Preheat the oven to 350°F (175°C).

Chop carrots, celery, and onion into large chunks.

Place the chopped vegetables on the bottom of a roasting rack.

Pour chicken broth over the vegetables in the roasting rack.

Wash the turkey and pat it dry.

In a small bowl, mix tomato paste, softened butter, course salt, paprika, cayenne pepper, dried thyme, dried oregano, and dried chopped rosemary to create the rub for the skin.

Rub a small amount of the skin rub mixture on the underside of the turkey.

Turn the turkey breast-side up.

Carefully make an incision near the neck to lift the skin from the turkey breast, avoiding tears.

Rub about a quarter-sized amount of the skin rub mixture under each side of the breast skin.

Rub the remaining skin rub mixture over the entire turkey and inside the cavity.

In a separate small bowl, mix sea salt, paprika, dried thyme, and dried oregano to create the rub for inside the turkey.

Rub the mixture from the internal rub on the sliced leek.

Place the leek inside the turkey cavity.

Rub the remaining internal rub mixture in the cavity and on the turkey breast.

Cover the turkey on the roasting rack with foil and bake for 4-5 hours.

For the first 2.5-3 hours, baste the turkey every 15-20 minutes.

Add more chicken broth as needed, pouring it over the turkey to prevent dryness.

During the last hour or so, increase the oven temperature to 425°F (220°C).

Let the turkey sit covered and untouched for the final hour.