1preheat an oven to 350 degrees. line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a bowl. rub the mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. truss if desired, and place the turkey into the roasting pan. pour chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. bring the aluminum foil over the top of the turkey, and seal. try to keep the foil from touching the skin of the turkey breasts or legs.
3bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices runs clear. uncover turkey, and continue to baking until the skin turns golden brown, 30 minutes to an hour longer. an instant read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. remove turkey from the oven, cover with a double sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing