Ever wonder how to cook the perfect turkey for thanksgiving? Chef Tom from L’Ecole Culinaire in St. Louis shows you what you need to get started and how to find the perfect organic turkey in the first of a three part series. To see Chef Tom’s Thanksgiving recipes, visit www.lecoleculinaire.com. The recipes include Sausage Stuffing, Roasted Turkey, Perfect Turkey Gravy, and Cranberry Sauce.
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SuperOlds88 - said
August 3 2010 @ 06:10
@Menelyagor12 its ok, your confused…..probably read too many womens magazines. Clean and sanitize the equipment and there arent any problems. They probably make the color-coded boards for confused people like you.
Menelyagor12 - said
August 3 2010 @ 06:10
@SuperOlds88 wow you are thick man, because when your using them it helps. Think about it, if all your cutting boards are the same and your in a busy kitchen preparin several dishes at once, meat, salads, etc, someone grabs or uses the wrong board and they have a major problem on their hands. However if everyone knows the red board is used for meat, then they know not to use it for anything else but that.
SuperOlds88 - said
August 3 2010 @ 06:10
@Menelyagor12 right, and if their sanitized what is the need for color coded boards there Einstein?
Menelyagor12 - said
August 3 2010 @ 06:10
@SuperOlds88 your not very bright man.. the cutting board was obviously clean to begin with and desanitized.
SuperOlds88 - said
August 3 2010 @ 06:10
hey there chef Tom, so you were running your hands all over the red cutting board, and then you were touching everything else, why isnt that cross-contamination? Those colored cutting boards are simply a gimmick for salesman.
TheBoxerDogs - said
August 3 2010 @ 06:10
please go eat turkey stuffed with chemicals then, retard, people like you deserve to get cancer
djtwax - said
August 3 2010 @ 06:10
He said organic, now I’m not watching this video.
datkhmerfoo - said
August 3 2010 @ 06:10
lovely video but u need a lavaliere mic
CrashGames2108 - said
August 3 2010 @ 06:10
You really don’t need maybe half these things. A serving board that drains the juices and a roasting grate that keeps the meat out of the juices are nice, hell, necessary things that most people don’t think of. The thing about fresh herbs being better than dried is pretty much a lie. Go ahead and use dried herbs, reconstitute them, even.
Xakryn - said
August 3 2010 @ 06:10
Chef. It would enlighten us greatly if you were to produce some more videos. Perhaps create some more videos of some of your favourite meals to make?
Awesome Trilogy. xD Five stars.
lucindaminda - said
August 3 2010 @ 06:10
Chef Tom loves his students and is a rock star in all that he does!
4Breidenbachs07 - said
August 3 2010 @ 06:10
Chef Tom, you rock….
murraystate2004 - said
August 3 2010 @ 06:10
yea thats my dad!!!