Begin with a clean, dry turkey, with the giblets and neck removed. The turkey should be room temperature before proceeding.
Rub the turkey with your preferred dried seasoning. Be sure to season the turkey thoroughly, both outside and inside the cavity, to ensure deep flavor.
Fill the fryer no more than 3/4 full with peanut oil. Too much oil can cause a fire — do not overfill! Heat the oil to 350 degrees and carefully lower the turkey into the fryer, wearing an oven mitt to protect your hands.
Calculate the cooking time at three minutes per pound plus five minutes per bird. (So a 20-pound bird would require 65 minutes of frying time.) Make sure the turkey remains fully submerged while it cooks and keep the temperature at 350 degrees while frying.
Be sure no children are near the frying pot at any time during frying. Put on oven mitts and an apron before removing the turkey.