Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella
Photo by www.foodnetwork.com

Ingredients

  • 1 ½ pounds rutabaga, peeled and cubed into ½-inch pieces
  • 1 teaspoon vegetable oil
  • ½ pound red onion, diced into ½-inch pieces
  • 8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
  • 8 ounces hearty sourdough or multigrain bread, cut into ½-inch cubes and staled
  • 2 cloves garlic, minced
  • ¼ cup apple cider vinegar
  • + 27 more ingredients
    • 2 teaspoons fresh thyme leaves
    • Kosher salt
    • Freshly ground black pepper
    • 3 ½ tablespoons kosher salt
    • 1 ½ teaspoons rubbed sage
    • 1 ½ teaspoons dried thyme
    • 1 ¼ teaspoons whole black peppercorns
    • ½ teaspoon whole allspice berries
    • 1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
    • 1 ½ pounds parsnips, peeled and cubed into ½-inch pieces
    • 1 ½ pounds rutabaga, peeled and cubed into ½-inch pieces
    • 1 teaspoon vegetable oil
    • ½ pound red onion, diced into ½-inch pieces
    • 8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
    • 8 ounces hearty sourdough or multigrain bread, cut into ½-inch cubes and staled
    • 2 cloves garlic, minced
    • ¼ cup apple cider vinegar
    • 2 teaspoons fresh thyme leaves
    • Kosher salt
    • Freshly ground black pepper
    • 3 ½ tablespoons kosher salt
    • 1 ½ teaspoons rubbed sage
    • 1 ½ teaspoons dried thyme
    • 1 ¼ teaspoons whole black peppercorns
    • ½ teaspoon whole allspice berries
    • 1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
    • 1 ½ pounds parsnips, peeled and cubed into ½-inch pieces

1. 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. 2. For the turkey: Four days before service, place the salt, sage, thyme, bla...

View full recipe at SpringPad

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