Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Name: Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella
Prep time: 4 d 3 h 5 min
Cook time: 4 d 3 h 5 min
Total time: 4 d 3 h 5 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters apple cider vinegar; 10 servings Freshly ground black pepper; 1 teaspoons whole black peppercorns; 227 grams Brussels sprouts, shredded on the thin slicing blade of a food processor; 2 teaspoons dried thyme; 2 teaspoons fresh thyme leaves; 2 cloves garlic, minced; 4 Tbsps kosher salt; 10 servings Kosher salt; 227 grams hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled; 680 grams parsnips, peeled and cubed into 1/2-inch pieces; 227 grams red onion, diced into 1/2-inch pieces; 2 teaspoons rubbed sage; 1 teaspoon vegetable oil; 1 teaspoons whole allspice berries; 6 kgs whole turkey, neck and giblets removed and reserved for Giblet Stock

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

Watch how to make this recipe.

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

Peppercorns

Allspice

Whole Turkey

Thyme

Sage

Salt

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 Breast

Whole Turkey

Stock

Equipment you will use

Cutting Board

Knife

Rub the seasoned salt on both sides of the turkey.

Ingredients you will need

Seasoned Salt

Whole Turkey

Dry Seasoning Rub

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.

Ingredients you will need

Whole Turkey

Equipment you will use

Baking Paper

Frying Pan

Remove the turkey from the refrigerator and leave at room temperature for 1 hour.

Ingredients you will need

Whole Turkey

Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.

Ingredients you will need

Vegetable Oil

Parsnip

Rutabaga

Equipment you will use

Roasting Pan

Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit.

Equipment you will use

Roasting Pan

Oven

Heat the oven to 425 degrees F.

Equipment you will use

Oven

Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.

Ingredients you will need

Parsnip

Rutabaga

Whole Turkey

Equipment you will use

Roasting Pan

Reduce the heat to 350 degrees F.

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.

Ingredients you will need

Vegetable