This grilled Thanksgiving turkey recipe emerged by default from a potential disaster into to a cherished tradition in the Boudreaux family after HIGH TIMES house chef Ashley failed to allow at least eight hours to thaw a frozen turkey. Instead of panicking, Ashley reacted in true stoner fashion with a moment of creative improvisation, stuffing a hot, smooth rock into the turkey’s onion-lined cavity to help it cook evenly. She writes, “We had a heap of smoky succulence that looked like it belonged on a grocery-store flyer.” This recipe uses a grill, but you can also simply inject the marinade under the turkey’s skin and cook it in the oven.
Soak hickory chips in wine to add flavor to the smoke, and add an injection of bud-laced butter to your bird for a savory masterpiece. Ganja gravy made from the drippings adds a decadent finish.
Ingredients:
1 12-lb turkey
3/4 oz. ganja
12 tablespoons butter
1/2 bottle injectable marinade
Preparation:
Simmer ganja, butter and marinade in a crock-pot on low for three hours. Strain before injecting the turkey. Inject the marinade throughout your bird in equal amounts. (Note: The marinade will cause the outside to be darker and the meat to be pinker.)
On the grill, bank two charcoal piles on either side of a space large enough to fit the bird. Prep coals before setting bird in the center. Don’t put direct heat on the bird. Do put a large aluminum pan with a little water in it elevated on bricks underneath to catch the drippings. Add a handful of coals and wood chips to the fire every 20 to 30 minutes. When the thigh meat reaches an internal temperature of 180ºF, remove the turkey from the grill and let it sit for 10 minutes before carving. This marinade is great for roast chicken, too!
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