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).
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
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!
My father-in-law introduced me to Chef this year and I am hooked. I tried this recipe for our bird this year and It was the most succulent, flavorful turkey I've ever eaten. The onions add an amazing flavor to the meat. I will never cook a bird any other way. Even the left-overs a couple days later were still melt-in-your mouth delicious. Chef is right when he suggests using a boning knife for cutting the meat off the carcass and using a slicing knife which makes each piece perfectly sliced and so easy to plate. Thank you, Chef for changing our main course for the best. We will enjoy this for years to come.
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.
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!
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😊
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!
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've used this method a few times, and honestly, I think this is the only way I'll ever cook a turkey now. De-boning isn't that hard. In fact, I find it easier than carving a hot cooked turkey. Your oven isn't tied up all day, you have the carcass to make the gravy with in advance. The white meat is moist and flavourful (much to my daughter's chagrin. She actually prefers drier poultry meat). You can have everything prepared in advance and ready for when the turkey comes out. No waiting for the gravy, carving etc. I do go a little further and debone the thighs and throw the wing tips and flats into the stock pot. For those who don't have a fancy fat separator, put the drippings in a clear pot or measuring cup. Use a turkey baster to draw the juices up from the bottom.
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!
My sister and I did this yesterday for the best and quickest Thanksgiving Turkey dinner we have ever had in our 50 years of dry crappy Turkey. Thanks Chef, you are much appreciated, blessings.
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. 😍
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!
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.
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!
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.
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❤
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!
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!
For the record- a nice red wine 🍷 is a Cotes de Rhone : btw: my friend from France 🇫🇷: Northern Hemisphere introduced me to Cotes de Rhone : absolutely fantastic
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.
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.
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 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..😘🎉🥰🎄😋
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.
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.
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 💀
@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!
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.
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!
" 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.
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. ❤❤❤
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.
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.
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.
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.
Absolutely amazing result! Followed your instructions exactly and voila...came out perfectly...I have tried every method over the years and hands down this was the best...every guest raved about the flavor and moistness
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!!! ❤
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, first off. YOU ARE THE MAN.Second, on the dark meat, you said it should be 185 for a more tender bite. But every video I have seen, folks said it could be 175. Are folks eating raw meat?! Cheers!
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
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!
I just love cooking vicariously via watching Chef Jean-Pierre! I can die happy tomorrow! *Unless there's another video to watch! Sorry St. Peter but you must wait for me!*😂😂
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 👍👍👍👍👍❤️❤️❤️❤️❤️
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!
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 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.
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 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!!!!
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.
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. 😊
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 am intrigued by your cutting apart the turkey before roasting! Maybe not this week, but sometime in the near future, I will be trying that! --- However, I have to confess that for many years... and still once in a while, I put my turkey in the oven, in a large roaster liner... kind of like an oven bag, and my turkey is ..... wait for it........right out of the freezer!!! LMBO!!! I am not teasing either... and it works like a charm! My mom watched me carving up my turkey many years ago and said.... your neck and gizzard pieces are STILL in your turkey?? I teased right back that it is kinda tough to remove them when they are frozen inside when the bird went into the oven! LOL (Ok, I hate the neck and those nasty pieces and those go to the cats anyway! May as well give them to those who appreciate them... roasted!) I pressure can a lot of turkey meat every year and roasting turkeys quickly so that I can remove the meat to pack into jars, goes faster when you don't go through the process of thawing them for 6 days in the fridge.... as a rancher's wife, I don't have time for all of that! LOL I take a shallow roasting pan, place a large foil pan inside, then line that with a "roaster liner bag" before placing either my thawed out turkey... overnight on my kitchen drainboard, or my just unwrapped FROZEN turkey with the giblets inside, which I have done more often than the thawed method... inside the pan. I do put butter all over on top and salt it well, add about 6 cups of water, then bring up the sides of my roaster liner and I fold them over and staple them closed. Put that bad boy in the oven and let it roast until a thermometer reads the correct temperature inside. The roaster bag cooks it quicker as it retains the heat. I have zero doubt that Chef JP's method is MUCH better and probably tastes better... no questions about that either, but alas.... I am the one doing all the cooking every year and I don't expect guests coming way out to the ranch to bring food, so I simplify what I can so that I can enjoy the holiday as well. I have NEVER had a single complaint about the turkey, and nobody has ever died from eating mine yet.... anyway, they walk out the door still breathing, a good sign! I have thawed mine over the past several years for Thanksgiving, and plan to this year... but I don't always do that!
