Peanut oil is a preferred oil for deep frying turkeys because it has a high smoke point that keeps the outside of the food crispy while leaving the inside moist. It also has a slightly nutty flavor that complements the flavor of the turkey. Peanut oil does not absorb the flavors of the foods fried in it, as other oils do, and you can use it to fry more than one type of food with no adverse effects. You can reuse peanut oil three to four times with proper storage. Add this to my Recipe Box.
Instructions
1. Let the peanut oil cool down completely. Wait until it has reached room temperature. Stir gently before attempting to store to be sure it is cool all the way down to the bottom of the fryer.
2. Place a strainer lined with cheesecloth over a large bowl. Slowly pour the oil from the fryer into the strainer to filter out any turkey particles or seasonings. If the oil still looks murky, repeat as necessary.
3. Use a funnel to pour the strained peanut oil into a container that can be tightly sealed. Store in the refrigerator. It will become slightly hardened, but it will liquefy when reheated.
Tags: cool down