Peanut oil is the king. High smoke point. Nutty flavor. But it’s expensive. Some brave souls use canola. It works. It’s fine. But it’s not peanut oil.
You’ll need a lot. Like three gallons. That’s heavy. That’s expensive. But leftover oil can be filtered and reused for future fried adventures. French fries, anyone?
Don’t pour oil down the drain. Ever. That’s a plumbing nightmare. You’ll create a fatberg. Nobody wants a fatberg. Store it in a sealed container, or give it away to a neighbor who fries.
Deep Fry Turkey Breast Time Chart - timechartprintables.com
The Dreaded Oil Spill
Spilling hot oil is a bad time. It sticks to concrete. It sticks to grass. It sticks to your soul. Use a wide, stable pot. A turkey fryer stand should be rock-solid.
Set it up on dirt or gravel. Avoid wooden decks. Oil and wood are enemies. One splatter and you’ve got a BBQ you didn’t plan. Safety first, friends.
Keep a fire extinguisher nearby. Not water. Not water. Water makes oil fire worse. A Class K extinguisher is best. Or a big lid to smother flames. Be prepared, not scared.
