Preheat the oven to 475ºF.
Clean the turkey by removing its giblets and neck from the cavities and pat-dry it with paper towels. Transfer the turkey, breast-side up, on top of a roasting rack set on a large roasting pan.
Combine all the turkey rub ingredients in a small bowl. Rub the mixture all over the turkey, including the breast meat and underneath the skin.
Place the aromatics, including 10 sprigs of fresh herbs, inside the cavity. Tuck the tips of the wings under the turkey and tie their legs together using twine. Add 3 cups of water and the remaining 10 sprigs of herbs to the pan.
Roast the turkey for about 30 to 45 minutes or until the skin is golden brown. Then, take it out from the oven and cover the turkey breast with a double layer of aluminum foil, cutting as needed to keep up with the breast.
Reduce the oven temperature to 350ºF and roast the turkey back in the oven for about an hour and 15 minutes to an hour and 45 minutes, or until the internal temperature reaches 165ºF. Check the turkey every now and then; If the pan is drying out, tilt the turkey to allow its juices to pour into the pan and add a cup of water.
Meanwhile, make the sauce by puréeing orange juice and dates in a blender or food processor until fairly smooth. Then, transfer the mixture to a medium saucepan and add cranberries. Boil over medium-high heat and simmer for about 12 to 15 minutes until most of the cranberries are broken down. Turn off the heat, mix in lemon juice, and set aside.
Once the turkey’s done, transfer it to a serving board and let it rest for 20 minutes, still covered. Remove the foil and twine, serve with cranberry sauce on the side, and enjoy!