Heat oven to 325°. Grease 13×9-inch glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper. Pour orange juice over turkey evenly. Rub spices into turkey skin. Pour olive oil over breast of turkey and add paprika for color.
(If stuffing turkey, add stuffing to cavity of turkey.)
On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside
Uncover turkey. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. (Thermometer inserted in center of stuffing in turkey should read 165°F.)
Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Garnish your turkey with cranberries for serving.