Starting in the store and ending on your plate, Julia Child shows you all you need to know to make a festive bird, from buying turkeys fresh or frozen, stuffing, trussing, timing, gravy making, carving and serving.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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36 Comments
God Bless you Julia Child
That's why my turkeys never come out that good, I don't smack them enough times. 😆🤣😂🤣😆😁😄😁
Loved watching her when she was on TV, and still enjoying her shows on the internet.
So at the start, Julia was dabbing the turkey in the rhythm of the opening theme! She is too much!
Fantastic
Definitely not a Southern cook. I learned from my mom who learned from her mom and dad. We cooked the neck, liver and gizzard with salt, pepper and poultry seasoning. The heart we trashed. The meat and broth goes into our dressing and use the grease from the cooked Turkey with a couple tablespoons of the dressing with some flour to make our gravy(separate the grease from the turkey liquid) and use the liquid to also flavor the gravy . Maybe this is just a family thing.
I love her❤
Wasn't this the basis for that Saturday Night Live sketch where Dan Aykroyd played Julia Child, accidentally cut herself, and was bleeding everywhere?
She's simply the best. Can we please go back to those creamed onions? My mouth instantly watered.
Love Julia, but turkey breast to 180F is so overcooked
Slap that sassy bird! I love how she threatened to use her foot to get the threading needle through the first side. We’re so lucky to be watching these shows a second time with a new-found appreciation (and culinary know-how!) God bless Julia!
I loved hanging out with my mom in our kitchen in the early 1970s. That's how I learned how to cook.
Julia Child was a wonderful woman.I miss her to this day!
She's wonderful and instructs well too.
I got a 14 pound turkey I am going to make for X-Mas, now I want to make creamed onions with it too
I love Julias attitude in cooking be a fearless cook.
I love Julia, but I cook my Turkey in one of those bags, 😊and it turns out great.
Wow salmonella everywhere.
is she drunk?
Never seen or heard of a turkey/roast/ham/chicken sling before….a modern one is silicone and on Amazon….thanks Chef Julia
My goodness, that poor turkey lmao! 🤣 She shows no mercy!
I was born n raised in Chicago. Always watched her on channel 11!!!❤
2:35 😂🤣😂
She was my favorite chef. Bless her. I roast mine in a roasting metal pan with a cover and a 19lb bird cooks in 3 1/2 hours. Amazing stuff.
How to roast a turkey. Give it sharp insults.
What a dreadful cook! A shallow pan! Julia is as mad as a March Hare!
slap that bird julia! 😂
such a bumbler yet became a classic
180 to 185 degrees? Nowadays they tell us it's only 165 degrees. Her turkey didn't look dry though.
Love Julia! This episode is a classic. Reminds me of Dan Akroyd when he impersonated her on SNL. 😂
Lord, pray forgive me,but am I the only one thinking foul B.D.S.M.?
The legendary and wonderfully eccentric Julia Child. Here in the U.K. we had the formidable, and rather scary Fanny Craddock, while in the U.S., you had Julia. Is it my imagination, or did she often have kitchen mishaps?
You Had Julia Childs, and in the UK we had Fanny Cradock. They are both wild lol.
Ah the times when we didn’t care about salmonella!
Imitation butter, if you’re into that kind of thing. Absolutely not. Definitely clarified butter would work perhaps because it’s heat resistant.
All that raw and cooked food handling would never be on the telly these days. Guess what they ate it and all lived.
Just Love Her Amazing Chef Loveable