Roast and Carve the Perfect Turkey! - Chef Jean-Pierre

[Music] okay friends thanksgiving is here already and we're gonna prepare turkey and look at this one that's a 27 pound bird i got for you guys i hope you're hungry i've done thousands of classes teaching people how to cook turkey and this is the simplest recipe you can possibly make you cannot screw this one up okay first if we're gonna get a frozen turkey 27 pound turkey you know how long it takes one week one week from the freezer into their refrigerator let it defrost very very slowly one more click one more statement i gotta make this is not one of them quick five minutes video okay you can't do everything i'm gonna be doing in five minutes you want a five minutes video about turkey you got a tick tock tick tick tock whatever the hell they call those they do it fast they do it so fast you have no idea what the hell they're doing but here you're gonna know everything so the turkey has been defrosted uh one week and uh and and i left it out a little bit so it's kind of like not at room temperature but it's not fr not really really cold because otherwise i won't be able to rub it with butter okay because we're going to put a lot of butter butter is good all right so first thing we're going to do friends is um is we're going gonna prepare to go in a roasting pan because this this bird is gonna take about five hours to cook so i better get going and put it in the oven okay so we're gonna put a little salt and pepper on the inside of the bird don't be afraid salt and pepper inside of the boils right here we go inside right there salt and pepper inside and then we're going to stuff the inside with some onion right there that are cut and peeled already i don't put stuffing inside the turkey friends meaning stuffing like uh you know the stuffing i cook it separately we're gonna make a separate video for that okay and then we're gonna make a separate video for the gravy also okay we're gonna make a bunch of videos so you can cook a fabulous thanksgiving i got apple in there okay i got oranges i got lemon i got um a rosemary i got sage you gotta put sage and you put it inside stuff it inside don't be afraid friends put in much inside as you can and when you don't think you can put any more you can put you're just stuffing more and you know remember the yeah i got i removed all of the stuff on the inside the gizzard the liver the heart um and the neck and the neck because we're going to make the gravy with the neck i'm going to show you how to make a fabulous gravy it's going to be in a separate video okay holy mama mia look at this folks so when you don't think you can put any more in there shove it up a little bit more put a couple of cloves of garlic in there all right don't be afraid you know what's gonna happen the fruits and the vegetables are gonna cook and they're gonna perfume the inside of that bird you're gonna you're gonna pick it up it's gonna smell like oranges and apples and uh and and and the sage and the rosemary it's gonna be beautiful and you put it all in there like that stuff it don't be afraid to put look at it i can't put anymore put it as much as you can in there okay so now it's good all right so now we're good so now what do we do with the turkey well you see a lot of people take their wings and do things with it yeah you know what i like to do with the wings i like to take it all right i'm going to do it flip it on the other side first we're going to remove a little extra skin okay we don't need all this right there so remove okay so extra fat we don't need all that so you remove a little bit of this right there okay you take it and then you put it right here you go i'm not gonna use those anymore anyway all right so now what we do what i do is i take the leg the the wings right there and i give it a karate chop do you see and i i take it and and i've completely fold them you see completely fold i'm going to do the same thing on the other side you see now you may have to have somebody help helping you especially there you go especially when it's a big one like this one you see right there so now i got the two wings okay and what happened is look how cool that is you see now it's kind of like on its own rack so if you have a rack then you're going to put it on there you're good but if you don't have a rack look i just created a rack with the two wings how cool is that don't be afraid to put more more more more more more okay and and you know i have my uh my water with my soap in here because i don't want to turn uh my back to you and go wash my hands so i do it like this you see i have a little soap right there and i have some sanitizer in there so now i like to clean up as i go okay so now the next thing we're gonna do friends i am gonna put some butter on there let me get some oh here we go dry towel all right i'm gonna i like to wash my hands and what i like to do is i like to dry the turkey a little bit so let me get a pepper towel let me get a pepper towel to dry it a little bit okay so the butter will stick we're just gonna rub it we're gonna give it a good massage with butter you see how cool that is the the leg thing right the lexi i mean not the like the the wing thing because now it's staying beautiful you see it's staying on its own like otherwise it just goes like this you know it keeps moving around all right butter butter butter butter butter lots of butter let me remove this stuff around so we have it did i put everything in there i think i did right okay so now we're gonna rub butter you can uh now if i was doing a video i'll probably