Prepare your turkey: Remove neck and giblets, ensuring the cavity is empty. Thoroughly pat the turkey dry with paper towels - this is crucial for safety as water and hot oil don't mix.

Season generously: Combine all seasonings in a small bowl. Rub the mixture all over the turkey, including under the skin and inside the cavity for maximum flavor penetration.

Set up your frying station: Choose a flat, open outdoor area away from structures, trees, or anything flammable. Place your turkey fryer on level ground.

Measure oil level: Before heating, place the turkey in the empty pot and add cold water until it covers the bird by about 1-2 inches. Remove the turkey and mark the water level - this indicates how much oil you'll need. Discard the water and thoroughly dry the pot.

Heat the oil: Fill the pot with peanut oil to your marked level. Heat to 400°F (200°C) using an accurate thermometer to monitor temperature.

Prepare landing zone: Layer a large platter with food-safe paper bags or paper towels to absorb excess oil.

Lower turkey carefully: Turn off the burner when lowering the turkey! With the turkey secured on the lifting hook, slowly lower it into the hot oil, inch by inch, taking about 60 seconds for the full submersion.

Relight and monitor: Turn the burner back on and maintain oil temperature between 325°F-350°F (163°C-177°C) throughout cooking.

Cook to perfection: Fry for approximately 3½ minutes per pound. For a 12-pound turkey, that's about 42 minutes. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Rest before carving: Carefully lift the turkey from the oil, allowing excess to drain. Place on prepared platter and let rest for 20-30 minutes before carving.