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1
For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses.
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2
Set aside.
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3
Set the turkey, breast-side down, on a large cutting board with the tail closest to you.
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4
Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone.
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5
Turn the bird around and cut back down the other side of the spine.
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6
Reserve the backbone for Giblet Stock.
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7
Discard any fat pockets or excess skin found inside the turkey.
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8
Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
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9
Rub the seasoned salt on both sides of the turkey.
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10
Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan.
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11
Store, uncovered, in the refrigerator for 4 days.
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12
Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
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13
For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
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14
Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit.
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15
Heat the oven to 425 degrees F.
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16
Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
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17
Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
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18
Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine.
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19
Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
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20
Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
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21
Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes.
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22
Remove the vegetables from the oven and immediately transfer to a serving bowl.
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23
Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan.
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24
Pour the vinegar mixture over the salad, add the thyme and toss to combine.
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25
Season with salt and pepper as desired.
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26
Serve warm or at room temperature.
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27
Carve the turkey with an electric knife and serve with the panzanella.
