Tacchino alla canzanese is a traditional dish originating from Canzano in Abruzzo. The dish is usually made with a combination of turkey, white wine, garlic, rosemary, salt, and peppercorns. The turkey is cleaned, halved, and most of the bones are removed or crushed.

It's placed in a terracotta pot with garlic, rosemary, white wine, salt, and peppercorns. The ingredients are covered with boiling water, and the pot is placed into a wood-burning oven to cook for four hours. After that, more wood is added, the turkey is turned, and it's cooked for four more hours.

Once removed from the oven, the dish is allowed to rest for up to twelve hours before it's served and carved, which helps to preserve the dish.