Cranberry-Orange Glazed Turkey

Instructions

1. Preheat oven to 400 degrees with a rack in lower third position. Set a large roasting rack in a high-sided roasting pan and coat with cooking spray. Set turkey, breast side up, on prepared rack and pat dry with paper towels. Tuck wings under turkey and, using your fingers, loosen skin over breasts.
2. In a small bowl, mash together 16 tablespoons butter, the pepper and thyme with a fork. Spread half the mixture evenly under loosened skin. Microwave remaining half 30 seconds and brush all over turkey.
3. Pour one cup broth into turkey cavity and one cup into pan. Roast 20 minutes, then reduce temperature to 325 degrees. Roast two hours more, basting turkey with pan juices every 30 minutes.
4. Meanwhile, in a small saucepan, stir together cranberry sauce, orange juice and marmalade; bring to a boil over medium-high heat. Cook, whisking often, until thickened enough to coat a spoon, about ten minutes. Remove from heat and whisk in remaining one tablespoon butter until melted and combined.
5. Remove turkey from oven and brush all over with half the cranberry glaze. Tent with foil and continue roasting until internal temperature, measured at thigh joint, reaches 165 degrees, about 30 minutes more.
6. Remove from oven and let rest, still tented with foil, 30 minutes. Carve into slices, transfer to a serving platter and brush with remaining cranberry glaze. Serve immediately, garnished with orange slices and rosemary sprigs.