How Much Oil Should You Add To Your Turkey Fryer?

Deep-frying a turkey is a great way to put an innovative spin on a classic recipe. While the process may be simpler than cooking your bird in the oven, factors such as the type of oil you use, the cooking time, and the amount of oil can affect the results. The type of oil you use is important as deep frying a turkey involves cooking it at a high temperature. You need to choose an oil that can withstand the heat, so an oil with a high smoke point is best.

How much oil is needed?

The amount of oil you need for your turkey fryer depends on the size of your pot and the weight of your turkey. It is recommended that you use enough oil to fully submerge the turkey, leaving a margin of error of about two knuckles above the turkey.

There is a simple trick to determine how much oil you need. First, place the uncooked turkey inside your fryer pot. Then, fill the pot with water until it covers the turkey or reaches the maximum fill line on the inside of the pot. Remove the turkey and note the water level. Now, pour out the water and replace it with oil, filling it to the same level.

For a 30-quart pot, you will need around 3 gallons of oil, and for a 32-quart pot, you will need about 3 1/3 gallons. Here is a more comprehensive list of turkey weights and the corresponding amount of oil required:

• 9-pound turkey: 3 to 4 gallons of oil
• 13-pound turkey: 4 to 5 gallons of oil
• 14-pound turkey: 5 gallons of oil
• 15-pound turkey: 5 gallons of oil
• 20-pound turkey: 5 to 6 gallons of oil
• 22-pound turkey: 5 to 6 gallons of oil

Please note that for turkeys over 15 pounds, it is recommended to separate the white and dark meat before frying. Additionally, make sure that the oil you choose has a high smoke point to prevent it from breaking down and ruining the flavour of your turkey.

What type of oil is best?

When choosing the best oil for deep-frying turkey, there are a few things to keep in mind. Firstly, consider the smoke point of the oil, which is the temperature at which the oil starts to break down. Oils with a high smoke point can be heated to relatively high temperatures without breaking down and smoking. Since deep-frying turkey involves cooking it at a high temperature, an oil with a high smoke point is necessary to prevent it from giving off a burnt flavour and to avoid the risk of starting a fire.

Peanut oil is the most commonly recommended oil for deep-frying turkey, as it has a high smoke point and a neutral flavour that won't overpower the taste of the turkey. It also adds a crisp texture to the meat. Other oils with high smoke points that are suitable for deep-frying turkey include:

• Refined avocado oil (smoke point: 520°F)
• Safflower oil (smoke point: 510°F)
• Refined soybean oil (smoke point: 450-460°F)
• Sunflower oil (smoke point: 450°F)
• Rice bran oil (smoke point: 450°F)
• Corn oil (smoke point: 440°F)
• Canola oil (refined) (smoke point: 400°F)
• Vegetable oil (smoke point: 400°F)

In addition to smoke point, the degree of refinement, flavour, cost, and health benefits of the oil should also be considered when making your choice. Lighter-coloured oils tend to have higher smoke points than darker-coloured oils, so opt for a refined and light-coloured oil for deep-frying. Neutral oils are also preferable, as they allow the natural flavour of the turkey to shine through. While peanut oil does impart a nutty flavour, it works well with turkey and is a good choice in terms of cost. Avocado oil, for example, has a high smoke point but is more expensive.

Can you reuse the oil?

Yes, you can reuse oil from a turkey fryer, but there are a few things to keep in mind to ensure you're doing it safely. Firstly, it's important to choose an oil with a high smoke point, as this will allow you to heat the oil to a high temperature without it breaking down. Good options include peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil.

Once you've finished cooking, let the oil cool down completely before removing it from the pot. Then, filter the oil to get rid of any particles by pouring it through a cheesecloth or coffee filter into its original container or another storage container.

When storing the oil, keep it covered in a cool, dry, and dark place. If you won't be using it within a month, it's best to store it in the refrigerator or freezer. Properly stored, the oil can last up to six months.

Before reusing the oil, examine it for any signs of separation or a bad smell. If it looks or smells off, it's best to dispose of it and start with a fresh batch. Otherwise, you can pour it back into your pot and heat it up for your next frying session. Just remember to keep the total heating time of the oil to six hours, including preheating time.

You can reuse peanut oil three to five times within six months if it's properly stored and cared for. Each time you fry a turkey, you'll need to add fresh oil to maintain the required oil level. Reusing the same oil can even impart a deeper, richer flavour to your turkeys.

How do you store the oil?

Once you've finished cooking, let the oil cool down completely. Then, filter the oil to get rid of any particles floating in it. You can do this by pouring the oil through a cheesecloth or coffee filter and back into its original container. If you used a large quantity of oil, you may want to use an electric oil pump to help with this process.

With the oil filtered and in your storage container, you need to find a cool, dry, and dark place to store it. Ideally, you could keep it refrigerated, but if you don't have the space, any place that fits these criteria (while also being warm enough to prevent the oil from freezing) will work.

Properly stored oil will last up to six months. Before you use the oil again, examine it carefully. If it has separated or smells bad, it needs to be disposed of, and you'll need to start with a fresh batch.

How do you dispose of the oil?

It's important to properly dispose of used cooking oil. Pouring oil down the sink, toilet, or putting it into a septic system can clog pipes and drainage fields. It's also not suitable for compost bins. Throwing oil in the garbage fills landfills, and burying it outside pollutes the soil and groundwater.

Recycling is the best option for disposing of leftover cooking oil. First, drain the oil to remove food particles, then pour the oil into a sealed container. You can then drop it off at your local recycler, or put the sealed container into the trash.

If you have several gallons of oil to dispose of, you can find an oil collection point in your area. Check with your local government or the Earth 911 website to find deposit sites that will safely dispose of cooking oil or recycle it into biodiesel.

Frequently asked questions