Determine the amount of oil needed by placing the turkey in the fryer and covering it with water, then marking the waterline.

Remove the turkey and dry both the fryer and turkey thoroughly.

Combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper in a bowl to create the spice rub.

Sprinkle the spice rub inside the turkey cavity.

Separate the skin from the breast meat and massage the rub under the skin.

Sprinkle the remaining rub on the turkey's skin.

Place the turkey on a sheet tray, cover with plastic wrap, and refrigerate for at least overnight, up to 24 hours.

Fill the fryer with peanut oil to the marked line, ensuring it's no more than three-quarters full.

Preheat the oil to 400 degrees F (approximately 1 hour).

Remove the turkey from the refrigerator and allow it to reach room temperature while the oil heats.

Carefully lower the turkey into the hot oil, using a turkey basket or sturdy tongs and a kitchen fork.

Maintain the oil temperature while frying.

Fry the turkey for about 45 minutes, until the skin is dark golden brown and crisp, and the internal temperature reaches 155 degrees F.

Carefully remove the turkey from the oil and let it rest and drain on a wire rack for about 30 minutes.

Do not cover the turkey with foil to maintain crispness.

The internal temperature will rise to 165 degrees F while resting.

Transfer the turkey to a board or platter for serving.