For 30 years, Bayou Classic has been an innovator in the outdoor cooking equipment industry, catering to events in every region and every season.
The grand gobbler is introduced by Bayou Classic for frying large turkeys as turkey frying season approaches.
Specifically designed to fry larger Thanksgiving turkeys up to 25 lb, the new Bayou Classic 42-qt grand gobbler features a 42-qt aluminum stockpot with lid and riveted handles, a patented poultry rack and lift hook, a stainless 12-inch fry thermometer, a 2-oz seasoning injector, and a protective leather glove.
Made of 99% pure aluminum, this 42-qt turkey fryer features heavy-duty riveted handles and a vented lid.
Inside the pot, a patented poultry rack and lift hook create a circular flow of oil up through and around the cavity during the frying process.
The final result is a golden brown Thanksgiving turkey.
The select-grain leather glove (right hand only) protects from hot oil as you lift the turkey to slowly insert and later remove it from the pot.
The stainless 12-inch fry thermometer enables monitoring and maintaining optimal frying temperature.
The 2 oz.
seasoning injector with a stainless needle is ideal for infusing favorite seasonings into the turkey prior to cooking.
Use outdoors only with your favorite Bayou Classic high-pressure cooker.
Yes, even larger turkeys up to 35 lb can be fried in the grand gobbler, but legs and wings must first be removed and fried separately; otherwise, they will overcook.
When doing this, fry the turkey body following the standard instructions for whole turkeys.
Typically, legs and wings require 18 minutes to cook separately.
Remove the rack and hook to use this versatile stockpot year-round for cooking soup, shrimp, crabs, corn, peanuts, jambalaya, low country boil, or gumbo.
The Bayou Classic grand gobbler is your next must-have outdoor cooking equipment.
