Butterflied Roast Turkey With Winter Panzanella - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450 degrees F.
To butterfly the turkey, place it breast side down on a cutting board; cut out back bone.
Turn bird over and press down on the breast to flatten.
Loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin.
Rub all over with about 1/4 cup oil and season with more salt and pepper.
Cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme.
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.
Spread mixture all over roasting pan, then top with the turkey, breast side up.
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.
Turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees F in the thigh or breast.
Remove turkey to a cutting board or serving platter; wait 15 minutes before carving.
Toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings.
If you'd like the panzanella more crusty, put it back in the oven while the turkey rests.
Carve turkey and serve panzanella on the side.