Preheat oven to 350 degrees F / 180°C. Line turkey roaster with aluminum foil leaving enough to wrap over turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired and then place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum over the turkey and seal. Try to keep the foil from touching the skin of the turkey.
Bake the turkey in oven for 2 1/2 to 3 hours until no longer pink at the bone and juices run clear. Uncover and continue cooking until the skin turns golden brown, 30 min. to 1 hr. longer. An instant-read thermometer should read 180 degrees / 80°C when inserted in the thigh near bone. Remove turkey from the oven and cover with a double sheet of aluminum foil , and allow to rest for 10 to 15 minutes before carving.
- 2 tablespoons dried parsley
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- 15 pound/ 7 kg turkey (neck and giblets removed)
- 2 stalks calery
- 1 orange (cut into wedges)
- 1 chopped onion
- 1 chopped carrot
- 14.5 ounce / 400 gram can of chicken broth
- 1 bottle champagne