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1- Hour Roast Butterflied Turkey With Winter Panzanella


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1 turkey, 8 to 12 lb

salt and freshly ground black pepper

12 (or so) fresh sage leaves

1/2 cup olive oil (give or take)

1 large or 2 medium loaves of good country bread (about 2 lb)

1 large red onion, thinly sliced

6 celery stalks, sliced

1 cup sun-dried tomatoes packed in oil

2 tbsp chopped garlic

Several sprigs fresh thyme

1/4 cup wine vinegar

1 cup chopped fresh parsley or basil

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