How to Deep Fry Turkey Expertly

If you’ve ever wondered how to deep fry a turkey, you’re not alone. Deep frying has become a Thanksgiving favorite for good reason. It creates crispy, golden skin and juicy meat in a fraction of the time it takes to roast. And with the right prep and tools, it’s easy to pull off safely at home.  

Pro Tip: Using a wireless, smart meat thermometer is the best tool to have when deep frying a turkey. It gives you total control over doneness while keeping your cook consistent and safe. Keep reading to learn how to fry a turkey to perfection.  

Ingredients and Tools for Deep Frying Turkey

Deep frying a turkey is all about balancing safety, flavor, and that perfect crunch. Having the right setup and proper tools makes the process smooth and the results epic.

Tools

• A 40 to 60-quart pot with a poultry rack or fry basket to hold the turkey securely as it goes into and comes out of the oil

• A lifting hook or heat-resistant BBQ gloves to protect your hands while handling the bird

• A burner and propane gas tank to heat your oil evenly

• Plenty of paper towels for drying the turkey and draining oil after frying

• A meat thermometer, ideally a wireless one like the MEATER Plus or MEATER Pro

• An oil thermometer to clip to the side of the pot and track oil temperature

• Peanut oil for frying, chosen for its high smoke point and neutral flavor

• A fire extinguisher for safety

• A carving knife and cutting board for serving

While you could purchase any ol’ smart meat thermometer on the market, there’s a reason seasoned fryers trust MEATER for their deep-frying needs. Oil heats quickly and cooks hot, so precise temperature tracking is essential to avoid drying out the meat or overheating the oil. One of MEATER’s biggest advantages is its ability to monitor oil temperature remotely—perfect for modern turkey fryer setups that automatically shut off around 400°F to prevent overheating and fires. By tracking both oil and meat temps, the MEATER app alerts you when the oil approaches its limit and shows exactly when the breast reaches 165°F and the thighs hit 175°F, keeping your turkey juicy and your fry safe from a distance.

Ingredients

• Whole turkey, ideally 10 to 14 pounds

• Salt and pepper

• Butter or oil for added flavor or browning

• Optional extras such as dry rubs, marinades, or aromatics

Safety Tips and Tricks

Deep frying a turkey is simple, but safety should always come first. Make sure to follow these tips for delicious (but safe), results: 

• Set up your fryer outdoors on a flat, non-flammable surface away from houses, garages, and wooden decks. 

• To figure out how much oil to deep fry a turkey, start with water. Place the thawed turkey in the fryer basket and set it in the pot. Add water until the turkey is just covered. Remove the turkey and let the water drain back into the pot. Mark the water line and use that mark when adding oil later.  

• Always dry the pot completely before adding oil.  

• Always double check for ice. Even if the exterior of the bird seems fully defrosted, the cavity might have left, especially between the ribs.  

• The size of the turkey you fry entirely depends on the size of the fryer you have. While some say they can handle an 18-pound bird, we suggest staying more in the 14–15-pound range. Smaller turkeys will cook more evenly and won’t threaten an oil overflow like the bigger birds. If you do buy a 15+ pound turkey, consider frying pieces like the breasts or legs instead of the whole bird to prevent overflow.  

• Make sure to always leave extra room in the pot (AKA don’t fill right to the brim) because oil expands with heat and will bubble aggressively as it cooks off the moisture from the turkey skin.  

• Before you clean up, let the oil cool, strain any bits left behind, and store properly. Never dump hot oil down drains. Instead, once the oil has cooled completely, pour it into a sealable, non-recyclable container like a milk carton or plastic bottle. Seal the container tightly and place it in your general trash. Or you can check with your local waste services for specific drop-off locations. 

How to Prep the Turkey

Good preparation is the key to an epic deep fry. 

• Thaw the turkey completely. Water or ice on the turkey will cause dangerous splattering. However, make sure to thaw the turkey in the fridge to prevent bacteria from growing.  

• Remove the giblets and neck.  

• Pat the bird completely dry inside and out with paper towels. 

• Season the bird generously with salt, pepper, or your favorite rub.   

• Do not stuff a deep-fried turkey since added moisture inside the cavity can cause oil to bubble over. 

• Insert your wireless meat thermometer into the thickest part of the breast before you lower the turkey into the oil. 

How to Deep Fry a Turkey

1. Preheat the oil to 350°F. 

2. Carefully and slowly lower the turkey into the hot oil using the fryer basket or lifting hook. 

3. Keep the oil temperature steady between 325°F and 350°F throughout the cook. You can do this with an oil thermometer.  

4. Deep-fried birds hold heat longer, which means carryover cooking is much stronger than with a traditional roast. MEATER accounts for this by prompting you to remove the turkey about 20 to 30 degrees before your target temperature, around 135°F for a final temp of 165°F. Some cooks prefer pulling closer to 125 to 130°F for a juicier finish near 155°F. Keep an eye on the internal temperature until the breast reaches 165°F and the thighs hit 175°F for safe, flavorful results. 

