Reusing Turkey Fryer Oil: Safe Or Not?

Deep-frying a turkey is a costly endeavour, requiring several gallons of oil. However, it is possible to reuse the oil, saving money and reducing waste. To reuse oil, it must be strained, filtered, and cooled before being stored in a covered container in a cool, dry, and dark place. Refrigeration is ideal but often impractical due to the large volume of oil. Properly stored oil can last up to six months and can be used multiple times before showing signs of deterioration, such as foaming, darkening, or excessive smoking. When reusing oil, it is important to fry similar items to avoid flavour transfer and to fry breaded items last to minimise debris and bitter flavours. Ultimately, reusing turkey fryer oil is a safe and cost-effective option, but proper handling and storage are crucial to ensure food safety and maintain oil quality.

Can I save the oil from my turkey fryer?

Straining and filtering the oil

Once the oil has cooled, it's time to strain and filter it. Line a fine-mesh sieve with a couple of layers of cheesecloth or a coffee filter. You can also use a funnel with a strainer if you're pouring the oil back into its original container. Pour the oil through the sieve to catch any fine particles left behind from frying. These particles can burn and make the oil taste bitter when reheated, so it's important to strain them out.

If you've used seasonings or breading on your turkey, filtration is especially important. Make sure to skim off any crispy droplets that may have been left behind. The oil should be transferred to a clean, dry container such as a glass jar or the original oil bottle.

Keep in mind that the oil will take on the flavour of whatever you fry in it, so it's best to fry similar items when reusing the oil. For example, don't fry cinnamon donuts in oil that was used for catfish.

Choosing the right oil

Smoke Point

The smoke point of an oil is the temperature at which it starts to break down, smoke, and impart a bad taste to your food. For deep-frying a turkey, you need an oil with a high smoke point that can withstand temperatures of 350-450°F. Oils with lower smoke points, such as olive oil or coconut oil, are not suitable for deep-frying as they will burn and pose potential safety hazards.

Flavor

The flavor of the oil will also impact the taste of your turkey. Look for oils with a neutral flavor that won't overpower the natural flavors of the turkey. Peanut oil, canola oil, and vegetable oil are known for their neutral flavor profiles.

Allergies and Dietary Restrictions

If you or your guests have peanut allergies, it's important to choose a peanut-free oil. Good alternatives include corn oil, sunflower oil, or safflower oil, which have high smoke points and neutral flavors.

Cost

Consider your budget when choosing an oil. Peanut oil is often recommended for frying turkeys, but it can be more expensive than other options. Canola oil and vegetable oil are more affordable alternatives that still have suitable smoke points and neutral flavors.

Storage and Reuse

If you plan to reuse the oil, consider the storage requirements. Oils with high smoke points can be reused multiple times, but proper storage is crucial. Store the oil in an airtight container away from light and heat. Used oil can be refrigerated or frozen to extend its shelf life, but it will still gradually break down over time. Discard reused oil if it becomes dark, foams excessively, or develops an off odor or flavor.

Recommended Oils

The following oils are recommended for deep-frying turkeys due to their high smoke points and neutral flavors:

• Peanut oil
• Canola oil
• Vegetable oil
• Safflower oil
• Corn oil
• Sunflower oil
• Refined avocado oil
• Refined soybean oil

Reusing the oil

Choosing the Right Oil

When selecting an oil to fry your turkey in, it is important to keep in mind that you will be reusing the oil. Oils with a high smoke point are best as they can be heated to a high temperature without breaking down. Good options include peanut, refined canola, corn, rice, cottonseed, safflower, soybean, and sunflower oil.

Storing the Oil

Before storing the oil, it is important to strain it through a fine strainer, cheesecloth, or coffee filter to remove any particles left over from frying. Then, transfer the strained oil into a clean, covered container. If possible, store the oil in the refrigerator, but if not, find a cool, dry, and dark place.

Reheating the Oil

When reheating the oil, proceed with caution. One source warns of a scary situation in which cold oil was placed straight into a saucepan on the stove and exploded. Instead, allow the oil to come to room temperature before reheating.

Oil Deterioration

Peanut oil can be used three to four times to fry turkeys before it shows signs of deterioration. Other oils may be similar, but it is important to watch for signs of deterioration, including foaming, darkening, or smoking excessively, which indicate that the oil must be discarded. Other signs include a rancid smell and/or failure to bubble when food is added.

Storing the oil

Once you've finished frying your turkey, turn off the heat and let the oil cool down. It's important to let the oil cool completely before handling it—oil burns can be very dangerous. When the oil has cooled to room temperature, it's time to strain it. Pour the oil through a fine-mesh sieve or cheesecloth to remove any particles or debris left over from frying. This step is important because any leftover bits will burn and make the oil taste nasty when reheated.

After straining, transfer the oil to a clean, covered container. If possible, use a funnel to make the process neater and reduce the risk of spills. If you used a large amount of oil, you might find it easier to use an electric oil pump to transfer it to your storage container.

Now it's time to find a place to store your oil. Ideally, you should store it in a cool, dry, and dark place, such as a refrigerator or freezer. This will help prevent the oil from going rancid. If you don't have space in your refrigerator, find a cool, dry place that won't let the oil freeze. Avoid storing the oil near the oven, fridge, or microwave, as the heat from these appliances can cause the oil to deteriorate.

Properly stored, the oil will last up to six months. However, it's important to examine the oil before using it again. If it has separated or smells bad, it needs to be discarded. Otherwise, you can reheat the oil and use it for frying similar items. Remember, once your oil has been used for six hours in total, it's time to dispose of it responsibly.

Disposing of the oil

If you don't want to reuse your turkey fryer oil, it's important to dispose of it properly. Do not pour cooking oil down the sink, toilet, or septic system. Even a small amount can clog pipes and drainage fields, so several gallons of oil will wreak havoc. It's also not suitable for compost bins.

The best option is to 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. Some places may even pay you a small amount for your contribution.

If you're unable to find a collection point, used cooking oil is welcomed by rendering facilities. Most restaurants save their used cooking grease and sell it to these facilities, so a restaurant owner or manager may be willing to take it off your hands if you ask.

Storing the Oil

If you plan to reuse the oil, it's important to store it correctly. First, get rid of all the little things floating in the oil by pouring the oil through cheesecloth or a fine-meshed sieve. You can then transfer the strained oil into a clean container, such as a glass jar or the original oil bottle.

Find a cool, dry, and dark place to store the oil. Ideally, keep it refrigerated, but if you don't have the space, any place that fits the criteria and won't let the oil freeze will work. Properly stored, the oil will last up to six months.

Reusing the Oil

When reusing the oil, keep in mind that it takes on the flavor of whatever you fry in it, so fry similar items in previously used oil. For example, don't fry donuts in yesterday's fish oil. Vegetables tend to have the lowest impact on the oil, while breaded items, especially those with a fine coating of flour or cornstarch, tend to leave lots of particles that can burn and infuse the oil with a bitter flavor.

Remember, once your oil is caput, don't pour it down the drain. That's bad for your pipes, the environment, and can lead to harmful free radicals, which have been linked to cancer and heart disease.

Frequently asked questions