doing it with my hand but um i know that your recipe police on youtubes are gonna go oh my god he's touching him with his hand go ahead when my doctor does that so look look i got the rubber gloves in there and i'm just going to give it a good massage now that i got the gloves i can really do it and no uh youtube recipe police is going to give me any hard time all right here we go first you ready so when your doctor does that you walk out of the room right away so look here we go folks put a butter on there now the butter is soft i took it out this morning and uh uh don't be afraid we're going to put a lot of butter it doesn't matter how much butter you put in friends because the only butter is going to stay is the one that's going to get this beautiful golden brown color and you'll see you'll see you'll see it's a beautiful builder but anytime i'm done with it it's gonna be a beautiful build you don't worry about nothing you watch it don't be afraid so what we're gonna do oh yeah baby look at this you see now the butter cannot be separated okay it has to be a little soft so you can do this otherwise you're not gonna be able to do this okay you're not gonna be able to do this you want to just like paint it on there oh yeah baby look at this so remember what i told you right that turkey one week to defrost for 27 pounds on our website we're going to put exactly how long it takes to cook it uh based on the weight and everything so you can go to the website at download we'll um we'll put like a chart i added right here to show you and there's a chart with the cooking time and everything but the secret friends the secret if you're going to buy frozen turkey buy fresh turkey obviously you don't have to deal with it but if you buy a frozen turkey you got to give it a long time to defrost okay a 20 pound turkey like i said this one right there take a week one week you know the cool part of it is thanksgiving is on a thursday right just by the thursday before it's easy to remember oh goodness i got one week left okay so look a piece of garlic in there put it right on there rub it in rub it in friends rub it in rub it in rub it in don't be afraid whenever you don't put butter it's not gonna be pretty okay oh yeah so now you could also put butter underneath the skin put sage on it for a bunch of stuff this is the easiest recipe i have so many different recipes that i do but i wanted to do a simple one for this year next year we'll make a little more complicated okay this year i wanted to make it simple where everybody can do it okay this is not there's nothing remember the butter has to be soft okay so now i don't want to make too much of a mess i'm gonna take my turkey i'm gonna put it on the rack i got the rack already when did he see that rack when i take it off it's really cool uh it comes apart right so the rack has been sprayed with the non-stick spray it's important we're going to take it and we're going to put on a rack and then we're going to go in the oven all right look very simple the preheated oven three and a quarter 350 depends your oven and we don't change the temperature we don't do anything we don't baste it you want to basically got nothing else to do you go ahead and baste it trust me i've been doing this my whole life and and it works beautiful you'll see you'll see we'll go over it all right so look take the turkey now see it's on its own rack how cool is that right you're taking the turkey right there and you put it right in there and don't worry about a thing okay let me take my lovely gloves out wash my hands a little bit and now i'm going to take that turkey and i'm going to show you the most important parts friends we're going to put the thermometer okay where does the thermometer go okay this is a really cool thermometer i love this thermometer because i'm going to put it in right i'm going to put it in i'm going to show you where i'm going to put the timer at 155 and when it's 160 155 it's going to beep at me so it's really cool uh all right so look you put a thermometer you want to put the thermometer here at the joints not on you okay on the turkey you want to put at the joint that's the last part of the turkey is going to cook is the joint right in there right so the leg goes this way boom oh by the way the two legs were tied together that's the way they they take the skin and put it on you're good don't even mess with them you don't need to do anything if it happens then somehow those two this came loose on you the um the skin that is holding the two legs take a twine and tie them you gotta time otherwise would you know what happened the leg up and up and it dries out the breasts it overcooks the breath so you got to keep those two legs together just in case you did not come tied up correctly okay you see there's so many things to say then and then it's difficult to do it a quick video for friends so look now pay attention i'm gonna go in i know the joint is right right there so this is where the leg is boom boom so the joint is right there see people think it's over there no no it's right there they'll go in right you go in you go in oop make sure you see when you feel the bone stop you don't want to be in the bone because if you're in the bone the bone is hotter than the breast than than the meat so we don't want to be on the bone so we will go in and when we touch it we lift it up a little bit and that's all we need to do so look how cool that is right so now i don't like aluminum you know i hate aluminum but there's no other way around it for thanksgiving we got to do that we're going to put a