Instructions

1. Preheat oven to 425 degrees
2. Remove turkey from packaging and remove giblets and neck.  
3. Rinse bird thoroughly with water and place onto paper towels and pat dry
4. Place turkey on roasting pan
5. Combine rosemary, zest, salt and pepper in a small bowl.
6. Carefully lift up the skin and loosen using your fingers.
7. Place half the rosemary mixture under the loosened skin.
8. Melt 1 tablespoon of butter and place into bowl with remaining rosemary mixture and stir to combine.
9. Brush butter mixture all over turkey and place into oven.
10. Bake for 15 minutes and then rotate pan. Continue baking for 15 more minutes.
11. Reduce heat to 375 degrees, and add 2 cups of liquid to the bottom of your pan.  Continue to cook the turkey for 45 minutes to 50 minutes, rotating pan halfway through.  
12. While the turkey is baking, in a medium saucepan, combine orange marmalade, juice, vinegar, 1 tablespoon butter and black pepper.  Whisk to combine and bring to a boil.
13. Once boiling, lower the heat to a simmer and simmer until slightly thickened.
14. After 45 minutes, remove turkey from oven and brush with marmalade mixture.  Place back into oven and bake for 5-10 minutes longer.  Check the internal temperature of the bird around the 45 minute mark.  It’s done when the internal thermometer registers 165 degrees.
15. When the turkey is done, remove from oven and cover with foil.  Allow to rest for 30-60 minutes.