors on a smoker, though?
Just so fun to watch and learn ☺️! Kudos 👏 to you!
I could see everything beautifully that you were doing! Great job Jack! This is an amazing recipe and I can’t wait to try it. Thank you so much for teaching this. It’s fun and I love laughing at your comments.
Thank you chef Jean-Pierre for this easy way to make the turkey. I love the way you teach us. I learned so many tricks from your recipes. You always make me smile with your way of commenting. Thank you chef you are the best. God bless you.
Hi chef Jean-Pierre,I have been following your recipe today and it’s a wonderful idea.I had the turkey defrosting inside the fridge and I prepared everything from A-Z.Im waiting for the breasts to be ready and I’ll be done.This is the second turkey I cook in my life,and it smells delicious.The sauce is delicious.Thank you so much for teaching us all these specialties.
It’s 5:11 am and I was waiting for the breasts to finish baking.Im going to finish it tomorrow.
Dear chef Jean-Pierre: I think this is the best advice for cooking a turkey I have ever seen!! I’m Canadian so I’m going to buy a turkey and hack it up and use it piece by piece when the spirit moves me (to eat some turkey) and gravy. Heck I will even throw in some CJP stuffing because I will have it all ready to go in the freezer. Thank you for a great approach. ❤
Thank you, Chef! 👍🤯 I prepped the turkey parts for a dry brine in the fridge. I was following another person's instructions to cook the turkey parts tomorrow in a pan first to brown the skin then put on the oven at 450F. 🤔 But - I like this method much better. So excited to try it tomorrow! 🥳
Slice me off a hand pile and I'll make me a sandwich right now. Love a turkey sandwich right outta the oven. Some stuffing right on there too and smothered in gravy. Then nap time. So good. A few hours later, then round two. I actually love turkey more than chicken really. Great stuff again Chef. Thanks for making it all come together Jack. Dynamic duo at it again. So much good coming from this channel.
🙏😊❤️
This is the only way to do it- zero Turkey stress - and less mess and waste. The meat from the stock was lunch for the cook and the dog :) the Turkey and stock was easy and amazing! Only served one breast and one thigh and everyone was happy the rest ready for carving on leftovers
I am amazed, I have never thought of doing my Turkey this way. I have always roasted it whole and then cut it and served it. I usually put lots of butter and blended poultry seasonings under the skin and in the carcus. But this looks wonderful and cuts down the cooking time. I may just try this. I will have a house full this year and planning on cooking a 24 pound turkey with all the wonderful fixings.
god bless you thanks for everything chef
One of my favourite things about this channel (and believe me...there's a LOT! You'd butter believe it, friends!)....is the catchy little electric organ jingle during the pauses! It always makes me dance! Oh....and my little dog loves it too....we have officially given her the middle name of 'Onyo' 😀 She is a Spanish street dog, so her full name now is: Dolly (Dolores) Onyo Chorizo! And she's very lucky, because her mom is also a chef (but not nearly as good as JP!!), and cooks her fancy dinners each night, with inspiration from you guys! :-D
👍👍👍❤️
am i the only one who NEVER eats the breast meat? i only every eat the leg meat. i was very young when i tried the leg meat. and, once having had it, the breast meat simply could not compete - neither for texture nor for FLAVOR. but, in all of my years, NO ONE ELSE has ever wanted the leg meat. so, i always ended up eating the leg meat - literally all of it (leftovers). NO ONE liked it. in fact, people acted like i was strange to eat it! but i can't imagine WHY? it is so yummy!! if i could get turkey legs at the market, i would eat them all year round!
so i f you have never tried the leg meat - give it a try! and do not be "shamed" by others for liking it, if you do like it. imho, it is the best meat on the bird!
thanks for another wonderful video!!
That looks so delicious yummy tasty.
Love watching your videos! I am learning so much. You are marvelous!
This request has nothing to do with this video but I would like to see a few bread recipes to use with the sandwiches, bread crumbs and stuffings you have done videos about. Specially for Pain de Mie. Not sure if I spelled it correctly but it's the best I could come up with your accent. Your channel is excellent and I cook several of your meals. I'm single and I like good food. It's hard to cook for just one person so I bring food to work to share. Because of you they all think I'm a world class chef. Thank you for all your recipes and information on how and why you do things the way you do.
Wonderful food and fantastic instructions, thanks again Chef JP. Just wish I could have been there to try it 😋
I know I am being picky, but you put the very best cuts of the turkey into your stock! - The Oysters. My favourite parts of the bird.
I love your vids, but us Brits know how to handle a turkey properly.
Love the gravy recipe.
Your presentation was absolute first class plus.
Enjoyable! Love watching a new way with turkey. I'll try one day if I can allow myself to break from the traditional.
In our house, that gravy container would have to be 10 times larger ! We use lots of it, the bird, oven roasted stuffing, mashed potatoes and fresh hot rolls ! Agreed, use the bird flavors with the mirepoix and garlic vs. the fat and flour method. The end result is cleaner, leaner and full of flavor plus, the guests are not falling asleep.
Timely reminder Mr Jack, good catch. Love this gravy. Well done!
Chef JP!!! This is an awesome reference for anyone who chooses to take this much quicker route of preparing a turkey! Also, "bulb" or "head" of garlic is correct.
Love your show! Made my husband watch, and purchased a Henkel boning knife. We are ready to go for Thanksgiving, on y va!
I just bought a boning knife too, after watching this lol. Not the same brand though.
Thank you so much Chef! I will be doing this tomorrow. We will be pressed for time and space so it wiil be done on a Weber grill. Braised brisket and your turkey! God bless and Happy Thanksgiving! Thanks again Chef!