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!
Here are a selection of weed-infused dishes you can enjoy with your thanksgiving dinner.
1. THC-Infused Turkey Stuffing Recipe
Ingredients
- 1/4 cup THC butter or THC oil
- 1 large onion, chopped
- 2 cups chopped celery
- 1 pound fresh mushrooms, sliced
- 1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
- 1 egg, beaten
- Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
- 1 cup chopped walnuts or pecans
- Salt and freshly ground pepper to taste
- Dried crushed sage to taste
- Dried crushed thyme to taste
Directions
To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
In a large pot (large enough to hold all the prepared stuffing) over low heat, melt THC butter or THC oil. Add onion, celery and mushrooms, and saute until soft.
Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. Proceed to stuff turkey in your usual way – this recipe should be enough to stuff a 20lb turkey. Immediately place the stuffed, raw turkey in an oven set no lower than 325°F. If you choose not to stuff your turkey, place stuffing in a oven safe pan and roast at 325 degrees for 35 minutes or until golden brown on top.
2. THC Turkey Recipe
Many variables can affect the roasting time of the whole turkey
- 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.
Instructions
- Set the oven temperature no lower than 325°F. Pre-heating is not necessary.
- Ensure 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.
- Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
- Brush the turkey with THC butter before roasting it in the oven. This will contribute to browning and adds a mild THC buttery flavor.
- Cook the turkey according to the turkey cooking times outlined below.
- Take 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.
- 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 more tender and easier to carve.
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.
Unstuffed Turkey
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
Stuffed Turkey
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
3. Pumpkin Pie with Gingersnap Cookie Crust
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.
Ingredients
Gingersnap Cookie Crust:
- 1-1/2 cups (about 40 cookies) gingersnap cookie crumbs, finely ground
- 1/4 cup granulated sugar
- 1/3 cup unsalted THC butter, melted and cooled
In a food processor, grind gingersnap cookies and sugar until fine, but still crumbly; add THC butter, blending until combined well. Press mixture onto the bottom and up the sides of a 9-inch glass pie plate.
Bake crust for approximately 15 minutes or until crisp and golden around the edges. Remove from oven and let cool on a wire rack before filling.
Pumpkin Filling:
- 3 large eggs, separated
- 3/4 cup firmly-packed light brown sugar
- 1 (15-ounce) can solid-packed pumpkin
- 1/2 cup milk*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 envelope unflavored gelatin**
- 1/4 cup cold water
- 1/4 cup granulated sugar
- Sweetened whipped cream (optional)
* If desired, substitute some of the milk with either whisky, brandy, or rum (your choice).
* *1 (1/4-ounce packet) of granulated unsweetened gelatin = about 2-3/4 teaspoons gelatin
Directions
Preheat oven to 350°F. Position baking rack in the center of your oven. Prepare pie pastry of your choice.
In top of a double boiler, combine egg yolks, brown sugar, pumpkin, milk, cinnamon, nutmeg, and salt; whisk to thoroughly blended. Place the pan over the boiling water. NOTE: The bottom of the pan should not touch the boiling water below. Cook, approximately 15 to 20 minutes, stirring frequently until thick (like a pudding). Remove from heat.
In a small bowl, combine unflavored gelatin and cold water, stirring until gelatin is completely dissolved. Add gelatin mixture to the hot pumpkin mixture, stirring to combine. Cover bowl with wax paper to prevent mixture from forming a “skin.” Let cool to room temperature, and then place in the refrigerator until partially set, approximately 1 to 1 1/2 hours.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Using a spatula, gently fold the beaten egg whites into the partially set pumpkin mixture. Do not over mix; retain some streaks in the mixture.
Gently pour the pumpkin mixture into the pie crust of your choice. Cover and refrigerate at least 2 hours or until filling is set.
This pie may be prepared up to 2 days in advance. Store in the refrigerator until ready to serve.
Serve with sweetened whipped cream. Makes 8 servings.
