I then allowed it to rest for 20 minutes, carved it, and served it. Simultaneously, I deep-fried the second turkey in a turkey fryer filled with 350°F peanut oil until it reached an internal breast temperature of 150°F as well. I rested it for the same period of time, and served it side-by-side with the roasted turkey. I also happened to weigh both turkeys before and after cooking.