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1
Position an oven rack in the bottom third of the oven.
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2
Preheat the oven to 400 degrees F.
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3
Rinse the turkey pieces and pat very dry with paper towels.
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4
Brush the turkey all over with oil, and sprinkle with salt and pepper.
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5
Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center.
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6
Roast for 1 hour and 10 minutes.
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7
Remove the turkey from the oven and brush with the Cranberry Orange Glaze.
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8
Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
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9
Transfer the turkey to a platter.
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10
Brush generously with more glaze and let rest 25 to 30 minutes.
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11
Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup.
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12
Spoon off and discard the fat that rises to the surface.
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13
Heat the pan juices in a heavy medium saucepan over medium-high heat.
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14
Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
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15
Slice the turkey and arrange on the platter.
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16
Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
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17
In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat.
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18
Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes.
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19
Remove from the heat.
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20
Whisk in the butter, then season the glaze with salt and pepper.
