We are deep frying a 13 lb turkey. It’s been in 20 min but oil temp hasn’t gone above 225 (we put it in at 250). We need 350, any ideas?

The problem turned out to be a faulty valve on the propane delivery system - we discovered this when we turned it off and then back on again to remove the first turkey and add the second turkey to the fryer and the flame roared to life, much bigger than we'd be able to get it the first round. The next time we turned it off (for safety, due to some oil splashing out) we again had trouble getting more than a small flame, but with some fiddling got back to full power. The take-away: you can indeed cook a 13 lb turkey in 225 oil but it takes twice as long, the skin is pale and flabby, and the bird doesn't taste very good. That was our 'sous vide' turkey. The second turkey came out great, with the expected dark, crispy skin. Totally worth it! We'll know next time that the temp should get back up to 350 pretty quickly after you put the bird in, and if it doesn't, it's worth taking the bird out and tinkering (as safely as possible) with the fryer until you get the expected size flame.

Glad you had some good tasting turkey in the end! Good to know about the valves..

We have the flame all the way up. Based on the instructions our set up should be able to get it up to 350. My plan b is to cut the turkey into parts and fry in a basket. Any other suggestions welcome!