Reginald P. Smithers III wrote:
Gene Kearns wrote:
On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

What does this mean?

It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly after
using it once. I would not save any of the oil.

Even if refrigerated? I know that it is standard procedure to save and
reuse the oil, I just don't know how or when. It would be quite
expensive to buy new oil for each turkey you fry! I'm smoking mine over
cherry wood.