Heat the oven to 375 degrees.
Rinse and pat dry the Turkey.
Set it ribs up (breast down) on a rack in a roasting pan
In a small bowl mix together the Orange Marmalade, 4 tbsp of melted butter, 3 sprigs of finely chopped rosemary, 3 sprigs of finely chopped thyme, garlic salt, and herbs de Provence
With a pastry brush Cover the turkey on all sides with ¾ of this mixture. Leave ¼ of glaze for the last 20 minutes when the turkey will be breast side up.
Place the turkey in the oven for 20 minutes.
Add ½ cup of the vegetable broth.
After 20-25 minutes, turn the turkey for ¼ rotation (so that it will be on its side.)
Add the remaining vegetable broth.
Glaze the side that is up for 20 -25 minutes.
Do the alternate side this way as well.
After 1 hour turn the turkey so that the breast is up. Glaze the breast again using the remainder of the Orange Marmalade mixture. Sprinkle the remaining herbs as well.
Allow the turkey to cook for another 15-20 minutes.
At the last 5-10 minutes, add the white wine.