She Strengthens

The Ultimate Game-Day Turkey Recipe

Are you tired of serving the same old boring turkey on game day? Look no further! This recipe is sure to be a touchdown with your friends and family. With its rich, dark color and spicy kick, this turkey is the perfect accompaniment to your favorite beer and football game.

Preparation is Key

Before you start cooking, make sure you have plenty of time to thaw your turkey. You’ll need at least 4 to 5 days for a frozen turkey, and don’t forget to factor in the 12 to 16 hours for dry brining.

The Dry Brine

Combine 1 tablespoon plus 1 teaspoon of kosher salt, 1 tablespoon of celery seeds, and 1 teaspoon of freshly ground black pepper in a small bowl. Rub this mixture all over the outside of the turkey, making sure to get some under the skin as well. Place the turkey on a rimmed baking sheet and refrigerate for 12 to 16 hours.

Roasting the Turkey

Heat your oven to 450°F and arrange a rack in the lower third. While the oven is heating up, season the cavity of the turkey with salt and pepper and place 3/4 of a medium yellow onion inside. Wind a piece of twine around each leg once and then tie the ends together. Tuck the wings back and underneath, and place the turkey breast-side down on a roasting rack set in a roasting pan.

Roast the turkey for 30 minutes, then add 2 cups of warm water to the roasting pan and continue to roast for another 30 minutes. Meanwhile, melt 4 tablespoons of unsalted butter and 1/2 cup of Frank’s RedHot sauce in a small saucepan over low heat. Remove from the heat and set aside.

The Glaze

Reduce the oven temperature to 350°F and remove the turkey from the oven. Flip the turkey onto its back and baste it all over with the warm butter-hot sauce mixture. Continue to roast, basting every 15 minutes, until a meat thermometer inserted into the inner thigh registers 165°F and the juices run clear. This should take about 45 to 90 minutes more.

The Serving Sauces

While the turkey is resting, make the serving sauces. Combine 1 cup of Frank’s RedHot sauce and 9 tablespoons of unsalted butter in a small saucepan over low heat. Stir until the butter is melted and the mixture is combined. Remove from the heat and rewarm as needed.

In a medium frying pan, melt 1 tablespoon of butter over medium heat. Add 1/4 of a medium yellow onion, diced, and cook until softened. Whisk in 2 tablespoons of water and 1 tablespoon of cornstarch. Add 1 1/2 cups of heavy cream and bring to a simmer. Reduce the heat to medium low and whisk in 8 ounces of blue cheese, 1 piece at a time, until melted and smooth. Season with salt and pepper to taste.

Time to Serve

Transfer the carved turkey to a serving platter and pass with both the spicy butter sauce and the blue cheese sauce. Don’t forget to save any leftover sauces and meat for Buffalo turkey sandwiches the next day!

Special Equipment Needed

• Pastry brush or barbecue basting brush
• Kitchen twine

Yield and Difficulty

• Yield: 6 to 8 servings
• Difficulty: Easy
• Total Time: 2 hours 40 minutes, plus 12 to 16 hours dry brining time