How to Fry a Turkey the Oklahoma Way

If there’s one thing Oklahoma can agree on, it’s that the only right way to cook a Thanksgiving turkey is to fry it. Once you’ve had fried turkey, you’ll never go back to baked. It’s faster, juicier, and flat-out better in every way. It's even better than smoked.

After years of watching Critter fry our annual bird, I can tell you one thing... Frying a turkey isn’t hard, in fact, it's really hard to mess up, but you’ve got to do it right.

How To Fry A Turkey... The Right Way

Start by making sure your bird is completely thawed and dry. Any leftover ice or water can cause oil to splatter, and that’s how fires happen. A good rule is to pat it down with paper towels before seasoning.

You’ll need a propane fryer, a large pot, and enough peanut oil to cover the bird. It depends on the size of your pot and bird, but we usually use three to four gallons.

Seasoning

Before you turn the fire on, place your turkey in the pot and fill it with the cold oil. This will not only let you know how much oil is just enough - which will limit the risk of burning your garage down - but also give the seasoning something to stick to.

With the bird oily and seasoned, fire that baby up. Heat the oil to 350 degrees and very slowly lower the turkey in. Take your time here. Rushing this step is also how people end up on the evening news.

Once the turkey is submerged, fry for about three to four minutes per pound. A twelve-pound bird usually takes around 40 minutes. When it’s done, carefully lift it out and let it rest for at least 20 minutes before carving.

Don't Make A Rookie Mistake

While your bird rests, don't seal it up under a blanket of foil or plastic. That just makes the skin mushy. Let it breathe to protect that perfectly crispy skin. The inside will still be tender and juicy, and the flavor unmatched.

For a little Oklahoma flair, inject it with Cajun or Creole seasoning before frying. Most local stores carry everything you’ll need, from oil to injectors. The Creole Butter injection is amazing, and while Slap Your Mama is good, the Slap Your Mama Hot is even better if you like a little heat.

Just remember the golden rule: never leave the fryer unattended, and always keep a fire extinguisher nearby. Do it right, and you’ll have a Thanksgiving centerpiece that makes every other method feel like a waste of time.

Once you go fried, you never go back. That’s the Oklahoma way.