For most deep-fried turkeys, the oil should be at about 350°F (175°C) while cooking, and you should keep it roughly in the 325–350°F (163–177°C) range the whole time.
Target oil temperature
- Many guides recommend heating the oil to around 350°F before slowly lowering in the turkey, then maintaining that temperature as much as possible.
- Some instructions suggest slightly overheating the oil (up to about 375–400°F) to compensate for the temperature drop when the cold turkey goes in, as long as you stay well below the oil’s smoke point and then stabilize around 350°F for frying.
Safety tips
- Use an oil with a high smoke point, such as peanut, corn, safflower, or sunflower oil, and never let the oil exceed about 350°F to reduce fire risk.
- Make sure the turkey is completely thawed and very dry before frying, and monitor the oil with a thermometer at all times.
