In a small bowl, combine the parsley, garlic powder, celery seed, cardamon, thyme, onion powder, salt and pepper.
Pat the turkey dry with paper towels.
Separate the turkey skin on the breast meat using your hands. Go slow and gentle to not rip the skin. Pull the skin back and rub the breast meat with ½ of the spice rub.
Fold the skin back over the meat and then spread the oil across the whole top of the bird. Rub the remaining spice rub over the whole bird including the legs.
Place a large sheet of parchment paper in the roasting dish to cover the bird. Place the bird on the parchment and then cover the bird with the parchment. Seal parchment paper by crumbling it together. This seals in moisture that evaporates during cooking.
Roast turkey for 3 hours, until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165° F.
Remove the pan from the oven and set on a wire rack. Let turkey rest covered by parchment for 30 minutes to rest once fully cooked.