[finsup]

How many times, if any, can the peanut oil be reused?

If it can be reused, how long may I store it before it maybe goes bad?

[PeteG]

You need to run the oil through a filter than I have been told it's good for 4 weeks.
Kind of a waste, but you can always use it for Biodiesel

[ctviggen]

Did you brine the turkeys before frying?  Can  you store the oil in the fridge/freezer?  I plan on frying a turkey sometime next year. 

[pacifico]

If you freeze oils, that in and of itself will not prevent it's oxidation to something nasty. If you had a still you could recover some of it....but that's not likely is it. I know how to keep this from happening but it's not exactly approved for human use......sorry

The easiest way to get rid of it is probrably to bring it to a gas station.

[Gordy]

The easiest way to get rid of it is probably to bring it to a gas station.

Many restaurants will accept it too, they recycle it with their suppliers.

[finsup]

Did you brine the turkeys before frying?

No, I did not brine them but, come to think of it now, that might be a very good idea.  The turkey was very moist.  Just incredible.  I can't imagine needing it moister than it was but the brining would surely give it some excellent flavor. 

If you do go ahead and fry one next year, I think you will find your bird very flavorful.  It takes my fryer about 45 minutes to warm up and then about 48 minutes for a 14 lb turkey.  Everyone, and I do mean everyone, raved about them.

You need to run the oil through a filter than I have been told it's good for 4 weeks.

I'll give that a shot, thanks for the idea.  I could probably fry two or three more maybe and then freeze them.  OK, that will make them a bit less than ideal later on but when a quick dinner is needed....

Thanks for the recycling suggestions and thanks for all the ideas.

[Gordy]

We don't brine our turkeys, what we do is inject hot sauce under the skin with a large hypodermic.  Be sure to loosen the skin first so you can get a good even spread of sauce throughout the body.  Usually a 16 oz. bottle will do, unless the bird is over 18-20 lbs....   then the bird is refrigerated/marinates overnight before deep frying.  Absolutely delicious and not nearly as spicy as it sounds, as much of the sauce will leak and or cook off but it really does add to the final moistness.  We usually cook the bird for about 3-3.5 mins. per pound if the oil is maintained at 350+ degs.