Turkey Preparation

2 tbsp dried parsley
2 tbsp ground dried rosemary
2 tbsp rubbed dried sage
2 tbsp dried thyme leaves
2 tsp SIDS CRAZY LEMON
1 tsp salt
7 kg whole turkey, neck & giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
850 ml chicken stock
750 ml bottle champagne

Preheat an oven to 175°C. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, SIDS CRAZY LEMON and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion and carrot. Truss if desired, then place the turkey into the roasting pan. Pour the 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 breast or legs.
Bake the turkey in the oven for 2½-3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82°C. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10-15 minutes before slicing.