Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella
17 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 1/2 pounds rutabaga, 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
Nutrition
990
50% daily value
8 servings
                                       
                                            high-​protein, high-​fiber, low-​carb, dairy-​free
     

Fat

51% 33

Saturated

42% 8

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 9

Carbs

15% 44

Carbs (net)

- 33

Fiber

44% 11

Sugars

- 12

Sugars, added

- 0

Protein

250% 125

Cholesterol

130% 391

Sodium

100% 2404

Calcium

21% 207

Magnesium

55% 219

Potassium

59% 2078

Iron

42% 8

Zinc

74% 11

Phosphorus

172% 1201

Vitamin A

12% 106

Vitamin C

105% 63

Thiamin (B1)

37% 1

Riboflavin (B2)

68% 1

Niacin (B3)

221% 44

Vitamin B6

181% 4

Folate equivalent (total)

40% 159

Folate (food)

- 159

Folic acid

- 0

Vitamin B12

111% 7

Vitamin D

0% 2

Vitamin E

13% 3

Vitamin K

110% 88
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