Thanksgiving Turkey & Cognac Gravy - Chef Jean-Pierre
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- čas přidán 1. 08. 2024
- Hello There Friends! Need to make the perfect Gravy for your Thanksgiving feast? I will show you how to make an absolutely wonderful Gravy without using the fatty turkey drippings. Come learn how to make this delicious Gravy! and don't forget to let me know what you think in the comments below.
DON'T MISS ANY OF THE PAST THANKSGIVING RECIPES BY CHECKING OUT THIS PLAYLIST: • Thanksgiving Recipes |...
RECIPE LINK: www.chefjeanpierre.com/recipe...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Demeyer Reduction / Saucer Pan: chefjp-com.3dcartstores.com/S...
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Black Pitted Cherries: chefjp-com.3dcartstores.com/B...
❤️ Mesh Strainer: chefjp-com.3dcartstores.com/s...
Stainless Steel Colander: chefjp-com.3dcartstores.com/S...
Gravy Boat: chefjp-com.3dcartstores.com/s...
❤️ Silicone Spatulas set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Zábava
The more comments I read from people thinking, just like me that Chef Jean Pierre is an amazing cook and a very good teacher, the more I realize that what we have here is more than just comments stacked up by a bunch of "viewers", it looks like a real community. And for that very reason, I feel being here like being at home. Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world.
We learn. A lot! But always the funny way, and after that, we are not afraid anymore to even touch a pan since after all "a child could do this, remember?".
Thanks Chef,
WOW!!!!! I will pin your comment as one of the best one I received all year!!! I must quote you..."Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world" Much love to you Philippe 😍💓💓
@@ChefJeanPierre Yes it is so rare to see such positive constructive comments, but it all flows from our good Chef's wonderful passing on of knowledge.
You said what I feel! God Bless you 🙏
You said it perfectly.
@@smoothbeak But actually probably tastes unbelievable 😃
Not enough gratitude is being thrown out for this mans dedication to reuploading this video for the people complaining they couldn't see in the pots.
I absolutely agree! I owe Chef my deepest gratitude. His content has taught me so much.
He's real, relatable, doesn't take himself too serious and a true professional. I love these videos! Well done sir.
Thank you so much!!! 😍😍😍
agreed
@@ChefJeanPierre Watch this vid at 1.50 speed, Hilarious!
I agree, he is the best
Love listening to this chef as he cooks, he’s so funny. And whisking the flour in the strainer is GENIUS! Much gratitude. 😍
Oldest trick in the book, I did this on my own 20 years ago, no chef taught me THAT
@@NUNYABIZNNAAAZZZ ok?
@@NUNYABIZNNAAAZZZ 'Oldest trick in the book, I did this on my own 20 years ago, no chef taught me THAT' ... Said nobody ever.
Mix flour or arrowroot in semi warm water or stock in a small jar and then incorporate into your recipe under low heat and it blends in well without clumping…;) mom used to shake it in a Wylers jar
WHO has not had an embarassing ball of flour in the whisk??? It happens!!! I love the strainer save here.
I learned a lot about being a saucier working for JP! He knows everything about sauces! Salt is the key to making the flavors come together. As soon as the salt appears in the background ever so slightly, the flavors brighten and the sauce is complete. A key to being a great saucier. Thanks JP!
Thank you so much for the kind words!!! It was indeed a pleasure to work with you!!!🙏😍🙏
@@ChefJeanPierre you are welcome JP
Water can add flavor too
I thought that part about the salt was so interesting-- I’m going to concentrate on being more mindful of the addition of salt.
@@trae4529 until you are comfortable on the amount of salt to add to a soup or a sauce, add it in very small amounts at a time. It’s very easy to over season. There is a very fine line from being perfectly seasoned to over seasoned. Isn’t that right
@Chef Jean-Pierre?
I love that he lets us see his mistakes and how they can be fixed. That's what's missing from most CZcams videos.
Instantly my favorite chef on CZcams. Speaks from the heart, is passionate about cooking, and speaks in terms that I (a novice cook) can not only understand but have knowledge of the “why” afterward. Great job man and wish you the best moving forward.
My father, who never cooked anything more complicated than boiled hot dogs, started watching your videos during COVID. He made this gravy last Thanksgiving and blew my mind. It's my turn this year so thanks for the great videos, and thanks for teaching my Dad that he can cook too!
