Chef Paula Deen recommends deep-frying a turkey for 3 1/2 minutes per pound, according to the Food Network. Using this formula, the cook can set the timer to 45 minutes for a 12-pound turkey.
The cook needs to thoroughly rinse the raw turkey and let it drain before adding a seasoned rub. At room temperature the bird is ready to fry. The oil must reach 350 F degrees before adding the bird. It is important to maintain a 350-degree cooking temperature throughout the frying process. After 45 minutes the cook should lift out the fryer basket. When the meat thermometer registers 155 F degrees, the turkey is fully cooked.