Frying turkey has a lot of advantages, both culinary and sanity-wise, especially on Thanksgiving. With limited oven room, you need all the space you can get for the side dishes. That makes frying the turkey all the better because you can do it outside. Furthermore, all of the men won’t be able to resist going out and frying it. So you have three great reasons to deep fry a turkey: it simultaneously clears the kitchen of the many taste testers, takes one chore off of your plate, and makes room in the oven for all those great Thanksgiving sides.
Frying a turkey is a delicious way to enjoy moist, juicy meat with an incredibly crispy skin But what type of oil should you use to deep fry a turkey? The oil is key to achieving optimal flavor and texture This comprehensive guide covers how to choose the right frying oil and use it safely.
Why Oil Matters for Frying Turkey
Choosing an oil with the proper smoking point is crucial for turkey frying success and safety. The smoking point is the temperature at which an oil starts burning and smoking. For deep frying, you need an oil with a high smoke point that can withstand temperatures of 350-450°F.
Oils that smoke at lower frying temperatures will burn and impart a bad taste. The oil could also catch fire. That’s why you should never deep fry with butter, olive oil, or other oils with low smoke points.
The flavor of the oil also impacts the turkey’s taste. You want a neutral-flavored oil that won’t compete with the turkey’s natural flavors.
Best Oils for Frying Turkey
Here are the top oil options for deep frying turkey with high smoke points and neutral flavors:
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Peanut oil – The gold standard for frying turkeys. With a smoke point of 450°F, it can withstand high heat. Peanut oil has a clean, neutral flavor profile.
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Canola oil – A more affordable option than peanut oil that has a 400°F smoke point. It has a mild flavor that doesn’t override the turkey.
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Vegetable oil – Another budget-friendly choice. Vegetable oil has a smoke point of 400-450°F. It has a neutral taste but can sometimes have a greasy mouthfeel.
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Safflower oil – With a smoke point of 450°F, this is a great peanut oil alternative. It has a neutral flavor profile.
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Corn oil – Ideal for turkey frying with a 450°F smoke point and clean taste. Good for those with peanut allergies.
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Sunflower oil – Another peanut-free choice with a 450°F smoke point and light flavor.
Oils to Avoid for Frying Turkey
Steer clear of these oils with low smoke points:
- Olive oil (smoke point of 325°F)
- Butter (350°F)
- Margarine (300°F)
- Sesame oil (350°F)
- Coconut oil (350°F)
Using these oils almost guarantees you’ll burn the oil, leading to terrible turkey flavor and potential safety hazards.
How Much Oil Is Needed to Fry a Turkey?
As a general rule of thumb, you’ll need about 1 quart of oil per pound of turkey. So a 10-pound bird requires 4-5 gallons of oil. The oil must fully cover and submerge the turkey.
Use a deep stock pot, turkey fryer, or other large vessel. Make sure you have at least 5 inches of clearance between the oil and the pot rim once the turkey is added. Allowing room prevents overflow and oil fires.
Turkey Frying Oil Safety Tips
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Never leave frying oil unattended. Stay close by the entire time.
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Keep children and pets safely away from the hot oil.
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Use cooking thermometers to monitor oil temp.
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Allow oil to fully cool before disposing or straining for reuse.
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Have a fire extinguisher on hand in case of flare ups.
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Don’t overfill the fryer vessel – oil expands when heated.
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Don’t fry in the rain or snow – moisture causes hot oil to splatter.
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Wear protective gloves, long sleeves, closed toe shoes, and safety goggles.
Reusing Turkey Frying Oil
You can reuse oil for frying multiple turkeys. First allow it to fully cool. Then strain out food particles with a fine mesh strainer or cheesecloth. Store used oil in an airtight container away from light and heat.
Though oils with high smoke points are quite stable, reused oil will gradually break down. Discard reused oil if it becomes dark, foams excessively during frying, or has an off odor or flavor.
For food safety, limit reuse to 2-3 frying uses. Never mix new and used oil. Fresh oil works best for achieving an optimal flavor.
Get Golden Crispy Turkey with the Right Frying Oil
Choosing the best oil is one of the most important steps for succcessful deep fried turkey. With a high quality, neutral oil heated to the proper temperature, you’ll enjoy juicy turkey with beautifully browned, ultra-crispy skin. Pay close attention to oil amounts, safety, and reuse guidelines. Then get ready to wow your family with your deep-fried turkey skills.
How do I make my fried turkey skin crispy?
To produce crispy skin, the turkey needs to be thoroughly dried. This step cannot be skipped or cheated on. If the turkey is still wet, the moisture will cling to the turkey during the cooking process and not only will make the skin soggy but will prevent it from turning golden brown. Also, hot oil and water don’t tend to get along with each other. If you’re not careful to dry the turkey, a grease fire can start quickly.
What do you do with the oil after frying a turkey?
After the turkey has finished frying, the oil is usually spent. Let the oil cool, and then carefully pour it into an old milk jug or the container it was brought in. Use a funnel to avoid spillage. This way, you can carefully dispose of the oil without the worry of it leaking everywhere or an animal getting into it.
What kind of oil do you use to fry a turkey?
FAQ
What is the best oil to use to fry a turkey?
What is a good substitute for peanut oil when frying a turkey?
Is it better to fry a turkey with peanut oil or canola oil?