Deep-fried turkey with waffles

Ingredients:

• 1 turkey weighing 5.5-6.5 kg (remove neck and giblets)
• Vegetable oil, for deep-frying
• 1.5 cups maple syrup + extra for serving
• 0.5 cup dark brown sugar
• 1 vanilla bean, cut in half lengthwise
• 110g unsalted butter, cut into 8 pieces (room temperature) + extra for serving
• Belgian waffles, for serving
• Special equipment: turkey fryer

Preparation:

1. Check the turkey's label and record the exact weight. Place the turkey on a rack set on a rimmed baking sheet. Rub 2 tablespoons of salt all over the turkey, inside and out, focusing on areas where the skin naturally separates from the meat, such as around the neck, top of the breast, and between the legs and breast. Refrigerate, uncovered, for at least 12 hours and up to 2 days.
2. Dry thoroughly with a paper towel, making sure there is no moisture anywhere, especially in the cavity. Any remaining water could cause dangerous splashes when frying.
3. Place the turkey breast-side up in the fryer basket or on the fryer rack, depending on your fryer type, following the manufacturer's instructions. Let it cook for at least 1 hour and up to 3 hours.
4. Fill a turkey fryer with vegetable oil according to the manufacturer's instructions, based on the weight of your turkey (see Note). Heat the oil to 350°F (190°C) (this may take 30 to 60 minutes depending on your fryer). Place a rack on a rimmed baking sheet.
5. Submerging the turkey in the oil will require some strength, so be prepared. Most deep fryers come with a hook for lowering the basket or frying rack into and out of the oil. Be sure to use this hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until halfway down, then pause to allow the cavity to fill with oil. The oil will bubble vigorously, which is normal (if it starts splattering vigorously, it means there's water left on the turkey or that the turkey is still partially frozen; in this case, remove the bird from the oil and make sure there's no water on it and it's completely defrosted).
6. Once the cavity is filled with oil, continue lowering the turkey until it's completely submerged. Follow the manufacturer's instructions and roast the turkey with or without the lid, adjusting the oil temperature accordingly. Continue roasting until the turkey is golden brown, 3.5-4 minutes per pound (450 g) of weight, about 40-50 minutes.
7. Carefully remove the turkey from the oil and transfer it to the prepared rack on the baking sheet to drain off excess fat and cool, about 30 minutes.
8. Meanwhile, prepare the glaze.:
   
   In a medium skillet, combine the maple syrup, brown sugar, vanilla, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until thick and molasses-like, about 10 minutes. Remove the vanilla, reduce the heat to low, and whisk in the butter, one piece at a time, stirring constantly, until completely melted and the glaze is thick and smooth. Remove from heat and set aside.
9. Remove the turkey from the roasting basket or rack and brush generously with glaze, getting into every corner. Let rest for 15 minutes. Brush with glaze two more times, 15 minutes apart. Set aside any remaining glaze for serving.
10. Serve turkey with waffles, butter and warm maple syrup.
    
    Precautionary measures
    If you're using an outdoor (not tabletop) deep fryer, follow the manufacturer's instructions to determine the amount of oil needed for your turkey. Most recommend placing the bird in the fryer and filling it with oil to cover it by 1 cm. The oil should be at least 10 cm from the rim of the pan, otherwise it could overflow and cause a fire.