30-Quart Turkey Fryer Set

A thirty-quart aluminum pot on a cast-iron burner stand — the honest way to fry a turkey, which is outdoors, away from the kitchen, with room to lower a bird without wearing the oil. The poultry rack and chrome lifting hook do the lowering. The twelve-inch probe thermometer tells you when the oil is ready and when the bird is done, which is the part people guess at and regret.

The rest of the year it is a jumbo boiling pot. Thirty quarts over a 54,000 BTU burner is enough for a crawfish or crab boil, corn and potatoes for a crowd, a batch of stock, or anything that needs more volume than a kitchen range can hold — and the basket lifts the whole lot out at once instead of ladling it.

A ten-quart pot and second basket come in the same box for smaller fries, fish and wings.

The burner is rated by the supplier at 54,000 BTU. A ten-PSI regulator and hose are included; the propane tank is not.

In the box

• 30-quart aluminum pot with basket
• 10-quart pot with basket
• Poultry rack and chrome lifting hook
• Marinade injector
• 12-inch probe thermometer
• Adjustable side pot holders
• 10 PSI regulator with hose

Before you fry

Fry outdoors only, on level ground, well clear of the house, the deck rail and anything overhanging. Thaw the bird completely and pat it dry — water in hot oil is what causes the fires you have seen on the news. Fill to the pot's line, not to the brim, and never leave the burner unattended.