Remove giblets and neck. Rinse inside and out, then thoroughly pat dry.

Rub salt, pepper, and optional spices under and over the skin for maximum flavor.

In a turkey fryer or large stockpot, pour in enough peanut oil to cover the bird, leaving at least 4 inches of headspace. Heat to 400°F (200°C).

Keep a fire extinguisher nearby, wear heatproof gloves, and never leave hot oil unattended.

Slowly lower the turkey into the hot oil. Fry for about 3 minutes per pound—approximately 45–50 minutes total—until an instant-read thermometer in the thickest thigh reads 165°F (74°C).

Lift the turkey out, drain well, and transfer to a platter lined with paper towels. Let rest for 20 minutes to lock in juices.

Slice against the grain for tender breast meat and revel in that crispy skin.