>> Stephen: HEY, EVERYBODY!
WELCOME BACK.
MY NEXT GUEST IS A WORLD-RENOWNED CHEF AND AUTHOR
OF THIS VERY GOOD AND VERY HEAVY COOKBOOK, "DANIEL: MY FRENCH
CUISINE."
HERE WITH HOLIDAY TURKEY TIPS, PLEASE WELCOME CHEF
DANIEL BOULUD.
( CHEERS AND APPLAUSE ).
>> HOW ARE YOU?
>> Stephen: OKAY.
CLEAR SOMETHING UP FOR ME-- YOU ARE A CHEF.
WHAT IS THE DIFFERENCE BETWEEN A CHEF AND A COOK?
DOES A CHEF HAVE A NICER HAT OR SOMETHING LIKE THAT?
>> THE CHEF IS THE BIG BOSS.
>> Stephen: THE CHEF IS THE BIG BOSS.
>> THE CHEF IS THE ONE WHO GOVERNS EVERYBODY.
>> Stephen: OKAY, CHEF, TELL US WHAT TO DO HERE.
WHAT ARE SOME TIPS FOR MAKING AN EXCELLENT TURKEY THIS YEAR FOR
EVERYONE OUT THERE?
>> WELL, I THINK TURKEY, FIRST, THANKSGIVING IS SUCH AN AMAZING
CELEBRATION OF -- >> DOES FRANCE HAVE
THANKSGIVING?
>> WE DON'T.
>> Stephen: DO YOU HAVE A TURKEY DAY?
>> WE HAVE A TURKEY DAY, CHRISTMAS, CHRISTMAS IS TURKEY
DAY.
>> Stephen: WE HAVE THAT, TOO.
>> Stephen: LUCKY.
>> Stephen: IT'S NOT A CONTEST BUT WE HAVE TWO OF THEM.
>> I LIKE TO BRIAN MY TURKEY.
>> Stephen: WE BRIAN.
>> IT'S ALMOST LIKE A LIGHT SEA WATER, SOMEWHERE WHERE YOU CAN
DREAM OF SWIMMING AND SORT OF TASTING THE SEA WATER.
THAT'S KIND OF THAT BRIAN YOU WANT.
>> Stephen: SO JUST TAKE THE TURKEY TO THE BEACH WITH YOU,
WEAR ONE ON EACH ARM LIKE A WATER WING AND JUST DIVE IN.
GO FOR A SWIM.
>> GIVE IT A SWIM.
>> Stephen: THAT SOUNDS SIMPLE.
>> AND, OF COURSE, YOU WANT FLAVOR OF SPICE, AUTUMN FLAVOR.
THAT'S WHAT IS BEAUTIFUL WITH THANKSGIVING.
IT'S ABOUT CELEBRATING AUTUMN AND CELEBRATING THE FAMILY AND
CELEBRATING AMERICA.
>> Stephen: EXCELLENT, EXCELLENT.
>> BUT CELEBRATING AMERICA, I WANTED TO DO A TADUNCAN.
ROASTING A TURKEY LIKE THIS, ANYBODY CAN DO THAT.
>> Stephen: THAT'S CHILD'S PLAY.
YOU'RE DANIEL BOULUD, YOU'RE GOING TO DO A TURKDUNCAN IN
FRENCH?
>> I THINK THE WORD IS FRENCH.
>> Stephen: IT'S NOT FRENCH.
I THINK IT'S A MENAGE-A-DUNCAN.
>> TURKEY, DUCK, AND CHICKEN MAKEATUREDUCKAN.
I HAVE FIVE BIRDS IN MYATUREDUNCAN.
AND I USE LIVER AND TRUFFLE INSIDE.
SO START BY BONING ALL THE BIRDS.
ALL THE BIRDS GET BONELESS.
>> Stephen: THIS LOOKS LIKE AN OUTTAKE FROM "SAW 2."
>> THEY ARE ALL HOLDING HANDS WITH EACH OTHER.
>> Stephen: I'M SURE THEY'RE ALL VERY HAPPY AND WE'LL PUT THE
FEATHERS AND HEADS ON AFTER THE SHOW.
>> I BONEs THE QUILL, AND I BONELESS THE SQUAB, AND I
BONELESS THE CHICKEN, AND I DON'TLESS THE TURKEY.
AND THEN WHITE MEAT, DARK MEAT, WHITE MEAT, DARK MEAT.
>> Stephen: THAT'S VERY INCLUSIVE OF YOU.
