It is lovely to serve an elegant turkey for Thanksgiving, but if you’re looking for a bird to pair with your beer and the football game, this is the recipe. First dry-brine the turkey with salt and celery seeds overnight in the refrigerator (make sure to completely thaw the turkey before that). Then as the bird roasts, baste it with a buttery hot-sauce glaze for a rich, dark color. When you’re ready to serve, stir together an easy warm blue cheese sauce and another buttery hot sauce for dousing the turkey meat. Make sure to save any leftover sauces and meat for Buffalo turkey sandwiches the next day.
Special equipment: You’ll need a pastry brush or barbecue basting brush and kitchen twine for this recipe.
Game plan: Plan for at least 4 to 5 days of thawing time in the refrigerator for a frozen turkey, and remember that the dry brining takes at least 12 to 16 hours.
For the serving sauces:
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