piece of aluminum paper for the first um and when it really really really uh started cooking an hour an hour and a half then we'll take it out and we'll brown it and we'll keep this aluminum in case it gets too brown if we don't do that it's going to get brown really fast but it's not going to be cooking so look don't put the thing in the butter like i just did right so look how cool this is right you take this right there i'm going to go in the oven okay i'll show you all right so now i take this i'm going to open up my oven and normally i got my assistant didn't know but he's he's taken off today look look guys we go in let's make sure that my thermometer is right there i'm going to the oven the oven is preset at three and a quarter three and a quarter right look look look look how cool this is okay i take the dough i gotta cool over there that's a really cool oven look look i taken the thermometer right there right it's right there it's right there where the other side of the thermometer hold on oh it's right there look look look look how cool is that right i got this right there set up at 155 i put it right there i put it on my fridge and i go stocked and start and right now it's reading then um we are at 47 degrees on the inside which is good supposed to be cold right and uh and i got it going i said let me know when it's 1 55. so when it's 155 we're going to take it out we're going to let it rest and i'm going to show you how to carve a beautiful turkey okay all right so that's part one prepare the turkey pop it in the oven now we're gonna do a part two which is to take it out and color it okay friends just took out the turkey a few minutes ago because he's hot and i don't want to burn myself remember friends i took out the um the the turkey the inside thermometer inside right there straight down was 155 160 both sides make sure one doesn't lie okay so they're both the same side okay make sure you take it and check it out and check it out and check it out 155 160 they tell you to cook a turkey at 180. don't listen to them okay the turkey be overcooked that's why you get one of those all right so now what do we do we want to make a uh putty again so i take the dripping of the uh look how beautiful that is i love a nice uh golden brown turkey okay if you don't like it so brown they keep an aluminum foil on it more i just keep the aluminum foil for the first hour that's it and a half and then you gauge it on it the aluminum foil the only purpose of the aluminum foil is only to decide how dark you want it to be if you don't want it to be as dark as mine then they skip the aluminum on it if you want to be darker just take it off it's very simple the aluminum pepper determines the color of it we're going to take a little bit of the fruits that we have in here they say apple the tomatoes we take a little bit of the fruit and we'll use some of those for decoration later on okay so i take i take them out and now uh you know you notice it's still on a rock right so i want to show you this rack it's really cool friends you see right there in the back of it there's a pin okay and let me move this whoo this side let me move this pin right there look look how cool there is folks see look you remove the pin put the pin in the roasting pan and instead of removing the turkey of the rack you remove the rack of the turkey how good is that you see yeah i think you find us on our website all right look guys now the turkey is straight because up it's holding on on the on the wings that i've been then i fold it over all right so now what we're going to do we're going to carve this okay i'm going to show you how to carve it it's not difficult i mean it's a little tricky if it's the first time you're doing it but i promise you it's worth the trouble okay it's really they got a garlic in there you got a bunch of stuff in there if you could smell it right there instead of smelling like dirty fat and grease it smells like oranges and apple and garlic and rosemary and sage it's a fabulous it's beautiful all right so now what we need to do we need to get paper towels make sure you get paper towels you're going to need like a roll of paper towel now you see my cutting board's friends as whole as a channel around it right it's because it's going to release a lot of juice in there right and so you want pepper towels to to suck it up and and and if if you don't have the channel then it's going to go all over your kitchen floor so it's important and i i use a lot of paper towels okay i take them and i'm done all right so what tool do we need we need a spatula we i call it the fish spatula we need a boning knife you gotta have a boning knife i mean if you don't have one you have a chef's knife i'm sure it'll work but the bony knife is easier right we need a slicer and the slicer is going to give us some really really nice thin slices of the turkey and and a big fork if you don't have a big fork you can manage without but i think it's easier with a big fork okay those those two are must have okay all right so now what do we do we're gonna open up the leg so we release the the legs the skin right and now we're gonna open up the leg we're gonna go in and uh and i think the best view for you is gonna be above i think because i can't do the other one maybe i'm trying to figure out for the camera so where you can see the best way the best side but i think you're going to be able to see here perfectly well friends so we're going to cut right there and we hope we have a little bit of red if we have a little bit of red in the joint that means we did not overcook