How To Properly Reuse Turkey Fryer Oil

Frying a turkey is not the traditional method of cooking this bird, but it does give it a crispy skin and juicy meat. However, the process requires a lot of oil – between three and five gallons. This is expensive, but the good news is that you can reuse the oil.

To do this safely, it's important to buy your oil with reuse in mind. Oils with a high smoke point are best, such as peanut, refined canola, corn, rice, or sunflower oil. When heating the oil, monitor the temperature to ensure it doesn't exceed its smoke point.

Once you've finished cooking, let the oil cool down before preparing it for storage. Filter the oil through a fine strainer, then through a cheesecloth or coffee filter. Store the oil in a cool, dry, and dark place.

Used oil will last up to six months if stored properly, and can be reused three to five times. However, frying oil will take on the flavour of the food you cooked in it, so fry similar items when reusing oil.

Choosing the right oil

Firstly, it's important to select an oil with a high smoke point. The smoke point is the temperature at which an oil starts burning and smoking. For deep-frying, you need an oil with a high smoke point that can withstand temperatures of 350-450°F. Oils with lower smoke points will burn and impart a bad taste, and may even catch fire.

The flavour of the oil will also impact the taste of the turkey. You want a neutral-flavoured oil that won't compete with the turkey's natural flavours.

Peanut oil is the gold standard for frying turkeys. It has a smoke point of 450°F, so it can withstand high heat, and it has a clean, neutral flavour profile. However, if you or your guests have a peanut allergy, you'll need to choose a different oil.

Good alternatives to peanut oil include:

• Canola oil: A more affordable option with a mild flavour. Smoke point: 400°F.
• Safflower oil: A great peanut oil alternative with a neutral flavour profile. Smoke point: 450°F.
• Refined avocado oil: Smoke point: 520°F.
• Corn oil: Ideal for those with peanut allergies. Smoke point: 450°F.
• Sunflower oil: Another peanut-free choice with a light flavour. Smoke point: 450°F.
• Vegetable oil: Budget-friendly and neutral-flavoured, but can sometimes have a greasy mouthfeel. Smoke point: 400-450°F.
• Cottonseed oil: Smoke point: 420°F.
• Soybean oil: Smoke point: 450°F.

Oils to avoid for frying turkey include olive oil (smoke point of 325°F) and coconut oil (smoke point of 350°F).

Storing the oil

Allow the oil to cool completely: It is important to let the oil cool down to room temperature before attempting to store it. Oil burns can be dangerous and painful, so do not rush this step.

Filter the oil: Once the oil has cooled, it's time to remove any impurities. Line a fine-mesh strainer with cheesecloth or coffee filters and pour the oil through it to catch any crumbs or sediment. This step is crucial if you've fried breaded or battered food, as leftover particles can burn the next time you heat the oil.

Choose a storage container: Transfer the strained oil to a clean container, preferably a glass jar or the original oil bottle. If you're using the original bottle, make sure you've saved it beforehand.

Find a suitable storage location: Store the oil in a cool, dry, and dark place, such as a pantry or cabinet. Avoid placing it near the oven, fridge, or microwave, as these appliances can generate heat. The ideal storage temperature is below room temperature but above freezing.

Follow storage time limits: Properly stored oil can last up to six months. However, peanut oil, the most commonly used oil for frying turkey, should be used within three to five times or approximately one month. After that, it should be refrigerated or frozen to extend its shelf life.

Check the oil before reuse: Before reusing the oil, examine it carefully. If the oil has separated or smells rancid, discard it and start with a fresh batch. Otherwise, you can pour it back into your pot and heat it up for frying.

Some additional tips to consider:

• If you plan to reuse the oil multiple times, invest in an electric oil pump to make transferring the oil between containers easier.
• Label the oil with the date and the type of food it was used for to prevent flavour overlaps.
• Oils absorb the flavours of the food cooked in them, so fry similar items when reusing oil.

Reusing the oil

If you're looking to reuse your turkey fryer oil, there are a few things to keep in mind. Firstly, it's important to choose an oil with a high smoke point, such as peanut oil, corn oil, canola oil, or sunflower oil. Oils with a high smoke point can be heated to high temperatures without breaking down, which can ruin the flavor of your food. When choosing an oil, it's best to avoid extra virgin olive oil, as it has a low smoke point, a dominant flavor, and is expensive.

Once you've chosen the right oil, you'll need to monitor its temperature carefully while frying. Oil has a specific smoking point, and when it surpasses this temperature, its fats start to break down, releasing a substance called acrolein, which gives food a bitter taste. To prevent this, use a thermometer to monitor the oil's temperature and adjust the heat as needed to maintain the desired frying temperature.

After frying, allow the oil to cool completely before attempting to handle it. Then, filter the oil through a fine-mesh strainer or cheesecloth to remove any crumbs or sediment. This step is crucial, especially if you're frying breaded or battered food, as these particles can burn the next time you heat the oil.

Store the filtered oil in an airtight container in the refrigerator. Used oil can be stored for up to six months, but it's recommended to reuse it no more than three to five times before discarding it. It's also important to note that oil takes on the flavor of the food cooked in it, so it's best to fry similar items when reusing oil. Additionally, some foods, like vegetables, have less impact on the oil, while breaded items tend to leave more particles behind.

When reusing the oil, continue to monitor its temperature and watch out for signs of spoilage. Recycled oil may appear cloudy or foamy, or it may develop an acrid aroma. If you notice any of these signs, it's time to discard the oil.

How to discard the oil

• Do not pour the oil down the drain, toilet, or put it into a septic system.
• Do not put it into a compost bin.
• Place the oil in a closed vessel and chill it, then discard the solidified oil with your regular trash.
• Find a local disposal center that accepts used cooking oil.
• 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.

How many times can the oil be reused?

When it comes to reusing oil for frying a turkey, the number of times you can do so depends on several factors, including the type of oil, how it is stored, and signs of spoilage.

Peanut oil, for example, can typically be reused three to five times within six months if stored and handled properly. This is because peanut oil is highly perishable and must be kept cold if you plan to keep it longer than a month. Other oils, such as canola, corn, rice, and sunflower oils, are also suitable for frying turkey and can be reused multiple times if stored and handled correctly.

It is important to note that reused oil will impart a deeper, richer flavour to your turkeys, so the taste will become stronger each time you fry. Additionally, frying oil will take on the flavour of the food cooked in it, so it is recommended to fry similar items when reusing oil.

When reusing oil, always check for signs of spoilage before using. Recycled oil may develop a cloudy or foamy appearance, an acrid aroma, or a rancid smell. If you notice any of these signs, it is best to discard the oil and start with a fresh batch.

To prolong the life of your frying oil, it is crucial to control the temperature and avoid exceeding the smoke point. Each oil has a specific smoke point, which is the temperature at which it starts to smoke. Frying at high temperatures can cause the oil's fats to break down, releasing a substance called acrolein, which gives food a bitter taste. Therefore, monitoring the oil's temperature while frying and allowing it to cool completely before storing is essential to maximise its reuse potential.

By following these guidelines and paying attention to the condition of the oil, you can safely reuse it multiple times, depending on the type of oil and your storage methods.

Frequently asked questions