One of the good friends of Stoner Things is Chef Herb, AKA The Marijuana Chef. With Thanksgiving coming up we checked in with him to see if there were any amazing pot recipes to make turkeyday a HIGH holiday. It turns out there are! So every Thursday until Thanksgiving we’ll be posting a different marijuana recipe you can use to make a great weed-feast.

Recipe via The Marijuana Chef.

Don’t miss out on other stoner food! Make your whole Thanksgiving meal pot-friendly with some THC turkey stuffing!

Stoner Food: How to Make a Marijuana-Turkey

Many variables can affect the roasting time of the whole turkey:thanksgiving_turkey_cooking

  • A partially frozen bird requires longer cooking.
  • The depth and size of the pan can reduce heat circulation to all areas of the bird.
  • An oven cooking bag can accelerate cooking time.
  • A stuffed bird takes longer to cook.
  • The oven may heat food unevenly.
  • Calibration of the oven’s thermostat may be inaccurate.
  • The rack position can have an affect on even cooking and heat circulation.
  • The meat thermometer must be placed properly in the thigh joint.

*All these factors must be considered when roasting a turkey.


Turkey Roasting Instructions:

  1. Oven Temperature – Set the oven temperature no lower than 325°F. Pre-heating is not necessary.
  2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40°F. or below.
  3. Placing Turkey in Roasting Pan – Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
  4. Basting the Turkey – Brush the turkey with THC butter before roasting it in the oven. This will contribute to browning and adds a mild THC buttery flavor.
  5. Turkey Cooking Times – See chart below.
  6. Taking The Turkey’s Internal Temperature
    • Pop-Up Thermometer – If your turkey has a “pop-up” temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.
    • Temperature of Cooked Turkey – The temperature must reach a minimum of 165°F. in the thigh before removing from the oven. The center of the stuffing should reach 165°F. after stand time.
  7. Removing the Turkey From the Oven – Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 20 to 30 minutes, so the meat can firm up and hold the juices, making it easier to carve.
  8. Letting the Turkey Rest – Resting allows for the redistribution and re-absorption of the juices in the meat. This makes for ultra-moist, flavorful meat while also giving the turkey a chance to cool for easier carving. If you skip this important step, you will both burn yourself and end up with a flood of juices on your carving board, not to mention a dry turkey.


Approximate Turkey Cooking Times:

The new roasting times are based on the recommendations above and on a 325°F oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer. 



4 to 8 pounds………….1-1/2 to 3-1/4 hours
8 to 12 pounds…………….2-3/4 to 3 hours
12 to 14 pounds……………3 to 3-3/4 hours
14 to 18 pounds……………3-3/4 to 4-1/4 hours
18 to 20 pounds……………4-1/4 to 4-1/2 hours
20 to 24 pounds……………4-1/2 to 5 hours


8 to 12 pounds…………….3 to 3-1/2 hours
12 to 14 pounds……………3-1/2 to 4 hours
14 to 18 pounds……………4 to 4-1/4 hours
18 to 20 pounds……………4-1/4 to 4-3/4 hours
20 to 24 pounds……………4-3/4 to 5-1/4 hours


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