Buffalo Roasted Turkey with Blue Cheese Sauce Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon plus 1 teaspoon kosher salt, plus more as needed
• 1 tablespoon celery seeds
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (13- to 15-pound) natural turkey, thawed if frozen
• 3/4 medium yellow onion, cut into 3 pieces
• 2 cups warm water
• 1/2 cup Frank’s RedHot sauce
• 4 tablespoons unsalted butter (1/2 stick)
• 1 cup Frank’s RedHot sauce
• 9 tablespoons unsalted butter
• 1/4 medium yellow onion, small dice
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 1/2 cups heavy cream
• 8 ounces blue cheese, cut into small pieces

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk 1 tablespoon plus 1 teaspoon kosher salt into the warm water until dissolved. Stir in the celery seeds, black pepper, and 1/2 cup Frank's RedHot sauce. Melt the 4 tablespoons butter into the mixture and let it cool to room temperature.

2. Remove the neck and giblets from the thawed turkey and rinse it well. Place it in a large container or brining bag, pour the cooled brine over it, add cold water to cover, and refrigerate for 15 hours.

3. Remove the turkey from the brine, discard the brine, rinse, and pat very dry inside and out. Stuff the cavity with the 3 onion pieces and set the turkey breast-side up on a rack in a roasting pan.

4. Roast at 325°F (163°C) for about 3 to 3 1/2 hours, tenting loosely with foil if the skin browns too fast. Cook until the thickest part of the thigh and breast reaches 165°F (74°C). Let the turkey rest 20 minutes before carving.

5. While the turkey roasts, melt 9 tablespoons butter in a saucepan over medium heat. Add the 1/4 diced onion and cook about 5 minutes until soft. Add 1 cup Frank's RedHot sauce and simmer 3 minutes.

6. In a small bowl, stir the cornstarch with 2 tablespoons water until smooth. Add the heavy cream to the saucepan, bring to a simmer, then whisk in the cornstarch slurry and cook about 3 minutes until thickened.

7. Remove the sauce from the heat, stir in the blue cheese until mostly melted, and season with kosher salt and black pepper to taste. Serve warm with the carved turkey.