Ella Walter
Deep-frying a turkey can be a costly affair, requiring the purchase of a turkey fryer and several gallons of oil. However, the oil used for frying a turkey can be saved and reused, making it a more economical option. The process of saving and reusing turkey frying oil involves several steps, including proper storage, filtration, and disposal, to ensure safety and maintain oil quality.
| Characteristics | Values |
|---|---|
| How to save used cooking oil from a turkey fryer | Choose an oil with a high smoke point, such as peanut, refined canola, corn, rice, or sunflower oil. Monitor the temperature to ensure it doesn't exceed the smoke point. Allow the oil to cool overnight in a covered pot, then strain and filter it through a fine cheesecloth or coffee filter. Store the filtered oil in a cool, dry, and dark place. |
| Oil reuse | Peanut oil can be reused 3-4 times for frying turkeys before showing signs of rancidity. Other oils that can be reused include corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil. |
| Oil disposal | Do not pour used cooking oil down the sink, toilet, or septic system as it can clog pipes. Find an oil collection point in your area or check with local authorities for safe disposal or recycling options. |
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What You'll Learn
Choose an oil with a high smoke point
When choosing an oil to fry your turkey in, it's important to select an oil with a high smoke point. This is because oil can only be heated for up to six hours before it needs to be disposed of, and oil with a high smoke point will let you heat it to a high temperature without it breaking down and going rancid.
Peanut oil is the most commonly used oil for frying turkey, and it has a high smoke point. It can be used three or four times to fry turkeys before it goes bad. However, it is the most perishable of the oils and must be kept cold if you plan to keep it longer than a month. It also has a strong flavour and may not be suitable if your guests have a peanut allergy.
Other oils with high smoke points include refined canola, corn oil, rice oil, sunflower oil, safflower oil, cottonseed oil, soybean oil, and rice oil.
To ensure you don't pass the smoke point threshold, monitor the temperature of your oil regularly.
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Monitor temperature to avoid passing the smoke point threshold
When frying a turkey, it's important to monitor the temperature of the oil to ensure it doesn't exceed its smoke point. The smoke point is the temperature at which oil begins to break down, resulting in the formation of harmful compounds and unpleasant flavours. Not only will this ruin the taste of your food, but it can also be dangerous. If pushed beyond its smoke point, oil will ignite.
Different oils have different smoke points, so it's important to know the smoke point of the oil you are using. For example, safflower and cottonseed oil smoke at 450°F, while canola oil smokes at 437°F, and soybean, peanut and corn oil smoke at 410°F. Most recipes call for peanut oil because of the flavour it imparts, but it is more perishable than other oils and must be kept cold if you plan to store it for longer than a month.
There are several tools you can use to monitor the temperature of your oil, including a ChefAlarm, Thermapen, or a thermometer. A TP511 candy-making thermometer is well-suited for the task, but its long probe makes it better for deep pots of oil. An infrared thermometer gun, such as the TP410, is another good option as it allows for contact-free temperature measurements. When using a thermometer, aim the device at an angle toward the pan, focusing on the oil rather than the pan, as the pan may be at a different temperature. Also, be aware that shiny surfaces will emit less thermal radiation than dark surfaces, so you may need to adjust the emissivity rating on your thermal thermometer to compensate.
In addition to monitoring the temperature, there are other signs that your oil has gone rancid and needs to be discarded. These include foaming, darkening or smoking excessively, a rancid smell, and/or failure to bubble when food is added.
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Prepare the oil for storage by straining and filtering
After frying your turkey, let the oil cool down completely. It is recommended to leave the oil to cool overnight in a covered pot. The next day, you will notice that there are some particles floating in the oil. These need to be removed before storage.
To prepare the oil for storage, you will need to strain and filter the oil. First, strain the oil through a fine strainer to remove any large particles. Then, filter the oil through a fine cheesecloth or a coffee filter to remove any remaining small particles. If you have used seasonings or breading on the turkey, this step is especially important.
An alternative method is to use an electric oil pump with a built-in filter. This method is more convenient and quicker than manually straining and filtering the oil. Simply cool the oil and then use the pump to transfer it back into its original container.
Once the oil has been strained and filtered, it is ready to be stored. It is important to store the oil in a covered container and keep it in a cool, dry, and dark place, such as a pantry or somewhere out of direct light.
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Store in a cool, dry, dark place
Storing used cooking oil from a turkey fryer in a cool, dry, dark place is an important step in the reuse and recycling process. While it may be tempting to simply dispose of the oil after frying, it can be reused for frying other foods or recycled into biodiesel.
The first step in storing used cooking oil is to let it cool down. It is important to note that the total heating time of any oil should not exceed six hours, as this is when the oil begins to break down and go rancid. Once the oil has cooled, it should be strained through a fine strainer to remove any floating particles. This step is crucial, as these particles can affect the taste and quality of the oil when reused.
After straining, the oil should be filtered through a fine cheesecloth or coffee filter, especially if seasonings or breading were used on the turkey. This filtration process ensures that any remaining small particles are removed, resulting in a cleaner oil for storage. The filtered oil can then be stored in its original container or another suitable storage container.
When it comes to choosing a storage location, it is important to select a cool, dry, and dark place. A pantry or similar area that is away from direct light and heat sources is ideal. Room temperature is generally suitable for storing used cooking oil, as long as it is not exposed to extreme temperatures. It is also important to keep the oil covered during storage to prevent it from going rancid.
By following these steps and storing the used cooking oil in a cool, dry, and dark place, you can extend its shelf life and reuse it multiple times before it shows signs of going bad. However, it is important to monitor the oil for any signs of rancidity, such as foaming, darkening, or a rancid smell, and discard it accordingly.
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Reuse the oil for frying other foods
Frying a turkey requires a lot of oil—3 to 5 gallons to be precise. This can be expensive, so reusing the oil for frying other foods is a great way to save money.
The first step to reusing oil is to choose the right type of oil. Oils with a high smoke point, such as peanut, refined canola, corn, rice, safflower, cottonseed, soybean, or sunflower oil, are ideal as they can be heated to a high temperature without breaking down. Peanut oil, in particular, can be used three to four times for frying turkeys before it goes bad. However, it is important to ensure that none of your guests have a peanut allergy before using this oil.
Once you have finished frying your turkey, let the oil cool down overnight in a covered pot. The next day, strain the cooled oil through a fine strainer to remove any floating particles, and then filter it through a cheesecloth or coffee filter. This step is crucial if you have used seasonings or breading on your turkey.
After filtration, store the oil in a covered container in a cool, dry, and dark place, such as your pantry. Room temperature is ideal for storing the oil. However, if you plan to keep the oil for longer than a month, it must be refrigerated or frozen, especially if you are using peanut oil, as it is the most perishable. Refrigerated oil will thicken and become cloudy, but it will return to its original consistency when reheated. Just be cautious when reheating refrigerated oil, as it can be dangerous if not brought to room temperature first.
You can reuse the oil for frying other foods such as chicken, fish, French fries, onion rings, corn dogs, and chicken wings. However, it is important to monitor the oil for any signs of going rancid, such as foaming, darkening, smoking excessively, or developing a rancid smell. Once the oil exhibits these signs, it should be discarded appropriately.
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Frequently asked questions
Watch out for foaming, darkening, or smoking excessively. Other signs include a rancid smell and/or failure to bubble when food is added.
Under normal conditions, oil can be heated for up to six hours. Peanut oil can be used three to four times to fry turkeys before it shows signs of going bad.
After the oil cools down, strain the cooled oil through a fine strainer and filter the oil through a fine cheesecloth or coffee filter. Then, find a cool, dry, and dark place to store it.
