Butterflied Roast Turkey With Winter Panzanella

READY IN: 1hr 20mins
SERVES: 10-12




  • 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.