Reusing Oil After Frying a Turkey: A Practical Guide

Frying a turkey isn’t really the traditional method of cooking a Thanksgiving bird, but it does give it an awesome crispy skin and juiciness through the roof. Still, a lot of us seem to avoid the whole deep-frying situation because of the terrifying tales of Thanksgiving Day explosions — and the fact that the process requires a whole lot of oil. We’re talking 3 to 5 gallons. And oil doesn’t grow on trees. That ish is expensive.

The good news is you can recycle the oil you use to fry your turkey, so you can get at least a little something back on your oil investment — there are just a couple of simple rules of thumb to follow so it’s safe to use.

Frying a turkey is a delicious alternative to roasting yielding crispy skin and juicy meat. But it requires a hefty amount of oil – about 3-5 gallons for a regular sized turkey! All that oil can get expensive so many cooks wonder if it’s safe and practical to reuse oil after deep frying a turkey.

The good news is that with proper handling, storage, and filtering, reusing turkey fry oil is completely possible. Follow this guide to maximize the lifespan of your turkey fry oil and get the most value from your investment.

Choosing the Right Oil for Reuse

Not all oils are created equal when it comes to reuse, You’ll want to choose an oil with a high smoke point and minimal flavor for the best results, The most common choices are

Peanut oil – Has a high smoke point of 450°F and adds subtle flavor
Canola oil – With a smoke point of 400°F, it has less flavor impact
Corn oil – 450°F smoke point makes it very versatile and reusable

Avoid olive oil, sesame oil, or butter – their low smoke points and distinct flavors make them poor candidates for reuse when frying a turkey.

No matter what oil you choose, check to ensure it hasn’t exceeded its smoke point while heating. Passing that threshold can make the oil unsuitable for reuse.

Proper Handling Post-Frying

The first step in reusing oil is proper handling immediately after frying. Allow the oil to cool completely before attempting to move or store it. Hot oil can combust if mishandled.

Next, strain the oil through a fine mesh strainer into a clean container to remove any food particles or impurities. Further filter the oil through cheesecloth if needed to clarify it. Proper filtering extends the shelf life.

Cover and immediately refrigerate or freeze the oil. Cold temperatures prevent oxidation and rancidity. If refrigerated, oils may last for several months. Freezing can extend shelf life even longer.

Reusing Without Remorse

When ready to reuse oil that was properly stored, thaw if frozen and heat gently to room temperature before adding food for frying. Here are signs that used oil has gone bad and should be discarded:

Dark color
Unpleasant smells
Excessive smoking when heated
Failure to bubble when food is added

With optimal handling, peanut oil may be reused for frying 3-4 turkeys before replacement is needed. Other oils may need changing sooner. Use discretion to determine when it’s time for fresh oil.

Maximizing Your Oil Investment

Here are some tips to really stretch your oil and make the most out of your turkey frying setup:

Fry more than just poultry! Fries, wings, donuts, and other foods all benefit from frying in peanut oil.
Host an annual turkey fry with friends or family and split the cost of the oil.
Freeze oil in smaller batches to pull out and thaw as needed.
Mix in a bit of fresh oil when reusing to refresh.
Strain meticulously each use and filter if needed.
Keep oils well sealed and chilled for storage.

With vigilant handling and storage, you can fry turkey after turkey while saving your wallet from the normally hefty oil cost. Just be sure to avoid any risks by following proper safety guidelines. Thaw frozen turkeys completely, monitor oil temperatures, don’t overfill, and carefully lower and remove the turkey.

Enjoy the crisp, golden turkey skin and moist meat that frying provides, knowing you’re also getting the most from your oil. Recycle and reuse with confidence following these frying oil best practices. Gobble up the savings and pass the gravy!

can you reuse oil after frying turkey

Choose the right oil

First of all, it’s important to buy your oil with reuse in mind. According to The National Turkey Federation, only oils that have high smoke points should be used — they suggest peanut, refined canola, corn oil, rice oil and sunflower oil. An oil’s smoke point is the temperature at which it begins to break down and create irritating smoke, according to Livestrong.com. Exceeding an oil’s smoke point can cause the oil to be harmful if consumed.

Here’s a tip to make sure you haven’t passed the smoke point threshold: When you’re heating your oil to fry your turkey, monitor the temperature regularly to ensure it doesn’t exceed its smoke point. Safflower and cottonseed oil smoke at 450 degrees F. Canola oil smokes at 437 degrees F. Soybean, peanut and corn oil smoke at 410 degrees F.

Most recipes call for peanut oil because of the flavor it imparts, but you’ll have to make sure none of your guests have a peanut allergy if that’s the route you choose.

Can you reuse oil after frying a turkey, and how?

FAQ

How long is oil good for after frying a turkey?

The oil may be stored in the refrigerator for several months or until signs of deterioration begin. Cover the oil and refrigerate it to prevent it from becoming rancid. According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin.

What to do with leftover oil from frying turkey?

If you are throwing oil away, let it cool down to a safe temperature. Once it is cool, you can pour it into a disposable container. Milk cartons or take out food containers make excellent vessels for oil. Then through the container into the trash can.

Can you use the same oil twice to fry a turkey?

When cared for and stored properly, you can reuse peanut oil three to five times within six months before you need to toss it out. You’ll need to add fresh oil each time you deep fry a turkey to maintain the required oil level.

How many times can you reuse oil after frying?

Frying oil can be reused anywhere from two times to up to eight times — it all depends on the type of oil, what you’re frying in it, how well you’ve strained it, and more. There’s no hard and fast rule for when oil is no longer suitable for frying; instead, pay attention to your oil and detect any changes.