As the evenings get colder, there’s no easier addition to a dinner menu than chicken or turkey. These poultry options are simple to make, taste delicious, and can be adjusted based on your flavor preferences.
Want another reason to incorporate chicken or turkey into your next meal? Add some weed to upgrade your next dinner party or festive Thanksgiving feast with some weed-infused chicken or turkey.
Cooking with cannabis – tips and common mistakes
When you cook with cannabis you have the option of creating various edibles by infusing weed into seasonings, oils, butter, baked goods, and a whole range of dishes.
Here are some tips for incorporating cannabis into your cooking and common mistakes to avoid when making weed chicken or turkey:
Understand how edibles work. Cooking weed edibles is fun, but don’t forget that they will be processed in your body differently than smoking. Generally, the effects of edibles will take longer to kick in, as they need to pass through your digestive system first, and you will also feel the effects for longer.Don’t forget to decarboxylate your weed before cooking. This ensures the cannabinoids in your flower are activated and can produce the desired effects. Understand how to store your cannaoil and cannabutter. Just like regular oil and butter, keep them out of the sun and heat and in a cool, dry place. You can also store the cannabutter in the fridge.
How to make cannaoil and cannabutter
These recipes call for cannaoil and cannabutter. These are fats infused with weed that give a buttery, delicious flavor profile without the extra grassy taste of using cannabis. Cannabinoids like THC and CBD are fat-soluble and require fat to be adequately broken down by the body. Learn how to make cannabutter.
Cannaoil is simple to make, and you can use any type of oil you like. However, because our fried chicken recipe contains deep frying, try using canola or peanut oil. Here’s how to make weed-infused cooking oil:
In a medium saucepan, heat 2 pounds of the oil over low heat until thoroughly warmed.Add 10-14 grams of decarboxylated cannabis (based on your preferences) to the oil, and stir thoroughly to mix.Continue to cook the oil mixture over low-medium heat for 3 hours while stirring occasionally. Make sure the oil doesn’t boil or simmer, although it may bubble sometimes.Line a strainer (preferable fine-mesh) with some cheesecloth, and put a large and heat-safe bowl underneath. Pour the weed-infused oil carefully through the cheesecloth, making sure to allow excess oil to strain through at the end.Using gloves and taking care if it’s hot, carefully remove the cheesecloth from the strainer before squeezing any remaining oil into the bowl.Allow it to cool completely before transferring the weed-infused oil to an airtight container.
The importance of decarboxylation
Decarboxylation is essential before adding weed into an edible recipe. Cannabis in its natural form contains cannabinoids like CBD and THC; however, they are not activated. For activation to occur and create the characteristic “high,” decarboxylation must occur, typically by heating cannabis in an oven at around 220-240 degrees Fahrenheit for about 30 minutes.
How much weed should you use when cooking?
To make the infused seasoning or weed chicken, you’ll need to incorporate enough weed to feel the effects, but not too much that it creates an uncontrollable high that lasts longer than you want it to.
Although the recipe calls for specific quantities of weed or cannabutter/cannaoil, it’s recommended to adjust the amount based on how strong you want your poultry to be. If you generally only use a few teaspoons of weed in your edibles, then any more than that might be unwise for your first time making THC-infused chicken. You can always add more later, if needed.
THC-infused chicken and turkey recipe
Take a traditional comfort food and incorporate in some weed with this THC-infused weed chicken and turkey recipe. While it might sound like a classic roast dish, adding some cannabis infused oil into mix can help spice up your next Sunday dinner or Thanksgiving feast.
Yield: 6 portions
Cook/prep time: Prep time: 5 minutes; cooking time: 75-90 minutes depending on the amount of meat
1 tablespoon salt2 teaspoons pepper1 tablespoon onion powder1 tablespoon garlic powder1 tablespoon paprika1 teaspoon dried thyme1 teaspoon dried oreganoDash of cayenne pepper or chili flakes1-2 teaspoons ground and decarboxylated cannabis (based on preferences)
Mix all the seasonings in a bowl thoroughly.Preheat the oven to 430 degrees Fahrenheit (or 400 degrees Fahrenheit fan-forced). Line a large baking tray with foil, or lightly grease a large roasting pan.Pour the cannaoil or cannabutter over the chicken or turkey, under the skin, and inside the cavity. Season the bird liberally on the outside and inside the cavity with salt and pepper.Rub the seasoning mix over the chicken or turkey and under the skin.Stuff the chopped lemons and onions into the cavity; then tie the legs together with some kitchen string.Place the bird breast-side up into your tray or pan and roast the chicken or turkey for one and a half hours (will depend on the size of the bird), and baste halfway through cooking time. You’ll know it’s ready when juices run clear after the chicken or turkey thigh is pierced with a skewer.Baste again with some seasoning and butter; then broil for a further 2-3 minutes, until golden.Remove the weed chicken or turkey from the oven before covering it carefully with foil. Allow it to stand for 10 minutes before serving. Serve, drizzled with the juices from the pan and some lemon wedges.
Weed fried chicken with THC infused seasoning
Fried chicken is a delicious and well-loved favorite by all, so why not add a cannabis twist and take it to the next level with a THC-infused batter? The recipe calls for the chicken to be fried in cannaoil, but you can adjust or replace the amount or ratio with substitutes based on your weed dosage preferences.
Yield: Can serve 6-8
Cook/prep time: Preparation time: 10 minutes; cooking time: 20 minutes
A whole chicken (roughly around 3-4 pounds, cut into pieces)1 quart cannaoil (you can also substitute half of it with regular vegetable oil)1.5 cups water, beer, or buttermilk2 egg yolks, beaten4.5 cups all-purpose plain flour
1.5 teaspoons salt1.5 tablespoons black pepper1 tablespoon paprika1 tablespoon garlic powder1 tablespoon chicken seasoning
Mix three cups of plain flour with the garlic powder, chicken seasoning, paprika, and a tablespoon of black pepper in one bowl.Thoroughly mix the rest of the flour with salt, the remaining pepper, egg yolks, and your liquid of choice (beer, water, or buttermilk) in a separate bowl. Adjust the batter consistency by adding or reducing the amount of liquid.Heat the cannaoil (or canola oil mix) in a deep fat fryer at 350 degrees Fahrenheit. Before dipping it into the dry mix, moisten each piece of chicken with a little water or buttermilk.Shake off any excess liquid, and then dip the poultry in the wet mix. Then dip it in the dry mix bowl again.Place the weed-infused chicken carefully in the oil fryer, and fry for around 18 minutes or until nice and golden brown. Remove the chicken from the stove, and place it on a paper towel to absorb the excess oil before serving. Enjoy!