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1
Preheat oven to 450 degrees F.
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2
To butterfly the turkey, place it breast side down on a cutting board; cut out back bone.
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3
Turn bird over and press down on the breast to flatten.
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4
Loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin.
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5
Rub all over with about 1/4 cup oil and season with more salt and pepper.
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6
Cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme.
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7
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.
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8
Spread mixture all over roasting pan, then top with the turkey, breast side up.
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9
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.
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10
Turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees F in the thigh or breast.
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11
Remove turkey to a cutting board or serving platter; wait 15 minutes before carving.
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12
Toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings.
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13
If you'd like the panzanella more crusty, put it back in the oven while the turkey rests.
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14
Carve turkey and serve panzanella on the side.
