How To Reuse Oil In Your Turkey Fryer Safely

Deep-frying a turkey can be a costly affair, requiring several gallons of oil. However, it is possible to reuse the oil, which can help offset the expense. The first step is to choose an oil with a high smoke point, such as peanut, corn, canola, or sunflower oil, which can withstand high temperatures without breaking down. After frying, the oil needs to be strained through cheesecloth or a filter to remove any particles, then 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, the oil can last for several months and can be reused multiple times before showing signs of deterioration, such as foaming, darkening, or excessive smoking.

Straining and storing the oil

• Cooling the Oil: Allow the oil to cool down completely after cooking. Do not attempt to strain or store the oil while it is still hot, as it can be dangerous and may cause burns.
• Straining the Oil: The goal of straining is to remove any particles, debris, or remnants of food from the oil. This can be done by using a cheesecloth or a fine-mesh strainer. Place the strainer over a funnel, and slowly pour the oil through it back into its original container or another suitable storage container. This step ensures that the oil is clean and free from any particles that could affect its quality or flavour.
• Storing the Oil: Once the oil has been strained, it's important to store it properly. Choose a cool, dry, and dark place, such as a pantry or cabinet, to store the oil. Avoid exposing the oil to direct sunlight or heat sources, as this can affect its quality and shelf life. If possible, store the oil in a covered container with a tight-fitting lid to prevent dust, moisture, or other contaminants from getting in.
• Refrigeration or Freezing: While it is not necessary to refrigerate or freeze the oil, doing so can extend its shelf life. Place the covered container in the refrigerator or freezer, ensuring it is clearly labelled. The oil will thicken when refrigerated or frozen but will return to its original consistency when reheated.
• Shelf Life and Reuse: Properly stored turkey fryer oil can last for several months. However, it is important to examine the oil before each use. If the oil has separated, smells bad, or shows signs of deterioration (such as foaming, darkening, or excessive smoking), it should be discarded and not reused.
• Oil Pump Option: For large quantities of oil, consider using an electric oil pump with a built-in filter. This tool makes it easier to transfer the oil from the fryer back into its original container or a storage container.

How to dispose of used oil

It is important to dispose of used cooking oil safely to prevent plumbing problems and environmental harm. Here are some ways to dispose of used oil:

Recycling

Recycling is the best option for disposing of leftover cooking oil. Drain the oil to remove food particles, then pour the oil into a sealed container. It can then be dropped off at your local recycler. If there are no recycling centres in your area, you can drop the sealed container into the trash can.

Absorbent Materials

Mix the oil with absorbent materials like cat litter, sand, or sawdust. Once the oil has solidified, it can be disposed of in the bin. You can also use products like FryAway to help solidify the oil.

Composting

If you are composting at home, a little bit of plant-based oil (around a cup or less) can be added to your compost pile. However, most curbside compost programs would prefer you leave oil out, as too much oil can slow down the composting process.

Reuse

Strain the oil to remove food particles and store it in a sealed container. Ensure the oil looks and smells good before reusing. The number of times oil can be reused depends on the type of food being fried. For example, oils used for breaded foods should be reused a maximum of 3-4 times, while cleaner oils like those used for potato chips can be reused at least 8 times.

Grease Disposal Systems

If you frequently fry large quantities of food, consider investing in a grease disposal system. These are foil-lined bags and traps that make oil disposal easy and prevent fats, oils, and greases from causing havoc on your plumbing and the local sewage system.

Local Options

If you don't have access to a local recycling centre, you can contact local restaurants or bakeries, as they may accept used cooking oil to add to their recycling stream. You can also contact your local fire department, as they often accept waste cooking oil for proper disposal.

Mistakes to Avoid

Do not pour oil down the drain, in the toilet, or onto the ground. This can cause clogs, contaminate water sources, and attract pests. Do not add oil to your septic system, as this can cause clogged pipes and polluted waterways.

Reuse oil for frying other foods

If you've used oil for deep-frying a turkey, you might be wondering if you can reuse it for frying other foods. The answer is yes, but there are a few things you need to keep in mind.