>> AND I SEASON ALL THE MEAT AND I START TO WRAP THEM UP.
SO QUAIL WRAPPED IN SQUAB, SQUAB WRAPPED IN CHICKEN, CHICKEN
WRAPPED IN DUCK, AND DUCK WRAPPED IN TURKEY.
TO GET THERE, FIRST YOU BACK A BALOTINE OF BIRDS.
>> Stephen: BALOTINE?
>> THAT'S FRENCH.
I DIDN'T KNOW HOW TO CALL -- >> SURE IT IS.
>> BASICALLY THE BALOTINE ARE THOSE FOUR BIRDS TOGETHER.
AND WE COOK IN THE OVEN.
>> Stephen: HOW DO YOU COOK THEM?
HOW DO YOU GET THEM INTO THE SHAPE?
>> NOW WE NEED TO WORK.
DON'T FORGET THE OTHER COOK.
I AM THE CHEF.
( LAUGHTER ).
>> Stephen: HOW DO YOU GET THEM IN THIS SHAPE?
>> I WRAPPED THEM IN ALUMINUM FOIL AND BUTTER IT AND COOK IT
IN THE OVEN LIKE A PAPIOT.
>> YOU SQUEEZE THE BOTH SIDE AND PAPIOT IS LIKE CHRISTMAS CANDY
YOU GET IN A PAPER WHERE IT HAS LITTLE FRU-FRU ON THE SIDE.
>> Stephen: WE CALL THAT A JOINT IN AMERICA.
( LAUGHTER ) ( APPLAUSE )
>> SO COME HERE.
LET ME DO THE TURKEY.
YOU GO THERE.
>> Stephen: I HOLD IT?
>> GRAB THE WINGS.
MY TURKEY HAS BEEN BONELESS, AND I DID A LITTLE BIT OF A --
>> LIKE THIS?
LIKE THIS?
>> IT'S NOT LIKE A FACELIFT, BUT I DID A GOOD JOB AT SEWING THE
TURKEY.
HOLD ON TIGHT.
TURN AROUND.
TURN, TURN, TURN.
THIS WAY, THIS WAY, THIS WAY.
>> Stephen: THERE YOU GO.
>> WE NEED TO PUT IT IN, PUT IT IN.
PUT IT IN.
>> Stephen: THERE YOU GO.
>> PUSH, PUSH, PUSH DOWN, PUSH!
>> Stephen: BREATHE.
>> PUSH!
AH!
>> Stephen: THERE YOU GO.
>> VIOLA.
THE TURKEY IS STUFFED.
( APPLAUSE ) >> Stephen: AND THAT'S HOW YOU
DO LA MAZE.
>>, OF COURSE, I LOVE THIS TURKEY.
BUT I'M NOT TOTALLY IN LOVE WITH THIS ONE.
I'M IN LOVE WITH MY TURDUNCAN.
>> Stephen: THAT IS BEAUTIFUL.
RIGHT THERE, CHEF.
GORGEOUS.
CAN I TAKE THE GLOVES OFF NOW?
>> YES.
LOOK AT THAT.
IT WAS A 20-POUND TURKEY, AND NOW IT'S ABOUT 32 POUNDS.
>> Stephen: WOW, YEAH.
THAT'S WHAT HAPPENS ON THANKSGIVING DAY.
YOU GO IN 20 POUNDS, YOU COME OUT--
>> BE CAREFUL WITH THE KNIFE.
>> Stephen: THE KNIFE, BE CAREFUL?
>> I WANT TO YOU GIVE ME THE HONOR OF SPLITTING THE
TURDUNCAN.
I'M SECURING THE TURKEY RIGHT HERE.
>> Stephen: THERE ARE NO BONES.
>> NO.
>> Stephen: SO I CAN GO STRAIGHT THROUGH.
>> YOU'RE GOING TO GO RIGHT IN THE MIDDLE BUT CUTTING-- KEEP
CUTTING?
CUT.
>> Stephen: WHO IS DOING IT.
>> ALL THE WAY DOWN, ALL THE WAY DOWN.
>> Stephen: OKAY.
>> VIOLA!
THAT'S A TURDUNK AN.
>> Stephen: WILL YOU STICK AROUND AND SERVE US A LITTLE BIT
IN JUST A MOMENT?
>> OF COURSE, WE'RE HAVING DINNER.
>> Stephen: THE GREAT DANIEL BOULUD, EVERYONE.
WE'LL BE RIGHT BACK.