Deep Fried Turkey With Herbs

Ingredients

• 1 (12- to 14- pound) turkey, neck and giblets removed
• 4 to 5 gallons peanut or canola oil
• 3 tablespoons kosher salt
• 1½ tablespoons freshly ground black pepper
• 1½ tablespoons dried thyme
• 1½ tablespoons dried rosemary
• 1½ tablespoons ground paprika
• Equipment: Turkey frying kit (30-quart or larger aluminum pot; propane burner with a hose that connects to a propane tank and a gauge for regulating the flame; poultry rack with a hook for lowering and raising the turkey in the pot; 12-inch deep-fry thermometer that clips to the side of the pot to monitor the oil temperature); a full propane gas tank; a waterproof marker; an apron; long heavy-duty oven mitts; an instant-read meat thermometer; fire extinguisher—just in case.

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