Roast Turkey with Parma Ham & Cranberry Glazed Root Vegetables

Heat 1 tablespoon olive oil in a large saucepan and sauté the onion, rosemary and garlic for 4-5 minutes until softened. Remove from the heat and allow to cool. Mix with the breadcrumbs, sausage meat, walnuts, parsley and lemon rind and season with salt and freshly ground black pepper. 

Preheat the oven to 190°C. Remove and discard the skin from the turkey breast joint and cut a pocket into the side. Fill with the stuffing mixture. 

Arrange two slices of Parma ham end to end on a piece of cling film. Arrange the remaining Parma ham side by side to create a rectangular shape. Lay the turkey breast in the centre. Fold the two side of Parma ham over the turkey breast and then roll the turkey breast using the cling film to help you to completely enclose the turkey breast with the Parma ham, (discard cling film before cooking) and place in a roasting dish, cover with foil and roast for 40 minutes. 

Toss the butternut squash, parsnips and carrot with the remaining olive oil and arrange in a separate roasting dish and roast for 30 minutes. 

Toss the roasted vegetables with the rosemary sprigs, zucchini and Ocean Spray® Wholeberry Cranberry Sauce. Remove the foil from the turkey joint and sit it on top of the roasted vegetables and return to the oven for 20 minutes.