Mix the first 16 ingredients together in a large bowl, and add the defrosted Quorn Turk'y Roast. Let it marinate in the fridge for about 4-5 hours, turning it every hour or so to make sure the marinade penetrates all sides of the roast.

Meanwhile, soak a clay pot in water for at least an hour. (if you don't have a clay pot - no worries. You can put everything in a large covered Pyrex casserole dish that is deep enough to cover the roast and accommodate the veggies you plan to use.)

Preheat the oven to 375.

Put the roast and the veggies in the clay pot or in the lightly greased Pyrex casserole. Remove the herb sprigs from the marinade, and pour the marinade over the roast and the shallots, celery, carrots, and potatoes or sweet potatoes. Sprinkle the roast liberally with the Old Bay. Add a bit more salt and pepper.

Cover and bake at 375 F for 40 minutes. Raise the temperature to 425 F and cook the roast for about 30 more minutes. If you are adventurous and making the Brussels Sprouts, toss the Brussels Sprouts and red peppers with the olive oil and add salt and pepper. (I used a mix of 1 tablespoon citrus olive oil and 1 tablespoon of chipotle flavored olive oil.) Spread evenly on a separate foil-lined rimmed baking sheet, and cook on another rack of the over with the roast for about 30 minutes.

Uncover the roast and make sure your veggies are cooked to your liking. Remove from the oven, and let the roast cool for about 10-15 minutes. Slice the roast and serve with the veggies. Sprinkle with the chopped flat leaf parsley. If you've made the oven roasted Brussels sprouts and red peppers, put them around the rim of the platter for a festive look!