as shown in fig1 - 3 , the preferred embodiment of the frying apparatus 10 has a vessel or stockpot 12 with a lid 14 . the stockpot 12 is generally provided with handles to lift and move the pot easily . a raised rack 16 is designed to fit inside the stockpot 12 , and a grab hook 18 is designed to couple with the raised rack . the stockpot 12 is preferably designed with a relatively small diameter and tall sides compared to standard size stockpots . in the preferred embodiment , the stockpot 12 has a diameter of approximately 11 inches and the height of the sides is approximately 16 inches . if the apparatus is to be used to fry a smaller item , such as a chicken , the height and diameter could both be diminished in roughly the same proportion and the same benefits would be achieved . the lid 14 may be provided to allow the stockpot 12 to be used for steaming , soups or stews , but is not used for frying . the stockpot 12 and lid 14 are preferably constructed of commercial strength aluminum ( at least 2 . 5 mm thick ), strong enough to withstand cooking on an outdoor gas cooker . raised rack 16 has a central rod 20 , which is attached at the center of round plate 22 , which further has feet 24 . central rod 20 is attached to round plate 22 at its lower end , and has a loop 28 at the upper end . the central rod 20 must be securely attached to the plate 22 to ensure that the raised rack 18 will be sufficiently strong to raise a large turkey from the hot oil . the preferred method of manufacture is to insert the central rod 20 ( preferably made of aluminum ) through a central hole in plate 22 , flatten the end of the rod and drill two holes through it , and then bend the end 90 degrees and rivet it onto the bottom surface of plate 22 through the two drill holes . other methods of attachment such as welding are also possible . plate 22 supports the turkey , and through the use of feet 24 , allows oil to circulate below the plate 22 and around the turkey . this design will prevent the turkey from being burned by contact with the stockpot 12 . the feet 24 are preferably manufactured from aluminum flat rod riveted to the bottom of plate 22 to raise the plate 22 approximately 1 inch above the bottom of the pot . plate 22 is preferably round , as shown in fig2 with a diameter smaller than the diameter of the stockpot 12 . the plate 22 is provided with a plurality of perforations 26 to allow oil to pass through the plate 22 . the number and size of the perforations should be designed to allow oil to pass freely , but also to allow a plate manufactured of aluminum to be strong enough to support a turkey of up to 16 pounds . in the preferred embodiment , the perforations have a diameter of 6 millimeters . the plate 22 is preferably designed with a diameter of 8 inches , which is large enough to accommodate and support a large turkey , but small enough to allow the oil to circulate around the turkey freely . grab hook 18 is provided to lift the rack 16 and turkey out of the oil . grab hook 18 has a handle portion 30 and a hook portion 32 , shaped from round aluminum rod . the handle portion 30 is preferably in the general shape of a triangle , as shown in fig3 . alternatively , the handle portion 30 could be round , s - shaped , or any shape that would allow firm grasping by a human hand . the hook portion 32 is preferably bent at a 135 degree angle , and is placed inside a loop 28 provided at the upper end of central rod 20 . many alternative methods of coupling between the grab hook 18 and central rod 20 can be used . for example , the central rod 20 could be provided with a hook , and the grab hook 18 could be provided with a loop . many further examples of releasable coupling are possible and are within the scope of the present invention . the entire grab hook is preferably approximate 8 inches in length , to allow a user &# 39 ; s hands to be far from the hot oil when the turkey is inserted and removed . the frying apparatus 10 is designed for use with outdoor gas cookers . in the preferred method of use , an outdoor gas cooker is lit and set at a low flame . the stockpot 12 is then filled with oil , preferably peanut oil to an appropriate level to allow the turkey to be fried to be immersed in the oil . as discussed above , the stockpot 12 is designed with a relatively narrow diameter to minimize the amount of oil needed . a long - stemmed deep - fry thermometer 34 is preferable attached to the top edge of the stockpot 12 , to allow monitoring of the oil temperature as shown in fig4 . the stockpot 12 is then placed on the gas cooker , and the flame raised to heat the oil to a temperature of approximately 325 ° f . the turkey is prepared for cooking by thawing ( if frozen ), cleaning , drying , and removing the giblets and neck . the turkey may also be rubbed with seasonings and injected with marinade if desired . the turkey is then placed on the rack , with the legs facing up . the central rod 20 is placed through the center of the turkey body , with the breast portion of the turkey resting on the plate 22 . inserting the turkey will cause the oil temperature to drop , so the heat must be increased to bring the oil temperature back up to 325 °- 350 ° f . the temperature should be monitored using the thermometer at all times . the turkey should be fried for 3 to 31 / 2 minutes per pound or until golden brown . when the turkey is done , the gas cooker should be turned off . then the grab hook 18 is placed through the loop 28 in the central rod 20 of the raised rack , and the turkey can be lifted out of the oil , as shown in fig5 . the turkey and rack are then placed on absorbent paper and allowed to drain for a few minutes before serving , as shown in fig6 . alternate uses of the present invention include frying of other poultry or meat products , or as a steamer with lid 14 . the raised rack 16 allows food items to be positioned over a small amount of water to be cooked by steam . the size of the stockpot 12 also allows large amounts of food , such as crabs , ears of corn , or tamales to be steamed at one time .
a frying apparatus is disclosed which is specifically designed for deep - frying turkeys or other similarly shaped food items . the frying apparatus has a central rod attached to a perforated plate that is used to support a turkey as it is lowered and removed into a large container of hot oil . the frying apparatus also includes a grab hook that releasably couples to the central rod and allows a user to avoid burns from hot oil exposure when removing or inserting the turkey .