How To Reuse Peanut Oil From A Turkey Fryer Safely

Peanut oil is a popular choice for deep frying turkeys, but it can be expensive. The good news is that it can be reused, but there are some important things to keep in mind. Firstly, it's crucial to choose an oil with a high smoke point, such as peanut, refined canola, corn, rice, or sunflower oil. Secondly, monitor the temperature of the oil to ensure it doesn't exceed its smoke point. After frying, the oil should be strained through a fine strainer or cheesecloth and stored in a covered container in the refrigerator. Peanut oil has a shorter shelf life than other oils and will only last about a month if not refrigerated. When reused, the oil will develop a cloudy appearance and may have a stale odour. It can be reused three to five times within six months before it needs to be discarded. Signs that the oil has gone rancid include a dark colour, foaming, excessive smoking, a rancid smell, and a failure to bubble when food is added.

How to store peanut oil

Yes, you can reuse peanut oil from a turkey fryer, but only for a limited time. Peanut oil can usually be used three to four times to fry turkeys before it goes bad.

Firstly, it is important to let the oil cool overnight in a covered pot. Then, strain the oil through a fine strainer or sieve, and filter it through a cheesecloth or coffee filter. This step is especially important if you have used seasonings or breading on the turkey.

Secondly, peanut oil should be stored in a cool, dark place, such as a pantry or cupboard, and kept out of direct sunlight. It should be stored in a sealed container, with the lid tightly closed. If you are storing the oil in its original container, make sure it is covered.

Thirdly, if you plan to keep the oil for longer than a month, it should be refrigerated. Refrigerated peanut oil will thicken and become cloudy, but it will return to its original consistency when reheated. You can also freeze peanut oil to extend its shelf life even further.

Finally, it is important to note that peanut oil will eventually go bad. Signs that your peanut oil has gone rancid include a strong, unpleasant smell, a change in appearance (darkening or cloudiness), foaming, or failure to bubble when food is added. If you notice any of these signs, the oil should be discarded.

How to tell if peanut oil has gone bad

Peanut oil is one of the healthiest choices for deep frying and baking. It has a high smoke point of around 450°F, making it well-suited for high-heat cooking methods. It is also naturally cholesterol-free, trans-fat-free, and low in saturated fats.

Peanut oil has a long shelf life compared to other oils, but it won't last forever. Here are some ways to tell if your peanut oil has gone bad:

• Rancid smell: Peanut oil can go rancid through chemical decomposition accelerated by frequent exposure to light, air, and heat. Rancid oil will have an unpleasant smell, similar to rotten or fermented fruits.
• Dark colour: Refined peanut oil is clear and light golden, while gourmet oil is darker brown. As the oil ages, it will darken. The darker it gets, the more rancid it becomes.
• Cloudy consistency: Cloudiness can indicate that the fats have started to break down, though it can also be caused by storing the oil at cold temperatures.
• Lack of bubbles when food is added: Peanut oil should bubble when food is added to it. If it doesn't, this could be a sign that it has gone bad.
• Foaming, darkening, or smoking excessively: These are signs that your peanut oil has gone rancid and needs to be discarded.

To prolong the shelf life of peanut oil, store it in a cool, dry, and dark place, such as a pantry or refrigerator. Avoid exposing it to direct sunlight or temperature changes. If stored properly, unopened peanut oil can last up to a year, while opened peanut oil can last up to six months.

Straining and filtering peanut oil

Firstly, allow the oil to cool completely before attempting to handle it. Peanut oil can remain in its frying vessel while it cools, but make sure it is covered. Once cool, it's time to strain the oil. This can be done using a fine-mesh strainer or a cheesecloth. If you're using a strainer, simply pour the oil through it slowly and gently. If you're using cheesecloth, place it over a medium-sized bowl and then pour the oil through. This will allow any small particles or sediment to settle at the bottom of the bowl, leaving you with cleaner oil. Repeat the straining process if there are still impurities in the oil.

If you want to be extra thorough, you can use a coffee filter in addition to the strainer or cheesecloth. Place the coffee filter in a mason jar and roll the edge of the filter over the lip of the jar. Secure it with the jar's ring, then carefully pour the oil through the filter. The oil will take a few minutes to pass through, and be cautious as it is still hot enough to burn your skin. Once the oil has run through, carefully remove the ring and filter, seal the jar, and you're done!

Remember to dispose of the filtered particles and food debris in the trash. Do not pour them down the sink, as they can clog your drains.

How long does peanut oil last?

Peanut oil is the most commonly used oil for frying a turkey, but it is also the most perishable of the oils. If you plan to keep it longer than a month, it must be stored in the refrigerator. Peanut oil may even be frozen to extend its shelf life. The oil will thicken and become cloudy when chilled, but it will return to its original consistency when reheated.

The Texas Peanut Producers Board, via The National Turkey Federation, says that peanut oil can be used three to four times to fry turkeys before signs of deterioration begin. These include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deterioration include a rancid smell and/or failure to bubble when food is added.

One source says that when cared for and stored properly, you can reuse peanut oil three to five times within six months before you need to throw it out. However, another source says that most oils may remain in the refrigerator for several months or until signs of deterioration begin.

Peanut oil alternatives

Peanut oil is popular for frying turkeys because it has a high smoke point, a neutral flavour, and adds a crisp texture to the meat. However, it is not the only oil that can be used.

The National Turkey Federation recommends using oils with a high smoke point, such as refined canola, corn oil, rice oil, and sunflower oil. The smoke point is the temperature at which oil begins to break down and create irritating smoke. Exceeding an oil's smoke point can make it harmful if consumed.

• Refined avocado oil: smoke point of 520°F (271°C)
• Safflower oil: smoke point of 510°F (265°C)
• Refined soybean oil: smoke point of 450°F (232°C)
• Sunflower oil: smoke point of 450°F (232°C)
• Cottonseed oil: similar properties to peanut oil
• Canola oil: certified cooks often use this for frying
• Grapeseed oil: smoke point of 445°F (229°C)
• Vegetable oil: check the label to ensure it is suitable for deep frying

Frequently asked questions