How long to deep fry a turkey? Plan on about 3 to 4 minutes per pound with the oil held around 350°F. A 12-pound bird takes roughly 36 to 48 minutes. The turkey is done when the thickest part of the breast reads 165°F on a food thermometer. Below you’ll find a chart by size, how much oil to use and the safety steps that matter most.
How long to deep fry a turkey: time chart
| Turkey weight | Approximate frying time at 350°F |
|---|---|
| 8 lb | 24–32 minutes |
| 10 lb | 30–40 minutes |
| 12 lb | 36–48 minutes |
| 14 lb | 42–56 minutes |
| Turkey breast (6 lb) | About 7 minutes per pound (40–45 minutes) |
Times are estimates — always confirm with a thermometer. Most home fryers are designed for turkeys up to about 14 pounds. For a bigger crowd, fry two smaller birds instead of one large one.
What you need
- An outdoor turkey fryer with a pot, burner, basket or rack and lifting hook
- Peanut oil or another high-smoke-point oil (canola, sunflower, safflower)
- A deep-fry thermometer for the oil
- An instant-read thermometer for the meat
- Heavy oven mitts and long sleeves
- A fire extinguisher rated for grease fires (Class B or K)
- A fully thawed, completely dry turkey with the neck and giblets removed
How much oil do you need?
Don’t guess. Before you heat anything, place the turkey in the empty pot and fill it with water until the bird is covered by about an inch. Remove the turkey and mark the water line — that’s your oil level. Dry the pot completely before adding oil. Most 30-quart pots need about 3 to 5 gallons.
Step-by-step: how to deep fry a turkey
- Thaw completely. A partly frozen turkey can make oil boil over. See how to thaw a turkey.
- Dry it well. Pat inside and out with paper towels. Water and hot oil don’t mix.
- Season or inject. Use a dry rub or an injectable marinade. Skip stuffing — never fry a stuffed bird.
- Set up outdoors. Use a flat, sturdy surface at least 10 feet from your house, deck, garage and trees.
- Heat the oil to 350°F. This usually takes 30 to 45 minutes. Watch it the whole time.
- Turn off the burner and lower the turkey slowly. Lower it over about a minute, then relight the burner.
- Fry 3–4 minutes per pound. Keep the oil near 325–350°F.
- Check the temperature. Lift the bird and test the breast: 165°F means it’s done.
- Drain and rest. Let it drain on a rack, then rest 20 minutes before carving.
Turkey fryer safety tips
- Never fry indoors, in a garage or under a covered patio.
- Never leave the fryer unattended — not even for a minute.
- Keep kids and pets far away from the fryer and hot oil.
- Don’t overfill the pot — measure with water first.
- If the oil starts to smoke, turn off the burner right away.
- Never use water to put out a grease fire. Use the extinguisher and call 911 if needed.
- Let the oil cool completely (several hours) before moving or storing it.
Oil-less fryers and air fryers
Infrared “oil-less” turkey fryers usually take about 10 minutes per pound. A whole turkey won’t fit in a standard air fryer, but a 3–4 lb boneless turkey breast does well at around 350°F for about 50–60 minutes, until it reaches 165°F.
What to serve with fried turkey
Pair your bird with our favorite Thanksgiving side dishes and desserts. Roasting instead? Use our turkey cooking time chart.
Bottom line: how long to deep fry a turkey depends on its weight — budget 3 to 4 minutes per pound at 350°F and always check for 165°F. Once you know how long to deep fry a turkey, the rest is safety and patience.
FAQ
How long does it take to deep fry a 12 lb turkey?
About 36 to 48 minutes at 350°F (3–4 minutes per pound), until the breast reaches 165°F.
What temperature should the oil be?
Heat the oil to 350°F. It drops when the turkey goes in; keep it between 325°F and 350°F while frying.
Can you reuse turkey frying oil?
Yes. Once cool, strain it, store it covered in a cool place and use it within a few weeks. Throw it out if it smells off or looks dark and foamy.
