Roasted turkey and potatoes with a light lemon flavor made Greek style
6-10 depending on size of turkey
Ground Black Pepper
Juice of a Fresh Lemon
5-6 Russet Potatoes, peeled and quartered
No nutrition information available
Soak the turkey in salted water for 1 hour
Pre-heat oven to 425 degrees
Remove gizzards and neck, placing them in a saucepan with peppercorns, a celery stalk, and water to cover...boil for broth.
Remove turkey from soak and pat dry with a dish towel (not terry)
Place Turkey in roasting pan, drizzle lemon juice over top, placing remainder of lemon in turkey, sprinkle with oregano and ground pepper...roast for 20 minutes
Remove from oven, re-set temp. to 325 degrees, baste turkey with broth boiling on stove. Cook until done (about 20 minutes per lb.)...basting with drippings and broth every 20 minutes. Remove from pan when dome, cover in foil, warp in heavy towel to keep warm.
Re-set oven to 450 degrees. Place potatoes in pan after scraping bits stuck...baste, pepper, and lightly oregano. Place in oven. Bake 25-30 minutes, turn potatoes, and bake for another 25-30 minutes. Remove.
Serve juice from pan with the potatoes.