A whole fried turkey is safely done when the internal temperature reaches at least 165°F (74°C).
Internal turkey temperature
- Insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh and wing, making sure you do not touch bone. The turkey should read 165°F (74°C) in all of those spots before you consider it done.
- Once it hits 165°F, take it out of the oil and let it rest 15–20 minutes so juices redistribute and carryover heat finishes any slightly cooler spots.
Oil temperature
- Keep the frying oil around 325–350°F (163–177°C), which is the commonly recommended range for deep-frying turkey to get crispy skin and fully cooked meat.
- Most guides suggest frying roughly 3–5 minutes per pound as an estimate, but always go by internal temperature, not time alone.
