Heat oven to 325°F.

Line roasting pan with foil; spray rack with cooking spray.

In 1-quart saucepan, heat cranberry juice to boiling.

Cook 10 minutes or until reduced by half.

Stir in marmalade, honey, butter and salt.

Cook over medium heat 2 minutes or until butter is melted, stirring occasionally.

Place turkey, skin side up, on rack in pan.

Brush turkey with half of the glaze.

Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.

Bake 1 hour.

Uncover; brush with glaze.

Bake 1 hour 45 minutes longer, brushing with remaining glaze every 30 minutes, until thermometer reads 165°F.

Place tent of foil loosely over turkey to prevent excessive browning.

Let stand 15 minutes for easiest carving.