Vegetable Oil For Turkey Frying: Safe Or Not?

Deep-frying a turkey is a great way to save time and achieve delicious results. While peanut oil is the most recommended oil for deep-frying a turkey, you may be wondering if you can use vegetable oil instead. The answer is yes, but with some caveats. Vegetable oil is a general term that can refer to soybean, canola, or grapeseed oils, and not all vegetable oils are suitable for deep-frying. To deep-fry a turkey, you need an oil with a high smoke point, which means it can be heated to high temperatures without breaking down. Some vegetable oils have a high smoke point, but not all of them do. When selecting a vegetable oil for deep-frying a turkey, look for one that is specifically meant for this purpose. Additionally, always ensure that your turkey is completely thawed, use a large enough pot or deep fryer, and carefully monitor the temperature of the oil.

Canola oil is a safe option for deep-frying turkey

Canola Oil: A Safe Option for Deep-Frying Turkey

Deep-frying a turkey is a great way to cook a classic recipe with an innovative spin. It is important to choose the right oil for deep-frying, as this can impact the taste, texture, and safety of the dish. Canola oil is a safe option for deep-frying turkey, and here are some reasons why:

High Smoke Point

Canola oil has one of the highest smoke points among commonly used vegetable oils. It can withstand temperatures up to 468 °F (242 °C) without smoking, making it ideal for deep-frying, which requires high temperatures. This high smoke point means that canola oil is safe to heat to the temperatures needed for deep-frying turkey.

Nutritional Benefits

Canola oil is a healthy choice, containing half the saturated fat of olive oil and the most plant-based omega-3 fats among common cooking oils. This makes it a nutritious alternative to other oils. Additionally, canola oil is sustainably grown by Canadian farmers, providing stable and well-paying jobs.

Suitable for Deep-Frying Turkey

While peanut oil is a popular choice for deep-frying turkey, canola oil is also suitable. Canola oil is a type of vegetable oil, and while some vegetable oils may not have a high enough smoke point for deep-frying, those specifically meant for deep-frying are safe to use. Canola oil is one such example.

Tips for Deep-Frying Turkey with Canola Oil

When deep-frying a turkey with canola oil, there are a few things to keep in mind. First, choose a fresh turkey or ensure it is completely thawed before frying. Remove any excess fat and internal parts, and do not stuff the turkey. Use a deep fryer with a sturdy base, and place it outdoors on a level grassy or dirt area, avoiding cement to prevent oil stains. Determine the amount of oil needed by placing the turkey breast down in the basket and adding water until it reaches about 2 inches above the turkey. Remove the turkey, dry the pot, and then fill the pot with canola oil to the required level. Heat the oil to 375°F (190 °C) and slowly lower the turkey into the fryer. For a whole turkey, cook for approximately 3 minutes per pound. Finally, carefully remove the turkey from the oil and check the internal temperature, which should be 170°F (77°C) when cooked.

Peanut oil is the traditional choice for deep-frying turkey

Peanut oil is also reusable. If you follow safety standards, you can reuse peanut oil three to five times within six months before you need to throw it out. You should allow the oil to cool completely, then store it in its original container, covered, in a cool, dark area. If you won't be using it within a month, it's best to store it in the refrigerator or freezer.

While peanut oil is the traditional choice, you can deep-fry a turkey in any oil that has a high smoke point. Other oils that are safe for deep-frying include safflower, soybean, sesame seed, grapeseed, canola, olive, corn, and sunflower oils.

Other oils with a high smoke point are also suitable

Other Oils With a High Smoke Point

When frying a turkey, it is important to consider the smoke point of the oil you are using. The smoke point is the temperature at which the oil starts to break down. Heating oil past its smoke point will cause it to give off a burnt flavour to your food and can even be dangerous as it could start a fire. Therefore, when deep frying a turkey, an oil with a high smoke point is required.

Refined Avocado Oil

This oil has a smoke point of 520°F (271°C) and is a good option for frying a turkey. It can withstand high temperatures for longer periods and will impart a rich, buttery taste to the food. However, it can be quite expensive, especially considering the amount of oil required to deep fry a turkey.

