Yes, I think if you brine the turkey first (just soak it in some sort of salty water mixture - there are loads of recipes online) which you can put into a barrell or large stock pot covered tightly in your garden or on your balcony or somewhere cold (but not freezing) for at least 24 hours and then bring it up to room temperature on the counter and pat it dry with paper towels, spread some melted butter, salt, pepper, and whatever seasonings you like onto the bird and put it in the oven. While it's in the oven, just baste it every now and then, you will know it's done if you pierce between the thigh and the leg and the juices run clear (or use a meat thermometer, if you like) and once you take it out, let it rest for half an hour or so before you carve it. I don't usually stuff the turkey with the stuffing, but I do put in some fresh herbs and garlic and things like that inside of the bird. I make my stuffing in a separate dish.
As far as the foil containers go, have you looked at Asda or Wilkinson's? I found some foil pie tins at a tiny local household goods shop on our high street after searching everywhere else for them last year, so sometimes they are in places you don't expect.
