Deep-Fried Whole Buffalo Turkey Recipe

Name: Deep-Fried Whole Buffalo Turkey Recipe
Total time: 60 min
Yield: 12
Ingredients: 1 turkey, about 12 pounds (5.5kg), giblets removed, patted dry (see note); 3 to 4 gallons (11 to 15L) peanut oil; Kosher salt and freshly ground black pepper; 24 ounces Frank's RedHot sauce (3 cups; 720ml); 12 ounces unsalted butter (3 sticks; 345g); 1 head celery, rinsed; 3 cups (720ml) store-bought or homemade blue cheese dressing

Frank's RedHot and a side of blue cheese dressing add Buffalo flavors to this deep-fried turkey.

For safety tips and frying procedures, please see our post on deep-frying turkey.

Buffalo Fried Turkey | The Food Lab

Active: 30 mins

Total: 60 mins

Serves: 8 to 12 servings

Rate & Comment

1 turkey, about 12 pounds (5.5kg), giblets removed, patted dry (see note)
3 to 4 gallons (11 to 15L) peanut oil
Kosher salt and freshly ground black pepper
24 ounces Frank's RedHot sauce (3 cups; 720ml)
12 ounces unsalted butter (3 sticks; 345g)
1 head celery, rinsed
3 cups (720ml) store-bought or homemade blue cheese dressing

Place turkey on frying rig according to manufacturer's instructions, with legs pointing down. Add to empty frying vessel. Add oil until turkey is barely submerged. Remove turkey, allow excess oil to drip back into pot, and transfer to a rimmed baking sheet.
Ignite turkey fryer and heat oil to 350°F (177°C). Turn off gas completely and slowly lower turkey into hot oil (process should take at least 1 1/2 minutes). When turkey is fully submerged, reignite turkey fryer and adjust flame to maintain steady 325 to 350°F (163 to 177°C). Fry until an instant-read thermometer inserted into coolest part of breast registers 145°F (63°C), 25 to 27 minutes. Allow excess oil to drip back into pot, transfer turkey to a clean disposable aluminum tray or rimmed baking sheet, season with salt and pepper, and allow to rest at least 10 minutes.
Meanwhile, make hot sauce. Heat Frank's and butter in a medium saucepan over medium-high heat, whisking occasionally, until butter is fully melted and sauce is hot.
After turkey has rested, ladle half of hot sauce evenly over every surface. Transfer to a serving platter. Pour excess sauce from baking sheet back over turkey. Carve turkey and serve immediately with celery, passing extra hot sauce and blue cheese dressing at the table.

Notes

For added flavor or moisture, brine or inject your turkey.

Special Equipment

Outdoor turkey fry rig, rimmed baking sheet, instant-read thermometer

This Recipe Appears In

Nutrition Facts (per serving)
939	Calories
83g	Fat
5g	Carbs
42g	Protein

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	939
% Daily Value*
Total Fat 83g	106%
Saturated Fat 26g	128%
Cholesterol 234mg	78%
Sodium 2329mg	101%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 42g
Vitamin C 44mg	220%
Calcium 69mg	5%
Iron 2mg	11%
Potassium 579mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.