It’s November and Thanksgiving is right around the corner. It’s a time when gluttony is a socially-accepted practice, and might even be encouraged. We here at Dank Media Group are planning some pretty cool festivities for our feast – some boozy cocktails, some snacks, a big, fat bird and some bud-infused side dishes. It’s not as simple as sprinkling some weed as a garnish though.

You need cannabutter, and a decent amount of it. Each recipe requires different amount – so be sure to measure closely. By now you should realize that cannabutter is a stalwart ingredient regardless of whether it’s Thanksgiving, the season to be merry or you just want to get really high.

The best and easiest recipe for cannabutter:

1 Quart of Water

4 Sticks of Butter

1 Ounce of Marijuana

1-2 Cheesecloths

Heat Resistant Bowl

Medium Saucepan

Bring a quart of water to boil in a medium saucepan, but leave room for the pot.

Place the four sticks of butter into the boiling water.

Add the cannabis to the butter, stirring gently to ensure the entire product spreads amongst the butter.

Turn down the heat to a very low simmer.

Cook the weed for two or three hours Watch for thickening.

Prepare to strain by securing a cheesecloth over the top of a heat resistant bowl.

Strain the now thickened butter over the bowl, letting it drip as much as possible, then squeeze the rest of the mixture out of the cheesecloth.

Place the cannabutter in the fridge to cool, waiting until the butter is solidified.

Remove the cannabutter from the bowl, removing any excess water remaining in the mixture.