Wash and pat dry thawed turkey. (Remember to remove neck and small package of liver/giblet/heart that’s inside the cavity)

With a sharp knife, carefully joint out the turkey, freeing up both legs, thighs and wings.

With the breast bone, cut down the center of the breast and around the bottom to free up both sides of the breast. Leave skin on if you wish.

Laying all pieces out on a board, season with listed spices and herbs on both sides of the turkey pieces.

Package up turkey pieces and let season/marinate overnight in the refrigerator.

Preheat oven to 350.

Line a sheet pan with parchment paper and lay out turkey pieces so that there is plenty of room for air to circulate. (You may need 2 sheet pans to do this). Set aside.

Peel and cut your parsnips, carrots and potatoes.

Halve the Brussels sprouts.

Gather them all in a bowl and drizzle 2 Tbsp. of olive oil on them. Mix them up to distribute the oil, and season with salt, pepper.

Arrange them around the turkey pieces along with the cranberries.

Bake in the oven for approximately an hour or until a thermometer reads 175 – 178 degrees. Remove from oven and tent with tin foil for 10 minutes to allow further cooking.