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1
Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water.
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2
Pat dry with paper towels; set aside.
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3
In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes.
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4
Use a fork to mix together until well combined.
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5
In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
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6
Use your hand to carefully loosen the skin around the entire bird.
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7
Work half of the butter mixture under the skin of the entire turkey.
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8
Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out.
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9
Stuff the inside of the turkey cavity with oranges and leeks.
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10
(Truss if desired.)
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11
Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside.
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12
Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast.
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13
Place turkey breast side up on a rack over the vegetables in the roasting pan.
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14
Place in oven and reduce temperature to 325 degrees F.
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15
Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts.
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16
Continue simmering until mixture thickens, about 15 minutes; keep warm.
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17
After the turkey has cooked for 2 hours brush on the glaze mixture.
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18
When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
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19
Remove from oven and let turkey rest 15 minutes before carving.
