Classic Roast Turkey

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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

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