Who has deep fried a turkey?

[Go Blue]

I deep fry a turkey every Thanksgiving, but usually throw out the used oil. I saved it this year and am thinking about doing it again for Christmas. However, I did not strain the oil when I poured it back into it's container. Is it still safe to use?

[Kali157]

uuuum... If you didn't at least filter the oil and it has been a year, then probably not. Smell the oil. Compare it to a new batch. If the smell is noticeably different, then the oil has already started to break down. I always use at least 1/2 reused oil when I make fries... makes it taste better. But I don't keep a used batch more than 8 mo w/out freezing.

I have never fried a turkey. How does it compare to baking one?

[Go Blue]

Originally Posted by Kali157

uuuum... If you didn't at least filter the oil and it has been a year, then probably not. Smell the oil. Compare it to a new batch. If the smell is noticeably different, then the oil has already started to break down. I always use at least 1/2 reused oil when I make fries... makes it taste better. But I don't keep a used batch more than 8 mo w/out freezing.

I have never fried a turkey. How does it compare to baking one?

The only is only a couple weeks old, I used it this past Thanksgiving.

I'll say this, when you have a moist and juicy deep fried turkey, you'll never want a dry baked one again. Plus, it takes all day to cook a turkey in an oven versus 45 minutes in the deep fryer.

I highly recommend trying it.

[Blu-Benny]

My buddy used to have a party every year labor day weekend.

We’d fire up 2-3 deep fryers and hammer. I would use the same oil each year.

My uncles deep fry a lot too and usually use the oil 4-5x before using new stuff.

And yes, once u deep fry a turkey, it’s one of the greatest things u’ll ever have.

[Kali157]

Originally Posted by Schultzy

The only is only a couple weeks old, I used it this past Thanksgiving.

I'll say this, when you have a moist and juicy deep fried turkey, you'll never want a dry baked one again. Plus, it takes all day to cook a turkey in an oven versus 45 minutes in the deep fryer.

I highly recommend trying it.

oh... sorry, apparently I can't read. I would still smell it just to make sure, but it should be fine.

Frying sounds interesting. Is there a temp you fry at? I am worried that it will be too greasy on the outside as I like the skin.

As for dry baked turkey... the trick is brining (salt and spice soak) the turkey (or any large bird) for at least 8 hrs but no more than 24 hrs. Then use a leave in thermometer and set it to 160 F... not 180F that everyone says. Carry over heat will cook the turkey the rest of the way. We just pop it into the oven and leave it until the alarm on the thermometer goes off. I have never made a dry turkey.

[Go Blue]

Originally Posted by Kali157

oh... sorry, apparently I can't read. I would still smell it just to make sure, but it should be fine.

Frying sounds interesting. Is there a temp you fry at? I am worried that it will be too greasy on the outside as I like the skin.

As for dry baked turkey... the trick is brining (salt and spice soak) the turkey (or any large bird) for at least 8 hrs but no more than 24 hrs. Then use a leave in thermometer and set it to 160 F... not 180F that everyone says. Carry over heat will cook the turkey the rest of the way. We just pop it into the oven and leave it until the alarm on the thermometer goes off. I have never made a dry turkey.

I believe you keep the oil temp at 350. It is not greasy at all. I always put a rub on the skin for extra flavor.

[Go Blue]

Originally Posted by Blu-Benny

My buddy used to have a party every year labor day weekend.

We’d fire up 2-3 deep fryers and hammer. I would use the same oil each year.

My uncles deep fry a lot too and usually use the oil 4-5x before using new stuff.

And yes, once u deep fry a turkey, it’s one of the greatest things u’ll ever have.

Do you strain the oil before you store it, or does it not matter?

[Rob71]

Originally Posted by Schultzy

Do you strain the oil before you store it, or does it not matter?

My dad always strained it immediately after use. He also never uses it more than two times. I'll call him tonight and ask him what he thinks, he's been deep frying for years. Whenever I do it, I always use fresh oil. Can't stand the smell of the oil once it's used.

As an aside, I watched a show on The Discovery Channel on surviving an apocalypse. It showed a quick and dirty way to make bio-diesel. So there's always that option.

[The_Donster]

Can't help you, but my brother in law did this for Thanksgiving and it was awesome. We brought our bird over and it was some of the best turkey sandwiches I ever ate

[Blu-Benny]

Originally Posted by Schultzy

Do you strain the oil before you store it, or does it not matter?

I didn’t go out of my way to strain it.

I have a pump that pumps it from the pot back into the container it came in.

I don’t see the problem w/reusing it.

Once it heats up, anything in it is gonna be destroyed anyway.

Just make sure u're not the 1st one to try it.

[Edh63]

Deep fried turkeys are good, but implying oven roasted turkeys are dry is incorrect. Maybe you cooked one that was dry, but I cook a 24 to 25 pounder every year for Thanksgiving and Christmas and they are fantastic.

I cook in a convection oven. It takes about 4 hours and 15 minutes, or until the inner thigh is at 180 degrees; juices running clear. One of the tricks to keeping the turkey moist, specifically the white meat, is pouring some chicken broth in the bottom of the roasting pan and letting the broth steam up and absorb into the turkey, and of course basting the turkey as you roast it. Convection will knock off about 1/4 of the cook time and reduce the roasting temp by about 1/4 also. Convection is the only way to go if you're doing it inside an oven, IMO.

After the bird comes out, I immediately foil over the whole thing as it sits in the pan and allow cook-over time fore another 30 to 40 minutes while my wife and I prepare the rest of the sides. The breast meat is extremely juicy and the dark meat is falling off the bone. Adding broth in the bottom of your pan will make a world of difference.

Dang, I think I'm going to have to go eat now! I'm hungry!