Michael Chiarello on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Michael Chiarello on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
I tend to bring the turkey into Italian with all the traditional flavors of an American Thanksgiving. So I like to take the breast and wrap them in pancetta, they get seared and bake really low. Roasted at like, 275 degrees until they're perfect. We take the legs, we pull the membranes out of the middle of the legs and make osso bucco. Of [UNKNOWN] which is beautiful. Serve it with a little pumpkin [UNKNOWN] with a little cranberry brown butter. So you have both Italian food with all of the traditional Thanksgiving flavors. It's fantastic.