Preheat oven to 450°F. Rinse 1 turkey and pat dry. Mix together 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp dried sage. Rub the mixture all over the turkey and drizzle with 1/4 cup olive oil. Place 1 onion, 2 carrots, and 2 celery stalks in the roasting pan. Place turkey on top and pour in 4 cups chicken broth. Roast for 30 minutes, then reduce heat to 325°F and roast for 2 1/2 - 3 hours until done. Rest for 20 minutes before carving. Total time: 3h 35m