I Survived Making an Entire Julia Child Thanksgiving Feast in One Day

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I assemble a Julia Child Thanksgiving feast finding all the holiday recipes I could find from The Way To Cook cookbook. Best & worst of all, I pulled this off in one day, and survived to tell the tale.

00:00 The brief
02:18 Pastry dough
03:45 Trade
05:00 Stuffing
09:34 Pumpkin pie
17:05 Prepping the turkey
21:42 Cranberry relish
23:58 Mashed potatoes & carrots
28:03 Final assembly
33:04 Order up!!

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Ingredients:

Traditional Roast Turkey:
– turkey (I used 12.5 lb and roasted for 4 hours)
– salt
– cooking oil – I used olive oil
1 cup each chopped onions and carrots (I forgot)

Savory Sausage and Crouton Stuffing (8 cups):
– 2 quarts diced homemade-type white breade
– 1 pound sausage meat
– 4 or more tb butter
– 3 cups onions diced
– 3 cups celery diced
– 2 eggs lightly beaten
– salt, pepper, sage (I used thyme too, but I have no idea why)
– more butter if you please 😉

Gravy:
– 3 tb turkey roasting fat skimmed from pan (If you messed this up like me, I used 1/4 cup butter)
– 1/4 cup flour
– 3 cups turkey storkc
– 1 cup dry white wine or dry white vermouth
– degreased turkey roasting juices
– salt and pepp
– 2 to 3 tb butter, optional

Cranberry Relish:
(I halved this!!!)
– 3 pounds (3 quarts) cranberries
– the zest of 3 oranges
– the zest of 1 lemon
– 3 cups sugar (1 cup pulverized with the zests; 2 cups for simmering)
– 1 1/2 cups orange juice
– juice of the lemon
– 2 tsp grated ginger

Glazed Carrots:
(6 servings)
– 6 to 9 carrots 8″ long cut into long wedges
– salt
– 3 tb butter (I used 5 tb of butter because I can’t read good)
– 1 1/2 tsp sugar

Garlic Mashed Potatoes
– 4 or 5 large “baking” potatoes (I used russet)
– salt
– 1/2 or so milk and/or cream heated
– 2 or more tb softened butter
– white pepper

– head of garlic
-1/2 cup cream

Fluffy Pumpkin Pie (enough for 2 pies):
– chilled pastry crust (I doubled this!) (1 1/2 cup ap flour, 1/2 cup cake flour, 1 tsp salt (or add 1/4 tsp salt and 2 tb sugar if you want it sweet!), 6 oz (1 1/2 stick) chilled diced butter, 1/4 cup (2 oz) chilled vegetable shortening) and 1/2 cup chilled water (be careful with this step!)
– 3 1/2 cups pumpkin puree
– 1 cup brown sugar
– 1 cup granulated sugar
– 1 tsp salt
– 3 tb molasses
– 3 tb bourbon whiskey or dark rum (optional of course)
– 3 tsp of each cinnamon and ground ginger (I said TB in the video and I am wrong!)
– 1/4 tsp each nutmeg and ground cloves
– 4 egg yolks
– 1 cup heavy cream
– 3 1/4 cup milk
&
– 5 cups egg white
– whipped cream for garnish

Let’s make a Thanksgiving feast from no other than the queen herself Julia Child six dishes just one day let the stress begin B so hello everyone welcome back to my home I was just thinking you know what I could use some company for what I’m about to do today which is well this

Is the way to cook cookbook from JC and Scattered in this book on these pages are a whole bunch of recipes that would be perfect for the holiday season someone really just needs to go into this book find those recipes bring them all together and then we’ll

Cook I’m your guy I’m going to do it on our menu today is traditional roast turkey with stuffing of course cranberry relish garlic mashed potatoes glazed carrots and for dessert fluffy pumpkin pie not only that but I was thinking you know what it’ probably be fair to put myself

Into the shoes of someone that would actually have to prepare a meal like this for a large group family what have you Sue I’m going to tack on those real life stresses as well I’m going to make this all in one day I’m going to take a collective

