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o/t deep fried turkey

A

amo

Member
Can the oil from frying a turkey be frozen and used later. My son cooked a great one and we hate to throw the oil away. Thanks Amo
 
The oil does not need to be frozen but yes it can be stored in a sealed container for later use. I have no idea as to how long but my family reuses the oil for about 6 uses (2-3 months). After that the oil is too "dirty" and starts leaving a burnt taste in the food. We have been doing it this way for 10 years or so. We have never worried about a health concern because the 300-400 degree frying temp kills everything.
 
I just save ours in the jug it came in, store it in the basement. Have kept it several years, and reused the stuff several times. This year my wife thought we should get new, so we did. Plan to save and reuse it the same way. Greg
 
My father-in law would always keep his fish frying oil in the fridge, and would use it several times before discarding it. He would always filter it before storing. I don't know how long for sure, but it would be several months.
 
well ya, throw it in the tractor diesel tank then go feed the cows, totally recycled and gone.
 
I use the peanut oil from Cabela's when I fry a turkey. Then recycle it into several gallon bottles and use it in the kitchen. Also use it in the electric deep fryer for hojos, walleyes, buffalo wings, venison chislic etc.

Gordo
 
I think you need to process it to get rid of glycerin and impurities, or it will foul the injector pump.
 
three years ago we bought a turkey fryer that uses no oil. It was more expensive but worth it. it is made by char broil. I still use the same recipe for cajun fried turkeys, still get good results. I do not miss buying oil.btw,this is the break even year, it has paid for itself by not having to buy oil. also any spice placed on the outside of the turkey does not wash off in the oil, and I don't have to figure out what to do with the used oil.

frank
 
ya i know, but small amounts will still burn and not hurt anything, as long as its filtered.
 
There are filters and a additive you can buy that will filter out impurities so it won't get rancid. You get them at most any commercial food distributor but I don't know that it would be economical just for a couple of gallons of oil.
 
I don't bother with freezing it. I strain it with a kitchen strainer and pour it back in the jug. It will keep well in a cool basement. I fried three turkeys this week with oil that is at least three years old.

I once read an interesting story about cooking oil. One of the old eastern cities (Philly?) decided they needed an ordinance regulating how often cooking oil must be changed in the local restaurants. An old respected restaurant that dated back to the days of our founding fathers objected to this new ordinance. The city met with the restaurant owners to discuss the disagreement, and asked them how often they changed their oil. They said, "Never!" They had been adding oil to the pot since Thomas Jefferson had eaten there.

Paul
 
It takes some scrubbing to get it clean. it has a chrome wire cage the turkey sits in that I have to scrub and inner pot (it has a hole in it to allow the juices to drain) and a drip pan. I usually do two turkeys for thanksgiving, I don't clean it between these two, just after I am through cooking.

frank
 
As long as the oil has not turned rancid. Smell it and you'll know if you can use it for food again.

I burn all waste oil in my F350. Doesn't hurt a thing.


T_Bone
 
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