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1. Rinse bird; pat dry. Sprinkle marjoram and pepper on the skin and inside cavity.
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2. Stuff cavity with orange and celery pieces. Pull neck skin to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back.
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3. Place turkey breast side up on rack in shallow roasting pan. Brush with oil. Insert meat thermometer in center of one thigh, not touching bone.
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4. Roast turkey, uncovered, in 325F oven for 2 1/4 hours, basting with pan juices every 30 minutes. While bird roasts, prepare Glaze (see below).
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5. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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6. Add carrots and quince to pan; pour broth over vegetables. Roast for 45 minutes (8-pound bird) to 1 3/4 hours more (12-pound bird), until meat thermometer registers 180F, basting occasionally with pan juices.
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7. Baste bird with 1/2 cup reserved Glaze during last 15 minutes of roasting.
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8. Glaze:
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1. In saucepan combine juice, jam, apple cider, soy sauce and lemon peel. Bring to a boil; reduce heat.
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2. Simmer, uncovered, for 15 minutes, stirring frequently
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3. Reserve 1/2 cup of Glaze for basting turkey.
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4. To serve, let turkey stand, covered, 15 minutes before carving.
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5. Stir cornstarch into water; stir into remaining Glaze in saucepan.
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6. Bring to boiling; reduce heat and simmer 1 minute.
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7. Remove orange and celery from cavity, slice turkey.
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8. Arrange on platter with carrots and quince; garnish with reserved arils. Serve with hot thickened Glaze.
