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Alton Brown's Dry Brined, Spatchcock Turkey with Root Vegetable Panzanella Ingredients For the turkey 1 ½ tsp black peppercorns freshly ground ½ tsp whole allspice berries freshly ground 1 ½ tsp dried thyme 3 ½ TBS kosher salt 1 ½ tsp rubbed sage 13-14 lb whole turkey fresh or thawed frozen For the root vegetable panzanella 2 lbs combo of parsnips, rutabaga, turnips, celery root, and/or carrots peeled and cubed into ½-inch pieces 1 tsp cooking oil ½ lb red or yellow onion diced into ½-inch pieces 8 oz Brussels sprouts shredded on the thin slicing blade of a food processor 8 oz hearty bread like sourdough cut into ½-inch cubes and staled 2 cloves garlic minced 2 tsp fresh thyme leaves chopped Kosher salt to taste Freshly ground black pepper to taste ¼ cup apple cider vinegar optional Instructions Preparing the turkey 4 days before you are going to cook the turkey or the Sunday before Thanksgiving make sure you have a completely thawed turkey

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