Can You Reuse Oil After Frying Turkey? Everything You Need To Know

Fried turkey has become a staple during the holidays offering juicy, flavorful meat with crispy skin. But deep-frying turkey requires a lot of oil – usually 3-5 gallons. With oil prices high, is it possible to reuse oil after frying turkey to save money?

The short answer is yes, you can reuse oil after frying turkey under the right conditions. However, there are some important factors to consider to keep reused oil safe and prevent issues like rancidity.

In this detailed guide we’ll cover everything you need to know about reusing turkey fryer oil including

How many times can you reuse oil for frying turkey?
What type of oil is best for reuse?
Should you filter used oil before reusing?
Proper storage and shelf life of used turkey fryer oil
Signs that used oil has gone bad
Safety and health precautions with reused oil

Plus plenty of tips to maximize reuse and get the most out of your turkey frying oil investment Let’s get started!

How Many Times Can You Reuse Turkey Fryer Oil?

The number of times you can reuse oil for deep frying turkey depends on a few factors, but generally you can reuse oil around 2-3 times if stored properly between uses.

Make sure to filter out food particles after each use. And monitor the condition closely before reusing for signs of deterioration like darkening color, foaming, rancid odors or taste.

Once oil has been heated for a total of 6 hours, it will start to break down and should be discarded. For frying a 15 lb turkey which takes 45-60 minutes, you could get 6 uses from one batch of fresh oil. But reusing more than 3 times is not recommended.

Choosing the Best Oil for Reuse

The type of oil used for frying turkey matters when it comes to reuse. Look for oils with a high smoke point and neutral flavor:

Peanut oil – Most popular for turkey frying due to high smoke point (450°F) and clean flavor. Can be reused 2-3 times if filtered and stored properly.
Canola oil – Neutral taste and smoke point of 400°F makes it suitable for reuse.
Corn oil -Affordable option with 450°F smoke point. Can develop “off” flavors with extended reuse.
Sunflower oil – 450°F smoke point. Light flavor works well for reuse.

Avoid olive oil, which can burn at high frying temperatures and becomes bitter.

Proper Handling of Used Turkey Fryer Oil

To safely reuse oil after deep frying turkey, you need to filter, store, and handle it correctly:

Filter oil through a fine mesh strainer or cheesecloth to remove food particles. This prevents debris from burning or imparting bad flavors when reheated.
Cool oil quickly after frying by decreasing temperature gradually. Don’t remove hot oil from the fryer. Quick cooling helps preserve integrity.
Store in airtight containers away from light and heat. Refrigeration extends shelf life but isn’t required.
Check for signs of spoilage – foaming, dark color, unpleasant smell – before reusing oil. Discard if oil has gone rancid.
Don’t mix fresh and used oil – Always start frying with fresh oil, then reuse the oil separately. Mixing will degrade oil quality faster.

Proper handling is crucial to get the most reuse out of your oil safely.

Reusing Turkey Fryer Oil With Herbs and Spices

Many recipes call for adding aromatics like herbs, spices or citrus to the oil before frying. You can still reuse these flavor-infused oils. Just make sure to:

Fine strain oils to remove all herbs, spices, etc.
Be aware that flavors will concentrate and intensify with multiple uses.
Avoid reusing seasoned oil more than 2 times to prevent overpowering flavors.
Never reuse oil used for seafood frying, due to lingering fishy taste.

Health Considerations With Reused Frying Oil

Is reused turkey fryer oil safe from a health perspective? Some precautions to take:

Limit reuse to 2-3 times maximum. Frying byproducts increase with more reuses.
Don’t let oil smoke during reheating. This indicates breakdown into potentially harmful compounds.
Free radical content increases in heated oils, especially with prolonged or high heat exposure. This may have links to chronic inflammation or disease over time.
People with high risk of heart disease may want to avoid reused oil, which is higher in saturated fats and trans fats after frying.

Moderation is key. While reused oil won’t make you sick immediately if handled properly, heavy consumption of degraded oils may carry long-term health effects.

How Long Can You Store and Reuse Turkey Fryer Oil?

If stored properly in a cool, dark place, oils like peanut and canola can be stored for reuse for 2-3 months. Signs that used oil should be discarded:

Darkening color
Unpleasant rancid odors
Foaming or bubbling when reheated
Oil no longer flows smoothly and becomes thick
Total heating time exceeds 6 hours

For longest shelf life, refrigerate used peanut oil if possible – it will last over 1 year in the fridge before going rancid.

Don’t forget to bring refrigerated oil back to room temperature before reheating for frying to prevent splattering.

When to Toss Out Used Cooking Oil From Frying Turkey

Here are signs your used turkey fryer oil has gone bad and needs to be discarded:

Strong rancid, paint-like smell
Dark black color
Thick, viscous texture
Foaming or smoking when reheated
Imparts off flavors to food
You’ve reused oil more than 3 times

Remember that degraded oil not only produces foul tasting food, but also may release harmful compounds when overheated. Rancid oil isn’t worth saving.

Proper Disposal of Used Cooking Oil

Never pour large quantities of hot grease or liquid oil down drains. Allow oil to fully cool and solidify before disposing in trash. Or locate community oil recycling centers that can properly dispose of it.

Reusing oil is an economical way of making flavorful fried turkey without breaking the bank. Just take care when filtering, storing and handling the used oil. With proper maintenance, you can safely reuse those gallons of peanut oil 2-3 times before replacement. So whip up some delicious fried fare for the holidays without all the waste.

can you reuse oil after frying turkey

Choosing the Oil

The first step is choosing the right oil. An oil with a high smoke point will let you heat it up to a high temperature without it breaking down. When oil begins to break down it will go rancid and ruin the flavor of anything you cook in it. You dont have to worry about bacteria since it will be killed off when the oil heats up, but rancid oil should not be used.

Good oils for frying turkeys include peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil.

Reusing

Before you move the container to use it again, examine the oil well. If it has separated or smells bad, it needs to be disposed of and youll have to start with a new batch. Otherwise, pour it back into your pot and heat it up as normal.

Remember that you need to keep the total heating time of any oil to six hours. Dont 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. Once your oil hits the six-hour mark, dispose of it.

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

FAQ

How long is oil good for after frying a turkey?

Store the used oil in a sealed and light-proof container for up to 3 months. For best quality, refrigerate used frying oil that you want to use again. If the oil is clouded or if the oil starts to foam or has a foul odor, taste, or smell, discard it.

Can you reuse oil that you fried a turkey in?

The good news is that the answer is yes! Frying oil has a longer lifespan than people realize — it can be used several times before you need to dispose of it. Reusing oil is the best way to reduce the waste (and cost) of frying.

Is it OK to reuse oil after deep-frying?

Links

Strain thoroughly:

After frying, always strain the oil through a fine mesh sieve lined with cheesecloth or a coffee filter to remove food debris.
Store properly:

Keep used oil in a sealed container in a cool, dark place, ideally in the refrigerator.
Check for quality:

Before reusing, inspect the oil for cloudiness, foam, or off odors; if present, discard it.
Consider the food fried:

Oil used for frying delicate foods like fish might not be suitable for heavier items like chicken, so consider labeling the container with what was fried in it.
Limit reuse:

While you can reuse oil multiple times, it’s best to discard it after a few uses to maintain optimal quality.

Can you leave oil in a deep fryer overnight?