Thaw turkey in refrigerator for up to 3 to 4 days prior to cooking.

When ready to cook, discard plastic truss and pat dry.

Preheat oven to 425 degrees Fahrenheit.

Brush turkey with olive oil and season with salt and pepper.

Place turkey breast-side up in an oven-safe roasting pan.

Cook at 425 degrees Fahrenheit for 10 minutes and then reduce temperature to 350 degrees Fahrenheit.

Continue cooking turkey for about 2.5 hours, basting turkey with pan juices every 30 minutes.

Remove turkey and glaze with half of the peach-rosemary glaze. Place back in oven and cook for an additional 15 minutes.

Glaze turkey with the remaining peach-rosemary glaze and place back in oven. Cook until the turkey breast reaches an internal temperature of 160 degrees Fahrenheit as indicated by a food thermometer (carryover cooking will increase the internal temperature to a perfect 165 degrees Fahrenheit).

When fully cooked, remove turkey from oven, cover, and let rest for 30 minutes before serving.

In a medium-sized saucepan, add olive oil and minced shallots, garlic, and rosemary and sautéé about 45 seconds on medium-high heat until tender and fragrant.

Whisk in peach preserves, chicken stock, Worcestershire sauce, kosher salt, and black pepper and bring to a boil, then reduce to medium heat.

Simmer for 8 minutes until slightly reduced, about a 1/4 in volume and glaze-like in consistency.

Remove from heat and keep warm.

Put Grand Marnier in medium-sized pan and reduce by 1/2, then add zest and juice of one orange, sugar, orange juice, and frozen cranberries and bring to a boil; simmer for 12 to 14 minutes until reduced to syrupy consistency.

Set cranberry sauce aside to cool to room temperature.