Herb-Roasted Turkey with Pancetta, Porcini and Shallot-Cannabis Stuffing
- 2 loaves rustic Italian bread, about 1½ pounds
- 12- to 14-pound brined turkey
- 1 tablespoon extra virgin olive oil
- 1 cup pancetta, diced
- 2 cups shallots, chopped
- ½ cup onions, chopped
- 2 tablespoons cannabutter
- ⅓ pound porcini mushrooms, sliced (fresh if possible)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup flat-leaf parsley
- 1 tablespoon oregano, chopped
- 1 teaspoon thyme, chopped
- 2 large eggs
- 3 cups chicken or vegetable stock
- 6 ounces garlic-herb compound butter
- Butter for basting, as needed
A day or two in advance, cube bread, scatter onto baking sheet and dry in preheated 225° F oven for 1 hour, stirring after 30 minutes; transfer to large bowl until ready to use.
Remove turkey from brine the night prior to cooking, rinse lightly and place on a wire rack refrigerated, uncovered.
Heat olive oil in large saute pan and cook pancetta until crispy, set aside. Drain fat except for 3 tablespoons and saute shallots and onion over medium heat, about 5 minutes. Increase heat to high, add cannabutter, porcinis, salt and pepper and saute 5 minutes.
Remove from heat and add parsley, oregano and thyme. Spoon mixture over bread along with pancetta. Whisk eggs and combine with 2 cups of chicken or vegetable stock and moisten bread mixture. Add remaining cup if mixture seems dry.
Slice compound butter into ¼-inch pieces. Using your hand, separate the skin from the bird along the breast and legs and tuck in butter.
Loosely pack stuffing in cavity and truss. Place turkey in roasting pan fitted with a wire wrack, tent the bird with foil and roast in a preheated oven 350° F oven for 2 to 2½ hours.
Remove foil, baste with salted butter, increase heat to 425° F and roast an additional hour. Check temperature; remove from oven when breast reaches at least 160° F but no more than 165° F. Tent the bird loosely by covering with foil, and let rest 20 minutes. Reserve pan dripping for gravy.
About 40 minutes before bird is done, spoon remaining dressing into a casserole dish and bake in a preheated 325 F oven about 30 minutes. Combine dressings, serve with turkey. Makes 10 to 12 servings, each about 5 mg THC.
To make brine: Bring 1 cup salt, 1 cup brown sugar, 2 fresh bay leaves, 1 onion quartered, 1 head garlic smashed and 10 peppercorns to boil with 1 quart water. Remove from heat and add the equivalent of 1 quart of ice cubes. Submerge turkey in brine 18 to 24 hours.
To make garlic-herb compound butter: Combine 1 tablespoon finely minced garlic with 1 teaspoon espelette pepper, 1 teaspoon thyme and 1 teaspoon rosemary with softened butter. Place on plastic wrap and shape into a log. Wrap until ready to use.