Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to wrap around turkey.

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

Rub herb mixture into turkey cavity; stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen twine; tuck wings behind body.

Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, getting some in cavity.

Bring the aluminum foil up and around turkey; try to keep the foil from touching turkey.

Roast turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. Uncover turkey; continue cooking until skin turns golden brown, 30 to 60 minutes more. An instant-read thermometer inserted into the thickest part of thigh near the bone, should read 180 degrees F (80 degrees C).

Remove turkey from the oven, cover with two sheets of aluminum foil; let rest in a warm area, 10 to 15 minutes before carving.