This was already one of my favorite videos of yours but the "beep beep" over the thermometer had me laughing. Thanks again for another great video, Chef!
I am binge watching your videos Chef JP, you are so entertaining and informative. I appreciate how you explain your techniques and even make sophisticated recipes, simple and uncomplicated. You inspire me to try new things. My family is so impressed with my (new) cooking skills!😉😁
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'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 😂
👍👍👍😊
I don't drink Wine. But I Absolutely Cook With It!!!
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😊
Best human / chef Ive come across. Makes no the world a better place. Thank you 😊
Thank you 🙏 ❤️
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
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!
🙏🙏🙏❤️
My father-in-law introduced me to Chef this year and I am hooked. I tried this recipe for our bird this year and It was the most succulent, flavorful turkey I've ever eaten. The onions add an amazing flavor to the meat. I will never cook a bird any other way. Even the left-overs a couple days later were still melt-in-your mouth delicious. Chef is right when he suggests using a boning knife for cutting the meat off the carcass and using a slicing knife which makes each piece perfectly sliced and so easy to plate. Thank you, Chef for changing our main course for the best. We will enjoy this for years to come.
Thanks for watching and for the kind words! 🙏❤️
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
"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.
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!!!
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!!
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!
🙏👍
I love you seriously. That look when the leg fell was classic.
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've used this method a few times, and honestly, I think this is the only way I'll ever cook a turkey now. De-boning isn't that hard. In fact, I find it easier than carving a hot cooked turkey. Your oven isn't tied up all day, you have the carcass to make the gravy with in advance. The white meat is moist and flavourful (much to my daughter's chagrin. She actually prefers drier poultry meat). You can have everything prepared in advance and ready for when the turkey comes out. No waiting for the gravy, carving etc. I do go a little further and debone the thighs and throw the wing tips and flats into the stock pot. For those who don't have a fancy fat separator, put the drippings in a clear pot or measuring cup. Use a turkey baster to draw the juices up from the bottom.
I thoroughly appreciate tuning in to your cooking program! Your likable personality sets you apart from other RUclips chefs.
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!
My sister and I did this yesterday for the best and quickest Thanksgiving Turkey dinner we have ever had in our 50 years of dry crappy Turkey. Thanks Chef, you are much appreciated, blessings.
"For those of you that don't drink wine... you should try it for Thanksgiving." 😂😂😂 Funniest thing I've heard all month!!
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.
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! 👍
"put a little wine in there... Ha. Put the whole bottle." Absolutely perfect.
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!
🙏🙏🙏❤️
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
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.
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!
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! (:
Great idea Chef, cut the turkey up first, then cook it. I love it. 😍
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❤
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 !
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!
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!
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For the record- a nice red wine 🍷 is a Cotes de Rhone : btw: my friend from France 🇫🇷: Northern Hemisphere introduced me to Cotes de Rhone : absolutely fantastic
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 ! 😁👍
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.
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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.
That was the best video instruction for cooking a turkey I’ve ever seen! Thank you Chef!,❤
I love the holiday emphasis. Chef talking turkey is part of my holiday tradition.
Love the deboning demonstration 👍🏾👍🏾👍🏾👍🏾! Apply to chicken which is always more economical to purchase whole and cut yourself!
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
Telling the leg to "stay", was like me today telling my dog to "stay" in the living room while I'm cooking turkey and giblets. 🤣🤣🤣
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..😘🎉🥰🎄😋
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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.
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.
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 💀
@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!
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.
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!
" 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.
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.
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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.
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.
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.
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.
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.
Absolutely amazing result! Followed your instructions exactly and voila...came out perfectly...I have tried every method over the years and hands down this was the best...every guest raved about the flavor and moistness
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!!! ❤
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, first off. YOU ARE THE MAN.Second, on the dark meat, you said it should be 185 for a more tender bite. But every video I have seen, folks said it could be 175. Are folks eating raw meat?! Cheers!
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!
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
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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!
