Mario Batali gives Thanksgiving turkey tips at the 2011 Food & Wine Classic in Aspen.Mario Batali gives Thanksgiving turkey tips at the 2011 Food & Wine Classic in Aspen.
A Mario Batali Turkey has the bones taken out of it, leaving four pieces two leg thigh pieces and two breast pieces boneless. So when I take the butterflied open breast and leg pieces, I roll it around it, tie it up, so there's crisp skin Succulent, brine fresh and we definitely brine the turkey. And then the beautiful stuffing inside so as you cut it it's like a little disc with all of that in it.I bake it in my pizza oven at about 425 with a few chips of cherry wood in so it's almost like a smoked, baked, crispy turkey. It is absolutely delicious.