Roast Turkey, Gravy, and Stuffing | Jacques Pépin Cooking At Home | KQED 

"I'm one of the great chefs in the history of the world. I have cooked for presidents, I have cooked for kings. I can make anything you like better than most. But my wife likes Pepperidge Farm packaged stuffing, so that's what we're doing." I love this guy.

No frills, no fancy nonsense, no terrible jokes, just common sense, quality cooking and simple joy. What's not to love?

I couldn't help but remembering reading in his biography, when he was a boy during the war and not having enough to eat. I'm glad he's living a long life.

My daughter ordered one of his cookbooks for my birthday and mentioned that when she ordered. Jacques sent along a little note wishing me a happy birthday! So I ended up getting two gifts! What a great guy! Thank you Jacques! God bless you and yours!

The sweetest part of this for me was his remark that he has to share his special chef’s treat with his wife. I love how much he loves her

I love this. No pretentious BS. He uses a microwave, frozen corn, and store bought stuffing. Other chefs would say you have dry the bread a day ahead and shuck your corn and spend hours and hours in the kitchen.

World-renowned chef uses bagged stuffing mix, because his wife likes it! 😊👍🏾

Last turkey day I remember I worked at Walmart as security.i was posted by the employees brake room.on my brake I went inside the brake room and got in line and when I got to the front the girl told me it was for Walmart employees only, everyone was starring at me .I remember I really wanted a plate.i also remember that day was freezing cold.today the weather is allot better and even though I'm still homeless I have enough money for my turkey plate and even one for my friend Ryan.😁 Thank you God.

You know what I love about Jacques Pepin? He is from the old school which in itself is a treasure but... He is extremely practical and real in everything he does! It's that combination of old world, old school + real world practicality, truly honest and humble that makes him so special! You are a national treasure! Please please please stay healthy, strong and take care of yourself, the world needs you! They don't make people like you anymore! Merci Chef!!

Jacques is the best of the TV cooks, because he is the best teacher; sure of himself, but not full of himself. I brought good food for myself to job sites, and Jacques helped me.

I love that Chef uses Pepperidge Farm stuffing mix.

I watch and learn from Jack Pipin for to many years it's one the last. Legends we still have thank God I hope have Pipin for to many years

Chef - I don’t know if you read these comments or not...but if you do, I want to say thank you and I love what you’ve done for the world and for me. I hope you enjoy your holiday this year however you can

How is it that every other great chef makes me think "Oh, that looks great but that's too hard -- I can't do that." whereas Chef Pepin makes me go "OH! That looks great but looks so easy! I'm going to try that!" That's magic!

The little incisions in the dark meat....brilliant

I love the needle nose pliers. I’ll have to keep a pair in the kitchen drawer. Cook on Jacque. You’re my favorite.

Love how you always mention your wife’s favorites! ❤️

I was so fortunate to take a cooking class with chef Jacques.( late 80’s) I treasure the recipes he taught us and my signed cook book. Such a calm teacher and so nice in person. Handsome too!

As a guy, there's something so satisfying watching a world-renowned chef, like Jacques, using a pair of needle-nosed pliers on a turkey.

The sauce looks amazing!

This was like being in his kitchen and having the conversation. I am 75 and have cooked many holiday dinners but this shows that you can still learn something!

I'm lying in bed after a whirlwind Thanksgiving day after cooking for three days, and now I'm very much enjoying all the comments here from people who love and respect Jacques as much as I do. I followed his recipe for the gravy, and it turned out perfect, of course. A lot of people call themselves chefs on RU-vid, but they don't really know much at all about cooking, and most of their "ideas" fall flat.

I swear my mom must have watched this guy cook 35 years ago because this is exactly what my Thanksgiving dinner eas growing up.

He is a character as much as an experienced chef. Real cooking.

I learned more about cooking from this man than any other source. I see it on RU-vid, I click.

When I was a student at CIA in the early 1960's when it was located in New Haven, Ct. I was in Chef Delorme's kitchen and he demonstrated the exact same things you presented and Chef always stressed removing the cartilage from the legs for easier carving, and making the slits in the thighs and wings. The Chef then lectured us on using a high heat and doing the reversing of the bird halfway through the long cooking strategies. Somehow, in my years in the industry I lost tract of the slits in the areas you mentioned- thank you for bringing back a memory and I shall do it again this Thanksgiving.

He comes from an era of no waste. A lesson to be learned for modern day , particularly as many moan of how expensive food is and waste so much.

My favorite moment of any Pepin video is when he says articulation instead of joint. It's like catnip for me.

Ever since I bought my wife La Technique we have been very appreciative of Jaque Pepin. Now 52 years later we are still learning. Thanks for a lifetime of technique and genuineness.

I can’t believe he’s 84 years old now. I’ve always enjoyed watching him cook.

With all the steps, I didn't know where it was all going to end. Complicated for people of my level. Lots of work. But, oh, that final plate was WOW.

Cooked the turkey liver per your directions. WOW! It was phenomenal! Tried to get my wife to taste, but she passed. More for me!!

