Oil temp goes up when turkey breast is added - why? Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20  minutes without the burner on.

I have done this twice now with same results. The turkey cooks fine but this puzzles me - any thoughts?
Where does the temperature readout come from?

I would be very curious indeed about the results of measuring the temperature with a thermometer directly in the oil.

As far as I know there is no exothermal chemical reaction between meat and oil, so adding a colder piece of meat to hot oil should ALWAYS reduce the temperature of the total volume (assuming that no extra heat is added from an external source)