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

Summary by Krater

Chef Jean-Pierre demonstrates his simplest method for preparing and carving a 27-pound Thanksgiving turkey, stuffed with aromatics and buttered generously before roasting. He concludes with step-by-step instructions for carving and presenting the cooked turkey.

From the video

Answers: How do I prepare and carve a Thanksgiving turkey simply?

• Thanksgiving turkey preparation
• Turkey defrosting time
• Stuffing turkey with aromatics
• Butter basting turkey
• Using a meat thermometer
• Carving turkey breasts and legs

Ingredients

• 27 lb turkey
• salt
• pepper
• onion
• apple
• orange
• lemon
• rosemary
• sage
• garlic
• butter
• grapes
• blackberries

What it concludes

• A frozen turkey requires one week to defrost in the refrigerator.
• Stuffing the turkey cavity with onions, apples, oranges, lemon, rosemary, sage, and garlic infuses the meat with flavor.
• A meat thermometer inserted into the joint ensures the turkey is cooked perfectly without being overdone.
• Covering the turkey with aluminum foil for the first hour and a half prevents the skin from getting too brown.
• Leaving the turkey to rest for 45 minutes after cooking prevents it from drying out when carved.