Roast Turkey Roulade

Preheat oven to 350º F.

Wash the turkey under cold running water and pat completely dry with paper towels. Remove the skin from the turkey breast and reserve for use later. Put the turkey breast between 2 pieces of plastic wrap and gently pound with a meat mallet until 1/2-inch thick. Depending on the thickness of the breast, it may be easier to butterfly the breast first. Repeat the process with the dark leg meat. Season on both sides with salt and pepper.

Remove the leaves from one of the rosemary sprigs and chop finely. Add the chopped rosemary, chopped basil, minced garlic and Parmesan cheese to the pesto. Spread 3/4 of the pesto over one side of the turkey breast. Top with dark leg meat. Tightly roll the turkey breast lengthwise. Lay the reserved skin over the top of the rolled breast and secure with kitchen twine.

Rub the remaining pesto mixture over the top of the rolled turkey. Place the sprig of rosemary under the twine on top of the turkey and drizzle with olive oil. Place turkey in the oven and cook for 1 hour and 15 minutes, or until turkey is cooked through.

Meanwhile, prepare the root vegetables for roasting. Wash and peel the vegetables and pat dry with paper towels. Slice any large parsnips or carrots in half lengthwise. Place vegetables in a single layer in a roasting pan and drizzle with olive oil. Toss to coat, season with salt and pepper, add stock and cover with aluminum foil.