Memphis-Style Roasted Turkey

Ingredients:

• 1 turkey carcass (6.5 kg), remove entrails, rinse and dry
• 1 tbsp smoked paprika
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 tbsp. salt
• 1.5 tsp ground black pepper
• Peanut oil for frying (about 3 l)

Preparation:

1. In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and pepper. Rub a small amount of the spice mixture into the inside of the turkey. Using your fingers, loosen the skin around the breast, starting at the top and moving left and right, then down.
   
   Rub a small amount of the spices into the meat under the skin. Sprinkle the remaining mixture over the turkey skin. Place the bird on a baking sheet and cover with plastic wrap. Refrigerate overnight or up to 24 hours to allow the flavors to infuse.
2. Estimate how much oil you'll need for deep-frying. To do this, place the turkey in an empty deep-frying pan and cover it with cold water. Remove the turkey. Mark the water level in the pan with a line. Pour out the water and dry the fryer and turkey thoroughly. Pour peanut oil into the deep-frying pan up to the line (do not fill more than 3/4 of the way). Heat the oil to 400°F (205°C); this will take about one hour.
3. While the oil is heating, remove the turkey from the refrigerator and let it rest at room temperature. When the oil reaches 400°F (205°C), very carefully lower the turkey into the hot oil. (Most deep fryers have a frying basket with hooks and a handle for raising and lowering it. If you don't have one, use sturdy tongs to grip the turkey by the breast and neck opening, and a fork to hold the turkey on the other side.) Make sure the oil temperature remains constant throughout the frying process.
   
   Roast the turkey for about 45 minutes, until the skin is golden brown, dark, and crispy, or until a meat thermometer reads 160°F (70°C) in the breast area. Carefully remove the turkey from the oil and place it on a wire rack to drain excess fat, about 30 minutes. Do not cover the turkey with foil, as this will prevent it from crisping up. While the turkey is resting, the internal temperature will reach 165°F (74°C). Transfer the turkey to a cutting board or serving platter.