Lefebvre prepares for thanksgiving with a special guest chef (and son) Luca.
[MUSIC] Bon. Today we are going to make turkey breasts with honey garlic, lemon, glaze, and a good gravy because chef [UNKNOWN] love turkey. Love to do gravy. I think the gravy is the most important thing in Thanksgiving Love Thanksgiving, love to cook the turkey. It's all about all the family together, the friends. People get drunk, they fight, they don't talk for six months after. And you have Uncle Joe. It's Uncle Joe puts a mess in the party. Okay, the turkey breast is brined Over night. Water, salt and sugar. So many times you went to thanks giving in your house, your friend house, or your mother-in-law house and turkey is over overcooked and really not good it's happened a lot. Let me show you a little trick to do the turkey. Okay here we come [INAUDIBLE] plastic film thank you Rica We're going to roll the turkey breast, Peter, in film like this. Tie it very well like this. You see, so three time like this. Two time wrap in aluminum foil. Boom. [INAUDIBLE]. So the turkey breast is going to heat, but steam going to stay inside like a steamer inside as the aluminum foil is to keep the heat inside. And also make sure the plastic wrap don't melt. Now, we're going to cook our turkey breast at 250�� F for [FOREIGN] 3 hours. Okay? [FOREIGN] Open it for me. It's perfect. Voila. Push it. We're going to do a very, very fancy thing now. We need garlic. Garlic stinks. Garlic stink? Yeah. No, it smell good. Everything is good with garlic, Luca.I don't think some people agree with you. Okay, we're going to roast the garlic. With a bit of rosemary like this [UNKNOWN] That's what makes it taste flavor, Yeah, that's what is good flavor, yeah. Thyme. A little bit of salt, olive oil. Okay, wrap it like this Mikel. Yeah, Yeah. Now we put it in the oven for 45 minutes, at peak, 375 minutes, Okay. So we roasted some garlic, after we do some glaze. And the glaze the turkey breast. So now peel the garlic like this. Garlic take a little of time guys. Now guys, we put all the garlic here okay. Look at this, a little bit of olive oil, little bit of lemon juice. And a little bit of orange. I love orange, you know why? That's the color of Thanksgiving. I like it. And we put a little bit of chicken stock, okay? And voila! Chicken juice? Chicken juice, chicken juice. You're right. Recalculate chicken juice. And- [INAUDIBLE] [SOUND] [MUSIC] That's great. Look at this. See the texture guys. [MUSIC] I am going to put it in ice water. To just stop it to cook right away. [FOREIGN] Yes, perfectly cooked. Great, look at this [UNKNOWN] And now, we're going to glaze the turkey breast. With the mix feels. So I want you to take a brush like this and just give it a nice massage like this. Even on the back? Everywhere, on all the surface. Give it a nice massage. 'Kay, voila. We will put a little bit of herbes de provence. [FOREIGN] Shake it, shake it, alright here we go. That's what I'm talking about. [FOREIGN] For 25 minutes. And you baste. And you baste. And you baste every two minutes you baste this turkey breast. You never leave alone your turkey breasts. What you think? It's beautiful. Voila! So, for the gravy we are going to melt the butter now okay, Erika? And we're going to add a little bit of flour, okay, Erika? Okay. So start it. [UNKNOWN] mix very well. We want to cook with it a bit of flour. We don't want to [UNKNOWN] have too much flavour of the flour. [UNKNOWN] Put a little bit of thyme to infuse to, with the garlic, like this. Little bit of orange juice, a squeeze of lemon juice, Dry wine and reduce it by half. And you put it to boil quick, yeah. Okay, now we'll put a little touch of White Wine on our gravy. So surprised, I decide to add a little bit of white wine. Reduction in my gravy because I think it was missing a little bit of acidity. You know, we still have little more glaze here. Just put it in your gravy. It's a lot of flavor here. I'm straining now here. [MUSIC] [MUSIC] Okay, guys. Stuff is really glazed perfectly. Here we go guys, look at this. [NOISE] [UNKNOWN] turkey breast. Now [UNKNOWN] it's time to slice the turkey and eat the turkey. [NOISE] [MUSIC] Wow, really good. Does it look good, [UNKNOWN] [MUSIC] It's cooked perfectly, it is. [MUSIC] This is a honey garlic turkey breast. With the gravy. Thanksgiving. How is it? C'est bon. C'est bon? It's good? This turkey is so great. It's so flavorful. Love to cook turkey because it's a big bird. You know. I love it. Big breasts. Love breast. I don't know if I prefer the breast or the legs. We're talking so moist and it gives a crispy skin. It's great. [MUSIC]