Preheat the oven to 350°F (175°C) and position the rack in the lower third.

In a skillet, melt butter over medium heat. Sauté onion and celery until translucent, then stir in bread cubes, parsley, sage, thyme, salt, and pepper. Add 2 cups of broth until moist.

Remove neck and giblets from the turkey cavity and pat the turkey dry with paper towels.

Loosely fill the turkey cavity with the stuffing mixture.

Tie the legs with cooking twine and tuck wings under the body. Season the skin with salt and pepper.

Place the turkey breast-side up on a rack in a roasting pan. Roast for 3 to 3½ hours, adding remaining broth halfway to keep drippings for gravy.

Check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thigh.

Remove the turkey, tent with foil, and let rest for 20–30 minutes before carving.

Carve the turkey and serve alongside the homemade stuffing.