If they complain about the cognac "they can eat somewhere else next year" lol
Thought I heard Ramsay shout and flip over a desk.
I was laughing at that tooo
Hysterical!
They can eat somewhere else that night.
My Mom made a roux with the fat, but she skimmed the rest of the fat off. Because we couldn't afford to waste anything. I still make a roux for all of my gravies!!! I love her for teaching me how to cook. I have found that it is easier to cook for more that one!! LOL
a good roux is the saving grace of many a sauce... thankful to have learned it early for gumbo. and so many other sauces.
It’s “Staring at the pot ain’t gonna help boil faster”,lol. This episode cracked me up,lol. I would work for this guy any day! He’s awesome!
I made this gravy and got compliments out of the blue. It’s delicious and even better is that it can be made in advance which makes things so much easier.
"it's the glue you just consumed! ..." Chef JP, never change. You are awesome. I think I subbed at around 45k subscribers and now it's over 120k. It wasn't that long ago ... congrats Chef.
This guy is right up there with Chef John and Genaro Contaldo as the chefs who make cooking look the most fun 👍 Great work!
yes....he makes it so fun
Best chef on CZcams. 100%.
Please keep making more videos.
Wonderful to see turkey gravy as an art rather than an afterthought!
You can’t NOT love this guy.
😍😍😍
Absolutely love this guy!
couldnt have said better
Im HOOKED
Totally 💕💖👍
`A watched pot never boils. Thank you Chef, I love you show ..
Jean Pierre my name is davey from Argyll Scotland, and I gotta tell you, “I like butter” lol.
You have inspired me, with 3 children and a beautiful wife I can tell, they are happy I watch your videos. Thank you Jean for making me a better cook. Peace my friend your the best👍
I like this Frenchman ... his accent is endearing, & everytime he calls me friend he warms the cockles of my heart
The flour+strainer is genius! Yes, I'm new to the channel and culinary school missed this.
A true hero of the culinary arts.
Not only are you a good teacher, you’re very entertaining.
I wish there was a way to enjoy the food you prepare.
Thank you for taking the time to make your videos, I never fail to learn from your shill as a chef.
From Missouri
Wow, thank you 😍😍😍
Cook it!
@@ChefJeanPierre Chef Jean-Pierre, do you have any video's purely in French? Love the tips for the gravy. Le meiuller!!!
First of all GO CHIEFS! Second, I would love to learn professionally from JP myself! I would learn so much!
There is a way!
Make the food at home with chef's instructions! And im sure you'll have a good time
I about fell out of my chair when he burned his mouth tasting the gravy for salt. That was one of the funniest faces I've seen him make, lordy. :-) I always learn something new and useful from our friend Chef Jean-Pierre.
Chef I wish you had a tv show I could listen to you all day everyday---This is the best gravy EVER
Agreed.
Why do you need a show on TV/cable? THIS is a "TV-show".
He used to have a show on PBS (I believe), 20-30 years ago.
@@MrFloppyHare I do not have a computer or phone only a TV
@@farq2688 Then where are you watching (and writing) this? Do you also not have internet? You can watch CZcams on your TV, if you have a smart TV.
@@MrFloppyHare Cousin just joking with you---What I meant by TV show so we could watch him 5 days a week---Stay Safe
Hey chef, please keep making videos. You do a really good job, and you're fun to watch and listen to!
Very nice from the seasoned expert.
At 18:20 adding the cognac, some may option for quality dry sherry and benefit the gravy will not have as much a liquor flavor to your diners. Possibly also dry sherry can be more compatible, complimentary with other foods in the meal. He likes cognac, it throws-down, makes an aromatic flavor statement in his meal. Either choice can be enjoyed, think and now your diners
Chef Jean-Pierre, you have no idea how much fun it was to watch your videos as I prepared my cranberry sauce, turkey stock and gravy this week. If I lived in FL, I would be in the front row of your cooking class! You are a professional Chef that is also an amazing educator. I have learned so many tips and techniques from watching your videos. This Thanksgiving, when it is my turn to say what I am thankful for - YOU CHEF will be a very special mention. In fact, we will "toast" to you before the salad. Oh, and the hubby is going to watch your carving video segment while carving the turkey. It will be fun! God Bless You!!!!!
