For a whole deep-fried turkey, the usual guideline is about 3–4 minutes per pound at an oil temperature around 325–350°F (163–177°C), but you must cook to temperature, not just time.

Quick Scoop

  • Plan on about 3–4 minutes per pound of turkey in hot oil.
    • Example:
      • 10 lb turkey ≈ 30–40 minutes
  * 12 lb turkey ≈ 36–48 minutes
  • Keep the oil around 325–350°F (163–177°C) for safe, even cooking.
  • The turkey is done when:
    • Breast reaches 165°F (74°C) internal temp.
* **Thigh/dark meat** reaches about **170–180°F (77–82°C)**.

Safety-first notes

  • Always fry outside , on a flat, non-flammable surface.
  • Never fry a frozen or very wet turkey; pat it completely dry before lowering into the oil.
  • Turn off the burner while lowering the bird, then relight once it is fully submerged to reduce flare-up risk.

If you tell the turkey’s weight and whether you’re using gas or an electric fryer, a more tailored minute range per pound can be worked out for you.