TACHINO ALLA SABA
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Fresh free range turkey glazed with Sardinian saba
1 turkey (12-16 lbs)
¼ cup extra virgin olive oil
2 tablespoons sea salt
freshly ground black pepper
½ cup saba, divided
4 cups chicken stock
4 sprigs flat leaf parsley
2 fresh bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat oven to 350°.
Remove neck and giblets from the turkey. Rinse well and blot dry. Make a mixture of extra
virgin olive oil, salt and pepper. Rub extra virgin olive oil, salt and pepper mixture
underneath the breast skin. Lightly coat the skin with a few tablespoons of saba and season
with salt and pepper.
Cover bottom of roasting pan with approximately ¼” of stock. Add parsley, bay leaf, thyme,
and rosemary. Place turkey, breast side up, on a rack and cover the roasting pan with lid or
make a tent out of aluminum foil.
Place turkey in the oven and roast for 3-4 hours depending on size. Baste every 30 minutes
with additional saba and pan drippings. When the temperature of the breast reaches
approximately 160°, and the thigh reaches 170°, raise the oven temperature to 400°, remove
cover and baste with saba for a rich golden finish.
Note: The turkey is fully cooked when the temperature of the thigh reaches 180° and the
breast reaches 170°, but will continue cooking once removed from the oven, so be sure to
check temperature frequently.
Remove the turkey from the oven and allow to rest covered for at least 20 minutes to allow
the natural juices to redistribute.
Carve turkey being careful to retain the skin; serve with pan drippings or gravy.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com