Using peanut oil for deep frying, how many turkeys can be fried before changing the oil out?

The answer to your question about the number of turkeys that can be fried depends partly on the rub or marinade that is used. Peanut oil is more perishable than other oils and must be stored in the refrigerator if kept longer than one month.

According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin.

However, when using heavy dark spices such as those in most Cajun rubs, the life of the oil may be diminished. If you are frying more than two birds, it would be wise to use a seasonings with less cayenne, chili peppers, etc.

When the oil begins to break down, indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

How do I know the turkey is done just right when deep frying? -

The time differences apply to whole turkey and turkey parts. Whole turkeys require approximately 3 minutes per pound to cook. Turkey parts such as the breast, wings and thighs require approximately 4 to 5 minutes per pound to reach the desired internal temperature. 

The best method of checking for doneness is with a food thermometer. Remove the turkey from the frying vessel and check the internal temperature with a food thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.

– Information courtesy of the National Turkey Federation