Roasted Buffalo Turkey

Ingredients:

• 1 turkey weighing 5.5-6.5 kg, remove neck and giblets
• Vegetable oil, for frying
• 1 bottle (350 g) of Buffalo wing sauce, such as Frank's
• 4 cloves garlic, lightly crushed
• 2 tablespoons of sugar
• 110 g unsalted butter, cut into 8 pieces, at room temperature
• Celery and carrot sticks with blue cheese sauce, for serving
• Special equipment: turkey fryer

Preparation:

1. Check the turkey label for the exact weight and record it. Place the turkey on a rack set inside a rimmed baking sheet. Rub 2 tablespoons of salt all over the turkey, inside and out, lightly rubbing in 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 two days.
2. Pat the turkey dry with paper towels, making sure there's no moisture anywhere, especially in the cavity. Any remaining water can cause dangerous oil splatter.
3. Place the turkey breast-side up in the turkey fryer basket or on the roasting rack, depending on your fryer type; follow the manufacturer's instructions. Let the turkey rest at room temperature for at least 1 hour, but no more than 3 hours.
4. Fill a turkey fryer with vegetable oil according to the manufacturer's instructions, taking into account the weight of your turkey (see Note). Heat the oil to 190°C (350°F) (this may take 30 to 60 minutes depending on your fryer model). Place the fryer rack on a rimmed baking sheet.
5. Lowering a turkey into the oil requires strong hands, so be prepared. Most turkey fryers are equipped with a hook for lowering and raising the basket or frying rack. 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 the bird is about halfway in. Then pause and allow the oil to fill the cavity.
   
   
   The oil will bubble vigorously—this is normal. If it starts splattering excessively, it could mean there's water on the turkey or that it's still partially frozen. If this happens, remove the bird from the oil and make sure there's no water on the turkey and it's not frozen. Once the cavity is filled with oil, continue lowering the turkey until it's completely submerged.
6. Following the manufacturer's instructions, begin roasting the turkey, covered or uncovered. Continue cooking until the turkey is golden brown, 3-4 minutes per pound of weight, for a total of 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. Combine the hot sauce, garlic, and sugar in a medium saucepan and cook over medium heat, stirring occasionally, until the sauce darkens slightly and thickens, about 10 minutes. Remove the garlic, reduce the heat to low, and add the butter one piece at a time, stirring constantly, until completely melted and the sauce is thick and smooth. Remove the turkey from the roasting basket or rack and generously baste with Buffalo sauce, making sure to get into every nook and cranny. Let sit for 15 minutes. Baste the turkey again with sauce and let sit. Set aside the remaining sauce for serving.
9. Serve turkey with carrot sticks, celery sticks, blue cheese sauce and remaining Buffalo sauce.
   
   
   If you're using an outdoor deep fryer, follow the manufacturer's instructions to determine the amount of oil needed for your turkey. Most recommend placing the turkey in the fryer and pouring enough oil to cover the bird by about 1 cm. The oil should be at least 10 cm from the rim of the pan; too much oil in the pan can cause it to overflow and catch fire.