1½ tbsp. Kosher salt
1½ tbsp. smoked paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. fresh ground pepper
1¼ tsp. cayenne pepper
1 whole fresh turkey
Peanut oil (about 3 gallons)
Step One: "Stir together first 6 ingredients in a small bowl."
Step Two: "Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired."
Step Three: "Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats."
Step Four: "Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees over a medium-low flame, according to manufacturer's instructions (about 45 minutes)."
Step Five: "Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees and 325 degrees)."
Step Six: "Remove turkey from oil; drain and let stand 25 minutes before slicing."
Happy Thanksgiving from Country Living!