Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
Mix ingredients together and store in an airtight container for up to 6 months.
Cooks Note: This recipe should be made outdoors, on flat ground, and at least 10 feet from any structure. Don’t leave your deep fryer unattended and keep children and pets well away.