For the Turkey

• 1 whole turkey (12–14 lbs), thawed and giblets removed
• 1/2 cup unsalted butter, softened
• 3 tablespoons olive oil
• Zest of 2 oranges
• Zest of 1 lemon
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

For the Aromatic Cavity

• 1 orange, quartered
• 1 lemon, quartered
• 1 small onion, quartered
• 2 sprigs rosemary
• 2 sprigs thyme

For the Cranberry Glaze

• 2 cups fresh or frozen cranberries
• 1/2 cup honey
• 1/2 cup fresh orange juice
• 1 teaspoon orange zest
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt