Is Rice Bran Oil a good alternative to deep fry turkey?

I have been hearing of the benefits of rice bran oil and wondered how it would compare to peanut oil. Typically recommended for stir frying and pan frying, I set out to see how it would fare when it comes to deep frying my Thanksgiving turkey.

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

Some questions I asked Ellen:

Q: When it comes to value, how does the price of rice bran oil compare?
A: Comparable to peanut oil maybe even less

Q: What are the Health Benefits of rice bran oil?
A: Trans-Fat free. More antioxidants and vitamin E than most all oils

Q: What about Sustainability? Is there an environmental benefit?
A: The rice bran that is milled off for white rice was previously thrown away-now it is made in to rice oil.

Q: Are there any allergen concerns with rice bran oil?
A: Hypoallergenic-Rice Oil is very harmless

Q: Any taste Benefit over other oils?
A: Nutty and or buttery but really neutral

Q: What is the typical application for rice bran oil?
A: Most of our business is geared towards deep fryers in restaurants. Some notable users are Yahoo, Google, Apple, Pixar and Lucas Films, colleges, hospitals etc.

Using rice bran oil as an alternative seems like a no-brainer, with it’s surprisingly good benefit claims. Ellen was generous enough to supply us with 3 gallons of rice bran oil to review.

Produced in Thailand and imported by California Rice Oil Company, what intrigued me most with the rice oil is the high levels of antioxidants, exceptionally high smoke point (490F) and claims of lighter flavor.

After doing a little more research, I discovered rice bran oil does in fact have a very high antioxidant level. It is rich in both types of Vitamin E (Tocopherol and Tocotrienol), and cholesterol reducing Oryzanol. There are also 27 different types of Phytosterols, another powerful anti-oxidant, making rice oil more abundant than any other oil. In addition to its cholesterol reducing effects, Phytosterols are credited with many health benefits including anti-inflammatory effects, improving immune system and inhibiting the growth of cancer cells. In fact, many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels. (Source: Wikipedia)

Deep Fry Turkey In California Rice Bran Oil

Ingredients used: Rice Bran Oil, Injectable Marinade, Creole Seasoning. Some people prefer to make their own cajun marinade, but when I deep fry turkey, I like to use Tony Chachere’s. His injectable marinade and creole seasoning saves the hassle and is as good as anything I’ve made. The creole is a bit spicy, but much of it washes away during the deepfry process, leaving only the essence.

Prepare the turkey by allowing to completely thaw. A frozen turkey and hot oil is a recipe for disaster. Remove all the stuff from inside the bird and rinse. I left the plastic hook to keep the legs together while it marinates. Using a marinade injector, Inject the marinade into the turkey by following the directions on the package.

Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

Set up the fryer and fill with oil. Heat to 350 degrees F. This will take about 20 minutes. Even though the smoke point is 490, never exceed 400 degrees F with a turkey fryer. I would not recommend attempting to deep fry turkey without a deep fry thermometer. While the oil is heating, set the turkey up on the stand.

A 30 qt fryer will take about 3 gallons of oil, depending on the size of the turkey. Save the jugs and pour the strained oil back into them for future use. This oil can be used up to 3 times.

SLOWLY lower the turkey into the oil. It’s a good idea to wear protective gloves while doing this since the oil does tend to splash up some. Even a single drop on a bare hand will let you know how hot that oil really is. This is not a good time to drop the turkey.

When you first put the turkey in, the oil temp will drop 25-50 degrees, increase the flame to bring the oil temp back to 350 degrees F. Monitor the temp often and adjust flame as needed to maintain that temp. Turkey will take 3.5 minutes per lb to cook in hot oil. This was an 11 lb bird. 11 x 3.5 = 38.5 minutes. See: How long does it take to deep fry turkey?

At 38.5 mins, its time to pull the bird and check the temp. The first thing I noticed with the Rice Oil is the beautiful golden color of the skin. Typically, the skin is a little darker.

The time formula is pretty accurate, as you can see the temp is perfect. However, using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 170F.

This turkey is a beautiful color. Allow the turkey to sit at least 15 minutes before carving. The temperature will continue to rise slightly as the juices to flow back into the fibers of the meat. Cutting the turkey now will only allow the juices to drain out.

Here it is: Delicious Juicy Thanksgiving Turkey Deep Fried in California Rice Bran Oil. After letting the turkey sit, I carved into it. Juicy as can be! I couldn’t help picking off pieces of the skin to munch on while carving away.

Verdict

The “tasters” agreed the turkey was absolutely perfect. The skin was crispy, tasty and light. The meat was juicy and full of flavor. Compared to peanut oil, the taste was “lighter” and “less oily” with a nice buttery flavor. The nutty flavor of peanut oil may have an edge on taste of the skin, however the taste is still superior than that of canola or other vegetable cooking oils . That being said, I couldn’t stop eating the skin pieces.

Bottom Line: If you are looking for a healthy, trans-fat free and allergen free alternative to peanut oil, Hands down, rice bran oil is your answer.