I HAVE LEARNED SO MUCH FROM YOU CHEF. Also, love to watch you because it brightens my day,
I just love cooking vicariously via watching Chef Jean-Pierre! I can die happy tomorrow!
*Unless there's another video to watch! Sorry St. Peter but you must wait for me!*😂😂
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 👍👍👍👍👍❤️❤️❤️❤️❤️
You are the BEST and UNIQUE! Thanks God we have you!
I made it like this for thanksgiving and it turned out great. Thank you
Timely reminder Mr Jack, good catch. Love this gravy. Well done!
Best chef on RUclips. 🙌
Thanks for making my Thanksgiving phenomenal!!!
Can’t get enough of these videos.
Enjoyable! Love watching a new way with turkey. I'll try one day if I can allow myself to break from the traditional.
One of your best!1. I remember my grandmother rubbing butter on her bird. Back in '59. Tiny kitchen...best food. Happy Thanksgiving, Chef and Jack!
Just so fun to watch and learn ☺️! Kudos 👏 to you!
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!
It's amazing how you look and have the same passion and humor of my maestro Gualtiero Marchesi!!!!!❤❤❤
I am flattered! Thank you! 🙏🙏🙏❤️
Jack has been promoted to sous chef! GREAT! Love your videos and all the "bloob, bloob, bloobs!"
If you drop a knife, let it go. Don't try to catch it ‼️‼️‼️
A life saving advice👍
Can't stop the culinary juggernaut that is our Onyo Emperor!
The easy meal ideas alone are worth viewing Chef; plenty of good techniques too as a bonus. The man has me making my own butter
Thank you so much Chef Jean-Pierre for such an amazing episode !
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.
You are amazingly fun to watch & im using your video’s as I cook. Thank you so much for making cooking fun.
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.
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.
Another great video chef. I will be making this dish for Thanksgiving. I wish everyone a great Thanksgiving.
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!!!!
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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.
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. 😊
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 am intrigued by your cutting apart the turkey before roasting! Maybe not this week, but sometime in the near future, I will be trying that!
--- However, I have to confess that for many years... and still once in a while, I put my turkey in the oven, in a large roaster liner... kind of like an oven bag, and my turkey is ..... wait for it........right out of the freezer!!! LMBO!!!
I am not teasing either... and it works like a charm! My mom watched me carving up my turkey many years ago and said.... your neck and gizzard pieces are STILL in your turkey?? I teased right back that it is kinda tough to remove them when they are frozen inside when the bird went into the oven! LOL (Ok, I hate the neck and those nasty pieces and those go to the cats anyway! May as well give them to those who appreciate them... roasted!)
I pressure can a lot of turkey meat every year and roasting turkeys quickly so that I can remove the meat to pack into jars, goes faster when you don't go through the process of thawing them for 6 days in the fridge.... as a rancher's wife, I don't have time for all of that! LOL
I take a shallow roasting pan, place a large foil pan inside, then line that with a "roaster liner bag" before placing either my thawed out turkey... overnight on my kitchen drainboard, or my just unwrapped FROZEN turkey with the giblets inside, which I have done more often than the thawed method... inside the pan.
I do put butter all over on top and salt it well, add about 6 cups of water, then bring up the sides of my roaster liner and I fold them over and staple them closed. Put that bad boy in the oven and let it roast until a thermometer reads the correct temperature inside. The roaster bag cooks it quicker as it retains the heat.
I have zero doubt that Chef JP's method is MUCH better and probably tastes better... no questions about that either, but alas.... I am the one doing all the cooking every year and I don't expect guests coming way out to the ranch to bring food, so I simplify what I can so that I can enjoy the holiday as well. I have NEVER had a single complaint about the turkey, and nobody has ever died from eating mine yet.... anyway, they walk out the door still breathing, a good sign!
I have thawed mine over the past several years for Thanksgiving, and plan to this year... but I don't always do that!
That looks so delicious yummy tasty.
This was already one of my favorite videos of yours but the "beep beep" over the thermometer had me laughing. Thanks again for another great video, Chef!
I am binge watching your videos Chef JP, you are so entertaining and informative. I appreciate how you explain your techniques and even make sophisticated recipes, simple and uncomplicated. You inspire me to try new things. My family is so impressed with my (new) cooking skills!😉😁
I agree. This is priceless.