Basic Roast Turkey

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1 12- to 14-pound turkey, giblets removed

3 carrots, roughly chopped

1 stalk celery, roughly chopped

2 medium yellow onions, cut into wedges

6 tablespoons tablespoons unsalted butter, melted, or olive oil

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 navel oranges, cut into wedges (optional)

1 bunch fresh flat-leaf parsley or leaves from 1 bunch celery (optional)

Kitchen string (optional)

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