Sweet and Spicy Deep-Fried Turkey

Ingredients:

• 1 turkey weighing 5.5-6.5 kg (remove neck and giblets)
• 3 tbsp vegetable oil + extra for frying
• 8 cloves garlic, finely grated
• 2 tbsp finely grated fresh ginger
• 0.5 cups honey
• 1/3 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons hoisin
• 2 tbsp sambal
• 2 tbsp. l. spiced rice vinegar
• Vegetable oil for frying
• Steamed rice and broccoli for serving
• Special equipment: turkey fryer

Preparation:

1. Check the turkey label for the exact weight and record it. Place the turkey on a rack set inside a rimmed baking sheet. Rub 2 tablespoons of salt all over the turkey, inside and out, lightly rubbing in areas where the skin naturally separates from the meat, such as around the neck, top of the breast, and between the legs and breast. Refrigerate, uncovered, for at least 12 hours and up to two days.
2. Pat the turkey dry with paper towels, making sure there's no moisture left, especially in the cavity. Any remaining water can cause dangerous oil splatter.
3. Place the turkey breast-side up in the turkey fryer basket or on the roasting rack, depending on your fryer (follow the manufacturer's instructions). Let the turkey rest at room temperature for at least 1 hour, but no more than 3 hours.
4. Fill a turkey fryer with vegetable oil according to the manufacturer's instructions, based on the weight of your turkey. Heat the oil to 190°C (this may take 30 to 60 minutes depending on your fryer model). Place the fryer rack on a rimmed baking sheet.
5. Lowering a turkey into the oil requires strong hands, so be prepared. Most turkey fryers are equipped with a hook for lowering and raising the basket or frying rack. Be sure to use this hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until the bird is about halfway down. Then pause and allow the oil to fill the cavity. The oil will bubble vigorously—this is normal. If it starts splattering vigorously, it may mean there is water on the turkey or that the turkey is still partially frozen. In this case, remove the bird from the oil and check to make sure there is no water on the turkey and it is not frozen. Once the cavity is filled with oil, continue lowering the turkey until it is completely submerged.
6. Following the manufacturer's instructions, begin roasting the turkey, covered or uncovered. Continue cooking until the turkey is golden brown, 3-4 minutes per pound of weight, for a total of 40-50 minutes.
7. Carefully remove the turkey from the oil and transfer it to the prepared rack on the baking sheet to drain off excess fat and cool, about 30 minutes.
8. Meanwhile, prepare the sauce.:
   
   In a medium skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until fragrant but not browned, about 1 minute. Add the honey, soy sauce, mirin, hoisin, sambal, and rice vinegar and cook, stirring occasionally, until the sauce thickens, 5 to 7 minutes. Remove from heat and set aside.
9. Remove the turkey from the basket and generously brush with glaze, making sure to get into every nook and cranny. Let it rest for 15 minutes. Brush the turkey with glaze again and let it rest two more times. Set aside the remaining glaze for serving.
10. Serve turkey with steamed rice and broccoli.
11. If you're using an outdoor deep fryer, follow the manufacturer's instructions to determine the amount of oil needed for your turkey. Most recommend placing the turkey in the fryer and pouring enough oil to cover the bird by about 1 cm. The oil should be at least 10 cm from the rim of the pan; too much oil in the pan can cause it to overflow and catch fire.