Line a baking tray with kitchen foil and set aside.
Preheat the oven to 180°C / 350°F / Gas mark 4.
In a roasting tin, add in the vegetables for roasting and drizzle over some olive oil.
Roast in the oven for 20 minutes or until soft and lightly coloured. Remove and cover lightly with foil.
Fry the onion in oil for 5 minutes, stirring then add the garlic stirring regularly.
Remove from the heat and tip into a heatproof bowl.
Add the sage to the onion and garlic and stir in the thyme, lemon zest, salt and freshly ground black pepper.
Make a slit in the sausages and squeeze the sausages out of their skins into the same bowl.
Add the turkey mince and breadcrumbs and mix everything with your hands until thoroughly combined.
Divide the turkey mixture into six portions and roll into balls.
Flatten each ball into a 2cm patty and place on the baking tray.
Preheat the grill to its hottest setting.
Grill the burgers for 4-5 minutes on each side until lightly browned and cooked through.
Spoon the cranberry sauce into a small saucepan and add the water.
Bring to a simmer over a low heat and stir constantly to combine and thin.
Serve the burgers with a spoon of the cranberry glaze.
Serve with a selection of vegetables with a squeeze of the lemon juice and some salt and pepper.