*THIS IS THE MR.PÉPIN WE KNOW AN LOVE!*

Watching Jacques cook is amazing. His knowledge of cooking does not overpower the video, as he uses a store-bought turkey, Pepperidge Farm stuffing mix, and basic ingredients to prepare a turkey dinner. Not pretentious like most cooks, I feel like I'm in the kitchen with him, having a glass of wine with the sauteed liver... Bon Appetit...

He is simply the best, I treasure a signed copy of one of his cook books, I met him briefly as I worked for The New York Times and he participated in a show we did, he and Julia are the real McCoy, wish she was still cooking.

We're so lucky that he was so often filmed. Priceless.

The man knows his bird inside and out -- literally. Simply the best.

Please let Mr.Pépin know how much we *LOVE* an appreciate him helping us cook a Thanksgiving turkey. His smile at the end made this video special. 2020 will be the holiday season we do not forget. Some people will not be with family this year because of Covid-19. This video means alot! My HEART IS BEAMING!

IN MY VIEW I love how Jacques Pepin always acknowledges his wife.❤️

Jack you are the best! May you live long and stay healthy. I still have many things to learn.

What stands out, for me, is that Jacques isn't hung up on mad scientific exactitude. He's talking real cooking. It's always "about a cup, a cup and a half", or "cook for 30, 35 minutes". He's brilliant at cooking, but he's still one of us.

It’s amazing how this man has been so successful, yet still worries about the price of things. What an inspiration

I saw him do a demo for his book at the Yale club in NYC with Chefs Andre Soltner and Alain Sailhac… Three of the best chefs ever ! Pepin was having a ball… plenty of wine that night !

It’s a day to thank God for all the blessings He has bestowed on us❣️🥰💕🙏🏻💕

His culinary knowledge is so impressive. Never heard of chopping off the drumsticks to see the tendons pop out as an indicator for done-ness

Whenever people ask me "can passion for what I do really make a difference?" I show them these videos. Passion, love, vigor, skill, vision....he might be French but he's an American TREASURE! We love you, Chef Pepin!

A pleasure to watch! Thank you Mr.Pepin for those great tips..xx

After so many years-Still remember give some saute liver to wife-So sweet!

Bonjour Jacques! Nice to see you again. Still have your autograph from the taping of Martin Yan's Show in San Francisco at KQED in the 80's.

Wow can’t believe he’s still cooking 🥰 I have loved every single episode he has done. He’s so humble n down to earth.

Jacques is one of the best chef...!!!

I get the same relaxed feeling watching him that I do with Bob Ross, they're both so confident and great at what they do, its mesmerizing

I have watched this man for 4 decades, aside from my time at my mothers apron strings I learned copious amounts from this generous chef. God bless you Chef Pepin, 84 years young, and still sharing your talent with the world. We thank you Chef!!

Chef Jacques, I am so happy to see you. Happy Thanksgiving!!!

Fabulous...delicious cooking 🍾🍷I have been watching the Master Chef for 50yrs he has never cooked a bad meal...be safe...xoxo 🙏😇😷

Chef, I hope you are surrounded by friends and family love this year. I am sorry for the loss of your wife of so many years.

Everyday is Thanksgiving when Chef Jacques is on!

I started watching Julia when I was a child in black and white then you showed up, I love the way you treated that grand lady it always indeared you to me and I remember. That cooking at home series is the best and I look forward to seeing what is on the menu next, stay healthy sending warm thoughts this harvest season, everything is fresh a great time to cook!!

Chef Pepin is the Teacher of Teachers..

That was phenomenal!

followed the entire recipe & process to a very successful, near perfect Thanksgiving meal. No more turkey ovens for me...the 12 lb bird was perfect....on time, moist and completely finished by the cutting into the wing & leg "articulations." The pan gravy with neck and gizzard meats and pan broth plus carrots and onion into a Tbsp of corn starch with 2.5 Tbsp of wine to set up consistency while de-glazing the pan....our house still has that savory Thanksgiving smell that only comes from fresh everything cooked to optimum. Changed out the 12oz package of cornbread stuffing as it wasn't available, but two packages of Jiffy Mix early in the morning to make and bake made the perfect dressing to mix with the suggested vegetables and broth. The Soy Sauce is now my new best bud in the kitchen for coloring the gravies. Presentation as shown in the video was right on the money for how it was served here today. Thank you Chef Jacques.

Jacques is a treasure, how many people have needle nose pliers in their kitchen? Love it. Plus he is the chopping master!

Like watching a Grandpa cooking in his kitchen... ❤

A 400 degree oven?? Was not expecting that. Will have to try that.

I love his use of soy sauce. I absolutely use it in almost all of my cooking. I never thought a French chef cooking traditional dishes would use it.

There are 10,000 things I love and admire about Jacques Pepin, but right at the top of the list is that he never wastes anything. For me, that’s just prime.

Thankyou! Jacque! Always a pleasure seeing your style in action...Viola!!

I grew up watching Julia and Jacque. My two favorite people that I've never met. We've learn from our mom like most of us have and it continue with julia and Jacque. I still ask my mom for tips 🤣🤣. Thank you for what you have done in the world. God bless Julia and Jacque and their families..

