Emilie Meyer
Turkey fryers require oils with a high smoke point, which means they can be heated to high temperatures without breaking down. Oils with a high smoke point include peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil. Peanut oil is the oil that is traditionally used, but you can deep-fry a turkey in any oil with a high smoke point.
| Characteristics | Values |
|---|---|
| Oils that can be used | Peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame seed oil, grapeseed oil, olive oil |
| Oils that should not be used | Oils with a low smoke point |
| Why | Oils with a low smoke point will break down at high temperatures and ruin the flavour of the food |
What You'll Learn
Peanut oil is recommended by chefs and is traditionally used
Other oils that can be used for frying turkey include corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame seed oil, grapeseed oil and olive oil. All of these oils have a high smoke point and are therefore safe for deep-frying.
It's important to note that frying a turkey requires very high temperatures and that cooking oil is an extremely flammable liquid. Always take extra care to avoid burning yourself or starting a fire. The USDA recommends keeping a fire extinguisher handy and ensuring that no water comes into contact with the hot oil.
Additionally, it's best to choose a smaller turkey, under 12 pounds, as smaller birds work better for deep-frying.
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Oils with a high smoke point are best
Peanut oil is the most commonly recommended oil for frying turkey, as it has a high smoke point, a neutral flavour, and gives a crisp texture to fried foods. Other oils with a high smoke point include safflower, soybean, sesame seed, grapeseed, canola, olive, corn, and sunflower oils.
The USDA notes that turkey needs to be fried at a temperature of 350 degrees Fahrenheit, so you need to use an oil with a smoke point higher than this. It is also important to remember that cooking oil is extremely flammable, so care should be taken to avoid burns or starting a fire.
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Corn oil is another option
Corn oil is not the only option, however. Safflower, soybean, sesame seed, grapeseed, canola, olive, sunflower and peanut oil all have a high smoke point and are therefore safe for deep-frying. Peanut oil is the traditional choice and is recommended by many chefs because it has a neutral flavour and adds a crisp texture to fried foods.
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Safflower oil is safe to use
Other oils that are safe to use in a turkey fryer include peanut oil, corn oil, canola oil, cottonseed oil, soybean oil, sunflower oil, sesame seed oil, grapeseed oil, olive oil, and soybean oil. Peanut oil is a popular choice because it has a neutral flavour and adds a crisp texture to fried foods. However, any oil with a high smoke point can be used.
When choosing an oil for your turkey fryer, it's important to consider the temperature you'll be cooking at. The USDA notes that turkey needs to be fried at a temperature of 350 degrees Fahrenheit, so you need to use an oil with a smoke point higher than this. It's also important to be very careful when deep-frying a turkey, as cooking oil is extremely flammable. The USDA recommends keeping a fire extinguisher nearby and ensuring that no water comes into contact with the hot oil.
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Cottonseed oil is also suitable
When it comes to frying a turkey, it's important to choose an oil with a high smoke point, which means it can be heated to a high temperature without breaking down. Cottonseed oil is a good option for this, as it has a high smoke point and is therefore suitable for deep-frying. It's also a healthier option than some other oils, as it's low in saturated fat and high in antioxidants.
Cottonseed oil has a neutral flavour, so it won't overpower the taste of your turkey. It also has a high flash point, which means it's less likely to catch fire if you're frying at high temperatures. This is an important safety consideration when deep-frying a turkey, as oil is extremely flammable.
Cottonseed oil is also a good choice if you're looking for an oil that's widely available and affordable. It's often used in commercial frying because it has a long shelf life and can be reused several times. This makes it a cost-effective option for both restaurants and home cooks.
When using cottonseed oil for deep-frying, it's important to follow the same safety precautions as you would with any other oil. Make sure you have a fire extinguisher nearby and avoid any contact between hot oil and water. Choose a smaller turkey (under 12 pounds) as these are better suited to deep-frying.
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Frequently asked questions
You can use any oil with a smoke point higher than 350 F. Oils with a high smoke point include peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame seed oil, grapeseed oil, and olive oil.
A smoke point is the temperature at which an oil begins to break down and go rancid.
If an oil goes rancid, it will ruin the flavour of anything you cook in it.
Peanut oil is the oil that is traditionally used to fry a turkey, and many chefs agree that it produces some of the best results. This is because it has a high smoke point, a neutral flavour, and it adds a crisp texture to fried foods.
