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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.
Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature. Set the timer and cook the turkey about 3 to 4 minutes per pound. Cook all dark meat to an internal temperature of 175Â° F to 180Â° F, and all white meat to an internal temperature of 165Â° F to 170Â° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.