The queen of French cuisine has a unique way of cooking turkey and letting nothing go to waste
When it comes to preparing a Thanksgiving dinner, most of aren’t winging it. Whether you’re dusting off generations’ old family recipes or searching the internet, having some guidance can save a lot of stress in the kitchen. And who better to put your mind at ease (and bring some culinary sophistication) than Julia Child? Her take on Thanksgiving blends her signature French-cooking style with classic holiday flavors. From her flavorful giblet gravy to cornbread and sage stuffing, these recipes are sure to add a touch of elegance to your spread. Here’s how to make Julia Child’s Thanksgiving feast.
As the keeper of Thanksgiving in my family for over 25 years, and someone who has coached many first-timers through hosting their own holiday feast, I’m here to share a technique that may surprise everyone – deconstructing the turkey before roasting.
I still make a whole turkey, but I break it down first into its main parts – the breast, legs, thighs and backbone. I know this goes against the tradition of parading out a giant, perfect Norman Rockwell-esque bird. But by deconstructing the turkey, I’m able to achieve more even cooking, free up oven space, and get deliciously moist breast and leg meat every time.
Why Go Deconstructed?
There are a few key benefits to deconstructing the turkey before roasting
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More Even Cooking: Modern turkeys have been bred to have a high ratio of white meat. This lean breast meat dries out much faster than the fattier dark meat. Deconstruction allows the breast and legs to cook separately at their optimal temperatures.
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Better Carving: Carving a whole cooked turkey can be an awkward, messy struggle. Removing the bone from the thighs prior to cooking enables beautiful, uniform slices.
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Maximizes Flavor When stuffed in the cavity, dressings absorb all the delicious turkey juices and flavors But it often ends up undercooked Deconstruction lets you bake the dressing completely while still benefiting from the flavor.
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Frees Up Oven Space: A deconstructed turkey takes up less room, leaving more space for all your side dishes.
Step-By-Step Guide to Deconstruction
While it may seem intimidating, deconstructing a turkey is actually straightforward:
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Remove the Legs, Thighs & Backbone Use a sharp knife to detach the legs and thighs from the breast. Cut along both sides of the backbone to remove it completely. Reserve the bones for making stock.
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Brine the Breast: Soak the breast in a saltwater brine solution overnight. This keeps the lean meat moist and flavorful.
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Bone the Thighs: Carefully slice the meat away from the bones and discard. Tie up the now boneless thighs with cooking twine so they hold their shape.
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Roast the Parts Separately: Brown the breast skin-side down first. Then roast at a lower temp. Meanwhile, roast the thighs and dressing in separate pans.
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Rest & Carve: Allow the meat to rest before slicing for maximum juiciness. The boneless thighs can be carved into perfect rounds.
Turkey Deconstruction Tips
Though Julia Child made this technique famous, your first turkey break down may be tricky. Here are some tips to ensure success:
- Ask the butcher to debone the thighs/remove the backbone for you
- Start a day ahead – there’s lots of prep work
- Work slowly and carefully when boning
- Tie up thighs very tightly to hold their shape
- Use a meat thermometer – remove breast at 160°F, thighs at 175°F
- Let rest 20+ minutes before carving
Give Thanks to Julia This Thanksgiving
This holiday, take a cue from the legendary Julia Child and revolutionize your turkey roasting with deconstruction. Separating the bird enables completely even cooking, lets you free up oven space, and delivers incredibly juicy, tender turkey every time. With minimal effort, you’ll have Norman Rockwell-worthy results and a stress-free holiday surrounded by loved ones.
So this Thanksgiving, don’t just roast a turkey – deconstruct it like Julia! Your taste buds will thank you.
julia child: 6
julia childs: 1
deconstructed turkey: 7
thanksgiving: 5
turkey: 15
breast: 5
legs: 4
thighs: 5
backbone: 3
oven: 3
space: 2
carve: 2
cooking: 3
even: 3
juicy: 2
tender: 2
roast: 3
perfect: 2
delicious: 1
moist: 2
flavor: 1
dressing: 2
temperatures: 1
separately: 1
rounds: 1
tricky: 1
success: 1
butcher: 1
thermometer: 1
legendary: 1
revolutionize: 1
minimal effort: 1
stress-free: 1
holiday: 2
loved ones: 1
taste buds: 1
Deconstructed turkey with dressing recipe
Here’s a breakdown of how to make Julia Child’s deconstructed turkey with some useful modifications inspired by her approach.
Ingredients:
- One 12- to 16-lb.turkey, deconstructed (separate the breast and legs/thighs)
- Salt
- Your favorite stuffing recipe (adjusted to fit a 13×16-inch pan)
- Chopped onions, celery and carrots
Directions:
- Thaw your turkey and bring to room temperature before roasting (one to two hours). Preheat your oven to 375°F.
- Spread stuffing in a 13×16-inch roasting pan, leaving a one to two inch border. Reserve some stuffing for the legs, if desired.
- Place the breast onto the stuffing, then arrange the stuffed legs around it. Season every piece with salt, then arrange the chopped vegetables around the turkey. Roast for one hour.
- Roast until the breast reaches 160-165°F and the thighs reach 175-180°F. Start checking temperature after 30 minutes and remove pieces as they finish cooking.
- Let the turkey rest for 30 to 45 minutes before carving. Add all the excess drippings from the roasting pan into your gravy sauce.
Giblet gravy à la Julia Child
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For Julia, a good gravy is all about technique. She takes the often-overlooked giblets and transforms them into a rich, savory gravy that’s perfect for turkey and stuffing alike. Her approach calls for simmering the giblets with aromatic vegetables and herbs, which gives the gravy a deep, hearty flavor.
To start, Julia recommends first browning the giblets on the stove, then pouring the rendered fat and juices into a separate pan with chopped carrots, onions and celery. This creates a flavorful stock, which Julia says is key to making gravy. You can also cut up and add any other chicken pieces, including the liver and heart, if you want.
Next, add everything to a stock pot with water, thyme and a bay leaf. Instead of a typical roux, Julia thickens her gravy with one tablespoon of potato starch and a bit of white wine. Slowly pour it into the stock while stirring until you reach the right consistency.
Cooking Tip: If you’re not keen on the giblets themselves, you can still follow her technique for a rich gravy by using chicken or turkey stock. Add a splash of wine or brandy for a bit of extra flair.
How to Cook and Prepare a Deconstructed Turkey
FAQ
What is a deconstructed turkey?
You can take this to the butcher and have them deconstruct it for you. You will be asking them to remove the thighs from the breast. Then to remove the thigh bones from the thighs and to remove the backbone from the breast. Save all the bones since you will be using this to make turkey stock for gravy. Buying frozen.
What did Julia Child serve at Thanksgiving?
Not only did Julia Child serve guests Goldfish as an appetizer at regular dinner parties, but she also used to serve them as a preamble to her Thanksgiving …
How does Ina Garten cook her turkey?
Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh.
How do you deconstruct a whole turkey?
- Step 1: Prepare the turkey. Start with a defrosted turkey. …
- Step 2: Remove the wings. Place the bird breast-side down on the cutting board. …
- Step 3: Remove the legs. Flip the turkey onto its side and pull the leg away from the body. …
- Step 4: Remove the breast. …
- Step 5: Admire Your Handiwork.