Whole Oven-Roasted Turkey with Herbs and Lemon – Dairy-free version

👨‍🍳 Method

To assemble

1. 1
   Take the chicken out of the fridge 1 hour before baking.
2. 2
   Pat the chicken dry with paper towels. Mix the butter, garlic, smoked paprika, lemon juice, salt and black pepper and rub the mixture into the chicken, including under the skin.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
3. 3
   Put the onion, the rosemary sprigs, the thyme sprigs and The squeezed lemon halves into the cavity of the chicken.
4. 4
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 5
   Place the chicken in the center of the pan, breast side up.

   Baking pan
6. 6
   Pour the chicken stock into the bottom of the pan.
7. 7
   Bake uncovered 210–240 minutes, until a thermometer in the thigh reads 75°C (165°F). While baking, baste the chicken with the pan juices every 60 minutes.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Take out the chicken and let it rest 20 minutes, and only then carve.

   KnifeCutting board