Juicy turkey for the holiday

Stir dried parsley, ground dried rosemary, rubbed dried sage, dried thyme leaves, lemon-pepper seasoning, and salt together in a small bowl.

Cut the orange into 8 wedges, chop the onion into large pieces, cut the carrot into 1/2-inch thick slices, and cut the celery stalk into 1/2-inch thick slices.

Rub the turkey with the herb mixture, then stuff it with orange slices, onion, carrots and celery. Tie the turkey legs together with kitchen string and tuck the wings under the body.

Preheat the oven to 350 degrees F (175 degrees C).

Line a roaster with sheets of aluminum foil long enough to wrap around turkey. Bring aluminum foil up and over the top of turkey and seal.

Roast turkey in the oven until juices run clear, 2 ½ to 3 hours.

Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes.

Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes. Serve and enjoy!