In a large container whisk together water, salt, orange juice concentrate, peppercorns, and bay leaves. Submerge turkey in brine, cover, and refrigerate for 6–12 hours.

Transfer turkey, breast side up, to a wire rack set inside a rimmed baking sheet. Pat turkey dry, inside and out, with paper towels then refrigerate, uncovered, for 30 minutes.

Adjust oven rack to lowest position and heat oven to 400°F. Coat a V-rack with nonstick spray then set inside a large roasting pan. Tuck tips of drumsticks into skin at tail end to secure (or tie together with kitchen twine), and tuck wings behind back. Transfer turkey, breast side down, to prepared V-rack. Pour broth into bottom or roasting pan and roast turkey 30 minutes.

Meanwhile, combine marmalade, orange juice, Dijon, garlic, and rosemary sprigs in a saucepan over medium heat for the glaze. Bring glaze to a boil, stirring occasionally, and cook 1 minute, then remove from heat and let cool; discard rosemary sprigs.

Remove pan from oven. Using 2 wads of paper towels, rotate turkey breast side up then brush turkey with glaze. If broth has evaporated from bottom of pan, pour in an additional ½ cup.

Return pan to oven and continue roasting turkey until an instant-read thermometer (such as the Thermapen) inserted into the breast, but not touching the bone, registers 160°F and inserted into the thighs, but not touching bone, register 175°, 65–75 minutes more, brushing turkey with remaining glaze every 20 minutes until all glaze is used.

(To properly temp a turkey, insert the thermometer tip deep into the meat in several places and pull it back out slowly. Watch the numbers change on the screen. If you see a number that is below 160°F in the breast, return the turkey to the oven for more cooking.)

Remove pan from oven and gently transfer turkey to a carving board and let rest, uncovered, for 30 minutes. Slice and serve with favorite gravy.