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.