Cooking Oil Information
Only use an oil with a high smoke point. Reason: low smoke point oils will spontaineously combust or burn at temperatures too low for adequate cooking. Most turkey cooking experts recommend peanut oil as it ads a pleasant flavor. (Make sure you aren’t cooking for someone with a peanut allergy). Canola oil is low in saturated fat and would be appropriate to use if fat and cholesterol are a concern. Canola oil is also much cheaper than peanut oil. Here are some oils that can be used for deep frying and their smoke points:
Canola Oil-435F,
Peanut Oil-440F,
Corn Oil- 450F,
Safflower Oil-450F.
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Not Suitable
The following oils have Low Smoke Points and are NOT SUITABLE for deep frying a turkey!
Unrefined Oils, Flaxseed Oil, Olive Oil, Lard, Butter, Vegetable Shortening, Hemp Oil. This is only a partial list. Please double check if you are unsure about the oil you are using.
Using the wrong oil may result in excessive smoke, fire, burnt tasting food, or even explosion. Oil which has been used multiple times will also have a lower smoke point due to it breaking down over time.
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Saving your Oil
High smoke-point oils allow for reuse of the oil with proper filtration. Allow at least a few hours for the oil to cool adequetly. Filter with a fine strainer first, then use a coffee filter, cheesecloth, or a paper filter designed for filtering oil. Cover & refrigerate.
Peanut oil may be used up to 3 times before starting to deteriorate. Signs of deterioration include, excess smoking, darkening, foaming, and a rancid smell.