Breath let’s get to work there has to be a strategy involved uh when making a feast like this all by yourself in one day there’s got to be an order to the madness this turkey right here is a 12 1/2 pounder and I had it th out in the fridge

Overnight because when I picked it up it was Rock Solid and what I’m going to do first is open it you think I’d open it right here right what do you think I’m some sort of numb skull whoa I should have done this over the sink this is a terrible start to the

Video just Terri what the learned a valuable lesson that day turkey come over here this has all the giblets and neck and everything which it seems to in the cavity that means I’m going to make a stock I had a backup plan if it didn’t that’s not enough to make a

Stock no turkey stock today I got another thing in mind you know what we’re going to do start off with the this pastry dough I think that is the best course of action right now and that is for the fluffy pumpkin pie I’ve made that before last year it

Was an adventure the whiz kid everybody my little tip for making pastry dough is always double the recipe because things go wrong often all the time and if you have leftovers you just toss it in the freezer and forget about it until leftovers in the freezer right now I

Probably could use them but I’m not I’m going to make it from scratch three cups of allpurpose flour cup of cake flour two teaspoons of salt give that a bit of a whiz kid three sticks 12 oz of chilled unsalted butter that I cubed up into moderately small pieces pulse just a few

Times half a cup 4 oz of vegetable shortening two to three times I pulse it pulse it one cup of chilled water I add as much as I think I need drizzle a little in see how it goes use that pastry dough intuition if you have

It I’m pulsing a little more than I used usually do because there’s a lot in here and that shortening needs some attention and then one last final blending of the fats and the flow smear tactic into a rough Mass I’m going to chill this for a few hours I need a

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Head over to drink trade.com anti-chef and get a free bag of coffee with any subscription purchase thank you trade and break time’s over got to get back back to work so 1 2 3 4 five different options for stuffing today that’s what I’m moving on to I think it’d be nice to

Get that out of the way I’m choosing something that reminds me of home with the croutons with the white Brad in there so my wash celery stocks and here’s my little celery hack to flatten them three cups of celery coming right up I got to dice it dice three cups worth of

Onion basically doing all this with my eyes closed I just can’t bear to watch oh God don’t tell anyone two eggs lightly Beaten this is sausage meat that I had in the freezer from a previous Julia recipe more sausages I missed let’s remove the vacuumer are back in full force everyone Happy Thanksgiving to you but I’m going to remove the casing that will equal one pound worth We’re Off to the Races loaf

Me I have two loaves of homemade type of white bread here um that I need to dice up I probably bought too much but I need to dice up two quarts worth the stuffing I enjoy is with big like dices so uh so that’s what I’m opting

For here and then it kind of just dice it up oh yeah that was one loaf right there so I don’t need all of that all right so on your second largest baking pan because the largest one is holding the turkey right now you’re going to

Need two baking pans that’s okay so I got to officially make these into croutons so they’re going to go in the oven 350° f for half an hour I’m going to be tossing them period ically until they are lightly Brown okay let’s keep doing things now in my second biggest frying pan it’s not big Bera this is Large Marge uh and I’m going to get that going to get that onto a medium heat sausage meat goes in and break it up sauté till the color turns from red TO Gray I’m going to remove the meat leave the fat Julia Julia Julia she says you need half a cup in total between butter and the remaining sausage fat well I have about a tablespoon of sausage fat so I guess it’s all of this that’s half a

Cup oh Julie so while that butter isn’t melting I’m going to just continue to mash up the sausage meat so that it breaks up a little more 3 cups of onions into the pan sautéing these onions until tender and translucent okay let’s get those croutons out of There oh and now the three cups of celery two to three more minutes the bowl with the sausage meat here come the onions and the celery and of course all that lovely fat in there as well since that is a mild Italian sausage it already has a bit of

Salt and probably pepper in there so you’re going to have to keep that in mind when you’re about to season uh but for now let’s get those two eggs in if you don’t act fast they will cook then breadcrumbs all right that’s it don’t add any more breadcrumbs

Uh jeez you’re going to need a bigger B so let’s season with salt some pepper Sage uh I don’t know she says uh she just says Sage so whatever you think is acceptable I probably that and then same with time like that look at the breadcrumbs covered in this Savory

