For glaze: In a small saucepan, bring the first 4 ingredients to a boil over medium-high heat. Boil until glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
Cook Time: 15 minutes
For turkey: Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F. Rinse turkey pieces and pat very dry with paper towels. Brush turkey all over with oil, then sprinkle with salt and pepper. Arrange turkey, skin side up, on baking sheet with thick end of breasts and thighs at corners, drumsticks in center. Roast for 1 hour and 10 minutes.
Remove the turkey from the oven and brush with the glaze. Pour broth onto the sheet to prevent drippings from burning and roast the turkey 20 minutes, 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 thermometer touch bone).
Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
Meanwhile, scrape all pan juices and browned bits from roasting sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy medium saucepan, heat the degreased pan juices over medium high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for flavors to blend.
Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges, and cranberries. Serve the turkey with the gravy.
Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Inactive Prep Time: 15 minutes