Chef Jean,
I made your turkey gravy for Thanksgiving and I cannot put in words.... The flavor, the texture and how scrumptious / primo this gravy turned out. A hit for sure from our guests. A word to all of your readers.....Do not cut any step or ingredient out of his recipe ! If you do not I promise (just an amateur) that it will be the best your taste buds have ever enjoyed!!!!! Thank you Chef Jean-Pierre!
When he says “alright, friends!”, I actually feel like we’re friends.
You guys are the best and I am super happy to call you friends!!!! 😍😍😍
I feel the same way. My dad was a cook on a destroyer on the Navy in WWII. He has passed but I feel like he's talking to me thru the Chef. LOVE his videos and I am learning a lot!
haha yep
@@ChefJeanPierre
How do you keep your turkey hot without drying while you are making the gravy? 😊 (Make it while the turkey is still baking, yes?) You are amazing!
@@heidi681 Yes, you make it while the turkey is baking. You don't need anything from the turkey to put in the gravy.
Christmas with Chef Jean-Pierre and family must be a riot..
Oh to be a fly on the wall
or better yet
invited into the carnival
Ι do not know what to do... to laugh at what you say or concentrate on what you do?
God bless you Jean-Pierre!!!
Your students were very lucky!!
this guy just killed me with his expressions and his explanations of how to make it..loved the gravy!!!
New subscriber to your channel, Chef. I think I've learned more about cooking from you in a few videos than from years of watching instructional cooking shows. You don't simply show us what to do, but why. I'm too old to become a chef, but have already learned enough to elevate my home cooking within the confines of budget and equipment. Thanks for sharing your expertise with us.
I love Chef too! Like you said, he tells us WHY, that way we can extrapolate to other applications. I have become much more confident with Chef Jean Pierre's help.
Totally agree
Butter, never enough, butter bowl. Painted the Turkey in BUTTER.
My type of Chef! New sub!
I love how you admit to your mistakes Chef Jean-Pierre. You're so at ease with yourself.
Chef Jean-Pierre
I love cooking, and have followed many cooks/chef's but you are the best.
I have learned so much from some of your shows, and I love your great
sense of humor and suggested adaptabilty to anyone cooking at home.
I entertain often and believe me, many of your subjects I will be preparing.
Love the turkey gravy... I will be making this Thanksgiving.
I never thought that I would see a chef so in love with butter. I absolutely
cannot cook without lots of butter and my daughter has followed suit.
Thank you Chef Jean Pierre.
Butter ❤❤❤❤❤❤❤
I made this gravy with bought stock and it was fantastic. The flour addition is awesome and works so well. Have made your meatloaf, with this gravy, also did the Steak Au Poivre, all delicious. I live alone and this food makes a person so happy. Thank you Chef Pierre.
Wow, thanks for your comment, I was just looking for someone that has proved the meatloaf with this gravy. I'm gonna make it for my easter lunch.
Did you have the lid on or off while cooking?
I love it when a person that makes a video actually answers the comments most don’t. 👍🏻❤️
I love watching Chef Jean Pierre, he is fun, creative and inspirational…keep up the good work. My favorite chef by far!
Chef is so cute when he holds up cognac and sticks his tongue out. 😋✨
What a great tip, to put the flour in the strainer! That's a game changer for me.
I've never understood how to make gravy until I saw this. Thank you!
All depends what I have in my coffee--I fell on the floor lol have not laughed that hard in awhile Thank You--Stay Safe
Love the down to earth manner in which you communicate and relate everything you do. Reminds me of my own grandfather... ("next year go somewhere else and eat" cracked me up)
Dear Jean-Pierre, I made this for Christmas and it was SPECTACULAR, it made me feel like a professional chef. And I am doing it again for my mom's birthday it was sooooOO good. Thanks so much!
What did you use to saute the onion? Olive oil? Veg oil? Butter? He never says
Thanks Jean Pierre for showing how to cook thanksgiving Turkey Gravy
I've been searching CZcams for years looking for YOU!
FINALLY! Thank You Chef!
That Awesome! Make sure you do not miss our channel, subscribe and ring the bell. czcams.com/users/chefjeanpierrevideos 😍
I’d definitely take a cooking class with him. I really like how everything is added/adjusted at the end of each cooking step (eg flour, cornstarch, cognac, butter, spices). Then tasting it as you go you can control EVERYTHING. If you don’t want to add something you just leave it out. This is the best way to prepare a dish - always in control of the product in each step.