Safflower Oil

Safflower oil has a high smoke point of 510°F (265°C) and is ideal for deep frying turkey. It can easily tolerate extreme high heat for longer periods and has a mild taste, so it will not affect the flavour of the turkey. Consuming safflower oil in moderation can also offer cardiovascular benefits by increasing good cholesterol.

Refined Soybean Oil

With a smoke point of 450°F (232°C), soybean oil is another suitable option for deep frying turkey. It is widely consumed and has a neutral taste, is inexpensive, and readily available. It also has a low amount of saturated fats.

Sunflower Oil

Sunflower oil has a smoke point of 450°F (232°C) and is used for a variety of cooking methods such as roasting, stir-frying, and deep-frying. It has a mild flavour and is safe to cook on a high flame for longer periods, making it a great choice for deep frying turkey. It is also low in saturated fats and high in polyunsaturated and monounsaturated fatty acids, making it a relatively healthier option.

Vegetable oil can be used, but check it's meant for deep-frying

Yes, you can use vegetable oil in a turkey fryer, but check that it is meant for deep frying. Vegetable oil is a general term for oils such as soybean, canola, or grapeseed, and not all of these oils are suitable for deep frying.

When deep-frying a turkey, it is important to use an oil with a high smoke point. The smoke point is the temperature at which an oil starts to break down and smoke. If an oil smokes too much, it can produce harmful compounds that will affect the taste of your turkey. Oils with a high smoke point include peanut oil, safflower oil, soybean oil, sunflower oil, and grapeseed oil. These oils are all safe to use for deep-frying a turkey.

Vegetable oils can have a high smoke point, but this depends on the specific product. Some vegetable oils are suitable for deep frying, and some are not. Therefore, it is important to check the label and make sure that the vegetable oil you are using is meant for deep frying.

In addition to using the right oil, there are several other things to keep in mind when deep-frying a turkey. Firstly, make sure that your turkey is completely thawed before frying. A frozen turkey will not cook evenly, and you could end up with raw or undercooked meat. Secondly, use a large pot or deep fryer that is big enough to completely submerge the turkey in oil. The oil should cover the turkey by 1-2 inches, without spilling over. Thirdly, monitor the temperature of the oil carefully. The oil should be between 350 and 375 degrees Fahrenheit. If it is too hot, the turkey will cook too quickly and the skin will burn. If it is too cold, the turkey will not cook evenly. Finally, fry the turkey for the correct amount of time. A 10-pound turkey will take about 30 minutes to cook, or 3-5 minutes per pound.

The turkey must be completely thawed before frying

While it is possible to cook a turkey from frozen, it is not recommended. As soon as a frozen turkey begins to thaw, bacteria that may have been present before freezing will start to grow again. Therefore, it is important to ensure your turkey is completely thawed before frying.

There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven. The refrigerator method is the safest, as the turkey will thaw at a consistent, safe temperature. However, it is also the slowest, taking about one day per 4-5 pounds of weight. For a 16-pound turkey, this method will take about four days. Once thawed, the turkey is safe for another two days, so you can start the process the Friday before Thanksgiving.

The cold water method involves submerging the turkey in its original wrapping in a sink or container of cold water. The water must be changed every 30 minutes, and you should allow 30 minutes of defrosting time per pound. A 16-pound turkey will take eight hours to thaw using this method.

Before using the microwave method, check your owner's manual for the size of the turkey, minutes per pound, and power level. Remove all outside wrapping and place the turkey on a microwave-safe dish. Use the defrost function based on weight, allowing about six minutes per pound. Rotate and flip the turkey during the process, and cover the tips of the wings and drumsticks with foil if they start to cook.

If you are short on time, you can use the quick-thaw, water method. Submerge the frozen bagged bird in cold tap water, changing the water every 30 minutes. Small packages of meat may thaw in an hour or less, whereas a 12-pound turkey will take approximately six hours.

Frequently asked questions