Thanksgiving Turkey

2 tbsp dried parsley

2 tbsp dried rosemary

2 tbsp rubbed dried sage

2 tbsp dried thyme leaves

1 tbsp lemon pepper

1 tbsp salt

1 whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

15 oz chicken broth

1 (750 mml) bottle champagne

Preheat the oven to 350F. If you're using a turkey roaster, line it with sheets of aluminum foil that will be long enough to wrap the turkey.

Stir the herbs together with the salt in a bowl. Rub the herb mixture on the turkey and inside the cavity, then stuff with the celery, carrot, and orange. Place the turkey in the pan. Pour the broth and champagne over the turkey, making sure you put some into the cavity too. Cover the turkey with aluminum foil (make sure it is not touching the turkey.

Bake for 4-5 hours until it is no longer pink near the bone and the juices run clear. Uncover the turkey and continue baking until the skin is brown (about 30min-1 hr longer). A thermometer inserted in the thickest part of the thigh should read 180F.

adapted from allrecipes.com