Wash and dry turkey.

Sprinkle salt and pepper and garlic pepper seasoning in the cavity. Add two quarters lemon, 1 carrot, cut into chunks, one small onion peeled and cut into chucks and one stalk celery cut into chunks into the cavity.

Separate the skin from the breast and add salt and pepper, garlic pepper and parsley.

Tie legs together to close the cavity as best as you can.

Put turkey on rack in a roasting pan.

Roast on 450 degrees F for about 45 minutes.

Turn oven down to 325 degrees F and roast until breast is 155 degrees F. Thigh should be 165 degrees F.

Remove from oven, tent with aluminum foil and let rest at least 30 minutes. Temperature should rise 10 degrees.