Thanksgiving Turkey Two Ways: Martha Stewart vs. Mario Batali
Gourmandize Staff,
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TWO CHEFS, TWO TURKEYS
But what's really unorthodox about Mario's approach is this: his turkey is de-boned and bound tightly in twine. This makes the breast a bit thicker and slower-to-roast, ensuring that all parts of the turkey (light and dark meat) cook evenly together — and in only one hour! The end result is a turkey that is astonishingly, mouthwateringly juicy.
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