Preheat the oven to 400°F (200°C) and position a rack in the bottom third of the oven.

Rinse the turkey pieces and pat them dry with paper towels. Brush the turkey with olive oil and sprinkle with salt and pepper.

Arrange the turkey pieces on a baking sheet, skin-side up, ensuring the thicker ends are at the corners and drumsticks in the center. Roast for 1 hour and 10 minutes.

Remove the turkey from the oven and brush with the Cranberry-Orange Glaze. Pour chicken broth onto the baking sheet to prevent drippings from burning. Roast for an additional 20 minutes, covering loosely with foil if browning too quickly, until the thickest part of the thigh reaches 165-170°F (74-77°C).

Transfer the turkey to a platter, brush with more glaze, and let it rest for 25-30 minutes.

Scrape pan juices and browned bits into a measuring cup, removing any fat that rises. Heat the degreased pan juices in a saucepan over medium-high heat. Whisk in 2-3 tablespoons of glaze to make gravy. Simmer to blend flavors.

Slice the turkey, garnish with herb sprigs, orange wedges, and cranberries. Serve with the gravy.