Sprinkle the turkey with black pepper and salt, bake 20 for minutes with the oil at high temperature and another 40 min. on low.
Peel the oranges and lemons.
Parboil the rinds and chop them finely. Pour the juice over the bird and then bake for another 90 minutes.
Chop the turkey into portions and arrange them in a platter. Pour the sauce into a suitable container, remove the garlic, parsley and celery.
Add the boiled rinds, cognac and semolina with the white wine. Thicken slightly and pour it over the meat, arrange slices of orange on the sides.