Professional Cannabis Chef Shares Infused Thanksgiving Recipes
Westword Magazine November 21, 2022
Chef Jarod "Roilty" Farina can whip up dishes from a variety of backgrounds, but his food almost always carries one special ingredient: cannabis. This Thanksgiving, Roilty partnered with Denver dispensary chain Native Roots to share some of his favorite infused recipes for turkey day....including the turkey.
Roilty, who's appeared in cooking shows on Bravo, Discovery Plus and the Food Network for both cannabis and non-cannabis cooking, has mashed potatoes and gravy recipes that are rich and savory enough to be incorporated without weed, but his DIY cannabutter will allow you to add THC to just about anything you want.
Chef Roilty’s Cannabis Infused Butter (32 servings; 20 milligrams of THC per tablespoon)
Once you try this easy infusion recipe, you’ll wonder why you didn’t start doing this a long time ago — and it may start the wheels turning on more recipes, as this butter will serve as an infusion base. Native Roots’ full-spectrum CO2 syringes are the preferred method for this infusion, because they are already decarboxylated and incorporate all of the terpenes, cannabinoids and most of the plant fats, waxes and lipids to guarantee a full-spectrum experience.
Ingredients:
4 sticks of butter
Native Roots’ Spectra Plant Power 3 CO2 syringe
Silicone mold or ice cube tray
Directions:
Melt all butter in a double boiler over medium heat. (A double boiler is a pot with a few inches of simmering water with a bowl on top. The bowl is heated by the steam created by the water. ) Add the full syringe to the melted butter. Stir for two minutes to ensure the cannabis is distributed evenly. Pour infused butter into a silicone mold or ice cube tray. Place in the fridge for two hours to chill. Dry off each section to remove any moisture (this prevents mold). Cook and enjoy!
Chef Roilty's Roasted Brined Turkey With Infused Gravy (Six servings; about 10 milligrams of THC per serving)
There are a million different ways to cook a turkey, but I promise your guests have never tried a turkey like this one. As the centerpiece of your table, this is where you want to shine most. A twelve-hour brine loaded with aromatics sets you up for juicy success, and then a butter bath and stuffing of garlic, onion and orange only deepens the flavor. You’ll end up with a turkey that’s crispy on the outside, juicy on the inside, and flavorful enough to stand on its own. But for those who gotta have that gravy, golden drippings serve as the base for a simple gravy that completes the dish.
If you’re making infused gravy, I recommend Native Roots’ Spectra Plant Power 3 Chiesel Syringe, because it offers a full-spectrum experience of Chiesel's euphoric, functional high and peppery, citrus terpenes. If you’d rather not infuse, I recommend a flower pairing of Native Roots’ Onyx Gas Tanker, as it has a similar spicy, earthy finish with a high that relaxes from head to toe.