What oil can you deep fry a turkey in

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. You need to purchase a good turkey fryer and a regular-sized turkey requires several gallons oil. If you're like most people, you simply won't cook very many turkeys a year to justify the expense. Don't let that deter you because you can reuse oil for frying.

Under normal conditions, oil can be heated for up to six hours. 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.

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 don't 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.

Filtering

Once you've finished cooking and let the oil cool down, you can prepare it for storage. The first trick is to get rid of all the little things floating around in the oil. You can do this by pouring the oil through some cheesecloth over a funnel back into the oil's original container.

The problem with this is that if you used 10 gallons of oil it will weigh around 80 pounds. Trying to pour that amount of liquid is not a good idea. The easiest way to do this task is with an electric oil pump. It's a convenient little tool that makes getting the oil out of the pot quick and easy. If you plan to do a lot of frying, it will definitely come in handy.

Storage

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. Any place you have that fits the criteria (but won't let the oil freeze) will work. Properly stored, the oil will last up to six months.

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 you'll 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. 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. Once your oil hits the six-hour mark, dispose of it.

Disposal

It's important that you properly dispose of used cooking oil. That's a bit more of a challenge when you have several gallons to get rid of. The best option is to find an oil collection point in your area. 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. Some places may even pay you a small amount for your contribution.

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. It's also not good for compost bins.

It's easier than you think to make a perfect deep-fried turkey. Learn what you'll need, how long to deep fry a turkey, and get our best serving tips and side dish inspiration.

Deep-Fried Turkey Ingredients

These are the ingredients you'll need to make this easy deep-fried turkey recipe:

· Oil: Peanut oil is perfect for frying, as it has a high smoke point and a neutral flavor.
· Turkey: This recipe calls for a 10-pound turkey. If your bird is larger or smaller, you'll have to adjust the cooking time.
· Seasonings: This deep-fried turkey recipe is simply seasoned with salt and pepper. You can add more seasonings to taste.

How to Deep Fry a Turkey

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this simple deep-fried turkey:

1. Prep: Make sure your stockpot or fryer is located outdoors in a safe area. Heat the oil to 350 degrees F. Cut any neck skin away from the thawed bird and make sure the neck hole is at least 1-inch in diameter.
2. Season: Use a paper towel to pat the turkey dry. Season liberally with salt and pepper on the inside and outside.
3. Fry: Place the turkey, neck-side down, in a drain basket. Gently lower the turkey into the hot oil until it's completely covered. Continue frying until the turkey is cooked through. Remove from the oil, drain, and allow to rest for 15 minutes before carving.

How Long to Deep Fry a Turkey

Fry your turkey for about 3.5 minutes per pound. For a 10-pound turkey, you'll fry for about 35 minutes. A meat thermometer inserted into the deepest part of the thigh should read 180 degrees F.

Brining a Turkey for Deep Frying

The beauty of this deep-fried turkey recipe is in its simplicity. There's no brining or marinating needed! However, you can brine the turkey before frying if you'd like. Consider Matt's Fried Turkey Brine — it's full of sweet and savory flavor that's impossible to resist.

Deep-Fried Turkey Temperature

Make sure your oil is heated to 350 degrees F throughout the cooking process. At this temperature, your 10-pound turkey should be done in about 35 minutes.

What to Serve With a Deep-Fried Turkey

This deep-fried turkey will pair perfectly with all your holiday favorites, such as green bean casserole and cranberry sauce. Explore these mouthwatering collections for delicious inspiration:

· 15 Best Easy Thanksgiving Side Dishes
· The 10 Essential Thanksgiving Dishes for a Traditional Holiday Spread
· Our 15 Best Veggie Side Dishes for Thanksgiving Dinner

More Turkey FAQs

Here at Allrecipes, we know a thing or two about cooking the perfect Thanksgiving feast — that's why we've made it our mission to answer your most burning turkey questions. Check out some of our best turkey tips, tricks, and guides from over the years:

· How to Brine a Turkey
· 3 Ways to Safely Thaw a Frozen Turkey
· How Much Turkey Per Person Do You Need?
· How to Truss a Turkey the Easy Way
· How to Smoke a Turkey
· How to Carve a Turkey the Easy Way

Explore our entire collection of Thanksgiving Tips and Tricks.

Directions

1. Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.

2. Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place turkey into a drain basket, neck-side first.

3. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.

4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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