Rosemary-Orange Roast Turkey

From the kitchen...Khalil Highmore, a culinary expert, likes to give the bird a nice finishing shine by smearing it with a piquantly sweet marmalade glaze.If you do not like the slightly bitter taste of marmalade, you can replace it with currant jelly to give it a tart, bright taste.
To cook the turkey, remove the giblets and neck; leave for another use. Place the turkey on a roasting rack on a roasting tray. Starting at the neck, separate the skin from the breast and shins by inserting your fingers, gently pressing between the skin and the meat. Combine 3 tablespoons rosemary, zest, salt, and 2 teaspoons pepper in a small bowl. Rub the rosemary mixture into the loosened skin. Tie the ends of the legs with kitchen twine. Lift the tips of the wings up and behind the back; tuck under the turkey. Cover loosely and refrigerate for 8 or up to 12 hours.To make the frosting, combine the marmalade, juice, 1 teaspoon rosemary, vinegar, butter, and 1/4 teaspoon pepper in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes or until slightly thickened. Set aside 1/4 cup.Preheat the oven to 425 degrees.Remove the turkey from the refrigerator and dry it with a paper towel; let it sit at room temperature for 1 hour. Bake at 425 ° C for 30 minutes or just until it starts to brown. Stir in the turkey; pour 2 cups of water over the bottom of the pan.Reduce the oven temperature to 375 degrees. Cook the turkey for another 60 minutes. Remove the turkey from the oven; drizzle with the remaining 1/4 cup orange mixture. Bake for another 15 minutes or until a thermometer placed in the thickest part of the thigh reads 165 °. Remove the turkey from the oven. Cover loosely with foil; let stand for 30-60 minutes. Slice the turkey; drizzle with the remaining 1/4 cup orange jam mixture.