In a large pot or plastic brining bin, combine salt, cranberry juice, orange juice, bay leaves, rosemary, thyme, and sliced orange.

Add enough cold water to cover and stir until the salt dissolves.

Submerge the turkey breast side up in the brine, ensuring it’s fully covered. Refrigerate 8 to 24 hours so the flavors can infuse the meat and keep it tender and juicy.

Remove the bird from the brine and rinse well to remove extra salt. Pat dry with paper towels. Save the herbs and fruit slices to place inside the cavity before roasting.

Preheat oven to 375°F and move oven rack to the lowest level.

In a small bowl, combine softened butter, orange zest, salt, and pepper.

Gently loosen the skin over the breast meat and spread half the butter underneath, then rub the rest all over the top of the bird.

Place the poultry breast side up in a shallow roasting pan coated with cooking spray. Add one cup of broth and the reserved herbs and fruit.

Tuck wings under the bird to prevent burning and tie the legs together with butcher’s twine. Roast uncovered for about 10 to 12 minutes per pound, or until the internal temperature reaches 165°F. Tent with foil if it browns too quickly.

Let the meat rest for 15 minutes before carving with a sharp knife. This keeps the breast meat juicy and tender.

In a 1-quart saucepan over medium-high heat, combine cranberry sauce, orange juice, and brown sugar.

Simmer until thickened, stirring often.

Brush half of the glaze over the turkey during the last 20 minutes of roasting, then brush the remaining glaze just before removing from the oven.

In a small saucepan, whisk together drippings, broth, cranberry sauce, flour, orange juice, and a tablespoon of butter.

Simmer until thickened, whisking occasionally.

Season with salt and pepper to taste.