Preheat the oven to 350 degrees F.

Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.

Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic, and the remaining 3 sprigs each of rosemary and thyme. Cook until the onions are softened, about 6 minutes.

Add the cranberries, sugar, vinegar, chipotles, orange zest, juice, and 1 teaspoon salt to the saucepan. Simmer until the cranberries start to burst, about 8 minutes. Strain and reserve half for serving.

Heat the remaining 6 tablespoons of butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey.

Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.

After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.

Transfer the turkey to a carving board and let rest for 30 minutes before carving. Serve with the reserved glaze.