Thanksgiving is just around the corner. An entire holiday wherein a singular big meal plays the centerpiece of all festivities (that and the occasional viewing of A Charlie Brown Thanksgiving). Which means cooking. A lot of cooking. So in the spirit of the holiday and in preparation for the great feast at its heart, here are Thanksgiving cannabis edible recipes!
A reminder to readers that edibles are slower acting and more potent than most other forms of enjoying cannabis. So while tempting please do not use all the recipes presented here in one meal or even more than one cannabis-infused recipe at once. Also, make sure all your guests are aware and which food items have been infused with cannabis.
Lemon Herb Cannabis Marinade
We begin this list of recipes with the bird. Or rather the marinade that goes on and inside the bird.
Turkey has long been the symbol of Thanksgiving. In literally all promotions and depictions of media- whether satirical or played straight- the traditional turkey dominates the image of any Thanksgiving spread.
However, people’s tastes and appreciation of the signature bird tend to vary wildly no matter if said bird has been roasted as per tradition or deep-fried as has become more popular in recent years. The most common and largest criticism against turkey served on thanksgiving is dryness. That the meat is too dry and thus lacking in flavor.
Which is why you need a marinade. Or in this case? A cannabis-infused marinade.
Make sure to get a marinade injector to make the best use of this recipe as there is a great deal of bird to get through and simply painting the marinade onto the surface will not suffice. Fortunately, such injectors are fairly common at any store that sells kitchen goods. Even Dollar stores carry cheap injectors. You will also want to use an injector to get the marinade inside the turkey because it will make the best use of the cannabis you purchased for the marinade.
The following list of ingredients is sufficient to marinate a turkey weighing 18 pounds. If the cannabis strain used to make your cannabis oil has a THC percentage of 10% that should translate to 44mg of THC within each serving.
- ½ Cup of cannabis-infused olive oil
- ½ Teaspoon of dried thyme
- ½ Teaspoon of dried sage
- ¼ Tablespoon of cayenne (you can increase the amount depending on how much you and your guests enjoy spicy food).
- 2 bay leaves
- 2 Tablespoons of salt
- 1 Tablespoon of black pepper that has been grounded fine
- 2 Tablespoons of garlic powder
- ⅛ Teaspoon of dried celery seed
- ¼ Cup of lemon juice
- ¼ Cup of white wine vinegar
- 3 tablespoons of Worcestershire sauce
- Take all the herbs and spices together and grind them into a fine powder. You will need a spice mill though even a coffee grinder will do the job.
- Mix the now finely powdered spices with the rest of the ingredients using either a food processor or even with a whisk in your hands.
- Mix all the ingredients until they are properly uniform and thus emulsified.
- Put the emulsified mixture of ingredients into the marinade injector and inject it into the turkey. For the best results make sure to make the injections into the thighs, legs, and both the left and right sides of the breast. Inject as much marinade until said marinade starts leaking everywhere out of the turkey or you have used all of the mixtures.
- Let the marinade and the turkey sit for four hours before cooking the bird according to whichever method you prefer.
What’s Thanksgiving without some canna-mashed spuds! Not much of one to be honestly said. In this case, there’s a little something else mashed in with the potatoes.
- 3 to 4 Tablespoons canna-butter depending on your preference and intended experience.
- 1 to 2 cups of heavy cream according to how creamy you like your mashed potatoes.
- 2 Teaspoons of salt.
- 4 lbs. of russet potatoes that have been thoroughly peeled and cut into quarters.
- Take the peeled and quartered potatoes and put them into a pot big enough to hold them all. Cover the potatoes in cold water then add the 2 teaspoons of salt. Bring the water to boil and let the potatoes cook for 20 minutes or until they are soft (check with a utensil, not your finger!).
- Heat the cream together with the canna-butter in a saucepan.
- Drain the potatoes of water before putting them into a bowl. Pour into the bowl the mixture of cream and canna-butter. Mash the potatoes and mix them thoroughly with the cream and canna-butter. Add dashes of salt and pepper according to your preference.
Cream Caramel Pumpkin Pie Infused with THC
What’s Thanksgiving without dessert? One that doesn’t bear thinking about!
This delicious morsel works especially well if you can get your hands on some Cream Caramel strain cannabis to go with the sweet custard and the potent spices that also go into this pie recipe.
- ½ Stick of canna-infused sweet butter (bonus points if it was made with Cream Caramel cannabis)
- 1 ¼ Cups of all flour
- 2 Cups of canned pureed pumpkin
- 2 Whole eggs
- 1 teaspoon of ground ginger
- A pie tin measuring 9 inches
- 1 teaspoon of maple extract
- 1 Stick of chilled sweet butter
- 1 teaspoon of cane sugar
- ½ Teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 Can of sweetened condensed milk
- 4 Tablespoons of ice water
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground allspice (have a ½ teaspoon as a reserve)
- Prepare the pie crust the night prior or one hour before you plan to cook by mixing in a bowl the flour, the salt, and the cane sugar.
- Cut the stick of chilled sweet butter into 8 slices and add the slices into the bowl. Mix by hand until the butter melts. Add the 4 tablespoons of ice water and continue mixing until emulsified.
- Take the mixture out of the bowl and on a flat surface roll it into a near-flat circle approximately 6 to 8 inches wide. Wrap dough in plastic to be chilled overnight or 1 hour before baking.
- Roll chilled dough onto a flat and floured surface before transferring it into the pie tin. Flatten the dough into the tin and pinch the edges for the crust. Pierce tiny holes (using a fork) into the bottom and sides of the crust to prevent bubbling.
- Preheat oven to 375 degrees. Mix pureed pumpkin, eggs (without shells of course), ginger, cannabutter, allspice, maple extract, cinnamon, and nutmeg in a large bowl until uniformly combined.
- Pour the filling mixture into the pie crust. Gently tap the pan to release air bubbles. Sprinkle the reserved allspice across the top of the pie.
- Bake the pie in the oven for 55 minutes. After removing the pie from the oven let it sit at room temperature.
Make sure to measure out the THC content and amount of buds used when making your own cannabutter or cannaoil in addition to checking the THC of any canna-cooking products you purchase so you do not use too much cannabis in your cooking.
We hope you find these recipes helpful and more importantly, tasty!
What cannabis edible recipes have you enjoyed or plan to enjoy this coming Thanksgiving?