Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

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Thank goodness this was absolutely the best turkey yet!! I took a risk by not trying the recipe before thanksgiving day, since the wet brine is tried and true and I would have never heard the end of it! Flavor was amazing, super duper moist! Highly highly recommended. In my case, it actually took 45 mins longer to cook however.

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Instead of placing the turkey directly on the rack we used our roasting pan and put the vegetables in the pan under the turkey. It worked out great that way.
Our only problem is that the recipe says to cook the turkey to the internal temperature is 155. We cooked it to 160 however, the turkey was not quite done. I would cook it to 165 or 170 as other recipes call for.
The vegetables were the biggest hit. We have not yet cooked with parsnips but the flavor was amazing and the dish disappeared.

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Juiciest turkey ever, but makes a huge mess in the oven. Even with a catch pan below, we had to run the self-clean on the oven the next day.

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Best. Turkey. Ever.
I have done his wet brined bird. But this was the best turkey I've ever tasted! And once you've conquered the de-boning part....it is the easiest recipe ever! I had a 14 lb bird that I aged for 3 days. I had to cook it a bit longer, but I use a thermometer that stays in the bird while cooking. So I didn't even set a timer. I even did a modified version of his panzanella. The drippings falling into the veggies....OMG! Delish! This will be my Go To every thanksgiving!

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I'm rating this for the butterflied turkey. It was my 1st time hosting Thanksgiving, a task my mother-in-law has done for years, but I've made turkey and roasted chicken before. I used a wet maple and fruit brine. I had never thought about using a dry brine for turkey, i'm sure it would have been amazing. I just can't believe how quickly my 14 pound bird was, a little over an hour and a half! I let it rest for 20+ minutes, carved it, and kept it warm in the oven and it was still incredibly moist. Everyone, including Granny raved nonstop about how tender and juicy the turkey was.

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We always have our Thanksgiving on "Black Friday" so I didn't try this recipe until today. We watched it the Live program. Once more, our turkey was 18 lbs (we got it free so we had to make a few adjustments.

IT IS FABULOUS! I have done Alton's brined turkey and loved that. But this recipe truly takes the cake! I love the way the skin came out and the meat stayed extremely moist and tender.The seasonings for the dry brine were to die for.

I had an 18 lb. turkey so all I had to do was extend the time at 350 degrees and wait until the thermometer came up to temperature. It did only take 30 minutes of resting time.

I highly recommend this recipe and will undoubtedly use it next year as well.

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Everyone in the family loved this. We'll be making this again for sure next year.

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I've had great success with AB's brined turkeys but this looked interesting. 3 days into it, my bird was looking questionable but I forged ahead. The whole dinner turned out awesome, especially the roasted vegetables. I think I have a new favorite. Spreading the preparation over a few days did make for a more relaxed Thanksgiving Day.

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Can we say Peking Turkey? This method made the skin so crispy(like that of peking duck and my guests all wanted more "skin". The panzanella salad was delicious but I substituted carrots for the parsnips which also added a great color addition. Together, the combo of the turkey and roasted root vegetables, was terrific. Loved this, and will definitely make again!

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This was very good! The turkey didn't look great coming out of the fridge (kind of grey color so i was a little worried but it turned out pretty good. You can't go bigger than the recommended size though, because even though a had a HUGE roasting pan underneath for the panzanella the turkey dripped outside of it landing in the oven and created alot of smoke in the house. It was better once I turned it down. The turkey needed to be cooked longer also - Everything was pink in the center and the finish temp I had was 165 in the thickest part of the breast...so I don't know. The panzanella acted as a great stuffing replacement soooo tasty and we hate brussel sprouts in this house! Every year I try new brussel sprout recipes to no avail until this one! You rock Alton!