Perfect Cannabis-Infused Turkey with Herb Stuffing

AuthorMy Edibles ChefCategoryDifficultyIntermediate

Learn how to make a classic holiday tradition with an infused twist. This cannabis-infused turkey with herb stuffing will have your friends & family going back for second & third-helpings until their munchies are satisfied .. or until the food is all gone!

Yields14 Servings
Prep Time1 dayCook Time4 hrsTotal Time1 day 4 hrs

 14 lbs whole fresh turkey
 2 tbsp Kosher salt, for the dry-brine
 1 tsp sea salt, for the rub
 1 tsp freshly cracked black pepper
 2 tsp baking powder
 10 oz bacon, cut into ¼ inch slices
Herb Stuffing
 6 oz package low sodium dry bread stuffing mix
 1 cup low sodium chicken broth or turkey stock
 5 tbsp cannabutter
 1 onion, chopped finely
 1 cup celery ribs, chopped
 5 slices toasted white bread, torn into small pieces
 1 tsp freshly cracked black pepper
 2 tbsp fresh thyme, minced
 1 tbsp fresh marjoram, minced
 1 tbsp fresh sage, minced

Turkey Preparation
1

Rinse & remove giblets. Loosen the skin covering the breast, thighs, drumstick & back with a thin wooden spoon handle. Avoid breaking the skin. Rub 2 tbsps kosher salt inside the cavity & under the skin of the breasts & legs. Cover with plastic wrap & refrigerate for 24 to 48 hours.

Stuffing Directions
2

Preheat oven to 350°F/175°C.

3

Follow package directions to prepare the stuffing. Mix in chicken broth. Melt canna-butter in a medium saucepan over medium-low heat, add onion, celery & pepper. Cook, stirring occasionally for 15 minutes or until vegetables have softened. Stir in thyme, marjoram & sage, cook for 1 minute or until fragrant.

4

Add vegetable mixture & toasted bread into the bowl with the stuffing mix & toss to combine.

5

Remove the turkey from refrigerator & pat dry, inside & out with paper towels. Place on the pan breast side up. Loosely scoop stuffing into the turkey body cavity & neck cavity. Rub regular butter or more cannabutter mixture under the skin.

6

Mix the salt, pepper & baking powder. Rub the exterior of the turkey with the baking powder mixture. Tie legs together with kitchen twine & tuck wings on its back. Drape bacon slices over the turkey.

7

Cover the pan. Roast for 3½ to 4 hours or until the thickest part of the thigh reaches an internal temperature of 180°F and the stuffing registers 165°F. Uncover 30 minutes before the end of the baking time to brown the turkey. Remove the bacon slices when you remove the lid as well.

8

Remove from the oven & transfer to the cooling rack. Let cool for 20 to 30 minutes. Transfer to a large serving platter. Carve the turkey & serve with the stuffing & gravy.

 

Ingredients

 14 lbs whole fresh turkey
 2 tbsp Kosher salt, for the dry-brine
 1 tsp sea salt, for the rub
 1 tsp freshly cracked black pepper
 2 tsp baking powder
 10 oz bacon, cut into ¼ inch slices
Herb Stuffing
 6 oz package low sodium dry bread stuffing mix
 1 cup low sodium chicken broth or turkey stock
 5 tbsp cannabutter
 1 onion, chopped finely
 1 cup celery ribs, chopped
 5 slices toasted white bread, torn into small pieces
 1 tsp freshly cracked black pepper
 2 tbsp fresh thyme, minced
 1 tbsp fresh marjoram, minced
 1 tbsp fresh sage, minced

Directions

Turkey Preparation
1

Rinse & remove giblets. Loosen the skin covering the breast, thighs, drumstick & back with a thin wooden spoon handle. Avoid breaking the skin. Rub 2 tbsps kosher salt inside the cavity & under the skin of the breasts & legs. Cover with plastic wrap & refrigerate for 24 to 48 hours.

Stuffing Directions
2

Preheat oven to 350°F/175°C.

3

Follow package directions to prepare the stuffing. Mix in chicken broth. Melt canna-butter in a medium saucepan over medium-low heat, add onion, celery & pepper. Cook, stirring occasionally for 15 minutes or until vegetables have softened. Stir in thyme, marjoram & sage, cook for 1 minute or until fragrant.

4

Add vegetable mixture & toasted bread into the bowl with the stuffing mix & toss to combine.

5

Remove the turkey from refrigerator & pat dry, inside & out with paper towels. Place on the pan breast side up. Loosely scoop stuffing into the turkey body cavity & neck cavity. Rub regular butter or more cannabutter mixture under the skin.

6

Mix the salt, pepper & baking powder. Rub the exterior of the turkey with the baking powder mixture. Tie legs together with kitchen twine & tuck wings on its back. Drape bacon slices over the turkey.

7

Cover the pan. Roast for 3½ to 4 hours or until the thickest part of the thigh reaches an internal temperature of 180°F and the stuffing registers 165°F. Uncover 30 minutes before the end of the baking time to brown the turkey. Remove the bacon slices when you remove the lid as well.

8

Remove from the oven & transfer to the cooling rack. Let cool for 20 to 30 minutes. Transfer to a large serving platter. Carve the turkey & serve with the stuffing & gravy.

Perfect Cannabis-Infused Turkey with Herb Stuffing

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