How To Save And Store Turkey Frying Oil

Deep-frying a turkey can be a costly affair, requiring 3 to 5 gallons of oil. However, you can save and reuse the oil, which is welcomed by rendering facilities and restaurants that sell used cooking grease to these facilities. Before reusing, the oil needs to be strained, filtered, and cooled, and then stored in a covered container in a cool, dry, and dark place. Refrigeration is ideal but not always feasible due to the large volume of oil. Reusing oil for frying is safe as long as it hasn't exceeded its smoke point, which varies for different types of oils.

Straining and filtering the oil

Allow the Oil to Cool: Before attempting to strain or filter the oil, it is important to let it cool down completely. Leaving the oil to cool overnight in a covered pot is recommended. This will ensure that the oil is safe to handle and will also help any food particles or debris settle at the bottom of the pot.

Use a Fine Strainer: Once the oil has cooled, it's time to strain it. Use a fine strainer or cheesecloth to remove any large particles or debris from the oil. Place the strainer over a large bowl or container and slowly pour the oil through the strainer. This will help catch any remaining solid particles that could affect the taste or quality of the oil.

Filter with a Coffee Filter or Cheesecloth: For an additional layer of filtration, use a coffee filter or a fine cheesecloth. This step is especially important if you have used seasonings or breading on the turkey. Carefully pour the strained oil through the coffee filter or cheesecloth, allowing it to slowly pass through into a clean container. This will help remove any smaller particles or sediment that may have passed through the strainer.

Double-Filter if Necessary: If the oil still appears cloudy or contains small particles, consider double-filtering it. Simply repeat the filtering process by passing the oil through a fresh coffee filter or cheesecloth. This will help ensure that the oil is as clean and pure as possible.

Store the Oil Properly: After straining and filtering, transfer the oil to a covered container, such as the original oil bottle or a clean jar with a tight-fitting lid. Store the oil in a cool, dry, and dark place, away from direct sunlight. If possible, refrigerate the oil to extend its shelf life. Properly filtered and stored oil can last for several months.

By following these steps, you can effectively strain and filter your turkey fryer oil, ensuring that it is clean and safe for future use. Remember to inspect the oil before each use and discard it if it shows any signs of deterioration, such as a rancid smell, discolouration, or excessive foaming.

Choosing the right oil

Smoke Point

The smoke point is the temperature at which the oil starts to smoke and break down. Oils with a high smoke point are ideal for deep frying, as they can withstand high temperatures without breaking down and producing harmful smoke. Good options include peanut oil, canola oil, safflower oil, soybean oil, and sunflower oil.

Flavor

Choose an oil with a neutral flavor that won't affect the taste of the turkey. Peanut oil, canola oil, and grapeseed oil are known for their neutral flavors.

Cost

High-quality oils can be expensive, but they may offer better flavor and health benefits. Compare prices and consider your budget when making your selection.

Availability

Ensure that the oil you choose is readily available and easily accessible, especially if you live in a rural area.

Health Benefits

Consider the health benefits of different oils. For example, olive oil is known for its health benefits but is not suitable for deep frying due to its low smoke point.

Allergen Concerns

If anyone in your household has allergies, be sure to choose an oil that does not contain any allergens. For example, some people may have allergies to peanuts, so peanut oil may not be suitable for everyone.

Compatibility with Other Ingredients

If you plan to use spices or other ingredients in your recipe, ensure that the oil is compatible with them and does not affect their flavor.

When selecting an oil for your turkey fryer, it's important to prioritize oils with high smoke points to ensure food safety and the best flavor. Additionally, consider factors such as flavor, cost, availability, health benefits, and allergen concerns to make the right choice for your specific needs.

Reheating oil with water in it

Reheating oil that contains water can be dangerous. Water and oil do not mix, and when water is heated to 100°C, it turns to steam. Oil, on the other hand, can be heated to much higher temperatures, often 180°C or more. When water is heated in oil, it tries to boil away rapidly, creating a large volume of steam in a short period of time. This steam can carry oil droplets with it, and when these oil droplets come into contact with oxygen, they can ignite. This can result in a large volume of air saturated with tiny oil droplets catching fire.

To avoid this, ensure that your pan is completely dry before adding oil. If you are reheating oil that has been stored, it is important to strain it of any solids and store it in an airtight container in the refrigerator. Reheating oil can also be dangerous for other reasons. It can change the chemical composition of the oil, producing harmful substances that can cause negative health effects and making the oil taste bad and give off a pungent odour.

Storing oil

The next step is to store the oil in a covered container. It is best to refrigerate the oil, but if this is not possible, it should be kept in a cool, dry, and dark place. Refrigerated oil will thicken and become cloudy, but it will return to its original consistency when reheated. Oil can be stored in the refrigerator for several months or until signs of deterioration begin to show.

When reusing the oil, it is important to proceed with caution. Ensure the oil has reached room temperature before reheating. Check the oil for any signs of deterioration, such as foaming, darkening, or smoking excessively. Other signs of deterioration include a rancid smell or a failure to bubble when food is added. If any of these signs are present, the oil should be discarded.

Disposing of oil

If you plan to reuse the oil, it is important to choose an oil with a high smoke point, such as peanut oil, corn oil, or canola oil. This will allow you to heat the oil to a high temperature without it breaking down. Once you have finished cooking, let the oil cool down and then strain it through a cheesecloth or coffee filter to remove any small particles. Store the oil in a covered container in a cool, dry, and dark place. Refrigeration can extend the shelf life of the oil, but this is not always practical due to the large volume of oil used in turkey frying.

It is important to monitor the oil for any signs of deterioration, such as foaming, darkening, or smoking excessively. If the oil develops a rancid smell or fails to bubble when food is added, it needs to be discarded. Properly stored oil can last up to several months.

It is also important to note that if your oil has been contaminated with water, it needs to be handled with extreme caution. Water can collect at the bottom of the vessel and suddenly boil when heated, propelling hot oil out of the container. To remove water from contaminated oil, use a turkey baster to suck up the water from the bottom of the pot and squeeze it out into a separate container. Repeat this process until only oil remains.

Frequently asked questions