1. Once the turkey has been submerged in the hot oil, cook for 3 to 3 1/2 minutes per pound. Fry turkeys that are 10 to 13 pounds for 3 minutes per pound, and for turkeys from 14 to 20 pounds, cook for 3 1/2 minutes per pound. A 10 pound turkey will take about 30 minutes. A 20 pound turkey will require about 1 hour, 10 minutes.
2. Cook until internal temperature reaches between 180 and 190 degrees Fahrenheit. Do NOT use the lid while frying.
3. Once the turkey is fully cooked, wearing heavy gloves, grab the hook of the lifter. Slowly lift out the turkey and let the excess oil drip back into the pot. Place the turkey on a paper towel lined platter.