The French Chef with Julia Child : To Roast a Turkey (1971)

Made for TV, airing sometime in January of 1971.

Season 9. Episode 3.

The story: Julia is having a Thanksgiving dinner for 16 people.

She explains she needs at least a 16-pound turkey, but she is working with a 23-pound turkey with much consideration for leftovers and seconds...

Julia tells us a bit of turkey history, from eating it to cooking it, and has quite the original technique for taking the neck, giblets, gizzard, and heart out.
Next,  how to use them for your gravy and stuffing the turkey purely for flavoring.

When the turkey is cooked to perfection, Julia shows us various ways to cut the different parts of the turkey, using a selection of knives for various jobs.

Lastly, she shows her side dishes, including separately roasted stuffing, peas with broiled tomatoes, and creamed onions...

Among other things, Julia tells and shows us some really helpful, useful tips for your best Thanksgiving turkey.

Stars Julia Child

Rated TVG
COOKING/SERIES/HISTORY/THANKSGIVING