Turkey cacciatore is an unusual choice. Cacciatore — hunter-style — is normally chicken, sometimes rabbit, rarely turkey. Turkey is the bird American grocery stores have decided we love and the American palate has decided we don't.
Ed Cotton runs Jack & Charlie's No. 118 and Leonetta in New York. He picked turkey on purpose. The braise is the same architecture as chicken cacciatore — wine, tomato, peppers, onions, a slow reduction — but the turkey, with its larger fibers, demands longer in the pot. Cotton budgeted the time. Bobby, per the broadcast, did not.
Turkey dried out is the most American failure mode there is. Bobby's, per the room, dried out.