Prepare the Turkey

• Preheat the oven to 325°F (165°C).

• Remove the giblets from the turkey and pat the turkey completely dry with paper towels.

• In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, paprika, salt, and black pepper.

• Gently loosen the skin over the turkey breast and spread some of the seasoned butter underneath.

• Rub the remaining butter mixture all over the outside of the turkey.

• Place the orange quarters and onion inside the cavity.

• Set the turkey breast-side up on a roasting rack inside a large roasting pan.

• Pour the chicken broth into the bottom of the pan.

Make the Cranberry Orange Glaze

• In a medium saucepan, combine the cranberries, orange juice, orange zest, honey, brown sugar, Dijon mustard, cinnamon, and salt.

• Bring the mixture to a gentle simmer over medium heat.

• Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

• Stir in the butter until melted and smooth.

• Remove from the heat and lightly mash some of the cranberries for a thicker texture.

Roast the Turkey

• Roast the turkey for approximately 2½–3 hours, depending on its size and your oven.

• Baste occasionally with the pan juices.

• Begin checking the internal temperature before the estimated cooking time is complete.

• During the final 40–45 minutes, brush the turkey generously with the cranberry orange glaze.

• Continue roasting, applying another layer of glaze every 15 minutes.

• If the skin becomes too dark, loosely cover the turkey with aluminum foil.

• The turkey is ready when a thermometer registers 165°F (74°C) in the thickest part of the breast and the innermost thigh and wing.

• Transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving.

Garnish and Serve

• Arrange the carved turkey on a large serving platter.

• Spoon some extra cranberry orange glaze over the slices.

• Decorate with fresh orange slices, cranberries, and rosemary sprigs.

• Serve the remaining glaze on the side.