Before you can fry your turkey, you need to prepare it properly. This includes thawing the turkey completely if frozen, removing the giblets, and patting it dry. Allow about 24 hours for a 12- to 14-pound turkey to thaw in the refrigerator. Once your turkey is ready, you can start preparing your fryer and oil.
The cooking time for a fried turkey can vary depending on the size of the bird and the temperature of the oil. As a general rule of thumb, you should cook your turkey for about 3-4 minutes per pound at a temperature of 350°F. For example, a 12-pound turkey would take approximately 36-48 minutes to cook to perfection. Use a meat thermometer to ensure the internal temperature of the turkey reaches 165°F before removing it from the fryer.
Resting Time
After removing your turkey from the fryer, allow it to rest for at least 20-30 minutes before carving. This resting time allows the juices to redistribute throughout the meat, ensuring a moist and flavorful final product. Cover the turkey loosely with foil during the resting period to keep it warm.