Preheat the oven to 325°F (165°C). Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.

In a saucepan over medium heat, combine the cranberries, orange juice, brown sugar, balsamic vinegar, garlic, thyme, rosemary, and sage. Simmer the mixture for 15-20 minutes until it thickens, stirring occasionally. Set aside.

Rub the outside and inside of the turkey with olive oil. In a small bowl, mix together 1 teaspoon of salt and 1/2 teaspoon of black pepper. Evenly season the turkey with this salt and pepper mixture, both inside the cavity and all over the skin.

Place the turkey on a rack in a roasting pan. Brush the turkey with a portion of the prepared cranberry-orange glaze. Cover the turkey loosely with foil and roast in the preheated oven. Baste the turkey with the cranberry-orange glaze every 30 minutes. Roast until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), approximately 3 to 3.5 hours for a 12-14 pound turkey.

Once done, remove the turkey from the oven and tent it with foil. Let it rest for 20-30 minutes before carving.

Serve with the remaining cranberry-orange glaze on the side.