5. Lift the turkey slowly from the oil and place it on paper towels or a tray to drain. 

6. Let it rest for at least 20 minutes before carving so the juices can settle. 

When you’re deep-frying a turkey, precision matters. Oil temperature and internal temperature can change fast, and so picking the right meat thermometer can make all the difference. There are many wireless meat probes available but MEATER smart wireless thermometers are undeniably the best of them all.  

Not only do all the MEATER models have a ± 0.18°F accuracy, but they’re also completely wireless and smart. With hot, boiling oil, that’s exactly what you want. The MEATER app sends alerts in real time, so you’ll know exactly when your turkey hits that perfect 165°F in the breast and 175°F in the thigh. It even tracks carryover cooking, helping you pull the bird at the right moment for juicy, safe, and crispy results. 

Deep frying requires attention and accuracy, and MEATER gives you both. It turns what can feel like guesswork into a controlled, confident cook. Once you’ve used MEATER for your turkey, you’ll never want to fry blind again. 

Compare MEATER models so you can find the best probe for you.  

Deep Fried Turkey FAQs

What oil level should I use to avoid overflow? 

Measure with water first. Mark the line after removing the turkey and use that mark when adding oil. This step prevents spills and flare-ups. However, make sure the pot is COMPLETELY dried before adding the oil.

How long does it take to deep fry a turkey? 

Keep the oil between 325°F and 350°F and fry for about 3 to 4 minutes per pound. The best guide is internal temperature, not time. Use your MEATER to confirm 165°F in the breast and 175°F in the thigh.

Why should I never fry a turkey on a wooden deck or inside a garage? 

Hot oil can ignite if it spills or overheats. Always fry outdoors on flat ground away from anything flammable.

How do injectable marinades affect frying time and safety? 

Injectable marinades add flavor but also increase the bird’s moisture content, which can cause splattering when it hits the hot oil. To stay safe, always pat the turkey dry after injecting and avoid using excessive amounts of liquid. As long as oil levels are properly maintained and safety guidelines are followed, injectables won’t affect frying time or the overall safety of the cook. Rely on internal temperature, not time, to know when your turkey is done.

What safety gear and fire extinguisher should I have nearby? 

Wear long, heat-resistant gloves, an apron, and eye protection. Keep a Class K or multipurpose fire extinguisher and a large metal lid nearby for emergencies.

Should you fry at 325°F or 350°F? 

Both temperatures can work, but 350°F delivers the best overall results. When the turkey is lowered into the oil, the temperature naturally drops. Starting at 350°F helps maintain optimal frying conditions, creating crispy skin without letting the turkey absorb excess oil. Cooking at 325°F can cause the oil temperature to fall too low, leading to greasy results rather than a proper fry. For the best outcome, keep the oil close to 350°F throughout the cook.

What is the best oil for deep frying a turkey? 

Peanut oil is the top choice for its high smoke point and clean taste. Canola and sunflower oil are good alternatives. Avoid olive oil or butter since their smoke points are too low.

Should you inject a turkey before deep frying? 

It is optional. Injecting butter or broth adds flavor and moisture, but make sure the surface is completely dry before it hits the oil.

How should I dispose of my turkey oil?

Once the oil has completely cooled, strain it through a fine mesh or cheesecloth to remove any food bits. If it’s still clean, you can store and reuse it up to 3 times for your next fry. Just seal it in an airtight container and keep it in a cool, dark place. If the oil smells off, turns dark, or gets foamy, it’s time to toss it.

Never pour oil down the drain or in the yard. Instead, check if your local recycling center accepts used cooking oil. If not, pour it into a sealed, disposable container (like a milk jug) and throw it out with your household trash. Keeping it clean and contained keeps your pipes, yard, and environment safe.

Can you brine before deep frying a turkey?

Yes, you can brine a turkey before deep frying, but dry brining is the safer, and in this case, the tastier move. A dry brine locks in flavor and moisture without adding extra liquid that can cause oil to splatter. It also will make the skin even crispier which is the whole point of a deep fried bird. If you do go with a wet brine, make sure your turkey is 100% dry, inside and out, before it touches the oil.

Brining isn’t required for a juicy deep-fried bird, but it’s a great way to layer in flavor before the cook. Just keep it dry, keep it safe, and let MEATER handle the temperature control for perfect results every time.