Feast Your Eyes on This Cannabis-Infused Gravy Recipe
The perfect excuse to celebrate Thanksgiving, or really any day of the year.
Stretching the gravy with box chicken broth or a jar just lacked the intense turkey flavor we all loved to smother our potatoes in. To be honest I always tossed the bag of “parts” that came in my turkey before he went in the oven and now I can’t wait to start my turkey broth up. I am sure that you could attempt this with a turkey leg or wings that are often sold fresh during the holiday seasons if you just can’t bear to use the neck.
To elevate the adult meal this year and really give thanks for all that medical cannabis has done for us I revised my ultimate turkey and cannabis infused gravy recipe. The easiest way to “infuse” any recipe is to replace a specific amount of fat or butter with the cannabis-infused equivalent. For this recipe, I recommend starting with 3 tablespoons and not more than 4 which is equal to a ¼ cup of infused “cannabis butter”.
Infusing foods is meant to supplement your dining experience rather than send your guests into couch lock. You risk losing the flavor of the food when adding too much cannabis as well. When using homemade cannabutter be sure to “test” them out first to get an idea of the strength.
Here’s What You’ll Need For Your Infused Gravy
- 1 Tbsp Olive Oil
- Turkey Giblets & Neck
- 1 Onion, chopped
- 1 1/2 Quarts Turkey or Chicken Stock
- 1/2 tsp Thyme
- 1 tsp Parsley
- 3 Tbsp Infused Cannabis Butter
- 1/4 Cup Flour
- 1 Cup Dry White Wine or Additional Broth
- Salt and Pepper to Taste
What if you don’t have cannabutter? Melting 3-4 Tbsp of butter and stirring in full extract cannabis oil ( FECO or RSO) is a great way to add cannabinoids too. You can choose to add CBD, THC, or your own ratio. Basically, any infused oil or extract with a neutral flavor can be mixed in to create a butter or fat replacement. The benefit of doing this is knowing exactly the milligrams of cannabinoids.
Heat oil and sauté giblets, neck, and onion until fragrant for about 10 minutes. Reduce heat to low heat and cover pan. Cook until juices release for about 20 min.
Add any de-fatted turkey stock or drippings from roasting your bird, if available, along with additional broth needed to make 1 ½ quart.
Add in fresh or dried herbs. Simmer all until flavorful. The longer the simmer the richer the flavor of the broth will be. This process can be started a day ahead.
Strain the broth. You should end up with about 5 cups.
Heat the infused butter over medium-low heat. Vigorously whisk in flour or GF flour blend (roux will froth and thin again) and cook slowly. Whisk in the hot strained broth. Heat and simmer until thickened for about 30 minutes.
Adjust seasonings, adding salt and pepper to taste. Once satisfied, you are all set!
Remember that everyone reacts differently to “edibles”. It’s best to have a very low dose of THC involved in planning a meal. Plan your event when there is no chance of children mistakenly being around the foods and enjoy yourself!
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