Sprinkle seasonings on the inside of the turkey breast.

Place the turkey in a large roasting pan.

Spread top of turkey with marmalade, and pour the orange concentrate over the turkey.

Place the apricots, raisins, onions, and carrots around the turkey.

Add the wine to the pan.

Roast the turkey for about 1½ hours in a 350° oven, basting every 30 minutes.

It is a good idea to insert a meat thermometer into the thickest part of the breast.

Cook breast until it has an internal temperature of 185°.

If the top gets too brown before it is done, cover loosely with greased foil.

Make sure that there is liquid on the bottom of the pan, adding more wine if needed.

Let the turkey stand about 20 minutes before slicing.

To serve, place the sliced meat over the vegetables and sauce, or serve the sauce separately.