• On Thanksgiving Day the gorgeous and tasty turkey is the leading role during your dinner celebration. The wonderful thing about this bird is that it has many different flavors of meat that can really please anyone's taste buds. The succulent breast, to the rich dark meat of the thighs, to the oily wing and gamey gizzards. This recipe is a very simple yet clever way to incorporate cannabis into your meal and will enhance all sections of meat on the bird. It is also lightly medicated so that you will be able to partake in as much meat as you want without becoming over medicated.

    Mise en place:

    1 turkey
    1 1/2 cups apple cider
    1 cup duck fat
    3.5 grams of ground cannabis any choice
    2 tablespoons clover honey
    4 tablespoons dried marjoram
    4 tablespoons dried garlic
    4 tablespoons dried basil
    4 tablespoons dried thyme
    4 tablespoons dried sage
    fresh cracked sea salt
    fresh cracked pepper

    Directions:

    First you will need to create a marinating liquid that will be injected into the turkey. In a saucepan on medium low heat combine 1 cup apple cider, 2 tablespoons clover honey, 2 tablespoons marjoram, 2 tablespoons garlic, 2 tablespoons basil, 2 tablespoons thyme, 2 tablespoons sage, a dash of sea salt and pepper. Stirring occasionally cook this marinade for 30 minutes. Pull from the stove, strain then fill up a turkey injector with this liquid.

    Place your turkey on a pan and gently pull the skin away from the meat starting at the neck working your way back. The goal here is not to detach the skin but rather loosen it so that you can spread the duck fat underneath. Once the skin is loose, inject your marinade under the skin into the breast, thighs, and wings. Then in a separate bowl combine the duck fat and 3.5 grams of cannabis. Take this mixture and spread it under the skin all over the breast of the turkey reserving just a little for the thighs and wings. Pat the skin down so that it adheres to the duck fat. Rub the remaining reserve on the outside of the thighs and wings.

    Now you will start to season the superficial layer of the turkey with the remaining ingredients. Massage 1/2 cup of apple cider all over the entire turkey. Then rub the remaining 2 tablespoons of marjoram, garlic, basil, thyme, and sage. Liberally sprinkle crushed sea salt and pepper on the skin to finish. Follow the instructions on the label of the packaging your turkey came in for correct temperature and cooking time. To ensure a moist turkey I would tent the turkey in tinfoil for the majority of the cooking process with 1 to 1 1/2 cup water for the turkey to sit in. This will help facilitate a gravy base for you. During the last 15 minutes of total cooking time, take the tent off and allow the turkey to crispen to a gorgeous dark golden brown. Enjoy your holiday!