While frying a turkey gives it an incredible crispy skin and insanely juicy meat, it’s not exactly the traditional way to prepare a Thanksgiving bird. However, many of us seem to shy away from the whole deep-frying thing due to the horrifying stories of Thanksgiving Day explosions and the fact that it uses a 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 that you can recycle the oil you use to fry your turkey, allowing you to recoup at least some of your oil investment. To ensure the oil is safe to use, just follow a few basic guidelines.
Hey there, fellow food lovers! Are you looking for a way to save money and reduce waste when it comes to deep-frying your Thanksgiving turkey? Then you’ve come to the right place! In this article, we’ll explore the fascinating world of reusing turkey fryer oil, answering the question on everyone’s mind: “Can you reuse turkey fryer oil?”
The Answer is Yes!
The good news is that you can absolutely reuse turkey fryer oil, but there are a few things you need to keep in mind to ensure it’s safe and delicious.
Choosing the Right Oil
Not all oils are created equal when it comes to deep-frying. You’ll want to choose an oil with a high smoke point, which means it can withstand high temperatures without breaking down and producing harmful compounds. Some excellent choices for turkey fryer oil include:
- Peanut oil: This is a popular choice for deep-frying due to its neutral flavor and high smoke point. However, be mindful of peanut allergies if serving to guests.
- Canola oil: A versatile and affordable option with a high smoke point.
- Corn oil: Another budget-friendly option with a neutral flavor and high smoke point.
- Rice oil: This oil boasts a high smoke point and a clean flavor.
- Sunflower oil: A good all-around choice with a high smoke point and a mild flavor.
Filtering the Oil
After your turkey-frying adventure, let the oil cool completely overnight. Then, it’s time to filter out any leftover bits and pieces. You can do this by pouring the oil through a fine-mesh strainer lined with cheesecloth or a coffee filter.
Storing the Oil
Once filtered, store the oil in an airtight container in a cool, dark place. Peanut oil, being more perishable, should be refrigerated if you plan to keep it for longer than a month. You can also freeze the oil to extend its shelf life even further.
Reusing the Oil
When you’re ready to reuse the oil, remember that it will have a shorter lifespan than fresh oil. Aim to use it within six months and keep track of the total heating time, which should not exceed six hours.
Signs of Bad Oil
Before using your oil again, give it a good sniff. If it smells rancid or otherwise unpleasant, it’s time to say goodbye and dispose of it properly. Other signs of bad oil include excessive foaming, darkening, or smoking when heated.
Disposal of Used Oil
When it’s time to part ways with your used oil, don’t pour it down the drain! This can clog pipes and create environmental hazards. Instead, look for oil collection points in your area or consider using it for biodiesel production.
Tips for Success
Here are some additional tips for reusing turkey fryer oil successfully:
- Monitor the temperature: Use a thermometer to ensure the oil doesn’t exceed its smoke point.
- Avoid breading: Breading can leave particles in the oil that can shorten its lifespan.
- Filter after each use: This will help remove any food particles that could spoil the oil.
- Label and date the oil: This will help you keep track of how long you’ve had it and when it’s time to replace it.
Reusing turkey fryer oil is a great way to save money and reduce waste. By following these simple tips, you can ensure that your oil is safe and delicious for multiple uses. So, go ahead and give it a try! You might just be surprised at how much money you can save and how much waste you can avoid.
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 gone over the smoke point: periodically check the temperature of your heated oil to make sure it doesn’t go over the smoke point before frying your turkey. 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.
Since peanut oil adds flavor to most recipes, you’ll need to make sure none of your guests are allergic to peanuts if you decide to go that route.
How I Filter and Store Turkey Fryer Oil For Multiple Uses
FAQ
How long can you reuse turkey fryer oil?
What to do with leftover oil from frying turkey?
How many times can I reuse the oil in my deep fryer?
Can you reuse frying oil after frying chicken?