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. Set aside.
Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. 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.
Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F.
Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack. Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. 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.
Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
Carve the turkey with an electric knife and serve with the panzanella.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1256.9 Kcal (5262 kJ)
Calories from fat	438.28 Kcal
		% Daily Value*
Total Fat	48.7g	75%
Cholesterol	571.74mg	191%
Sodium	1632.6mg	68%
Potassium	2515.94mg	54%
Total Carbs	30.18g	10%
Sugars	9.44g	38%
Dietary Fiber	8g	32%
Protein	177.82g	356%
Vitamin C	62.5mg	104%
Iron	9.5mg	53%
Calcium	180.9mg	18%

Amount Per 100 g
Calories	118.54 Kcal (496 kJ)
Calories from fat	41.33 Kcal
		% Daily Value*
Total Fat	4.59g	75%
Cholesterol	53.92mg	191%
Sodium	153.97mg	68%
Potassium	237.27mg	54%
Total Carbs	2.85g	10%
Sugars	0.89g	38%
Dietary Fiber	0.75g	32%
Protein	16.77g	356%
Vitamin C	5.9mg	104%
Iron	0.9mg	53%
Calcium	17.1mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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