Heat to 325?-350? enough good quality cooking oil in a large pot big enough to submerge turkey. (Best done outdoors on a burner.) If you don't have a food thermometer you can use an unlighted match as a guage. When you think the oil is hot enough drop an unlighted match into the oil and if it ignites and goes out the oil is hot enough. Mix spices and salt in a small bowl. Set aside. Wash turkey, remove giblets and pat bird dry. Rub seasoning into and under skin and also body cavity. Lower turkey into the hot oil and cook 4 minutes for every pound. (A 10-lb bird would cook for 40 minutes). Remove turkey carefully with long forks and drain. Carve and serve hot. Deep fried turkey is a treat any time of the year!