Greek Style Turkey with Roasted Potatoes

Turkey Fresh Oregano Ground Black Pepper Juice of a Fresh Lemon Celery 5-6 Russet Potatoes, peeled and quartered

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.