the turkey if we have no red at all probably means the breast is going to be a little bit overcooked okay if it happens to you and you have a little red i'll show you a trick okay first of all i gotta go get a cookie sheets so don't go anywhere all right so i take a cookie sheet out so that i can take the legs and put them on there okay so i want to show you because like i said it could happen then when you take it out you have a little red and i don't want you to freak out like oh my turkeys are not over it's not cooked correctly it's perfectly fine to have a little wet so what we do we take the um the the big fork we try to find the joint and we try to find the joint it's not always easy to find you kind of have a guest a little bit see if you look at the turkey the the leg goes this way and this way so the joint is somewhere around here it's closer to the opening than you think okay you know it really is closer to the opening than you think and what we're gonna do now we're gonna push the turkey the breast on one side and we're gonna push the leg on the other side and we're going to pull and we're going to pull and we're going to cut and we're going to find the joint as soon as we find the joint it's right there you see you probably can't see it because it's difficult with the camera of you but look folks it's right there you see it's between this bone and this bone right here you're cut right and you cut straight now if you see a little red let's say you see a little bit right there you go oh my god this is a little red right here just do this put it upside down so you don't have to look at it see right there you have to look at it and you're going to say oh my god it's still there no no it's don't worry would i give you something no good look we're going to take a paper towel friends we got to clean we got to clean our area if we don't work with a pepper cake with a clean area how we're going to do this okay so hold on you see all that juice right there oh yeah baby this is going now we're going to do the other leg okay and then we're gonna see you just gotta have your own roll of pep on paper towel when you do this okay we're gonna do this again okay we can keep this in there like that we're gonna do exactly the same thing one more time okay all right so remember we take the the the the fork we tried to find the um what happened to my bony knife oh here you go so you put the fork in and trying to find the joint and you're gonna push the fork down and put the push the breast on the other side and you push and you push this is this is the only complicated part force i promise you you see you have to find that joint if you don't find that joint you're not going to be able to cut it okay this is the only complicated part i promise you the rest of it is easy find that joint see right there can i see a little bit right there there you go do this don't have to look at it you're going to see you're going to see in a minute you're going to go he was right there's nothing left look frank slam my first rodeo okay this is probably my 17 000 turkey i don't know how many i did but think about it been doing this for 50 years every year for thanksgiving i cook no less than 30 40 turkey every year for the last 50 years so that's 50 years so lots of turkey my friends and i'm telling you out of all the turkey i've done this is my simplest recipe of all the simplest one and it's so wonderful it's so easy and so wonderful i i wish you could be here to smell it okay you notice we're cleaning the area okay okay friends so now then we have uh uh remove both legs we're gonna remove the breast very simple to remove the breast okay like i said it may be a little challenging for you the first time you do it second time it'll get better third time you can do it with your hand in your pocket so look there's a bone right there in the back we want to go a little bit left a little bit on the right of the bone and all we're going to do is and we're going to use you'll understand in a minute why is it important to use the the boning boning knife okay what we're going to do now we're going to go a little bit left of the bones and we're going to follow the bones the whole time we're going to follow the bone and you'll see what i'm talking about in a minute okay first of all we're gonna cut we're gonna cut right there and we're gonna scrape the bone up we're gonna scrape the bone i don't know if you can see because it's it's a little difficult for the camera to move around folks but maybe you'll see when i do the other side right we're going to go down there we're going to go down there we're going to there if you see a little bit of pink in here don't let it bother you pink is good i i i rather have a little pink then i have a well done turkey that is rice bone okay all right so look so far so good we're going to take that breast right there and we're going to flip it right there look how beautiful that is all right now let's do the same thing on the other side all right so far so good so see i leave a little bit of meat in here don't worry there's a little meat in here tomorrow scraping and making the tuna salad not to not make a turkey salad tuna salad and i'm not even drinking so look now now we're going to cut the other breast okay we're going to do exactly the same thing trying to keep it so you guys can see with the camera all right so look and it's hot oh you have to wait you should wait a good 45 minutes to an hour i'm now i didn't wait so long so the turkey is very hot very hot very hot but i'm gonna try not to burn myself too much that's okay if