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1
Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water.
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2
Remove the turkey; mark the line where the water is in the pot.
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3
Empty the water and dry the fryer and turkey well.
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4
Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.
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5
Sprinkle some of the spice rub inside the cavity of the turkey.
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6
Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down.
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7
Massage some of the rub onto the meat under the skin.
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8
Sprinkle the remaining rub on the turkey's skin.
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9
Place the turkey on a sheet tray and cover with plastic wrap.
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10
Refrigerate overnight or up to 24 hours so the flavors can marry.
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11
Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way).
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12
Preheat the oil to 400 degrees F; it will take about 1 hour.
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13
Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats.
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14
Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil.
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15
(Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.)
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16
Make sure the oil maintains its temperature while frying.
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17
Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes.
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18
Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes.
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19
Do not cover the turkey with foil or it will lose some of its crispness.
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20
The internal temperature will rise to 165 degrees F while resting.
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21
Transfer the turkey to a board or platter.
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22
Photograph by David Malosh