Sausage and Crouton stuffing has been completed I think that’s correct I mean those croutons are huge but that’s what I was signing up for so um let’s just put this to the side until I need it and move on to whatever the hell’s next pyo is chilled

Nice so I did make double what I need so let’s just split that in Half okay it’s one of those DS so I’m rolling at the pie dough to around 1/8 in thick but it is very very soft that that pie shell should just hang out in the uh ice box while I make the pie filling I think I’ve overworked the pie

Dough a bit that’s why I have it in the freezer and I couldn’t roll it out with a rolling pin I had to use my hands so I want to be up front with you honesty and I’m also kind of distracted by it because yeah it kind of sucks but

I’m not going to redo it because the whole goal here today is to do everything and just just one day four years ago when I really discovered how to make pastry dough I used to work it with my hands and then I discovered the food processor and now I overwork it

Less is more and technology Sometimes what am I trying to say here and technology sometimes can be quite a Fickle Beast so we’re going to make this fluffy pumpkin pie f filling it’s creamy it’s even light it’s a pumpkin sule in a pie crust I’m going to need like a fairly big bowl me

Please should work great thank you this filling recipe is going to cover two pies I’m only making the one today so I’m going to have leftovers which is a great thing okay so I have pumpkin pie puree right here I need 3 and 1/2 cups

Worth and this is a can that is 15 oz worth 8 oz is a cup so this can is a little under two cups worth so I’m going to weigh it all that’s too much that should be right just under 800 G worth of pumpkin puree that’s 3 and 1/2 cups worth one

Cup of light brown sugar one cup of granulated sugar teaspoon of salt 3 tbspoon of molasses adding all of this at once so uh three tablespoons of bourbon whiskey classic Julia 3 tbsp of cinnamon 3 tbsps of ground ginger what is that 1/4 teaspoon of ground cloves and a/4 teaspoon of ground

Nut EG four egg yolks feel like it needs a good mixing before I add anything else low speed low speed calm down there you go yep that’s good stuff okay here comes 1 cup of heavy cream 3/4 cup of milk yeah you’re not going to find this recipe over at weightwatchers.com or

Anything like that you’re all in at this point so she says the mix is going to hold itself softly in a spoon softly so I’m going to need whatever big bowl is left over right now thank you uh it should work yeah and this is what I’m

Going to do and I did this last year add all of this so that I can measure it 1,700 so now 850 g goes here I’m halfing it it was 1,700 G 850 850 at this point in time I can freeze this half save it for another pie and then this I’ll use

Today running out of bows over here whatever’s left and lastly I have the egg weights from 2 and 1/2 eggs now this part is The Fluffy part of Julia’s famous pumpkin pie stiff peaks stiff peaks that is stiff to beat a quarter of them to start doesn’t matter how we mix

Those ones in gently fold in the rest counter counterclockwise So I had the pyo in the freezer for much too long much too long so it is H frozen solid which really sucks right now I I didn’t think it would freeze that quickly uh but it has which is okay I need to immediately bake this

Once I’ve mixed in those egg whites I have no time to wait right now I have to add the filling into the pie shell and get this into the oven there’s no if ANS or butts so it’s it’s going to look rustic in the end I’m just warning you

The turkey is going to look really nice really nice but this is going to look rustic I hope that’s okay it is trust me it’s all about Flavor 450° Oven oh is this PID okay that b yeah that’s better okay we got a huge problem right now this pough is so crappy that it’s falling apart in the Oven So yeah get it out of that pie get it out quick remove that pie shell oh my God I wasn’t recording on that I wasn’t recording on that camera so you didn’t even see that the pyo was screwed up uh you have to trust me it was falling apart 15 seconds into its

Bake so I had this pyo hanging out in the fridge from a more successful day in the kitchen and now I’m going to roll this one out cuz I know this will turn out and I’m going to get that into my shell oh my God that is so much better

Do not prick the bottom of the pastry okay I won’t but at least I have a pastry pie filling back in there I kind of knew subconsciously that I was going to screw up today and I thought it was going to be with the pie so I had a

