Page 239 - Turkey Book from Meathead

holes that slips inside the pot and makes it easy to lower and raise birds into and out of the oil.
4) 26 to 32 quart pot. It can also be used for boiling lobsters, crawfish, crabs, shrimp, corn on the cob, potatoes, and even pasta. You can also use it to make mass quantities of barbecue sauce, spaghetti sauce, South Carolina hash, and more. Most pots are aluminum, and a few are stainless. Aluminum works fine for frying, but should not be used for things like crawfish boils or making spaghetti sauce because they can react with acid and salt. Stainless steel is easier to clean and more versatile because it is non-reactive. You can also store the oil in stainless. For bigger birds, you will need a bigger pot, but I do not recommend going over 12 pounds. It is hard to get the interior of the breast cooked without burning the skin on bigger birds. Some come with a spigot at the bottom for draining the oil and then you can use it for a drink dispenser.
5) Oil thermometer. Use a digital thermometer to monitor the oil temp. If the oil is too hot it can smoke and catch on fire or cook the outside long before the inside and dry out the meat. You need a thermometer with a probe long enough to reach the oil and a clip to hold it to the pot. I like
the Maverick CT-03 Oil/Candy Fryer Thermometer. You also need a meat thermometer. The best choice is a "leave in" digital thermometer than can be stuck into the breast and left there so you can read the temp as it cooks. If necessary you can get by with a rapid read thermometer but to do it you need to lift the bird out of the oil. A good timer is also useful. I love the Thermoworks Timestick.