Creative Uses For Turkey Fryer Oil: Don't Waste It!

Deep-frying a turkey is a quick and delicious way to prepare a bird, but it can be an expensive endeavour. One way to offset the cost is to reuse the oil for frying. Oil can be reused for up to six hours of heating time, which is more than enough to fry several turkeys. To reuse oil, it must first be cooled, strained, and stored in a cool, dry, and dark place. It will last up to six months if stored properly. Before reusing, examine the oil and if it has separated or smells bad, it must be disposed of.

If you don't plan on reusing the oil, it's important to dispose of it properly. Oil should not be poured down the sink, toilet, or septic system as it can clog pipes and drainage fields. Instead, find an oil collection point in your area or check with your local government or the Earth 911 website to find deposit sites that will safely dispose of the oil or recycle it into biodiesel.

Reuse the oil for frying up to six more times

If you're looking to make the most of your turkey fryer oil, you can reuse the oil for frying up to six more times. Under normal conditions, oil can be heated for up to six hours, and since a deep-fried turkey cooks in under an hour (approximately three minutes per pound), you can fry six items on six different occasions with a single batch of oil.

To reuse your oil, follow these steps:

• Allow the oil to cool completely: It is important to let the oil cool down before handling or storing it.
• Filter the oil: Before storing the oil, it is essential to remove any floating particles. This can be done by pouring the oil through cheesecloth or a fine-mesh strainer into a funnel and then back into its original container or a storage container.
• Store the oil properly: Store the filtered oil in a cool, dry, and dark place. If possible, refrigerate the oil to extend its shelf life. Properly stored oil can last up to six months.
• Examine the oil before reuse: Before using the oil again, check for any signs of separation or a bad smell. If the oil has degraded, dispose of it responsibly and start with a fresh batch.
• Monitor heating time: Keep track of the total heating time of the oil. Oil can be heated for up to six hours before it needs to be discarded. Turn off the heat a few minutes before the end of frying to allow the oil to start cooling down.
• Dispose of used oil properly: When the oil has reached its six-hour mark or has degraded, dispose of it responsibly. Do not pour it down the sink, toilet, or septic system as it can cause clogs. Instead, find an oil collection point or recycling centre in your area to safely dispose of or recycle the oil.

By following these steps, you can reuse your turkey fryer oil multiple times and make the most of your investment while enjoying delicious deep-fried treats.

Store the oil in a cool, dark place

Storing your oil in a cool, dry, and dark place is essential to preserving its quality. If you have the space, storing the oil in a refrigerator is ideal, but this may not be feasible for everyone. If you're storing your oil in a different area, ensure it's away from direct sunlight and heat sources.

When storing your oil, it's important to cover the container to prevent dust and other contaminants from getting in. Additionally, if you're storing the oil for more than a month, it's best to keep it in the refrigerator or freezer.

Properly stored oil can last up to six months. Before reusing the oil, examine it for any signs of separation or a bad smell. If the oil has turned rancid, dispose of it and start with a fresh batch.

Dispose of the oil properly

Once you're done frying your turkey, you'll be left with several gallons of oil. Properly disposing of this used cooking oil is crucial. Here are some detailed steps to ensure proper disposal:

• Do not pour oil down the drain: Even a small amount of oil can clog pipes and drainage fields, so pouring gallons of oil is sure to cause problems. Avoid pouring oil down the sink, toilet, or septic system.
• Locate an oil collection point: Contact your local government or visit the Earth 911 website to find deposit sites that will safely dispose of cooking oil or recycle it into biodiesel. Some places may even pay a small amount for your contribution.
• Use an electric oil pump: If you plan to reuse the oil, an electric oil pump is a convenient tool for transferring oil from the fryer to a storage container.
• Filter the oil: Before storing the oil, it's important to remove any floating particles. Use cheesecloth and a funnel to filter the oil as you pour it back into its original container or a new storage container.
• Store the oil properly: Find a cool, dry, and dark place to store the oil. If possible, store it in a refrigerator or freezer. Otherwise, choose a storage location that won't let the oil freeze. Properly stored oil can last up to six months.
• Dispose of rancid oil: Before reusing stored oil, examine it carefully. If the oil has separated or smells bad, it needs to be disposed of. Do not use rancid oil as it will ruin the flavor of your food.
• Limit total heating time: Keep track of the total heating time of the oil. Under normal conditions, oil can be heated for up to six hours. Turn off the burner a few minutes before the turkey is done to start the cooling process. Dispose of the oil once it hits the six-hour mark.

By following these steps, you can ensure that your used turkey fryer oil is disposed of properly and safely.

Peanut oil is the most popular choice

However, peanut oil is not the only option for deep-frying a turkey. Other oils with a smoke point over 425 degrees Fahrenheit can also be used, such as refined avocado oil, safflower oil, refined soybean oil, sunflower oil, corn oil, canola oil, cottonseed oil, and vegetable oil.

When choosing an oil for deep-frying a turkey, it is important to consider the smoke point, flavour, and cost. Peanut oil may be more expensive than other options, but it offers a high smoke point and neutral flavour that can enhance the taste and texture of the fried turkey. Additionally, peanut oil can be reused multiple times if stored properly, making it a cost-effective option for those who fry turkeys frequently.

To reuse peanut oil, allow it to cool completely before removing it from the pot and storing it in a covered container in a cool, dark area. It can be stored for up to six months and reused three to five times within this period. However, fresh oil should be added each time to maintain the required oil level. Reusing peanut oil can impart a deeper, richer flavour to the turkey, especially when frying multiple turkeys for a Thanksgiving event.

Other oils with a high smoke point include avocado oil, safflower oil, and sunflower oil

Other Oils with a High Smoke Point

Avocado Oil

Avocado oil is a great choice for cooking due to its high smoke point of 480-520°F (248-271°C). It is also high in monounsaturated fat, which is considered a good or healthy fat. Avocado oil has a mild, buttery flavour and can be used for sautéing, roasting, searing, grilling, and drizzling. It is also versatile and works well in both sweet and savoury recipes.

Safflower Oil

Safflower oil has a smoke point of 450-500°F (232-260°C). It is a good option for high-heat cooking methods such as frying, sautéing, and grilling.

Sunflower Oil

Sunflower oil has a smoke point of 450°F (232°C). It is a pantry staple for all things searing and sautéing. Sunflower oil has a mild flavour that won't overpower other ingredients, and it is also high in vitamin E, a powerful antioxidant.

Other Oils

Other oils with a high smoke point include canola oil (smoke point: 400-475°F), refined coconut oil (smoke point: 400-450°F), and soybean oil (smoke point: 450°F).

Frequently asked questions