Backup plan I’m going to shut up and get this into the so for the first 15 minutes I baked that pie at 450° F and then after that I turn the oven temperature down at 375 for another 15 minutes then after that 350° f for another 15 minutes and then I’m going to

Check the pie I’m going to stick a toothpick in 2 in from the Edge and if it comes out clean it does then I turn the oven off leave the door jar for 20 to 30 minutes hello hello can you hear me uh hi everyone how embarrassing I had my

Microphone in my pocket so you wouldn’t have been able to hear what I was doing uh but let me recap I’m onto the turkey now I had cleaned up my kitchen and I’m onto the turkey I’ve only ever roasted a turkey once before that was last year’s

The turkey ballotine and I removed the bones I deboned it then I filled it with a stuffing and then I wrapped it up sewed it back together and then I roasted it it was fantastic I thought it was a huge success this recipe today is far easier than that one Julia said to

Remove the wishbone before roasting as it will make carving easier done and then I had the wishbone in my hand I made a wish done remove the Bony nubbing off the wings done salted the neck and the cavity and that brings us to now where I have the stuffing currently

Heating up in the oven for a few minutes because it’s supposed to be room temperature before I that’s room temperature a big bowl I’m going to use my Dutch oven turkey goes in it’s kind of straight up chilling in this Dutch oven just like a Vibe you

Know look at that laidback turkey the stuffing is going to swell while roasting so yeah keep that in mind and let’s stuff the neck cavity first if I had multiple skewes in this house I could use one right now to secure the next skin uh without it flapping open but all

I have is a I have string and only one skewer take the next skin and next skin goes over everything just kind of sew It reverse the turkey setting it breast end down in your Bowl fill the main cavity all right I’m going to get rid of this thing off you go in the book she’s using an example here she’s got images she says our bird in the photo has skin flap that conveniently holds the

Legs interesting I don’t have that flap oh that might be able to okay this skin flap May conveniently hold the the legs the way her turkeyy skin flap holds their legs don’t break that skin flap okay there you go legs skew went through the ends of the

Drumstick and I going to keep the skewer in there and then I’m tying it she’s got a skewer that is through the wings as well keep them in check I’m all lot of skewes so you got to be strategic with how you’re tying this thing because you

Don’t want a string that’s going over the breast like that she doesn’t it screw up the Browning right you don’t want to see the line so I’m going to strategically tie the wings to the the string that is tying the drumsticks into the roasting pan first of all here’s something I’d

Never think I’d read in a Julia Child cookbook so let’s take a minute no need for butter here wow instead of butter you’re going to use fresh cooking oil all over this thing now the options I have for oil are canola oil or olive oil and I looked up

Online what is fresh cooking oil no one could really tell me and then I looked up what was the best oil for roasting and turkey and for a crispy your skin you want to stick with olive oil that’s what I read so that’s what I’m going to use don’t shoot the

Messenger did dry the turkey with paper towel earlier when my microphone was in my pocket so I didn’t mention that but here’s the footage if you don’t believe me every nook and cranny every skin flap make sure it’s covered in oil to roast this bird it all depends on weight

You know the bigger the bird the longer the roast I got a 12 and2 pounder stuffed around 4 hours so oven set to 325 and all I got to do is base with oil or the accumulated pan juices every 30 to 40 minutes it’s no more complicated

Than that as long as you keep an eye on how things are going we will I’ll see you soon my little friend I can breathe here for a second but not long because I got to make a gravy and a cranberry relish garlic mashed potatoes glazed carrots did I

Ever mention I put the pie in the fridge after it cooled completely that’s what I did I am going to move on to the cranberry relish these are cranberries so that’s appropriate I have 1 and2 lbs worth so that is officially half of the recipe that I’m following

Along to the full recipe must be for like a 100 people so wait a minute this is the food processor this is the blender the zest of one and a half oranges and the zest of just half this lemon ow big old half a cup of sugar give this a Whiz you will need a saucepan drink cranberries one cup of sugar 3/4 cup of orange juice strain that in good idea the juice of half a lemon as well uh just a second turkey okay what’s going on Turkey base it with some olive oil yeah get that all covered there there

