How long does it take to deep fry a turkey?
By Clayton RedmonChecked
The number
3 to 5 min per lb at 350°F
Short answer
3 to 5 minutes per pound at 350°F is the USDA time for deep-frying a turkey of 12 pounds or less. A 12-pound bird takes about 36 to 60 minutes. Fry only a fully thawed, unstuffed bird outdoors. Pull it when a food thermometer reads 165°F in the thigh, wing and thickest part of the breast.
Source: USDA FSIS (opens in new tab)
Deep-fry times by bird size
| Turkey weight | Time at 350°F |
|---|---|
| 8 pounds | 24 to 40 minutes |
| 10 pounds | 30 to 50 minutes |
| 12 pounds | 36 to 60 minutes |
FSIS limits deep-fat frying to turkeys of 12 pounds or less, and its summary table lists 8 to 12 pounds[1]. The times above apply that published rate to those sizes. Start checking at the short end of the range.
FSIS sets the oil at 350°F for a whole turkey and keeps it there for the whole cook[1].
How much oil do you need?
The oil has to cover the turkey by 1 to 2 inches without spilling over when the bird goes in[1]. Measure it with a cold water test before any oil goes in the pot:
- Put the thawed turkey in the empty fryer pot.
- Add water until it covers the turkey.
- Lift the turkey out and measure the water. That volume is the oil you use[1].
- Empty and dry the pot completely before you pour in oil.
Water in hot oil turns to steam and can throw oil out of the pot. Keep water out of the fryer before you heat anything[2].
Kitchen math: a 12-pound bird for Thanksgiving
Thanksgiving is Thursday, Nov 26, 2026. For a 12-pound turkey at the long end of the range, plan on about 60 minutes in the oil, then about 20 minutes of rest before carving[1].
- Oil at 350°F: time the drop so the long end lands before your carve window.
- First thermometer check: at 36 minutes.
- Out when all three spots read 165°F, then rest about 20 minutes.
How do you know it is done?
Lift the turkey out, drain the oil from the cavity, and check with a food thermometer. Do not take the reading while the bird is still in the oil[1][2]. The safe minimum is 165°F in the innermost part of the thigh and wing and the thickest part of the breast[1]. If any spot is short, put the turkey straight back in the hot oil and check again[1].
Where these numbers stop applying
- Do not deep-fat fry a frozen or partially frozen turkey[1]. Thaw it fully first. In the fridge that is about 24 hours per 4 to 5 pounds[3].
- Do not stuff a turkey you plan to fry[1].
- FSIS says to deep-fat fry outdoors and to keep a thermometer in the oil the whole time. Never leave the hot oil alone[1].
- Birds over 12 pounds are outside the FSIS deep-fry size limit. Roast those instead[1].
Sources
- [1]USDA FSIS, Turkey: Alternate Routes to the Table (opens in new tab)
- [2]USDA FSIS, Deep Fat Frying and Food Safety (opens in new tab)
- [3]USDA FSIS, Turkey Basics: Safe Thawing (opens in new tab)
