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THC TURKEY WITH MAGIC MARINADE

 


This grilled Thanksgiving turkey recipe evolved by default from a potential disaster into a cherished tradition in the Boudreaux family after Ashley failed to allow at least eight hours to thaw a frozen turkey. Instead of panicking, Ashley reacted in true stoner fashion with a flash of creative improvisation, stuffing a hot, smooth rock into the turkey’s onion-lined cavity to help it cook evenly. She writes, “We had a heap of smoky succulence that looked like it belonged on a grocery-store flyer.” This recipe uses a grill, but you can also simply inject the marinade under the turkey’s skin and cook it in the oven (injectable marinades are available in most major grocery stores). Soak hickory chips in wine to add flavor to the smoke, and add an injection of bud-laced butter to your bird for a savory masterpiece. Ganja gravy made from the drippings adds a decadent finish.

 

INGREDIENTS:

¾ ounce cannabis buds or trimmed leaves, finely ground

12 tablespoons butter

One 8-ounce bottle injectable marinade

One 12-pound turkey

 

 

METHOD:

1. Simmer cannabis, butter, and marinade in a Crock-Pot on low for three hours. Strain out any fiber and return mixture to injectable bottle. Inject the marinade throughout your bird as evenly as you can. (Note: The marinade will cause the outside to be darker and the meat to be pinker.)

2. On the grill, bank two charcoal piles on either side of a space large enough to fit the bird. Prep coals before setting the bird in the center. Don’t put direct heat on the bird. Put a large aluminum pan with a little water in it elevated on bricks underneath the bird on the grill to catch the drippings. Add a handful of coals and wood chips to the fire every 20 to 30 minutes. When the thigh meat reaches an internal temperature of 180°F, remove the turkey from the grill and let it sit for 10 minutes before carving. This marinade is great for roast chicken, too!

 

Note: If you are using an oven to cook your bird, be sure to thaw it first. A frozen 12-pound turkey will need to be thawed in the refrigerator for 3 days. Be sure to remove the neck and giblets (gizzard, heart). Preheat the oven to 400°F, and cook the turkey for 3 hours, turning the heat down to 350°F after the first hour. After another hour, turn the heat down to 225°F until the internal temperature of the turkey is at least 180°F.

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