You go see it in another 40 minutes let’s talk about Ginger cuz often times I’ll pick it up I’ll use it once and then I’ll forget about it it goes bad so yeah it’s happened a few times so I want a solution to my problem I think I found

One this is crushed Ginger that I keep frozen in these individual little pods here each one is about a teaspoon and I need one teaspoon yeah so just pop that sucker out let’s bring this to a boil I forgot about adding all this that

Needs to go in too bring it to a boil let the juices bubble Over The Cranberries for 2 to 3 minutes just until the berries burst letting that rest right there for 30 minutes hello beautiful let’s kind of rotate it in the oven based with any of

The juices on the bottom of the pan I just got a turkey baster and based bye-bye you just hope right everyone’s doing all right cranberry he shoots these score we’re going to do the garlic mashed potatoes next one potato two potato three potato four there that’s six but two are

Smaller quarter the potatoes cut off weird things lightly salt up some water in go the potatoes gracefully all right I need these tender boil for 10 to 15 minutes and then I’m going to get them back into the pan just for a moment to dry them out from the excess

Moisture that’s what Julia says Okay these potatoes are super tender like Pierce them with the knife no problem no problem I’m getting tired I don’t want to mash my potatoes with a fork or the potato masher today just because it’s i’ never get it 100% there’s always a couple clumps in there

I’ rather have a ricer but I don’t have one so I have my food mill millhous you will get the job done today I’m going to take potatoes and I hate this Thing clockwise if it gets stuck counterclockwise very exciting I’m almost done 1/4 cup of milk in after mashing the potatoes in the preceding recipe puree and blend in a head of garlic simmered in cream select a large head of garlic cloves and peel them in a small saucepan 2 tspoons of

Butter one two on a low heat simmering this for 15 minutes until the garlic is tender they should not color more than a creamy yell yellow so after 15 minutes in goes half a cup of heavy cream little bit of salt and some white pepper simmer over low for 5 to 10 Minutes okay big bag of carrots I just got to get this one done because it’s on my mind and I’m like all right well what about the carrots it’s just mud save that one for later 6 to9 karats 8 in long six to nine of them if you’re

Thinking oh Jamie why are you in such a bad mood I’m not it’s Thanksgiving I’m just fatigued just cut it lengthwise to start then the halves crosswise into length of approximately 1 and 1/2 in carrots enough water to cover them halfway up 2 t oons of butter salt

Boiling and steaming them until the water has evaporated and the carrots are tender garlic simmering the cream and we puree well that looks incredible so let’s have that join the party wow more salt and a touch of white pepper if you cannot serve this at once beat in a mini mum of

Milk mini mum a mama milk Mama milk whatever that means I don’t know what that means actually what I’m doing is this is another pan filled with water and I’m going to get it hot but not simmering spill it all over the place too great now we cover the potatoes

Loosely and they must stay warm to retain their fresh quality keep them in the pan with hot water water until I’m ready to serve great tip Julia I just realized that I forgot a step when it came to roasting the turkey I was supposed to chop up some carrots and some onions put

Them at the bottom of the pan and then that would create a little more flavor when I was basting the sucker I forgot no point crying over spilled milk cuz this turkey looks great in the armpit area of this bird thickest part of the white meat registering around

162 162 that’s great that’s exactly what Julia says I just need to reveal this look at that 162 I say this turkey has been cooked to Julia’s liking except for the carrots and the onions an additional half an hour of rest time before carving to allow the

Juices to retreat back into the flesh for juicy meat turkey juices at the bottom of the pan let’s take it small items to cross off the list let’s make a gravy actually you know what I don’t know how small of an item that is let’s move him or her over

There I want to make sure this is warm before we eat it going to make turkey stock earlier in the day glad I didn’t because it would have just been too too much but I’m I got another thing in mind so three cups of water and now instead

Of turkey stock I have this better than Boolean turkey base and I’m going to add in three teaspoons couldn’t for the life of me figure out how to make AO first I added the roasting juices without the fat flour I couldn’t get that to work it just clumped up

