Thaw turkey, if frozen. Remove skin and excess fat from turkey. Place turkey, bone side down, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of turkey, not touching bone. Cover turkey loosely with foil.
Roast in a 325 degree F oven for 2-1/2 to 3 hours or until thermometer registers 170 degree F. Remove foil the last 30 minutes of roasting.
Meanwhile, for sauce, in a small saucepan combine cranberries, carrot, orange peel, orange juice, sugar, raisins, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until cranberry skins pop.
In a small bowl combine cold water and cornstarch; stir into cranberry mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve the turkey with sauce. Makes 8 servings.