After it has cooled to room temperature, you’ll want to filter any and all sediment, poultry parts and seasonings from the oil. Your oil should always be stored inside an airtight container in a dark, cool and dry location.
If you want to make sure your oil remains good for cooking in the future, you should never allow the temperature to go beyond 375 degrees. The majority of cooking oils will break down and transform into a disgusting mess at around 400 degrees.
Before reusing the oil, you can always do a batch test with some potatoes or similar food. After you’re finished, the oil can be used countless times within the allotted 6-month period that it stays fresh.
So, you’re finished deep frying your turkey but don’t know how to get rid of the oil. Preparing a turkey the traditional way in an oven requires careful planning, hours of roasting and basting, and constant attention.
As a result, cooking a turkey can turn your Thanksgiving from a fun holiday with the family to a stress-filled nightmare. Rather than sitting in front of the oven all day, many adventurous cooks are choosing to deep-fry their Thanksgiving turkey.
If you're considering using a fryer to deep-fry your turkey this year, check out our tips below to get started. When deep frying a turkey, you can use any cooking oil that has a smoke point above 425 degrees Fahrenheit.
Presenting the whole bird on Thanksgiving Day makes more of a visual impact than a turkey that's already been portioned. Keep in mind that larger turkeys take longer to cook, which can result in an exterior that's burned and an interior that's still undercooked.
While individual opinions vary, the consensus is that you can reuse peanut oil. Be sure to allow the oil to cool completely before removing it from the pot, and put it back into its original container(s) for storage.
If you won't be using it within a month or so, experts recommend storing it in your refrigerator or freezer. An oil less turkey fryer relies on infrared heat to produce results that are similar to frying.
The process takes much less time than roasting and yields a turkey with tender meat and crispy, brown skin. Oil less turkey fryers are designed for outdoor use and powered by a liquid propane tank.
When the unit is turned on, high-intensity infrared heat fills the chamber and quickly cooks the turkey, locking in juices and producing a crispy skin. You can expect a cook time of around 10 to 15 minutes per pound when using an oil less turkey fryer.
With any type of cooking, it's important to check the internal temperature of your turkey. Make sure that the bird is cooked to minimum of 165 degrees Fahrenheit in the thickest part of the breast for food safety.
Deep frying your turkey is a great way to put an innovative spin on a classic recipe. While the process may be simpler than cooking your bird in the oven, factors such as the type of oil you use, the cooking time, and the amount of oil can affect the end result, so be sure to read through this guide carefully.
The moist, succulent taste of deep -fried turkey and the speed at which it cooks can easily leave you with a desire to make it yourself. Besides the turkey fryer safety issues, you've probably noticed that this can be a costly endeavor.
If you're like most people, you simply won't cook very many turkeys a year to justify the expense. A deep -fried turkey can cook in under an hour (three minutes per pound) so you can fry six items on six different occasions with a single batch of oil.
When oil begins to break down it will go rancid and ruin the flavor of anything you cook in it. It's a convenient little tool that makes getting the oil out of the pot quick and easy.
With the oil filtered and in your storage container, you need to find a cool, dry, and dark place to store it. Ideally, it would be great if you could keep it refrigerated, but most people simply don't have that kind of space.
Don't let it preheat for too long and turn off the burner five minutes before the turkey is done so it can begin cooling down as quickly as possible. Check with your local government or the Earth 911 website to find deposit sites that will safely dispose of cooking oil or recycle it into biodiesel.
More importantly, do not pour cooking oil down the sink, toilet, or put it into a septic system. Even a small amount can clog pipes and drainage fields, so a few gallons are sure to wreak havoc.
You can use avocado oil just like your regular frying oil to reduce the risk and make a healthier choice. Vegetable oil is better suited to medium heat cooking or prolonged frying.
Please use extreme caution and follow all manufacturer recommendations…there are tons of accidents every year due to carelessness. We have an electric fryer that also doubles as a steamer (I’m sure I’ll post how we do crab legs one day).
10 gallons peanut oil ** 12 lb bone-in turkey, fully thawed 4 oz. The drier you get it, the crispier the skin (and the less chance of the oil spattering you).
When oil is at the proper temperature, gently lower in the turkey. When time is up, carefully remove turkey using heavy-duty pot holders.
** I always have an tiny bottle of peanut oil on hand in case the fryer needs a little more after adding the turkey. This nutritional information is an estimate may vary, depending on brand and type of ingredients used.
It is not intended to replace the advice of a licensed dietician or physician. We wanted to fry up a turkey the weekend before Thanksgiving for a small gathering of friends who would be scattered across the country visiting family for Thanksgiving Day.
To fry the turkey we needed a large pot and an outdoor burner. Here in Cajun Country, with all the crawfish, crab and shrimp boils, a 30-quart pot, and 170,000 BTU cast iron burner are easy to get your hands on (Thanks Scott).
We also needed 3-5 gallons of oil, a thermometer, and an injector to fry the turkey. Cut away any excess skin at the neck opening and make sure there are no obstructions.
We then removed the turkey and marked the water level as the fill line for the oil. Make sure you wash your hands and the equipment to avoid contamination.
We injected the turkey getting plenty of the marinade into the meaty parts and let it marinate for 24 hours. Make sure you dry the turkey before immersion into the hot oil.
Remember that oil is flammable; you should never fry a turkey indoors. Avoid frying on wooden decks, which could catch fire.
Next time I'll cover the ground under and around the fryer with aluminum foil to avoid the oil stains. Make sure you are a safe distance from houses, overhangs, trees, leaves, or any other flammable objects.
You can filter and save the oil for up-to 3 months and fry with it up to 3 times. Make sure the oil has completely cooled before you attempt to return it to the containers.
Splattering will occur when lowering the turkey into the hot oil. You may want to use protective gloves, wear a long sleeved shirt and safety eyewear while frying.
While frying, hot oil will spew through the turkey cavity like a fountain. Using our hook on a pole, we removed the turkey after about 30 minutes of frying.