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 way to prepare the star of your holiday meal. But all that oil can get expensive! The good news is you can safely reuse turkey fryer oil and get multiple uses out of it. Follow these tips to store, re-fry, and know when it’s time to toss your used peanut or vegetable oil.
Choosing the Right Oil for Reuse
The first step is selecting an oil with a high smoke point Oils with high smoke points can withstand high heat without breaking down Good options include
- Peanut oil
- Refined corn oil
- Canola oil
- Cottonseed oil
- Safflower oil
- Soybean oil
- Sunflower oil
Avoid oils like olive oil that have low smoke points. Their flavors will deteriorate quickly under high heat.
Filtering and Storing Used Fryer Oil
After cooking your turkey, let the oil cool completely Then strain it through a fine mesh strainer or cheesecloth to remove food particles Next, funnel the filtered oil into an airtight container.
Store used oil in a cool, dark place like a pantry. Refrigerating oil will extend its shelf life, but this isn’t practical for large amounts. Covered peanut oil can be reused for up to 4 turkey frys before it goes bad. Other oils may last 2-3 uses.
Signs It’s Time to Toss Your Fryer Oil
Don’t reuse oil that shows these signs of spoilage:
- Darkened color
- Cloudy appearance
- Thick, sludgy texture
- Foaming or smoking at low temps
- Rancid smell
Once an oil has been heated for a total of 6 hours, it should be safely disposed even if it looks ok. Stick to this rule of thumb for best flavor.
Safety Tips for Re-Frying
When reusing your peanut or vegetable oil, keep these tips in mind:
- Re-filter oil before each use to remove any new debris.
- Never mix fresh and used oil.
- Don’t let oil smoke – this indicates it’s overheated.
- Discard oil after 6 total hours of heating time.
- Never re-use oil more than 4 times.
Proper Disposal of Used Fryer Oil
Once it’s time to toss out that well-used peanut oil, don’t just pour it down the drain! Follow these safe disposal methods:
- Find a local oil recycling program that will accept used cooking oil.
- Put cooled oil in an empty container with a lid and discard normally.
- Mix oil with an absorbent material like cat litter before throwing away.
Never pour large amounts of oil into sinks, drains, or septic systems. Follow local hazardous waste guidelines for disposal.
FAQs About Reusing Turkey Fryer Oil
Got questions about getting more mileage from your peanut oil? Here are some commonly asked questions
How do you know when oil goes bad?
Signs of spoiled oil include dark color, thick texture, foaminess, low smoke point, and rancid smell. Discard at the first hint of deterioration.
Can you reuse oil after deep frying a turkey?
Yes, peanut and other high smoke point oils can safely be reused 2-4 times if stored properly between uses. Strain out debris and refrigerate.
Is it safe to reuse turkey fryer oil?
It’s safe to reuse fryer oil a few times if filtered, stored correctly, and discarded at the first sign of breakdown. Limit total heating time to 6 hours.
How long does peanut oil last after frying a turkey?
Properly stored peanut oil can be reused for up to 4 full turkey fries if filtered between each use. Refrigeration extends shelf life. Discard oil showing any signs of spoilage.
What is the shelf life of used peanut oil?
The shelf life of used peanut fryer oil is about 2-4 months when stored covered in a cool, dark place. Refrigeration can extend shelf life if space allows.
Reusing your peanut or vegetable oil for multiple turkey frying sessions can save money and reduce waste. Follow these simple guidelines for storing, reusing, and disposing of your used turkey fryer oil safely and deliciously!
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.