1. Thaw and Prep If the turkey is frozen, thaw it in its packaging in a roasting pan on the fridge’s bottom shelf. Start the thawing process 3 to 4 days before cooking, and allow 24 hours per 5 pounds. The night before cooking, unwrap the turkey. Remove any packets or extra parts inside the cavity. Save for gravy, or discard them.
2. Season and Stuff Place the turkey breast-side up on a rack in a roasting pan. Mix the butter, herbes de Provence, salt and pepper in a small bowl. Rub it on the turkey’s skin and under the breast skin. Stuff the cavity with the garlic, shallots, lemon, thyme, rosemary and sage. Tuck the wings under the turkey, and tie the legs with kitchen twine. Refrigerate until ready to cook.
3. Make Cranberry Glaze To make the cranberry glaze, combine the cranberry sauce, marmalade, water and sugar in a saucepan. Stir over medium heat until smooth. Then, bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat. Refrigerate to cool until ready to use.
4. Heat and Cook Preheat oven to 375° F. Remove the turkey from the fridge about 30 to 45 minutes before cooking. Add broth to the roasting pan. Place the turkey in the oven. Cook for 1 hour. Baste with cranberry glaze. Continue cooking and basting every hour until the meat thermometer reads 165° F in the thickest part of the thigh. Estimate about 15 to 17 minutes per pound. Tent with foil if the breast or legs darken too much. Let the turkey rest for 30 to 45 minutes before slicing.
5. Garnish and Serve Untie the legs. Discard the ingredients stuffed inside the cavity. When ready to serve, transfer to a platter. Add fresh herbs, cranberries and citrus slices for garnish. Serve additional cranberry glaze at the table.

Per Serving (1 lb): Calories: 630, Fat: 27 g (10 g Saturated Fat), Cholesterol: 245 mg, Sodium: 880 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 68 g.