“You’re gonna keep adding and adding and you’re gonna end up with concrete “ LMAOO
😂
Lmao i spit my coffee when he said that hahaha
The more I watch, the more I'm impressed, thank you for posting this!
Sitting having a Saturday night beer watching JEan Pierre on you tube ! ... ??? boy oh boy this guy is a great teacher ! ..his Turkey gravy is almost identical to the one i make ! .. yet i still learnt a few things AND thoroughly enjoyed the show too ! ... I do love to watch someone doing something they love ! Somehow i think my turkey gravy this year will hit new heights now ! ... Ps ,, After watching a few shows i seem unable now to pronounce onyon properly anymore ... Onyon ?? i cant even spell it propper now either ! ...
Chef you really need to be on the food network. Sell these videos to them. Your recipes are better than theirs and you are more entertaining that all of them combined.
Thank you for the kind Words I used to be on TV years ago but the TV executive thought that my accent was too thick for middle America now we know they were wrong you guys are the best I’d like CZcams better I want to stay over here I do not have to deal with executive and I get a direct contact with my audience 😍😍😍
After trying for years to make turkey gravy, this one hit it out of the park. Thanks Chef. You are making me look like a superstar.
Onyon. That will forever elicit a delighted giggle ; please never modify your pronunciation! I am hooked on your channel. Thank you for doing what you do!
"Greetings Philippe Huysmans. I honour the 'Spirit' within you! Absolutely 'Right On' Philippe... and Bless Chef Jean-Pierre for being the 'Bridge of Incidence' that weaves the community together... we are all 'of the One'... whatever that looks like to each and every one of us... thank you to all
I would never make turkey gravy any other way, thank you Chef for a great cooking lesson and your sense of humor 🤣
For me, this is like Bob Ross videos. I watch them with no intention to paint, I just admire the man's skill, love for his craft, warm-heartedness, spreading joy with what he does and teaching others what he loves to do.
JP, please never stop making these, it brings people together for a good time and many people have damn sure got laid cooking some of your recipes for their dates haha. Much love
Thank you for the kind words! Being on CZcams is amazing! You get instant feedback from your viewers and you guys are just incredible!!!😍😍😍
Made this recipe tonight, wife was very impressed. made a few modifications; couldn't find some of the herbs, so I improvised and added some fresh ginger root and 2 cups of Peruvian bean juice. Think I may be on to something here... Thank you Chef Jean-Pierre! and keep 'em coming...
Man after my heart.
I love butter, real butter !!
You are amazing !
I used your method to make turkey gravy and it was vastly superior to gravies I had made previously. I thoroughly enjoy your videos !
That strainer/flour technique is BRILLIANT! I love your videos. Informative & entertaining 👨🏼🍳💙
Ich könnte stundenlang schauen.... I could watch for hours, greetings from Germany
‘Rub it on your body, do whatever you wanna do with it’,’Oooooo,Baby’, these are cooking’s classic expressions fwends. Love ya Chef Jean-Pierre!
Stumbled on this channel a couple of videos ago, hooked on this chef. Love him
You know he's a chef when talking about gravy he says "rub it on your body or do whatever you want".......Legend!
I have learned so much details of food science that chef casually shares. There is so much more than recipes here. As long as I live I will never forget onions first, unless your using bacon. Thank you chef.
Jean-Pierre is "The King of Onyo."
😀 I am reminded of my earliest Culinary Mentors. Men and women that shared their knowledge of various techniques for the artful preparation and presentation of culinary masterpieces. I made a very good living as a chef for a portion of my life. I began learning the culinary art from my mother before Kindergarten.
I absolutely love this recipe for gravy it’s so easy and simply. I like how he explains everything in detail.
Lol 😂 I was in the middle of watching yesterday’s video and it went black screen 📺 on me ! I was wondering how come the video was mostly frontal recording and I was admiring the sides of the pots instead of their contents ... thank you very much for bringing us always such terrific visuals !
Chef 👨🍳! If we choose to freeze in advance ? Would it be better to do the thickening and butter on the day of serving? I don’t know about cornstarch rethickening on its own ...😁
Not Chef but I’d say don’t worry about that. Make the gravy like you want it on Thanksgiving. On the day of Thanksgiving reheat the gravy in a double boiler (stainless steel bowl over a sauce pan of water works great). If it needs thinning add stock. If you’re concerned it’s to thin bring it to a boil & add cornstarch. Get it how you like it & serve. Be happy!
