If the oil begins to smoke, it is warning you that the temperature is reaching a critical point that could lead to combustion. Always use a fryer designed for the purpose, place it on a flat, non-flammable surface far from structures, and never leave it unattended.
Best Oil For Deep Frying Turkey Quick Heat
Corn Oil: A viable choice with a high smoke point, though it tends to be slightly more expensive than canola. The oil must transfer heat rapidly and evenly to cook the meat through without burning the exterior.
A low smoke point oil will smoke, break down, and create acrid flavors long before the bird is done. Because the process involves submerging a large, cold piece of meat in oil heated to around 350°F, the margin for error is narrow, and the consequences of using the wrong fat can range from greasy results to a dangerous kitchen fire.
Best Oil for Deep Frying Turkey Quick Heat: Achieving a High Smoke Point
Overfilling the fryer is a leading cause of dangerous spills, and adding wet food causes violent boiling and splattering. For turkey frying, which typically occurs between 325°F and 375°F, you need an oil with a smoke point well above the cooking range.
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