Thanksgiving “Buffalo” Turkey

Thanksgiving Buffalurkey

When I think of Thanksgiving, I think about family. And when family thinks about me, they think about Buffalo wings. So it was no surprise that when I offered up a turkey for the occasion, my brother-in-law, Bill, thought it would be a great idea to introduce two animals native to this American holiday. Mr. Turkey meet Mr. Buffalo!! Following this recipe he found online, he began the experiment.

  • 1 turkey, about 12 pounds, giblets removed, patted dry
  • 3 to 4 gallons peanut oil
  • 24 ounces (3 cups) Frank’s RedHot sauce
  • 12 ounces (3 sticks) unsalted butter
  • 3 cups store-bought or homemade blue cheese dressing
  • 1 head celery, rinsed

The basic game plan: Deep fry a whole turkey and finish by ladling a ton of Buffalo sauce over the whole dang thing. The only modification that we made was to use the Frank’s Wing Sauce in lieu of the classic Frank’s RedHot and butter mixture. And with all those hard preliminary decisions ironed out, it was time to commence the frying.

Now, Bill is no stranger to the deep fryer. He has been deep frying turkeys for Thanksgiving for several years, and comes equipped with a flavor injector and personalized “Real Men Fry Turkey” apron. While others are inside running around making the rest of the food, Bill diligently watches over the fryer outside to make sure everything is going smoothly, all from the comfort of his deck chair as he watches the game outside by the fire.  It’s a tough job, but he manages to get through it every year.

How does he get away with it? Well that’s simple; he brings to the table a tender and juicy turkey every time. Each bite is better than the last with different flavor and spices injected into the meat. Which brings us to the new addition to this smorgasbord of flavors currently on the table… THE BUFFALO TURKEY!

The turkey was dropped in the fryer for about 50 minutes, and when ready was removed and transferred into an aluminum tray.  Three  jars of Frank’s Wing Sauce followed by being poured over every ounce of meat, inside the cavity, and in the tray. The smell took over the room as the foil covering was removed for the unveiling of this gorgeous red bird. Bill proceeded to carve the Buffalurkey and fixed plates for both of us as everyone waited for our response.

My response is simple: Any white meat dunked in wing sauce cannot be bad. However, the turkey flavor was more potent through the sauce than a chicken, and left me with a mixture of flavors that I was not accustomed to. Needless to say, I enjoyed a couple of servings and took a bunch of leftovers home with me. It was a fun thing to do with an extra bird… but I don’t think I would be in a hurry to do it again next year. Let me end similar to how I began by saying this: When I think of chicken, I think of Buffalo Wings. When I think of turkey, I think of Bill’s flavor injected spicy deep fried classic turkey. And no amount of Buffalo sauce on a turkey can compete with that!

 

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