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Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add ⅔ cup broken vermicelli and cook, stirring constantly, until golden-brown and nutty-smelling, about 1 ½ minutes. Add 1 cup long-grain white rice, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon ground turmeric if using. Cook, stirring constantly, for 1 minute.
Stir in 1 ¾ cups low-sodium chicken broth (careful, it will bubble up) and bring to a boil. Reduce the heat to low. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes.
Turn off the heat. Add 3 tablespoons finely chopped parsley leaves and stir and fluff into the rice with a fork. Taste and season with more kosher salt as needed.