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*Cooks Note: To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top of turkey.
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Remove the turkey, and then mark the water line with a crayon or marker.
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Remove the water.
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The water line will indicate how much oil will be needed to fry your turkey.
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Having too much oil can cause a fire.
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The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
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Dry the fryer before adding the oil.
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After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding.
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Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl.
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Sprinkle the spice rub inside the cavity of the turkey and on the skin.
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Separate the skin from the breast meat and massage the rub onto the meat with your hands.
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Put the turkey on a large sheet tray and cover with plastic wrap.
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Refrigerate overnight or up to 24 hours.
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Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for the oil to come to temperature).
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Remove the turkey from the refrigerator and let it come to room temperature.
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Once the oil is hot and the turkey is at room temperature, very carefully lower the turkey into the hot oil.
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Make sure the oil maintains its temperature while frying.
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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, roughly 45 minutes.
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Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes.
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The internal temperature will rise to 165 degrees F while resting.
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Transfer the turkey to a serving platter and serve.
