Completely thaw turkey and remove all innards.
Mix salt with enough water to cover the turkey in a pot or bucket large enough to fit it.
Place turkey in brine and put bucket in refrigerator overnight.
Put enough peanut oil in a large pot to cover turkey, about 2 1/2 to 3 gallons, and heat oil to 350 degrees.
Remove turkey from brine and pat dry.
Generously rub turkey with salt and pepper.
Carefully lower the turkey into pot, cook for 3 1/2 minutes per pound.
Remove turkey from oil and let cool before carving for 25 minutes.