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French Chef; Turkey Breast Braised

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French Chef
Turkey Breast Braised
Program Number


Series Description

Premiered locally February 1962 and July- August 1962, nationally in Feb. 1963 - approx. 300 shows produced. 1963-1973.

Original series ran 1963 to July 1966, then went into reruns through September 1970.

In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.

The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.

After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.

NOTE: Beginning August 6, 1972, The French Chef repeated popular shows as a captioned edition. Series release date: 2/1962

Program Description

Julia shows you how to slice the turkey breast into large even pieces about half-inch thick. Then, when the slices are marinating in Cognac, the turkey carcass is cooked with carrots, celery and onions. The slices are shaped into a roast, with stuffing between each slice. The roast is then browned with white wine and herbs added. Finally the roast is set into the oven, then served with a sauce made from the roasting liquid.



Asset Type

Broadcast program

Media Type


Lockwood, Ruth (Series Producer)
Chicago: “French Chef; Turkey Breast Braised,” WGBH Media Library & Archives, accessed November 19, 2018, http://openvault.wgbh.org/catalog/V_92C5B338F5E246889F99DAC036EF8D23.
MLA: “French Chef; Turkey Breast Braised.” WGBH Media Library & Archives. Web. November 19, 2018. <http://openvault.wgbh.org/catalog/V_92C5B338F5E246889F99DAC036EF8D23>.
APA: French Chef; Turkey Breast Braised. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_92C5B338F5E246889F99DAC036EF8D23
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