Elevate your turkey to a roasted buffalo level.
- 12 oz. buffalo wing sauce, divided
- 1 cup unsalted butter, softened and divided
- 1 tbsp. ground black pepper
- 2 tsp. kosher salt
- 1 tsp. celery salt
- 1 tsp. Schnucks garlic powder
- 1 Schnucks fresh or frozen turkey, thawed
- 2 carrots, cut into 1" pieces
- 1 onion, peeled and cut into 1" wedges
- 1 celery rib, cut into 1" pieces
- 32 oz. Swanson® less-sodium chicken broth, divided
- 1/4 cup Schnucks all-purpose flour
- Adjust oven rack to lowest position. Preheat oven to 325°F. Place roasting rack in large, heavy metal roasting pan. In small bowl, with fork, combine 2 tablespoons buffalo sauce and 1/2 cup butter. In separate small bowl, combine pepper, salt, celery salt and garlic powder.
- Remove giblets, liver and neck from turkey and refrigerate or freeze for use later, if desired. With fingers, gently separate breast skin from breast meat to make 2 pockets, being careful not to tear skin and not to dislodge pop-up thermometer. Place buffalo sauce-butter mixture over each breast under skin. Press outside skin to even out mixture. Place turkey, breast side up, on rack. Sprinkle inside cavity and outside of turkey with salt mixture. Place carrots, onion and celery inside cavity. Tuck wing tips under turkey to hold in place. Roast turkey 1 hour.
- Meanwhile, in saucepan, heat remaining buffalo sauce (about 1 1/4 cups) and remaining 1/2 cup butter over medium heat until butter is melted. Stir until well combined; remove saucepan from heat.
- Pour 2 cups broth in bottom of roasting pan. With brush, baste turkey with buffalo sauce mixture. Tent turkey loosely with foil and roast 2 1/2-3 hours longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Remove foil during last half hour of roasting to brown top.
- Transfer turkey to cutting board; loosely cover with aluminum foil. (Internal temperature will rise about 10°F upon standing.)
- Meanwhile, remove rack from roasting pan; with spoon, carefully skim excess fat from drippings. Place roasting pan with drippings across 2 burners. With whisk, stir in flour; add remaining 2 cups broth and heat over medium heat, stirring frequently, removing browned bits from bottom of pan. Reduce heat to medium-low; simmer 6 to 8 minutes longer or until gravy thickens, stirring occasionally. If desired, strain gravy through fine-mesh strainer. Makes about 2 1/2 cups.
Serve with a simple blue cheese dip: In small bowl, stir ½ cup sour cream, ½ cup blue cheese crumbles, ¼; cup mayonnaise, 1 garlic clove, crushed with press, and 2 tablespoons fresh lemon juice until well combined. Cover and refrigerate up to 2 days.
544 CALORIES Per Serving
SATURATED FAT: 12G