But I want to fry my turkey, you say.
You’re in good company — that’s what chef/professor Jorge de la Torre does at home. “I’m all about the $5 turkey, and frying is the best way, for me. One, it’s quick, two, it’s fun, and three, I have access to where to get rid of oil. I don’t want people pouring it in their Dumpsters,” says the Johnson & Wales University dean of culinary education.
We asked the Crisco people what they recommend. Here’s their answer: Peanut oil can generally be reused 3 or 4 times. However, oil that contains spices, seasonings, or food particles (such as batter) should be discarded. Do not reuse if oil it has a rancid smell, dark color, and/or smokes excessively when heated. You can refrigerate or even freeze peanut oil.
Small amounts of peanut oil can be placed in sealed containers and disposed of with regular garbage. But larger amounts should be recycled. Check with your recycler or ask local restaurants if they have a dump station. Sometimes, restaurants sell used oils, which are made into biodiesel fuel.
Be sure to place the fryer outside (not in the garage) and spread plenty of cardboard underneath to catch splashes. And keep a box of baking soda on hand for burns and splatters.
Kristen Browning-Blas
