Classic Roast Turkey

• 1 12- to 14-pound turkey, giblets removed
• 3 sprigs rosemary
• 1/2 bunch flat-leaf parsley
• Kitchen string (optional)
• 4 small carrots, cut into quarters lengthwise
• 2 stalks celery, cut into 3-inch-long strips
• 2 medium yellow onions, cut into wedges
• 6 tablespoons olive oil
• Kosher salt and pepper
• 1 cup low-sodium chicken broth

1. Heat oven to 425u0b0 F.
2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
4. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350u0b0 F. Roast until a thermometer inserted in a thigh registers 165u0b0 F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.

turkey, rosemary, flatleaf parsley, kitchen string, carrots, stalks celery, yellow onions, olive oil, kosher salt, chicken broth

Taken from www.myrecipes.com/recipe/classic-roast-turkey-1 (may not work)