Thank you for still making videos for us to enjoy. I know you could be sitting under a palm tree somewhere you're so awesome !!!! 😊

I so, so enjoyed this Chef. First time here. I have subscribed! Thank you for your gentleness and humility. 🙏

My "experience" as a chef is limited to watching videos and then trying the suggestions. What I have found about "secrets" in making a great roast turkey is that there are no secrets. I have dry brined, wet brined, stuffed the bird with countless aromatics, etc. I now cook a turkey in the style of Chef Jacques, though I am sure not as well. Buy a good turkey, add some salt and pepper and follow the chef's "cooking" instructions and pay attention to how he ensures a crisp skin. Buy a good thermometer. That's it. Making the cuts before you cook really works. No panic, great meal. Thank you, sir.

Oh Chef Jacques, you have taught me so many things!! I am retired, divorced and wasn't feeling like cooking for just myself but learning from you has motivated me to cook and be creative and enjoy wonderful food. Thank you Chef. You're the best!

M. Pepin you are wonderful! I am a true Francophile and spent my honeymoon in Paris. My mother wanted me to study Spanish, but I insisted on studying French, a decision I am happy with to this day. Merci beaucoup to a fabulous French chef!

Deglazing: everyone’s best friend, from from the chef to the dishwasher to the guest. Edit: I’ve never seen needlenose pliers used in all my kitchen experience, but I like it!

i always loved Jacques Pépin , i grew up watching him . he is an international treasure...long may he run...........

I could watch him cook for hours! Love his simplicity and professionalism

Ha .Chef Pepin has exposed my long held secret! Ive always eaten the turkey liver in secret as I prepared the meal with a little red wine.

Having a turkey dinner with Jacques Pepin is now on my bucket list! One can always wish and hope...

Among the many people for whom I'm thankful is Monsieur Jacques Pépin.

Made this today for Thanksgiving dinner the third year in a row. Followed the recipe steps exactly and it's become our family tradition. Everyone loves it.

Amazing grace and skill! Beautiful Jacques, Merci!

I love the Turkey liver also. ♥️

My favorite holiday too! Excellent tips from Chef Pepin.

Simple elegance and elegant simplicity. Every time. That’s Jacques Pepin. Love this man.

I've always believed that trying to make a delicious turkey is a fool's errand....until now. The sauce and the deglazing is the key. Thank you, Jacques!

A thing of beauty, as always. I liked the carving tips! Never saw the legs cut up in that way, which makes so much sense. What a great knife & knife skills, of course. That stuffing looks worth trying, with the corn added to the Pepperidge Farms stuffing mix. I love Cornbread stuffing mixed with brown rice & also like the brown rice with regular bread stuffing too. That sauce looks great, & that's basically what my mom would do with the giblets, & simmered them together with those same veggies, but would then add the broth & veggies to the stuffing, then baked them together. She didn't chop up the organs to eat. They were just used to flavor the broth for the stuffing & chopped up for the cats or dog. I have cooked & chopped the liver & have added that to my gravy, on occasion. I'd have to reallocate most of those drippings for my beloved drippings gravy, though. The Fond - which is to me the Holy Grail of deliciousness - must also be used to make my own roux based gravy, simmered with bay leaves & garlic & a few herbs, including sage & parsley & would just snitch from his broth a few thin slices of celery, carrot & onion for flavor, as a base for a classic, flour thickened gravy, which can later be added to turkey leftover dishes, like pot pies or a soup. So grateful to have these shows of Jacque Pepin at home. I loved when he referred to his wife & daughter who'd be both jousting for the neck, & how he savored the liver as a treat for the chef, with a sip of wine.

Most comprehensive turkey prep I’ve ever seen! Thank you Jacques 🍗

Chef Jacques Pepin is so expert and so down to earth at the same time!

THE FACT HE SAID ITS NOT ABOUT WAR MADE ME LOVE THIS GUY BC ITS THE TRUTH!! STOP TAKING AWAY OUR REASONS TO CELEBRATE LOVE AND TOGETHERNESS .

THANK YOU Jacques Pépin great explanation for why Thanksgiving is so important!

A holiday that celebrates love of food, family and friends and nothing else. Never thought about it that way but I just realized that is why Thanksgiving is my favorite holiday.

How fortunate I am to have watched the tv career of Jaqcues Pepin through my adulthood. He’s had a profound impact on me, and undoubtedly made me a far better chef that I would have ever been. What a gift I received from the master. Thank you, chef and teacher and master. I owe much of my life to you

Needle nose pliers in the kitchen, I love it !

Genius 👏👏👏👏👏

I adore this man and everything he has taught me.

Mr. Pepin is very classy and makes a simple, no nonsense or pretentious recipe. No unnecessary swearing and abusiveness for effect like some Brit cook. Trés Bien Jacques !

A treasure, thanks Jacques!

Other than Chef Pepin cooking HoJo's clam chowder, this might be my favorite video of him because it shows him doing a uniquely American meal.

My man Jacques....the best chef there is. ❤️ ❤️ ❤️

I love the fact that you cook the live and eat it! I do the same thing be it chicken or turkey!