Butterflied Roast Turkey With Winter Panzanella

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 8 -12 lbs turkey
• salt & freshly ground black pepper
• 12 fresh sage leaves
• 1/2 cup olive oil
• 2 lbs bread, country style (1 large loaf)
• 1 large red onion, sliced thin
• 6 stalks celery, sliced
• 1 cup sun-dried tomato packed in oil
• 2 tablespoons garlic cloves, chopped
• 4 sprigs fresh thyme
• 1/4 cup red wine vinegar
• 1 cup fresh parsley or 1 cup fresh basil, chopped

Recipe

• 1 preheat oven to 450 degrees f.
• 2 to butterfly the turkey, place it breast side down on a cutting board; cut out back bone.
• 3 turn bird over and press down on the breast to flatten.
• 4 loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin.
• 5 rub all over with about 1/4 cup oil and season with more salt and pepper.
• 6 cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme.
• 7 season panzanella with salt and pepper, then drizzle with 1/4 cup olive oil, toss; if mixture looks dry, drizzle with a little more oil.
• 8 spread mixture all over roasting pan, then top with the turkey, breast side up.
• 9 roast 30 minutes, then adjust temperature so that everything sizzles, but does not burn; if bread starts to burn, sprinkle with a few drops of the vinegar.
• 10 turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees f in the thigh or breast.
• 11 remove turkey to a cutting board or serving platter; wait 15 minutes before carving.
• 12 toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings.
• 13 if you'd like the panzanella more crusty, put it back in the oven while the turkey rests.
• 14 carve turkey and serve panzanella on the side.