General Tso's Roast 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 sauce
• 2 tbsp. l. sambal-olek
• 2 tbsp. l. spiced rice vinegar
• Peanut or vegetable oil, for frying
• Steamed rice and broccoli, to serve
• Special equipment: turkey fryer

Preparation:

1. Place the turkey on a rack set on a rimmed baking sheet. Rub 2 tablespoons of salt all over the turkey, inside and out, focusing on 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 2 days.
   
   
   Look at the label on the turkey and write down the exact weight.
2. Dry thoroughly with a paper towel, making sure there is no moisture anywhere, especially in the cavity. Any remaining water could cause dangerous splashes when frying.
3. Place the turkey breast-side up in the fryer basket or on the fryer rack, depending on your fryer type, following the manufacturer's instructions. Let it cook for at least 1 hour and up to 3 hours.
4. Fill a turkey fryer with vegetable oil according to the manufacturer's instructions, based on the weight of your turkey (see Note). Heat the oil to 350°F (190°C) (this may take 30 to 60 minutes depending on your fryer). Place a rack on a rimmed baking sheet.
   
   
   Lowering the turkey into the oil will require some strength, so be prepared. Most deep fryers come with a hook for lowering and lifting the basket or frying rack into and out of the oil. 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 halfway down, then pause to allow the cavity to fill with oil. The oil will bubble vigorously, which is normal (if it starts splattering vigorously, it means there's water left on the turkey or that the turkey is still partially frozen; in this case, remove the bird from the oil and make sure there's no water on it and it's completely defrosted).
5. Once the cavity is filled with oil, continue lowering the turkey until it's completely submerged. Follow the manufacturer's instructions and roast the turkey with or without the lid, adjusting the oil temperature accordingly. Continue roasting until the turkey is golden brown, 3.5-4 minutes per pound (450 g) of weight, about 40-50 minutes.
6. 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.
7. Meanwhile, prepare the glaze.:
   
   Heat 3 tablespoons of vegetable oil in a medium skillet over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until fragrant and not browned, about 1 minute. Add the honey, soy sauce, mirin, hoisin, sambal oelek, and rice vinegar and cook, stirring occasionally, until the glaze is very thick, 5 to 7 minutes. Remove from heat and set aside.
8. Remove the turkey from the roasting basket or rack and generously brush with glaze, getting into every corner. Let rest for 15 minutes. Brush with glaze two more times, 15 minutes apart. Set aside any remaining sauce for serving.
9. Serve with steamed rice and broccoli.
   
   Note
   
   If you're using an outdoor (not tabletop) deep fryer, follow the manufacturer's instructions to determine the amount of oil needed for your turkey. Most recommend placing the bird in the fryer and filling it with oil to cover it by 1 cm. The oil should be at least 10 cm from the rim of the pan, otherwise it could overflow and cause a fire.