For deep-frying a turkey, the oil should generally be between 325°F and 375°F (about 163–190°C) , with many guides recommending aiming around 350°F as a sweet spot.

Quick Scoop

  • A common target is to preheat the oil to about 350–375°F , then let it settle and try to cook in the 325–350°F range once the turkey is in.
  • Temperatures much lower than 325°F can make the turkey greasy and undercooked, while going well above 375°F increases the risk of burning the outside before the inside is safe.
  • Use a deep-fry or candy thermometer to monitor the oil and adjust the burner to keep it in that window the whole time.

Safety must-knows

  • Make sure the turkey is fully thawed and very dry before it goes in the oil to avoid dangerous boil-overs.
  • Place the fryer outside on flat, non-wood, non-deck surfaces , keep kids and pets away, and never leave it unattended.
  • Have a Class K or ABC fire extinguisher nearby; never use water on a grease fire.

Cooking checkpoints

  • Expect roughly 3–4 minutes per pound at proper oil temperature, but always confirm doneness with a meat thermometer.
  • The turkey is safely cooked when the thigh reaches about 175°F and the breast is at least 165°F internally.

TL;DR: Heat your oil to about 350°F , then keep it between 325–350°F while frying, and focus on hitting safe internal turkey temps rather than just time.

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