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  • 12" probe thermometer reads from 100-750 degrees Fahrenheit
  • 1 oz. marinade injector
  • Pot holds turkeys up to 20 lb.
  • Durable stainless steel design
  • Riveted stock pot handles for easy transportation

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Fry succulent turkeys up to 20 lb. with the Backyard Pro 30 qt. stainless steel fryer / stock pot!

This Backyard Pro 30 qt. stainless steel turkey fryer pot is great for outdoor cooking, making it perfect for barbecues, fairs, and other events! The stock pot is made of durable stainless steel for optimum corrosion resistance, comes with all the necessary accessories, and is capable of frying large turkeys up to 20 lb.

Benefits of Frying

Deep frying a turkey is the best way to seal in all of the natural juices without making the bird greasy or fatty. You'll be able to bring out flavors in your poultry that you just can't get with traditional cooking methods. If you've never had a fried turkey on Thanksgiving, it's definitely worth a try!

Durable Stainless Steel

Thanks to its stainless steel construction, this stock pot is durable enough to stand up to frequent use.

Consistent Results

The included poultry rack holds your bird in place to ensure even oil distribution for a perfectly fried finish.

Setting Oil Temperature

An included 12" long probe thermometer measures from 100-750 degrees Fahrenheit to help you achieve the desired oil temperature. It comes with a clip so you can secure it to the side of the pot.

Adding Flavor

A 1 oz. marinade injector allows you to impart your signature flavors. Simply mix up your marinade, draw it into the injector, and distribute evenly throughout the turkey.

Fryer Safety

Working with hot oil always adds risk to your standard cooking tasks, but the included lift hook makes removing your freshly fried turkey as safe as possible. The bottom of the poultry rack is also perforated, allowing oil to drain before you transfer the turkey. Remember to always wear your protective gear when using a fryer. Avoid bare skin exposure and exercise caution at all times.

How To Deep Fry A Turkey

Safely deep fry your holiday bird with these easy-to-follow and steps, and be sure to check out our step-by-step directions for more tips on How to Deep Fry a Turkey.

Frying a turkey is a fast, fun, and tasty way to make your Thanksgiving bird! It can also be potentially dangerous. In this video, we'll show you how to fry your turkey safely. There's two questions when it comes to oil when you're frying a turkey, and that's what kind and how much. As far as what kind, I recommend peanut oil. Peanut oil has a high smug point, so it's going to last longer. It's also not going to give your turkey any off flavors. As far as how much oil to use, the nice thing about this turkey fryer pot is it does have a max fill line. The most important thing is to know you need enough oil to cover your turkey, but not so much that it spills over and creates a fire. One way to be extra sure you've got the right amount of oil is to take your turkey before you cook it and place it in the fryer pot. Fill it with water until it covers the turkey, take the turkey out, and take note of where that water comes up to. That's how much oil that you need. With the particular turkey that I have today, I know I'm going to fill it to the max fill line. Once you've filled your pot with oil, you'll want to put it on your burner. Make sure you already have your burner set up according to the manufacturer's directions. I typically have the flame very low at this point when I put this on the burner, and then turn it up. You can adjust the air intake to get as blue of a flame as possible. On a windy day like today, it's not uncommon to have some yellow flame. Now, I'm going to go ahead and take my oil thermometer and place it on the side of the pot. Make sure the tip is covered in oil and also not touching the side of the pot. We're going to want that oil to get up between 325 and 350 degrees. One of the most important things when you're frying a turkey is to make sure you're frying a completely thawed bird. Make sure your turkey is completely unfrozen or your could have an oil boil-over. That's the last thing you want because that'll start a fire. The other thing you want to do is make sure that your turkey is completely dry. Again, oil and water don't mix, they tend to bubble up, and they can cause a boil-over. Next thing I'll do is cut off any excess fat that's on this turkey. You'll also want to make sure there's a hole in the top here where the neck was to make sure you can get your lifter through it. The next thing I'll do is cut a slit in front of each leg and that'll allow any excess oil to drip out when I pull the turkey out of the oil. The next thing you'll want to do is season your bird. I'm using salt and pepper and Regal Spice's Cajun spice and skillet seasoning. In addition, I'm going to use cajun Injector creole butter recipe as the marinade. When you're injecting your turkey, you just want to hit it in several places in the thick parts of the meat. Now, we're going to put it on the lifter and then wait for our oil to get up to temperature. Just like so, you can see how that will work. As you can see, I'm wearing heavy-duty fryer gloves. Safety equipment is very important. You'll see why when I start dropping the bird into this fryer oil. In addition, a fire extinguisher is always a good idea. I'm going to take the thermometer out while I load the turkey into the fryer. When I'm done, I'll replace the thermometer. Now, when you're putting the turkey into the fryer, the slower you go, the better. This will help prevent a boil-over. It should take a full minute for you to dunk this turkey into the fryer. I generally let the turkey fry for about three and a half to four minutes per pound. Next, I'm going to go ahead an put that thermometer back in there so I can keep an eye on the oil temperature. Okay, I've fried this turkey for about three and a half minutes a pound. I'm going to go ahead and take it out. First thing is I'm going to take out the thermometer so I don't knock it out and I'm going to gently lift this out of the fryer. Remember, you have that cavity that's going to hold a lot of oil and you'll want that to seep out before you bring it out over the flame. Oh, look at that crispy skin! Now we just want to check the temperature of the turkey. We want it to be at least 165 degrees. There we go!

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Pot Dimensions:
  • Diameter: 12 1/2 Inches
  • Height: 15 1/2 Inches
  • Capacity per Fry Pot: 30 qt.

WARNING: This product contains chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

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Compatible Models

This item is compatible with the listed models, according to the manufacturer. We do our best to keep this listing as accurate and up-to-date as possible. If you have any questions or concerns, feel free to contact a Customer Solutions Specialist before placing your order.

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