Deep-frying times for turkey commonly fall in the 30 to 45 minutes range for a typical whole turkey, depending on size and oil temperature. Here are widely used guidelines and a concise takeaway: What to expect

• General rule of thumb: about 3 to 4 minutes per pound for an unstuffed turkey.
• Typical results: a 10–12 pound turkey usually finishes in roughly 35–45 minutes.
• Doneness targets: breast internal temperature around 165–170°F (74–77°C) and thigh around 170–175°F (77–79°C). Many sources advise checking the thickest part of the thigh for doneness rather than relying only on time.

Practical tips

• Use a large, dedicated turkey fryer and plenty of peanut or another suitable oil with a stable high smoke point.
• Fully thaw the turkey and dry the skin thoroughly to minimize oil splatter.
• Heat the oil to around 325°F (163°C) before lowering the turkey, then maintain around 325–350°F (163–177°C) during frying.
• Slowly lower the turkey into the hot oil to avoid overflow; keep a safe distance and have an extinguisher on hand.
• Let the turkey rest for 15–20 minutes after frying before carving.

Common ranges by size

• 10–12 pounds: about 35–45 minutes total.
• 12–14 pounds: roughly 40–50 minutes total.
• 14–18 pounds: around 45–60 minutes total.

If you’d like, share your turkey’s weight and whether it’s fully thawed, and I can tailor a precise approximate time and safety checklist for your setup.