Firstly, it's important to choose the right type of oil for frying. Oils with a high smoke point, such as peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil, can be heated to high temperatures without breaking down. This is important because when oil breaks down, it goes rancid and can ruin the flavour of your food.

Once you've finished frying your turkey, let the oil cool down and then strain it through cheesecloth or a fine-mesh sieve to remove any small particles. You can then store the oil in a covered container in a cool, dry, and dark place. It's best to avoid refrigerating or freezing the oil, as this can cause it to thicken and break down. Properly stored, the oil can last up to six months.

When you're ready to reuse the oil, examine it carefully. If it has separated or smells bad, it needs to be discarded. Otherwise, you can use it to fry other foods such as chicken, fish, French fries, onion rings, or corn dogs. Just be aware that if you use the oil for frying fish, it may impart a strong flavour to other foods.

It's important to note that oil can only be heated for up to six hours in total, so if you've already fried a turkey for an hour, you only have five hours of cooking time left with that batch of oil. Additionally, if you notice any signs of deterioration, such as foaming, darkening, or excessive smoking, it's time to dispose of the oil.

By following these guidelines, you can safely reuse oil from deep-frying a turkey for frying other foods, saving money and reducing waste.

Signs of oil deterioration

Yes, you can reuse oil from a turkey fryer, but it's important to look out for signs of oil deterioration.

The National Turkey Federation recommends that after frying, the oil needs to be strained, filtered, and cooled. Then, it should be stored in a covered container in the refrigerator or freezer to prevent it from going rancid. The Texas Peanut Producers Board notes that peanut oil, the most common oil for frying a turkey, can be reused three to five times within six months before showing signs of deterioration.

• Foaming: If the oil starts to foam excessively, it is a sign that it has gone rancid and needs to be discarded.
• Darkening: When the oil turns dark or has a cloudy appearance, it indicates that it has been exposed to heat or contaminants and should be replaced.
• Smoking: If the oil smokes excessively when heated, it means that it has passed its smoke point and has started to break down. Excessive smoking is a sign that the oil is no longer safe to use.
• Rancid smell: A rancid or unpleasant odour indicates that the oil has oxidized and is no longer suitable for cooking.
• Failure to bubble: Fresh oil will bubble when food is added. If the oil fails to bubble, it means that it has lost its ability to conduct heat effectively and needs to be replaced.
• Separation: If the oil has separated into different layers, it indicates that the oil has broken down and is no longer stable.
• Unpleasant taste: If the oil imparts an unpleasant taste to the food, it is a sign that it has deteriorated and should be discarded.

It is important to monitor the oil for any signs of deterioration as consuming rancid oil can be harmful to your health. If you are unsure, it is always best to err on the side of caution and start with a fresh batch of oil.

How to choose the right oil for frying

When choosing the right oil for frying, there are several factors to consider. Firstly, it is essential to select an oil with a high enough smoke point, as this will determine how high you can safely heat the oil without it breaking down and affecting the flavour and nutritional integrity of your food. Oils with moderate to high smoke points, such as avocado, canola, corn, safflower, sunflower, and grapeseed oil, are suitable for shallow frying or sautéing, which requires medium-high heat, often less than 400 degrees Fahrenheit. For deep frying, which involves higher temperatures, usually over 400 degrees Fahrenheit, refined oils with higher smoke points, such as safflower, soybean, peanut, or canola oil, are recommended.

In addition to smoke point, other factors to consider when choosing an oil for frying include flavour profile, cost, and relative fry life or oil breakdown time. While some oils are neutral in flavour, others, like extra virgin olive oil, sesame oil, and coconut oil, have strong and distinct flavours that can enhance certain dishes. The cost of cooking oils can vary significantly, so it is important to consider the price per ounce when selecting an oil. Additionally, premium oils tend to have longer fry life, less absorption, and lower monounsaturated fats, but they may come at a higher cost.

When reusing oil for frying, it is crucial to properly store it to prevent deterioration. This includes straining, filtering, and cooling the oil before storing it in a covered container in the refrigerator or freezer. Properly stored oil can last for several months. However, it is important to examine the oil before reuse, and if it has separated or smells bad, it should be discarded.

Frequently asked questions