This particular gourmet speciality of the towns of Nereto, Torano Nuovo, Corropoli, Controguerra, Sant’Omero,
Ancarano and Colonnella, in the northern part of the Province of Teramo.
It is considered one of the simplest and tastiest dishes in the area. Local families have handed the recipe over the generations and it is customary to prepare it for the feast of St Martin.
The turkey must be carefully cleaned, then salted in and out, rubbing the salt in manually. Then it is then coated with lard and oil before roasting with garlic, rosemary and white wine. The meat is cooked for about two and a half hours, and the turkey is turned and drizzled with the cooking juices frequently so it browns and flavours evenly.
When ready it is chopped and served in its gravy. The usual side dishes served with this meat are “verze strascinate”, boiled cabbage refried in olive oil, with garlic, and fried peppers of the type called “corno di capra”.