you can't take the heat get out of the kitchen right that's what my chefs used to tell me all right friends so now remember we're going to pull the breast and we're going to scrape the bone that means squid the bone okay and then right there see we're going to get caught right there see right there right there is the bone right there that's which bone we're going to get right there so we have to do you pull the breast pull it look pull it and scrape the bone scrape the bone scrape the bone i'm repeating myself and say okay we heard you you already said it three times scrape the bone scrape the bone scrape the ball right right there the other breast is now out beautiful look at this ooh take a picture all right so now what do you do with this the carcass nothing okay you do nothing with it the only thing you do is you put it in the fridge ready you do nothing with it you put it in the fridge and tomorrow you scrape it tomorrow you scrape it to put to make a salad or to put on the sandwich if there's a little bit left that's all you do don't go out there and say oh i'm going to make a stock with it waste the time okay the bones have been cooking for five hours okay this turkey has been cooking for five hours friend it's a 27 pound turkey do you think the bones are gonna have any more flavor absolutely not nothing so don't waste your time you want to make a stock get some fresh bone don't be getting bones that have cooked for four hours my hands is clean my cutting board is clean i am now going to cut the turkey all right done what do we do now we take this beautiful breast look at this we clean it just a little bit more okay there's a little fascia in there i don't really care for that some people like it some people like all that uh jettling gelatin stuff i don't really care for it okay so i'll remove it see where that stuff right there it's up to you you like it you leave it on there it's your turkey you do it however you want okay i don't like it so look now we're gonna put it on the plate okay first thing we're gonna do is we're gonna slice that all right we're gonna slice it and now this is where my friends you have to have a very very sharp knife okay my knife is very very sharp okay it's like a razor okay your knife's got to be very sharp if it's not very sharp you're not going to be able to do what i'm doing right now okay because the skin the skin you see it it may have looked a little browned when i first took it out but you see i like it that way because if it's not very brown the friends it doesn't do this it doesn't look spread look look look how beautiful and moist it is you see how gorgeous that is look at this this is cooked to perfection i took it at 155 and look at this look at this friends i'm telling you i'm telling you this is gorgeous yeah let me cut this guy just a little hey i'll leave it like that i'm going to mess with it there you go now look at the spatula right take any slices and put them right in the dish okay we're gonna finish it in a minute right we're gonna finish it in a minute you watch this is very simple friends push this out of the way look how beautiful and moist it is can you see it i don't know if you guys can see it it is gorgeous it's so juicy and this was a frozen turkey this is the butterball turkey friends yeah this was frozen or hot as a rock a week ago and look at this it's so beautiful and moist i didn't do a thing to it you see that's the key there's people complicated thing there's a lot of people out there that like to complicate things i like to make them more simple okay look at this okay god bless america love my job all right so we're going to do the other breasts same way this is the way i'm doing it okay now remember friends if your knife is not very very very sharp you got plenty of time to get it shopping you know there's a lot of company online and do this for you yeah unless there's some in your town a lot of the grocery store offer this service you must have a very sharp night or you know not that it sounds very professional but uh i'm a mound friends so electric knife nothing wrong with using electric knife that's the time of the year you put it out of the box and let me tell you an electric knife works wonderful for this because it'll take it'll go through that skin like nothing okay so what we're gonna do now we're gonna go in and we're gonna put this in there right there right look look at most of these look at this i don't know if you guys can see i'm not bringing a lot closer to the camera but look how beautiful and moist it is it's gorgeous it's gorgeous yeah you got all them people to see you got to brine it you got to put it upside down for 20 minutes you got to cook it on one leg you gotta ma mommy you know don't do nothing okay look look i didn't do nothing look at this look at this it's so moist it's amazing okay it's gonna be so juicy and so delicious no brining just at the end i gave a little i i took the silicone brush at the end and i gave it a little little shine that's it okay but that's it and right there okay friends so now we're going to take the legs we're going to take the legs then you remember a minute ago friends the legs had a lot of red in there look no red it's gone you take the leg and you go straight up you follow the bone straight through and this is when you have the joint then you cut right there and you got the joint you got a beautiful leg right now okay now what about the dark meat a lot of people just serve it plain you know other people don't like dark meat i like dark meat but you can't give me all that fascia stuff on it