Preheat oven to 325F. Drain juices from turkey. Place giblets and neck in a large roasting pan. Pat turkey dry with paper towels. Place turkey, breast side up, on a wire rack in pan; fold wing tips under back of turkey. Scatter half of onion, half of thyme, and 2 cloves of garlic in pan around turkey. Pour 1 cup of water into the pan.
From orange, finely grate 2 teaspoons peel. Transfer peel to food processor along with 3 cloves of garlic; pulse until garlic is finely chopped. Cut whole orange into 2 inch chunks and reserve. From parsley and sage, transfer 1 cup parsley leaves and 3 tablespoons sage leaves to processor; pulse until very finely chopped. Reserve herb stems. Add cayenne, 3 tablespoons oil, and 1/4 teaspoon salt to processor; pulse until well mixed.
Working from large-cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh on breast and legs. With hands, place herb mixture under skin of both sides of breastbone and on legs. Gently massage skin to evenly distrubute mixture
Rub 1/4 teaspoon salt and 1/4 teaspoon pepper inside body cavity. Place reserved orange and herb stems and remaining onion, thyme and 2 cloves of garlic into the body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with kitchen string, band of skin, or stuffing clamp. Rub remaining tablespoon of oil and 1/4 teaspoon each salt and pepper over turkey.
Cover turkey with loose tent of foil; roast 2 hours. Remove foil; if pasn is dry add 1 cup of water. Roast about 1 hour longer. Turkey is done when temperature on meat thermometer inserted into the thickest part of the thigh next to body (not touching bone) reaches 175F and breast temperature reaches 165F.
When turkey is done, carefully lift from the roasting rack and tilt slightly to allow juices to run into the pan. Place turkey on a large platter and let rest while making the gravy.
Remove the rack from roasting pan. Strain pan drippings into an 8 cup liquid measuring cup or bowl, leaving solids in pan. Let stand to allow fat to seperate from meat juices; discard fat. Add broth to drippings, then add enough water to equal 8 cups total.
Discard thyme stems, Transfer onion, garlic, and giblets to cutting board and finely chop. When cool enough to handle, pull meat from neck; discard bones. Finely chop meat.
Place roating pan over 2 burners on top of range; add wine and heat to boiling on medium high. Boil 8 minutes or until wine is reduced by half, stirring until browned bits are loosened from the bottom of the pan. Heat to boiling; boil 5 minutes. Meanwhile, in a small bowl, stir cornstarch and 1/2 cup of water to dissolve cornstarch; stir into broth mixture. Heat to boiling; simmer 3 minutes or until thickened, stirring occasionally. Stir in chopped onion, garlic, giblets, neck meat, and 1/4 teaspoon each salt and pepper. Pour into gravy boat. Garnish platter with sage and fruit.