Obviously because I needed fat so I finally clued in on that but I still couldn’t get Julia’s method uh to work not this late in the day so I’ve decided to just use butter and flour equal parts started simmering added the turkey stock now I got something that looks like

Gravy that took way longer than I ever wanted it to equal parts fat and flour that’s the secret well it’s no secret I’m just going to take the mashed potatoes the cranberry sauce off the stove and the roasting pan goes on the burner cup of verou going to boil that and de glaze

Bowl I’ve made whipped cream so many times on the show I don’t need to really show how to do it I just need to do it whipped cream done eject everything is a blur right now I guess this okay I’m going to just strain this Del glaze liquid into the gravy

Simmer for several minutes just before serving 3 tablespoons of butter into the carrots and a teaspoon and a half of sugar that will give these carrots a buttery Sheen the mashed potatoes into this serving dish oh la la glazed carrots can go in here cranberry relish wo how could we forget about the

Gravy that’s a nice looking gravy keep that covered it’s kind of shape the turkey is shaped like this thing stay Put I got to figure out how to carve a turkey there you go with the carving Fork kind of just bend the leg towards you where the leg thigh meets the the small of the back there will be a ball joint there’s a leg the tip of the

Breast and the knee slit that skin I’m just doing this so that you can see so you got to find the ball joint between the breast meat and the wing to cut the wing off kind of bend it there you go I had this image in my head at the

Beginning of the day it was kind of like a uh Hallmark image of me standing up tall and carving up these white meat slices like you know what you see in the movies kind of national ampon anti-chef Thanksgiving vacation sort of thing uh but in the moment after the day I’ve had

I can’t do that I can’t learn a new trick so I’m just going to carve this the only way I know how just like a chicken sorry if I ruined the moment that’s a nice piece of white meat right there wow there is that beautiful stuffing do I have

A everything is dirty right now and there’s still a little more meat on there but I’ll take a look at that later go over it with a fine tooth comb for now garlic mashed potatoes glazed carrots cranberry relish our stuffing gravy turkey and pumpkin pie order Up After a long day in the kitchen I reap the Rewards we’re just getting started started so because I was running around like a turkey with my head cut off I completely forgot I added vermouth to the gravy and now that I’ve had it I was like is that a game changer I straight up having a love affair with everything on this plate

Sweet because of the carrots tart because of the Cranberries Savory because of the gravy and everything else you know this is comforting Thanksgiving dinner Hallelujah everything on that spread there had its place uh I wouldn’t have changed one thing I loved everything about it I’m incredibly happy and

Full and I got dessert I got dessert if you cut a bunch of pie slices I don’t know if there’s much debate about whether to put the cream on the top or on the side I don’t care when I made this pie last year I think I said something along the lines of it being the best pumpkin pie I’ve ever had it still holds up talk about

Clutch here is a pastry dough that has been hanging out in the freezer for I don’t know how long I thought to myself last night I was like I should probably just thaw this out have it in the fridge in case I screw anything up what a move I think that’s what

Happened last year too where you’re just like unsure if the bottom of the pie dough is fully cook through or not I I don’t really care today I I’m enjoying it either way but why am I standing like this whether it’s raw or uncooked or that’s just how it’s supposed to be

Didn’t stop me from eating it I got the Juliet child hair do going on right now I guess this is why she had hair like this filling is on the lighter side of the pumpkin pie I mean I mean it’s fluffier which is good cuz that’s what

She calls it a fluffy pumpkin pie but I think it lives up to the name it was sweet and savory I think that’s what sets it apart from other pies and you’re allowed to enjoy it but once a year except for the extra pumpkin pie filling

I have in the fridge that’s going to be twice a year for me no complaints I’m going to wrap up the day on camera and then I got a second day ahead of me for the cleanup so that’s it that’s all this was Jamie and Julia Happy Thanksgiving and Bon up the

Tea uh the kitchen is a disaster everywhere but here cuz I love you so much here I’ll give you a glimpse check out all the pots and pans on the ground I really wanted to Showcase this there’s my entire Feast right there in the lowest setting possible in this oven keeping

Warm almost ready for it now