It takes 3 to 4 minutes per pound to deep fry a turkey in 400-degree oil. Turkeys should reach an internal temperature of 175 to 180 F for dark meat and 165 to 170 F for white meat.
An 8- to 10-pound turkey is the best size for deep frying. Avoid frying any whole turkey heavier than 14 pounds. Oversized birds result in overcooked skin and can create a safety hazard while frying. Separate turkeys weighing more than 14 pounds into legs and thighs, and fry the parts individually. Fried turkeys should rest for 15 to 20 minutes before being served.