Prep 20 mins
Cook 1 hr
This turkey roasts in about an hour. Adapted from "Mens Health" magazine.
- 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
- 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.