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Nov 3, 2011 09:22 AM

Peanut Oil for Deep-Fried Turkey

I just thought that I'd let you know that Harris Teeter has gotten in its peanut oil for the Thanksgiving season. A three-gallon container (in a big box, near the meat and frozen poultry section stand-alone open-top freezer cases) is $29.99.

So, there ya go: $10 a gallon for peanut oil.

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  1. I would also look at Home Depot/Lowe's.

    Don't forget to fill the pot with water and dip your bird in to check the amount of liquid the turkey displaces. Mark the kettle and fill no higher.

    4 Replies
    1. re: Tom from Raleigh

      that is NOT a good way to figure the amount of oil.

      that will give you TOO MUCH OIL.

      room temp turkey in room temp water does NOT displace the same as room temp turkey in HOT OIL.

      also -- make sure your turkey is absolutely dry. read instructions on the process. there are plenty of places to get safety tips.

      1. re: alkapal

        That's right, hot oil will have more volume than cold oil.

        It would be nice if pots were 20 inches high or higher. The main thing scaring people is over-boil when lowering the turkey, and dangerous fire hazards.

        This being said, if you lower the turkey in cold oil and have at least 4-6 inches, and hopefully your turkey is fully immersed, you should be okay.

        Lowering your turkey into hot oil is always a bit daunting.

        To prevent grease fire, here are some recs:

        1. Don't drop the bird fast. Put it on a rack-stand, and with tongs and gloves, maybe two people doing this, put the bird into the oil in a controlled manner. If i looks like overboiling is going to happen, lift the bird out until the boiling subsides, then re-lower it slowly. Keep the bubblies 2 inches below the pot rim. You may have to carefully lower and raise the bird several times, to boil off the wet-birdwater without overspilling oil into the heat-source flame.

        2. Alternatively, set the initial oil temp to 225-250, lower the bird until the foaming-causing water boils off, then take the bird out, and heat the oil to 350-400 then re-immerse the bird.

        3. Lower your bird under control, but if overboiiling looks like you can't prevent it, turn off the gas NOW! Hot oil will not flame up if there is not a sufficient ignition-temperature heat source.

        4. Get a halogen fire-extinguisher. It's a cheap last-ditch back-up, which is to say it bails you out if you failed to follow any of the first three procedures.

        These rules apply only to deep-fat frying on an apartment deck or wood home deck. If you can cook on a grass lawn, or home-stone or concrete deck away from your roof, you can create big flames without harmful consequences.

        1. re: MarkKS

          good pointers Mark, I linked this over on the other current deep-fried turkey thread.

          1. re: MarkKS

            What I do is dip it in a couple inches and then lift it back out. Then dip it in a few more inches, and then lift it back out until the bubbling subsides. Keep doing this over and over puting the bird a little deeper down each time.

            If your bird is wet, this is a lot safer/gentler method than just dunking it in in one swift motion.

      2. Walmart has it, also. Right when you walk in the doors nearest the food section side of the store.......

        1. peanut oil alert: harris-teeter now has their large peanut oil boxes. $35.99