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Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.
When cooking turkey parts, oil temperature should be 325Â° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175Â° F to 180Â° F, and white meat to an internal temperature of 165Â° F to 170Â° F).