I spent about 4 hours watching and reading how to make a turkey gravy for the holiday's today and this one looks amazing. Thank you for sharing your recipe and knowledge with us. I had no idea about waiting for the sauce to bubble before adding a slurry or whisking the flour in a sifter or turning off the stove before adding the butter so it doesn't separate and on and on. THANK YOU CHEF! Looking forward to next Thursday!
Where were you when I learned to cook. Very entertaining and informative. Thank you for the lesson.
I do my turkey gravy different. After I cook the turkey stock and strain it, I measure the flour and toast it inside my pot. I add my cooked turkey stock little by little as I stir it with my whisk so the flour won’t clump. It comes out delicious and slightly thick. I should try it your way this year.
this is gravy for real!!!!
This is my 3rd attempt and VOILA success beyond belief. I did a super great chicken stock, and used it for my base along with beef stock. I had quite a few turkey pieces roasted and cooked this for exactly 1.5 hours. It is sooooooo amazing. Merci Jean Pierre. J'taime. From Sandy in Ottawa Canada. C'est un grand plaisir.
I've learned to cook watching Graham Kerr as a child, moved to Jeff Smith then Emeril and now in my 60's I'm learning from John Pierre.
I am in great company! 😀
The moment you said, “I burned the crap outta my mouth!”, I knew i needed to watch all of your videos! 🥰🍷👍🏼
Give me that gravy IV! Looks so yummy. The butter, oh my goodness.
yeah... Jean you're a good cook and a good man and your no 1 responsibility is really take very good care of your grand children....bless you and your family
And that Folks is how Gravy is made😉👍 Thank for Sharing
OMG!!!! FORGET THE TURKEY I WANT THAT G R A V Y!!!!
1st time viewer LOVE your channel. I couldn't STOP CRACKING UP!!!! YOU ARE TOOOOOOO FUNNY!!!!
WHAT TIME IS DINNER I'M COMING OVER!
This is the perfect recipe for people who spatchcock their turkey.
I always made a roux with the fat from the turkey drippings and then added chicken stock for our gravy. There’s a lot of roast Turkey flavor in those drippings! I think the point JP is making is that the flour HAS TO BE COOKED OFF. I say, “No drippings for glue, but use them for roux!”
3:24: WILD ONYO!
Spatchcocking the turkey leaves very few drippings and there is very little time to make gravy while the turkey is resting. Turkey necks at the ready, I’m making gravy ahead of time this year!
Jean-Pierre, you are the best. Your recipes are easy to do, yet delicious. Thank you for sharing your skills and showing how easy it is to be a good cook. And whisking flour in a strainer is nothing short of genius. I always struggled with those darn lumps. Never again!
Wow! Thank you, Thank you, Thank you. I learned so much in how to perfect gravy.
I made this today for Thanksgiving and OH MY GOODNESS! This was delicious and the best gravy I’ve EVER had! Thank you!
To think I made gravy the other way for years. Thank you for hilariously showing me the better way.
I don't cook much but understand the concept, just enjoy Jean-Pierre and his shows.
I start smiling at “Hello friends “!
He is the best chef ever. Love his videos. Keep doing them.....
I was not expecting another video on Friday but I can't complain, I love this mr chef
I thought it' was difficult to cook the Turkey. Now it's clear . Thx - Merci JP
Chef, you've got it nailed! I did my apprenticeship a lot of years ago and love to watch your videos. They simplify things for people I know that are culinarily challenged!
I don't usually watch cooking show, but this man is an exception. Keep up the good work!
Chef Jean is always amazing
I made it tonight and want a glass so I can drink it! Game changer!!!
Again, I could drink it out of a glass. Looks fabulous! Thank you for the smiles.
Who says a turkey can't have three necks? Good video, thanks, chef. And once again, the tips said in asides are also gold.
He is a Funny Chef. I get a ton of laughs anytime I watch his show.
I learn something so useful EVERY TIME I watch your videos. Thank you
Happy to hear that! Thank you! 😍😍
Omg I can spend the whole day watching he’s videos and that more I watch the more I want to cook 💜.
Chef Jean Pierre you are definitely the most amazing chef in the world.