I sliced the turkey breast into rather thin strips tonight and ran lots of water on it to drain out the blood. I am marinating them in robust Italian dressing overnight. We did this last year and coated them in flour and they came out tasting really good. We'll do the same tomorrow, and I will let you know how it goes after frying them in cottonsead oil this time instead of peanut oil.

I use mine over and over till I have cooked 4 birds.then strain and use to cook fish.

if you cook a big batch of fried patatoes,it will clean the oil a little.

I just bought two 35# boxes of peanut oil today from Sam's club. It cost $30.97 for each box. That works out to $7/ gallon. Not too bad on price. But you can buy 35# of clear frying oil for $17.14, but it does not last as long as peanut oil.

Am I missing something here? I use peanut oil for my oriental cooking in a wok. I only started deep frying in one of those turkey fryer's 2 years ago, but I use corn oil, as it is better than veg. oil as far as cholesterol goes. Also peanut oil adds flavor to the food if that's what your looking for. I can reuse the oil 4-6 times then replace it since it is cheaper than peanut oil. What treeclimber said is correct about making a batch of french fries in the oil to purify it. Also after you use the oil once or twice it browns your tater's more easily than if it were new. Sure would like to know what I'm missing by not using peanut oil. Maybe you guys are cooking at higher temps than me. I'm usually at 350 for small birds and 325 for larger ones. Thank you.

Wal-Mart Super Centers carry the large containers of peanut oil...I think they were around $20 the last time I got one.

Jersey ; the peanut oil burns or get Brunt I should say less at a higher temp.you can cook longer at a higher temp. with it than other oils without it burning.
I haven't noticed any flavor other than normal.it does a fried turkey real well.

Thank you for the info Tc.

First of all, I know Costco sells it in large jugs. You'll have to call them for a price.
I have a deep fryer that does not leave my counter top and it is filled with peanut oil.
It does seem to hold up better than the vegetable oils and NO...you do not have to change it out every time. I frequently strain the oil after its cool and reuse.
I pitch mine out when it has become too dark, which also means (more than likely)it's begining to leave an undesirable (burnt) flavoring.
It also breaks down, doesn't burn as hot as it should and therefore, leaving the food too greasy.

Frying coated fish ruins the oil the fastest.

I do believe you are right

Yeah, as in when the clothes you've cooked in...smells like the fryer. When the oil breaks down & doesn't burn as hot as it should...it sure has an odoriferous, 'clingy' smell. lol

Time to change the oil...and your chef clothing