This is for those of you that want to try an infused bird this Thanksgiving. To be concise…..don’t !I’ve tried several ways to infuse a bird, and it just doesn’t work. Since your turkey will cook for hours, even at a lower temp you’re burning off the cannabinoids. There’ll be a little in the drippings, but really you’re wasting $. Plus, if you did infuse the whole damn bird, what about the kids or Uncle Marty and the leftovers? Instead, think about infused gravy, cranberry sauce etc. To start you off, here’s the gravy!
So many foods can benefit from the addition of gravy. Poultry, meatloaf, toasted bread – I mean, what isn’t better with gravy? The addition of infused butter makes this even better; you’ll be happy and relaxed after enjoying this. To serve four, you’ll need:
2 Tb. Unsalted butter
1 small onion, fine dice
3 Tb. flour
2 Tb. Pan drippings (if you don’t have any pan drippings, maximize the flavor of your liquid with chicken or beef bouillon)
1 1/2 to 2 C. richly flavored stock, or 1 1/2 C. stock and ½ C. wine
1 Tb. infused butter (add this last so you keep the cannabinoids; if you want it stronger than 50 mg., don’t add more butter as it will make it greasy, just make your butter stronger)
In a large skillet melt the plain butter over medium heat. When it’s melted add the onion and sauté till translucent, about 7-9 minutes. Sprinkle the flour over the onion and butter and whisk for a few minutes; try for a light gold on the flour. You want to combine this well with the fat as well to cook off the raw flavor. Now add your drippings and liquid, whisking the whole time to prevent lumps. If you use wine you want it to cook a bit longer to cook off the alcohol. When it’s cooked for about 5 minutes or so check the seasoning – depending on the drippings and the stock you might need more salt, pepper, etc. When the gravy is a lovely color and all smooth, whisk in the infused butter. Serve immediately and bask in your gravy prowess!