How To Properly Reuse Turkey Fryer Oil

Deep-frying a turkey can be costly, so it's good to know that you can reuse the oil. However, there are a few things to keep in mind to ensure you do it safely. Firstly, choose an oil with a high smoke point, such as peanut, sunflower, or canola oil. Oils with high smoke points can be heated to high temperatures without breaking down and becoming harmful. When reusing oil, it's important to strain and filter it after it has cooled, and then store it in a sealed container in the refrigerator. You can reuse the oil a few times, but be sure to check for signs of deterioration, such as foaming, darkening, or a rancid smell, before each use.

Choosing the right oil

When choosing an oil for frying turkey, opt for one with a neutral flavour that won't overpower the natural taste of the bird. Here are some of the best oil options for achieving crispy, golden results:

Peanut Oil

Peanut oil is considered the gold standard for frying turkeys. It has a high smoke point of 450°F and a clean, neutral flavour profile. Peanut oil is also the most common oil for frying turkeys, but it's important to ensure none of your guests have peanut allergies before using it.

Canola Oil

Canola oil is a more affordable alternative to peanut oil, with a smoke point of 400°F. It has a mild flavour that won't overpower the taste of the turkey.

Vegetable Oil

Vegetable oil is another budget-friendly option for frying turkey. It typically has a smoke point of 400-450°F and a neutral taste, but it can sometimes leave a greasy mouthfeel.

Safflower Oil

With a smoke point of 450°F, safflower oil is an excellent alternative to peanut oil. It has a neutral flavour profile, making it a great choice for frying turkey.

Corn Oil

Corn oil is ideal for turkey frying, with a smoke point of 450°F and a clean taste. It's a good option for those with peanut allergies.

Sunflower Oil

Sunflower oil is another peanut-free choice with a smoke point of 450°F and a light flavour. It's a great option if you're looking for a neutral-tasting oil.

In addition to these popular choices, other suitable oils for frying turkey include refined avocado oil (smoke point of 520°F), soybean oil (smoke point of 450°F), and cottonseed oil. Remember to always choose oils with high smoke points and neutral flavours to ensure the best results and avoid any safety hazards.

Storing and reusing the oil

The first step to storing and reusing oil is to choose the right oil. The National Turkey Federation recommends using oils with a high smoke point, such as peanut, refined canola, corn, rice, or sunflower oil. Oils with a high smoke point can be heated to a high temperature before smoking.

Once you've chosen the right oil, the next step is to prepare it for storage. After cooking, allow the oil to cool down completely. Then, strain and filter the oil to remove any particles or debris. You can use a fine mesh strainer, cheesecloth, or a coffee filter for this step. If you've used seasonings, a rub, or breading on your turkey, filtration is especially important.

After filtering, pour the oil into an appropriate container, such as the oil's original container or another sealed, light-proof container. If you're using peanut oil, it's important to store it in the refrigerator if you plan to keep it longer than a month, as it is more perishable than other oils. You can also freeze peanut oil to extend its shelf life. For other oils, it is sufficient to store them in a cool, dry, dark place.

Properly stored oil will last up to six months and can be reused three to five times. However, it's important to examine the oil before each use. If the oil has separated, turned dark, or has an off-odor, it should be discarded. These are signs that the oil is becoming rancid and is no longer safe to use.

When reusing the oil, keep in mind that the total heating time of any oil should not exceed six hours. It's also important to dispose of used cooking oil properly. Do not pour it down the sink, as it can cause backups in your plumbing. Instead, find an oil collection point in your area or recycle it into biodiesel fuel or soap.

How to dispose of the oil

If you don't want to reuse your turkey fryer oil, it's important to dispose of it properly. Pouring oil down the sink, toilet, or septic system can cause clogs and damage pipes, sewers, and drainage fields. It can also harm the environment if dumped outside, as it can make its way into waterways and harm wildlife.

The best way to dispose of leftover cooking oil is to recycle it. Allow the oil to cool completely, then drain it to remove any food particles. You can use a fine strainer, a cheesecloth, or a coffee filter for this. Next, pour the oil into a sealed container. You can then drop off the sealed container at a local recycler or a designated oil collection point in your area. Check with your local government or websites like Earth 911 to find deposit sites that will safely dispose of or recycle cooking oil. Some places may even pay you a small amount for your contribution.

If you can't find a local recycler or collection point, you can dispose of the sealed container in the trash can. This is not as environmentally friendly as recycling, but it's still better than pouring it down the drain or into the environment.

Some cities, like Mesa, have specific drop-off locations for used cooking oil, such as fire stations. The collected oil is then recycled into various products, such as livestock feed, lubricants, and clean-burning biofuel.

How much oil to use

The amount of oil you need to deep fry a turkey depends on the size of your pot and the weight of your turkey.

A general rule of thumb is to use 3 gallons of oil for a 30-quart pot and 3 1/3 gallons of oil for a 32-quart pot.

For a 9-pound turkey, use 3 to 4 gallons of oil. For a 13-pound turkey, use 4 to 5 gallons of oil. For a 14-pound turkey, use 5 gallons of oil. For a 15-pound turkey, use 5 gallons of oil. For a 20-pound turkey, use 5 to 6 gallons of oil. And for a 22-pound turkey, use 5 to 6 gallons of oil.

Note that for turkeys over 15 pounds, it is recommended to separate the white and dark meat before frying.

• Place the uncooked turkey inside your fryer pot.
• Fill the pot with water until it covers the turkey or meets the maximum fill line.
• Remove the turkey and make a note of the water level.
• Pour out the water and replace it with cooking oil, filling it to the same level as the water.

It is important to ensure that you have enough oil to cover your entire turkey, but not so much that it spills over.

How long to fry for

The length of time you can fry for depends on the weight of your turkey. Here is a list of cooking times for different weights of turkey:

• 9-pound turkey: 32 minutes
• 13-pound turkey: 44 minutes
• 14-pound turkey: 47 minutes
• 15-pound turkey: 50 minutes
• 20-pound turkey: 65 minutes
• 22-pound turkey: 66 minutes

For turkeys over 15 pounds, separate the white and dark meat before frying.

In general, you can calculate deep-fried turkey cook times at a rate of three minutes per pound plus five minutes. For example, if you're deep-frying a 15-lb turkey, cook it for 50 minutes.

Keep in mind that larger turkeys take longer to cook, which can overcook the outside and leave the inside undercooked. If you're frying a large turkey, it is recommended to portion the bird into smaller sections and fry them separately.

Frequently asked questions