The potency of this turkey is interesting; the meat has a subtle feeling, the stuffing is very strong, but what really packs a punch is the gravy!!!
My family brought their sleeping bags for this holiday meal!
Makes 8 servings
1 20-lb. turkey, thawed
(stuffing)
1 cup Canna Butter*, melted
2 cups finely chopped onion
1 cup finely chopped celery
10 cups small bread cubes for stuffing
1/2 cups fresh parsley, minced
1 tablespoon dried sage
1 tablespoon dried crushed cannabis
1 tablespoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup chicken stock
Preheat oven to 325 degrees. Remove giblets and neck from the chest and neck cavities of the turkey. Loosely pack the body and neck cavities with Dizzy Bird Cannabis Stuffing. Skewer or sew the opening. Brush the skin all over with 6 tablespoons of melted Canna Butter. Baste the turkey every 30 minutes with pan drippings. Bake for 20 minutes per pound. The Dizzy Bird is done when the thermometer in the thigh area registers 170 degrees. Remove the turkey on a platter and let it rest for 20 minutes before carving.
In a large skillet, sauté the Canna Butter, onion and celery over medium heat until onions look translucent, about 10 minutes. Remove skillet from heat and stir in bread cubes, parsley, sage, thyme, cannabis, salt, pepper, nutmeg and cloves and stir well. Put mixture in a large bowl and add 1 cup of chicken stock a little at a time until moist—not wet! Spoon into turkey.
