Storing Turkey Fryer Oil: How Long Does It Last?

Frying a turkey requires a lot of oil—up to five gallons—so it's understandable that you might want to reuse the oil. The good news is that you can, as long as you follow some simple rules.

First, choose an oil with a high smoke point, such as peanut, corn, canola, or sunflower oil. These oils can be heated to high temperatures without breaking down. When oil breaks down, it goes rancid and ruins the flavour of your food.

After frying your turkey, let the oil cool completely. Then, filter the oil through a fine strainer or cheesecloth to remove any crumbs or debris.

Next, store the oil in a sealed container in a cool, dry, dark place. If you won't be using the oil within a month, it's best to store it in the refrigerator. Properly stored, the oil will last up to six months.

Before using the oil again, examine it carefully. If it has separated, turned cloudy, or smells bad, it needs to be discarded. Otherwise, you can reuse it for frying. Just remember to keep the total heating time of the oil to six hours, and dispose of it responsibly when you're finished.

Choose the right oil

When choosing the right oil for your turkey fryer, it's important to select one with a high smoke point. This means that the oil can be heated to high temperatures without breaking down and creating smoke. Using an oil with a low smoke point can be dangerous, as it can cause the oil to break down and become harmful if consumed.

Peanut oil is a popular choice for turkey frying, as it has a high smoke point and a neutral flavour, adding a crisp texture to the turkey. It can also be reused three to five times if stored and cared for properly. However, it is important to ensure that none of your guests have a peanut allergy before using this oil.

Other good options for turkey frying include:

• Refined avocado oil (smoke point: 520°F)
• Safflower oil (smoke point: 450°F)
• Refined soybean oil (smoke point: 450°F)
• Sunflower oil (smoke point: 450°F)
• Corn oil (smoke point: 410°F)
• Canola oil (smoke point: 437°F)
• Cottonseed oil
• Rice oil

It is also possible to use vegetable oil, but it is important to check that the specific product has a high smoke point suitable for deep frying.

How to store oil

Once you've finished frying your turkey, let the oil cool down completely. You can then filter the oil by pouring it through some cheesecloth or a fine strainer over a funnel and back into the oil's original container. If you used a large quantity of oil, you may want to use an electric oil pump to make the process easier.

With the oil filtered and in your storage container, you need to find a cool, dry, and dark place to store it. If possible, it's best to store the oil in the refrigerator, especially if you used peanut oil as it is the most perishable of the oils and must be kept cold if you plan to keep it longer than a month. You can also freeze oil to extend its shelf life. Stored this way, oil can last up to six months.

Before you use the oil again, examine it carefully. If it has separated or smells bad, it needs to be disposed of. Otherwise, you can pour it back into your pot and heat it up for frying.

How to dispose of oil

Once you've finished frying your turkey, you should let the oil cool down. Then, filter the oil to remove any food particles. You can do this by pouring the oil through a cheesecloth or coffee filter and back into the original container.

After filtering, pour the oil into a sealable container. You can then drop off the container at a local recycler or dispose of it in a sealed trash can.

It is important that you do not pour the oil down the sink, toilet, or septic system. Even a small amount can clog pipes and drainage fields. Similarly, dumping oil outside can harm wildlife and make its way into waterways.

If you are unsure of where to dispose of the oil, check with your local government or the Earth 911 website to find deposit sites. Some locations, such as fire stations, may accept oil year-round.

How to filter oil

Filtering and storing your turkey fryer oil is a simple process, but it requires some care and attention to detail. Here is a step-by-step guide on how to filter your oil:

• Cool the Oil: After frying your turkey, turn off the heat and allow the oil to cool down completely. It is important to let the oil cool down to room temperature before handling it. Leaving it overnight in a covered pot is a good practice.
• Strain the Oil: Once the oil has cooled, it's time to remove any large particles or debris. Place a fine strainer over the opening of another container and carefully pour the oil through the strainer. This will catch any big pieces left in the oil.
• Filter the Oil: For a finer filtration, use a cheesecloth or a coffee filter. Pour the oil through the cheesecloth or coffee filter into your storage container. This step is crucial, especially if you have used seasonings or breading on the turkey.
• Store the Oil: Choose a storage container that is clean and dry. Ideally, use a container with a tight-fitting lid. If you have a large quantity of oil, an electric oil pump can be useful for transferring the oil from the pot to the storage container.
• Find a Suitable Storage Space: Look for a cool, dry, and dark place to store your oil. The ideal temperature for storing oil is between 50°F and 70°F (10°C and 21°C). Avoid direct sunlight or heat sources, as this can affect the quality of the oil.
• Refrigerate or Freeze for Long-Term Storage: If you plan to keep the oil for more than a month, it is best to refrigerate or freeze it. Peanut oil, in particular, must be refrigerated if you intend to use it again. Refrigeration or freezing will extend the shelf life of the oil.
• Check for Signs of Rancidity: Before using the oil again, examine it for any signs of deterioration. If the oil has separated, become cloudy, or developed an unpleasant smell, it has likely gone rancid and should be discarded.

By following these steps, you can safely filter and store your turkey fryer oil for future use. Remember to always dispose of used cooking oil properly, as pouring it down the sink or drain can cause clogging issues.

How to tell if oil has gone bad

Oil doesn't last forever, and it's important to know when to dispose of it. Cooking with rancid oil can ruin your dish, and it may even be harmful to your health.

How to Identify Rancid Oil

Use your senses to check if your oil has gone bad.

• Smell: Rancid oil tends to have an unpleasant, sharp, or sour odour. Simply pour a small amount into a spoon and sniff it. If it smells like crayons, metal, or something sour, it's rancid.
• Taste: For unrefined oils, such as extra-virgin olive oil, it can be challenging to detect rancidity by smell alone. In such cases, taste a small amount of the oil. Warm a teaspoon of oil to room temperature, then suck it in without swallowing or exhaling. Rancid oil will have an off-putting flavour.
• Sight: Bad oil can appear cloudy, discoloured, or foamy. It may also become thicker or develop a sticky film on top.
• Touch: Rancid oils can sometimes feel sticky. If the inside of the oil container feels tacky, it's probably time to throw it out.

Extending the Life of Your Oil

Proper storage and handling of oil can help prevent it from going rancid.

• Store in a cool, dry, and dark place: Keep oil away from heat and light to prevent oxidation.
• Choose the right oil: Select oils with high smoke points, such as peanut, refined canola, corn, rice, or sunflower oil. These oils can withstand higher temperatures without breaking down.
• Filter and store oil after use: Once the oil has cooled, filter it through a fine strainer or cheesecloth to remove any particles. Then, store it in a covered container in the refrigerator.
• Don't overfill your fryer: Only fill your fryer to the indicated level. Overfilling can lead to waste and increase the risk of spills or burning.
• Keep the fryer covered when not in use: Turn off the fryer and cover it to protect the oil from light, air, and moisture.

By following these guidelines, you can help ensure that your oil stays fresh and safe to use. However, even with proper care, oil will eventually go rancid, so be sure to regularly check its quality before use.

Frequently asked questions