One piece of early advice I got when I was very young, went long the lines of "don't sh%t where you eat..." and I got to hear it in Italian, German, Greek, Spanish, Southern Drawl, etc. many times. I was surprised at how many places in life that applies...
The old ones made it very clear to never mix the tools and equipment used for dealing with metals casting or anything dirty or contaminated, with your domestic cooking.
They went as far as not mixing the birds shot with lead pellets, bears & pigs (trichinosis) , etc., with domestic meats. But that is enough about cross contamination.... back to your point...
The head boiling is another very good use of that size burner. That job inevitably gets messy if the pot boils over or the drippings get on the equipment, and those tools are usually dedicated to dirty jobs and look the part if they get used a few times a year. I wouldn't want to hear them spinning in their graves if I were to fry a turkey over one.... YMMV
