A fried turkey is safely done when the internal temperature reaches at least 165°F (74°C) in the breast, with the dark meat typically around 175–180°F (79–82°C).

Quick Scoop

  • Oil temperature while cooking: usually kept around 325–350°F (163–177°C) once the turkey is submerged.
  • Internal temp to pull the turkey:
    • Breast: about 160°F, then let it rest so carryover heat brings it up to 165°F.
* Thigh/legs: often 175–190°F, which is ideal for juicy dark meat.
  • Minimum safe doneness: 165°F in the thickest part of the breast and not touching bone.

How to Check It

  • Insert an instant‑read thermometer into the thickest part of the breast and the inner thigh. Avoid touching bone so the reading is accurate.
  • If the breast is at 160–165°F and the thigh is 175°F or higher, you can take the turkey out and let it rest 15–20 minutes before carving.

Safety Tips While Frying

  • Keep the oil below about 325–350°F and never overfill the pot to avoid dangerous boil‑overs.
  • Always fully thaw and dry the turkey before frying, lower it into the oil slowly, and turn off the burner when raising or lowering the bird to reduce fire risk.

TL;DR:

  • Oil: ~325–350°F while frying.
  • Turkey done: 165°F in the breast, 175–180°F+ in the dark meat.

Information gathered from public forums or data available on the internet and portrayed here.