Step 1

Mix all the seasonings in a bowl thoroughly.

Step 2

Preheat the oven to 430 degrees Fahrenheit (or 400 degrees Fahrenheit fan-forced). Line a large baking tray with foil, or lightly grease a large roasting pan.

Step 3

Pour the cannaoil or cannabutter over the chicken or turkey, under the skin, and inside the cavity. Season the bird liberally on the outside and inside the cavity with salt and pepper.

Step 4

Rub the seasoning mix over the chicken or turkey and under the skin.

Step 5

Stuff the chopped lemons and onions into the cavity; then tie the legs together with some kitchen string.

Step 6

Place the bird breast-side up into your tray or pan and roast the chicken or turkey for one and a half hours (will depend on the size of the bird), and baste halfway through cooking time. You’ll know it’s ready when juices run clear after the chicken or turkey thigh is pierced with a skewer.

Step 7

Baste again with some seasoning and butter; then broil for a further 2-3 minutes, until golden.

Step 8

Remove the weed chicken or turkey from the oven before covering it carefully with foil. Allow it to stand for 10 minutes before serving. Serve, drizzled with the juices from the pan and some lemon wedges.