1.   Preheat oven to 325°F. Combine marmalade, cranberry juice

      concentrate, maple syrup, vinegar and salt in small heavy

      saucepan. Bring to boil on medium heat, stirring frequently.

      Reduce heat to low. Cook, uncovered, stirring frequently 12 to

      15 minutes, or until glaze is reduced to about one cup.

2.   Remove neck and giblets from body and neck cavities of

      turkey; discard or refrigerate for another use. Drain juices from

      turkey and pat dry turkey with paper towels. Turn wings back to

      hold neck skin against back of turkey.

3.   Place turkey, breast side up, on a flat roasting rack in a

      shallow pan. Brush turkey lightly with vegetable oil or cooking

      spray. Roast turkey for 2 hours. Cover breast and top of

      drumsticks loosely with foil to prevent overcooking of breast.

4.   Continue roasting turkey for another 45 minutes. Remove foil

      and brush generously with glaze. Return foil loosely to top of

      turkey. Cook for another 45 minutes, or until meat

      thermometer reaches 180°F when inserted into the deepest

      part of the thigh.

5.   Brush with remaining glaze. Let turkey stand 15 minutes

      before carving.