How to Safely Deep-Fry a Delicious Turkey (with a MEATER Pro) for Thanksgiving

Deep-fried turkey is juicy, crispy, and ready in a fraction of the time of roasting—if you do it safely. Below is a step-by-step game plan that pairs important fryer safety with the convenience of the MEATER Pro wireless thermometer so you can nail doneness without guesswork.

Before you begin: the non-negotiables

• Location: fry outside on a flat, level, non-combustible surface at least 10 feet from your home (and wooden fences!) and not under eaves or a roof/porch. Never in a garage or on a wooden deck. Keep kids and pets far away. Have a Class K (or at minimum, ABC) fire extinguisher ready. 

• Thawing and drying: only use a completely thawed and thoroughly patted-dry turkey. Those insane turkey frying videos you've seen on Youtube? Those are caused by water and ice! They can cause violent boil-overs in hot oil and lead to severe injuries and fires. 

• Oil temperature and monitoring: heat oil to about 325–350°F and maintain it; don’t leave hot oil unattended. Use a reliable thermometer for the oil. We like a Thermoworks probe thermometer, especially the Blue Dot, which will connect to your phone for an extra monitoring option.

• Food safety temperature: turkey is safe when the thickest parts reach 165°F internal temperature. Validate with a thermometer— you really don't want to be the reason the whole family is sick!

• Big-picture safety: deep-frying is inherently risky, but if you follow safety precautions, you can easily have a deliciously deep fried turkey!

Is the MEATER Pro safe for deep-frying?

Yes! MEATER’s current Pro probes are waterproof and designed for high-heat methods including deep-frying. The probe’s internal sensor limit is 221°F, and the ambient sensor limit is up to 1000°F; insert past the minimum-depth notch so the internal sensor stays fully inside the meat. The MEATER app will warn if limits are approached. 

Gear checklist

• Propane turkey fryer kit with stand, burner, and thermometer
• 3–5 gallons high-smoke-point oil: refined peanut, refined canola, corn, or sunflower oils all work
• MEATER Pro and phone with app installed and charged
• Long heat-resistant gloves, long sleeves, closed-toe shoes, safety glasses
• Hook/lift tool, paper towels, wire rack and sheet pan for resting
• Fire extinguisher and clear perimeter

Oil choices and why: pick neutral oils with high smoke points (peanut is classic, but refined canola, sunflower, and corn oils also perform well). 

How big, how much oil, and prep

1. Turkey size: 10–14 lb birds are fryer-friendly and easier to handle. Remove neck and giblets; trim any excessive fat or loose skin.

2. Measure oil with a cold “displacement test”: place the turkey in the empty pot, cover with water to 1–2 inches above the bird, remove turkey, mark the water line, then drain and dry completely. Fill with oil to the mark when ready to cook. This prevents overfilling/boil-overs. 

3. Seasoning: for best flavor and juiciness, dry-brine the turkey 24–48 hours with salt (and spices) on a rack in the fridge, uncovered. Pat dry before frying.

Setting up the MEATER Pro for frying

• Insert the probe horizontally into the deepest part of the breast, parallel to the cutting board, with the sensor tip near the center. Insert past the notch so all internal sensors remain inside the meat.
• In the app, choose turkey breast and set a target of 165°F. The app’s predictive time and carryover guidance help prevent overshooting. 

Tip: If you prefer darker-meat texture, you can optionally check a thigh toward the end and let it reach 175–180°F, but per USDA, 165°F is the food-safety minimum for all parts.

Fry day: step-by-step

1. Set up outdoors, clear a safety zone, and preheat oil to 325–350°F. Keep the burner low at first; you can always add heat.

2. Turn off the burner temporarily for lowering. Wearing gloves and eye protection, very slowly lower the completely dry turkey, neck-end first, into the oil using the lifter. Once safely submerged and bubbling settles, relight and adjust heat to maintain 325–350°F. This is where most accidents happen, so it is important not to overfill or rush this step.

3. Typical timing runs about 3–4 minutes per pound, but rely on temperature, not time. Use MEATER Pro to monitor internal temp continuously without opening a lid or guessing.

4. Control the oil: adjust the burner to keep oil in range; wind and cold weather can drop temps, while small birds can cause temps to climb. Do not leave unattended. 

5. Pull and rest: when the breast hits about 160–162°F on MEATER, lift the bird, let excess oil drain, and transfer to a rack. Carryover will finish to 165°F. Confirm with the app or a spot-check thermometer if desired. 

6. Carve after a 20-minute rest for maximum juiciness.

Troubleshooting and tips

• Oil dropping below 300°F: increase heat gradually; low temps lead to greasy skin.
• Oil trying to climb past 350°F: lower the flame or cut it briefly; do not let oil smoke.
• Probe signal: keep the MEATER charger/booster near the fryer (but not hot) for reliable connectivity. 
 

Post-fry safety and oil handling

• Turn off the burner and let oil cool completely with a lid partially covering the pot.
• Strain cooled oil through a fine mesh or coffee filters and store in a clean, labeled container for 1–2 more uses (discard if it smells off or has a lot of debris).
• Never pour hot oil onto the ground or down drains; it can cause fires and plumbing damage. General safety authorities emphasize caution long after cooking—hot oil remains hazardous.

A quick word on overall risk

National fire agencies consistently warn that oil-based turkey fryers can cause severe burns and fires when misused. If any of the safety steps above aren’t doable for your space or weather, consider an oil-less infrared “fryer” as a safer alternative, or roast/smoke your bird and use the MEATER Pro there instead. (National Park Service)

FAQ

Can I inject or wet-brine the turkey?
Yes, but be extra sure the surface is dry before frying. Moisture on the skin is a splatter hazard.

What’s the best oil?
Refined peanut is traditional, but refined canola, corn, rice bran, or sunflower oils work well too. Choose fresh, high-smoke-point oil. 

What internal temperature should I trust?
165°F in the thickest part of the breast and thigh, verified with MEATER Pro or a thermometer. 

How much oil do I need?
Use the cold water displacement test to mark the fill line, ensuring the bird will be submerged by about 1–2 inches without overfilling. (USDA)

Is the MEATER Pro really okay in hot oil?
The Pro probe is waterproof and safe for deep-frying when inserted past the notch; internal sensor limit is 221°F and ambient limit up to 1000°F. 

The 60-second checklist

• Completely thawed and dry turkey
• Oil measured by displacement; high-smoke-point oil on hand
• Fryer set up outdoors, 10+ feet from structures, on level ground
• Fire extinguisher, gloves, eye protection, long sleeves
• MEATER Pro inserted correctly, target 165°F set
• Oil steady at 325–350°F, never unattended
• Lift slowly, rest to finish, carve and feast