Deep frying a turkey at 350°F usually takes about 3–4 minutes per pound, but you should always cook to internal temperature, not time alone.

Quick Scoop

  • General rule of thumb: plan on 3–4 minutes per pound at a steady 350°F oil temperature for a fully thawed turkey.
  • Example cook times:
    • 10–12 lb turkey: about 35–45 minutes total.
* 13 lb turkey: about 45 minutes (3.5 min per pound guideline).
  • Safest doneness check: use an instant‑read thermometer in the thickest part of the thigh and breast.
    • Thigh: about 170–175°F.
* Breast: at least 165°F.

Simple Timing Guide

  • Under 10 lb: often not recommended whole; many guides suggest frying turkeys up to about 12–14 lb, and generally under 22 lb for safety and even cooking.
  • 10–14 lb: roughly 35–50 minutes at 350°F (3–4 min per pound), checking temperature early so you don’t overcook.
  • Over 14–15 lb: some sources recommend breaking it down instead of frying whole, especially above 22 lb.

Always let the turkey rest about 15–20 minutes after it comes out of the oil so the juices redistribute before carving.

Critical Safety Notes

  • Only fry a completely thawed and very dry turkey; moisture or ice can cause dangerous oil eruptions and fires.
  • Keep oil at a steady 350°F; don’t overfill the pot and always fry outdoors on stable, level ground away from structures.
  • Never leave the fryer unattended, and have a class K or ABC fire extinguisher nearby; do not use water on a grease fire.

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