Mix the oil, Kitchen Bouquet, seasonings, and marmalade. Heat in a pan on the stove. Brush the turkey well with the glaze. Put in a 350-degree oven. We like to use a probe-style thermometer that inserts into the thigh and is set for 165 degrees F with an alarm. When the turkey reaches this temperature it is perfectly done and can be pulled from the oven. The time will vary according to the size of the bird.

Cover the bird when it is the color you desire. You can keep brushing with glaze in the beginning until the glaze is used up.

Put the bird on a big platter with fruits and rosemary. Carve at the table.

Serve with cranberries or gravy. For the gravy, we used the one that comes with the bird, and we added water to thin it down and reduce the sodium.