you see all that stuff right there that's on the skin all that stuff so i tell you what i do i'll show you sure i'll show you it's a really cool trick okay so what i like to do is i like to clean up the the dark meat and there's a beautiful cup right there see i call it a cup ha ha see right there look how beautiful that is you see right now underneath that you got a nice loin oh there's that right look look at this see see right there another beautiful piece over here right plus you got another beautiful piece right here but you got to clean them you have to clean it nobody likes i mean that's not true a lot of people like it i don't like it okay i don't like all the fascia all the the slimy stuff you like it good then you eat it you put it on there take your time to clean this up a little more if you want okay i'm just i gotta get going here because otherwise with the tic tac toc people are going to complain that my videos are too long so so look pull the leg kind of nice okay cut it nice now be nice okay look take the skin you're going to need the skin for decoration i'll show you in a minute do what you want you're going to like it you're going to like it not a mess huh hi yeah but it's okay it's okay let's get rid of all the extra stuff all the extra fascia right there there's a beautiful cup right there is it a cup right there oop right there beautiful right nice loin underneath there hoop see you clean it up trust me it's worth it you clean it all up you guys are going to eat everything another line right there all right now look i'm not gonna i'm not gonna you can take the time to do a little more you got the idea okay i don't want to spend too much time doing this so here's what i do okay i take it right there i take all this stuff right there right all the pieces of dark meat right up when i'm here just in the middle right then i take the cup i was telling you about look look look you see what i mean look look you see look right then i take my skin that i say it's from earlier right and i put it right there look you see you saved it you have it a lot of people like the skin right so they put the skin in there give them a skin people like it they don't like it just tell them not to eat it all right then i'll tell you what we're going to do we're going to move this out of the way i'm going to clean my hands with my rag because my hands are a mess well no kidding look at what i just did i made a mess i'm going to clean this up out of the way now we're going to finish this we're going to take a leg we're going to put it right there right we're going to put another leg we're going to put on the other side just right there right we've got rosemary in there and sage we're going to put rosemary because it looks pretty we want to put one right there we want to put one right there hey stand up okay one right there one right there right the oranges that i got from earlier that were inside cooking the apples we're gonna put them in there they were inside right they were inside right there right a couple of more oranges right here maybe right there yeah you know we're not uh doing a food competition here we're just having fun all right a little bit of the oranges right there just like this right do it however makes you happy okay it doesn't really matter as long as you're happy you know this is what food is the best friend is to make you happy okay as long as it makes you happy it makes me really happy i love it i'm lucky that i get to do this this is fabulous see my friends right there right okay so you know sometimes i buy little fruits dark fruits those are boys and berries and put them on the plates to make it look even prettier okay and put some grapes in there you can put some uh uh uh um i don't like it i'm not putting it on maybe one on each side that's it right so grapes sometimes grapes looks kind of cool on the plate you see green grapes right there just a little bit maybe i'm not sure i don't have to see about that all right so anyway just you just play with it okay you have a right there my friends and this is it and this is the thanksgiving turkey then you can do easily at home very very easy you see it was not okay so if it's your first turkey it might be a little challenging like i said friends decorate it however you want it put some uh blueberries in here some cranberries in here have fun with it remember this is what cooking is about it's having fun i had a ball doing it you can do it even if it's still challenging for your first first turkey i promise you the second one get better watch the video again it's not that difficult i promise you if i can do it i know you can do it too enjoy it and have a great thanksgiving and god bless america and don't forget to please ring the bell so you get a notification every thursday when we do a new video and and gives us a thumbs up if you like this video and uh and and don't forget to subscribe we need subscribers you have a great great end of the year [Music] you

Channel: Chef Jean-Pierre

Views: 824,354

Keywords: Roasted Turkey, Thanksgiving, thanksgiving recipes, thanksgiving dinner, thanksgiving turkey, thanksgiving turkey recipe, Carving a Turkey, carving a turkey video, carving a turkey, how to make, easy thanksgiving turkey, easy thanksgiving turkey recipe, Simple Turkey, how to carve a turkey, how to carve thanksgiving turkey, thanksgiving recipes 2020, thanksgiving recipes turkey, carving a turkey steps, chef jean pierre, chef jean pierre onion, chef jean pierre onion meme, onyo

Id: 0_mS3Ox4b9I

Length: 35min 14sec (2114 seconds)

Published: Tue Nov 10 2020