Butterflied Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Ingredients

• 3 1/2 tablespoons kosher salt
• 1 1/2 teaspoons rubbed sage
• 1 1/2 teaspoons dried thyme
• 1 1/4 teaspoons whole black peppercorns
• 1/2 teaspoon whole allspice berries
• 1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
• 1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
• 1 teaspoon vegetable oil
• 1/2 pound red onion, diced into 1/2-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 1/2-inch cubes and staled
• 2 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 2 teaspoons fresh thyme leaves
• Kosher salt
• Freshly ground black pepper

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