Buffalo Roasted Turkey

Want to add a little spice to your Thanksgiving this year? Try a buffalo roasted turkey as a centerpiece on your table. The heat adds just enough kick!
30 min Prep Time
1 hr Cook Time
  • Prep Time: 30 min
  • Cook Time: 1 hr
  • Servings: 8

Servings: 8


  • One 12-14 pound turkey, giblets and neck removed; bird rinsed and patted dry, at room temperature
  • 12 tablespoons butter, softened
  • Kosher salt and freshly ground black pepper
  • Aromatics such as onion quarters, celery stalks, carrots, fresh herbs such as rosemary, thyme or parsley
  • 1 cup hot sauce


Step 1

Preheat the oven to 500°F. Place turkey (breast side up) on rack placed inside roasting pan. Pry your fingers in between skin and meat of turkey and work 3 tablespoons of butter under skin on breast and legs. Rub 1 more tablespoon on outside of skin. Season with kosher salt and freshly ground black pepper. Tuck wing tips under body and stuff cavity of turkey with aromatics if desired. Tie legs together with kitchen twine.

Step 2

Place turkey into oven and pour 1 1/2 cups of water into roasting pan. Roast for 30 minutes. Lower heat to 350°F and roast for 30 more minutes. Spray one side of large piece of aluminum foil with cooking spray and tent turkey breast, sprayed side down. Rotate turkey and baste with juice in pan every 30 minutes, or for about an hour.

Step 3

Melt remaining 8 tablespoons of butter in small sauté pan and whisk in hot sauce. Use large spoon to baste turkey liberally with sauce and roast for another 30 minutes. Baste again for total of about 1 hour or until instant read thermometer reads 165°F when inserted into inner thigh.

Step 4

Transfer to carving board and tent loosely with foil for 30 minutes before carving. Serve with additional sauce if desired.