One 12- to 14-pound turkey, neck, giblets and tail removed
Peanut or vegetable oil, for frying
One 12-ounce bottle Buffalo-style hot sauce, such as Frank's
4 cloves garlic, lightly crushed
2 tablespoons sugar
1 stick unsalted butter, cut into 8 pieces, at room temperature
Celery sticks, carrot sticks and blue cheese dip, for serving
If you are using an outdoor (not countertop) fryer, follow the manufacturer's directions to determine the amount of oil required for your turkey. Most suggest putting the turkey in the fry pot and filling it to cover by about a half inch. Make sure the pot is still at least 4 inches higher than the water line; having too much oil in the pot can cause it to overflow and cause a fire.