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Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

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Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanellan is a dairy free main course. This recipe makes 10 servings with 727 calories, 95g of protein, and 25g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a reasonably priced recipe for fans of Mediterranean food. Head to the store and pick up apple cider vinegar, pepper, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 99 hours and 5 minutes.

Instructions

1
Watch how to make this recipe.
2
For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
Ingredients you will need
PeppercornsPeppercorns
AllspiceAllspice
Whole TurkeyWhole Turkey
ThymeThyme
SageSage
SaltSalt
3
Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
Ingredients you will need
Turkey BreastTurkey Breast
Whole TurkeyWhole Turkey
StockStock
Equipment you will use
Cutting BoardCutting Board
KnifeKnife
4
Rub the seasoned salt on both sides of the turkey.
Ingredients you will need
Seasoned SaltSeasoned Salt
Whole TurkeyWhole Turkey
Dry Seasoning RubDry Seasoning Rub
5
Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
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Whole TurkeyWhole Turkey
Equipment you will use
Baking PaperBaking Paper
Frying PanFrying Pan
6
Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
Ingredients you will need
Whole TurkeyWhole Turkey
1
Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
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Vegetable OilVegetable Oil
ParsnipParsnip
RutabagaRutabaga
Equipment you will use
Roasting PanRoasting Pan
2
Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit.
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Roasting PanRoasting Pan
OvenOven
3
Heat the oven to 425 degrees F.
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OvenOven
4
Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
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Whole TurkeyWhole Turkey
Equipment you will use
OvenOven
5
Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
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ParsnipParsnip
RutabagaRutabaga
Whole TurkeyWhole Turkey
Equipment you will use
Roasting PanRoasting Pan
6
Reduce the heat to 350 degrees F.
7
Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
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VegetableVegetable
Red OnionRed Onion
Whole TurkeyWhole Turkey
Equipment you will use
Kitchen ThermometerKitchen Thermometer
8
Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
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Whole TurkeyWhole Turkey
Equipment you will use
Wire RackWire Rack
OvenOven
Frying PanFrying Pan
9
Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes.
Ingredients you will need
Brussels SproutsBrussels Sprouts
Bread CubesBread Cubes
VegetableVegetable
GarlicGarlic
10
Remove the vegetables from the oven and immediately transfer to a serving bowl.
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VegetableVegetable
Equipment you will use
BowlBowl
OvenOven
11
Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan.
Ingredients you will need
Apple Cider VinegarApple Cider Vinegar
Equipment you will use
Roasting PanRoasting Pan
12
Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired.
Ingredients you will need
Salt And PepperSalt And Pepper
VinegarVinegar
ThymeThyme
13
Serve warm or at room temperature.
14
Carve the turkey with an electric knife and serve with the panzanella.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
KnifeKnife
DifficultyExpert
Ready In99 hrs, 5 m.
Servings10
Health Score46
Dairy Free
CuisinesMediterraneanItalianEuropean
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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