* also add about 2 tablespoons of brandy or Grand Marnier to whatever thickening mixture you use for gravy
Preheat oven to 475°.
Tear off 4 large pieces of foil about 2 1/2 feet long. Fold together 2 pieces to form a big square. Fold several times so that they are well-sealed. Repeat with other two pieces. Place one double sheet of foil in a roasting pan large enough to hold the turkey. Cover the bottom with onion slices. Rub inside turkey cavity with salt and pepper. Rub outside with brandy or Grand Marnier. Loosen the skin around the leg and thigh by rubbing hand between skin and meat. Tuck sage and thyme under the skin of legs and thigh. Put oranges, carrots and celery in turkey cavity. Place turkey on onions and foil and pull foil up to form a container.
In a small sauce pan, bring the chicken stock and consommé to a boil. Pour boiling liquid over the turkey.
Place other double sheet of foil on top of turkey; blouse it up a little over the turkey, then fold the two big pieces of foil together well around all edges to seal. Cook at 475° 1 hour for 12 pounds, and an additional 5 minutes for each pound. (For example, a 14-pound bird would take one hour and 10 minutes.) Pull the turkey out. VERY CAREFULLY peel back the top piece of foil so the turkey can brown. Turn oven down and cook at 375° for the same amount of time that you cooked at the high temperature. Let stand at least 30 minutes before cutting. No need to baste!
From Ursula T., 30 Oct 1994