Bonus

This perhaps could be coincidence. When frying turkey, there is always residue at the bottom of the pot and around the sides which tends to get burned in and needs to be scraped out. While cleaning up from the rice bran oil, the residue that is normally burned in literally rinsed out with hot water. In addition, while cleaning the cooking oil pump, I was able to just run some hot soapy water through it and wipe it down. Typically, it is a job to get the oil residue off.

Rice Bran Oil Price

Bulk rice bran cooking oil is roughly 12 cents per ounce, meaning 3 gallons would run about $46.00 which puts it slightly less than bulk peanut oil. www.amazon.com is a good source to compare California Rice Oil Company best price.

Website: www.californiariceoil.com

See Turkey Fryer Equipment and Accessories for products mentioned in this post.

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Deep Frying turkey in peanut oil has long replaced the oven-roasted variety at our house. If you haven’t tasted a deep fried turkey yet, then you are really missing out. Turkey fryers seal in the moisture and gives the turkey a delicious golden crispy, crust.

If you have a grill, you need a turkey fryer too. Frying turkey has become a standard during the holidays for backyard chefs. But besides the holidays turkey fryers are easy to transport and can be used at BBQs and are perfect for fish frys. Bring it to work and treat the employees to an occasional treat. Fire up the turkey fryer in the morning for delicious deep fried cajun turkey at lunch.

These turkey fryer accessories will help provide a safe and fun experience for your turkey frying occasion. If you don’t have your own turkey fryer yet,http://www.shopperschoice.com is a great place to do some research to find what best suits your needs.

Outdoor Cooking Gloves Protect hands and arms from hot surfaces and oil spatters, Leather gloves are a necessity when deep frying. Standard oven mitts may be used, but may get ruined. Outdoor cooking gloves (shown) are popular choices and feature high heat resistance. Eastman Outdoors Outdoor Cooking Gloves - 13 Inch Specially designed for outdoor cooking. Protects hands and arms from heat, oil and steam. Durable leather with protective fabric liner.

Marinade Injector Normal marinade soaking techniques penetrate 1/4″ into meat at most, which is fines for steaks and chops. For larger pieces of meat such as whole turkeys and roasts, marinade injectors are used to inject marinade directly into meat. This not only adds flavor to the meat but also keeps the meat juicy and tender. If you use prepared marinade such as Tony Chachere’s, it usually comes with a disposable plastic injector. But for the serious chef, there are lots of high quality marinade injectors to choose from. A well made, sturdy injector will last for many years. Original Cajun Injector This is the one that started it all. Our original Cajun Injector comes with a specially-patented needle with holes to deliver marinade evenly throughout the meat. Injects 1/2 ounce of marinade. Cajun Injector Signature Series 6 Inch Injector This injector is a great upgrade for the serious backyard gourmet in your house. It’s made from nickel-plated brass. The6 inch signature series injector holds 2 oz. of marinade. Three-ring handle makes it easy to fill and inject with one hand.

Deep Fry Thermometer Always use a thermometer when heating cooking oil. Maintaining proper oil temperature is critical to safety and desired results. Deep fry thermometers have a higher temperature range than a meat thermometer and a longer stem. Be sure to select a 12 inch stem to make sure it reaches the oil. Bayou Classic 12 Inch Stainless Steel Thermometer Stainless steel thermometer. Temperatures range from 50 to 750 degrees. Tempered Glass Face.

Meat Thermometer The most accurate way to tell if your turkey is done is to use a meat thermometer. The recommended internal temperature is 180F-190F. Take the reading by inserting the stem deep into the breast or thigh. There are many types of meat thermometers available from the simple “steak button”, to wireless, digital models. The pocket dial type is inexpensive quick easy and accurate. I like this remote Weber system to stay clear of the oil when checking the temperature of the meat. Robinair Pocket Dial Thermometer - 1 Inch Face Includes pocket clip carrying case for protection and easy access Feature easy to read dial face Weber Digital BBQ Thermometer Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. More Information

Injectable Marinade Injectable marinades are basically the same as regular marinade except the ingredients are finer, so as to pass through the needle of the injector without clogging. Unlike marinade soaking methods that only penetrate about inch into meat surfaces, marinade injection pushes the flavor deep inside the meat. Tony Chachere’s Creole Butter Marinade My personal favorite. Not too spicy and not too dull. This Creole Style butter marinade will keep even the roasted turkey haters coming back for more. More Information Rub Seasoning Rubs and seasonings are used to flavor the outside skin of the turkey. Much of the rub gets washed away in the frying process, so sprinkle a good amount on the skin and allow to sit for awhile before frying. Tony Chachere’s Original Creole Seasoning An extraordinary blend of flavorful spices prized by cooks everywhere. Sprinkle this seasoning on the outside of the turkey before deep frying to experience a delicious treat. More Information

Cooking Oil Pump Frying Turkeys is fun, but that fun quickly turns to work when it is time to clean up. I used to use a funnel and some luck trying to transfer the contents of the oil back into the container. I found this pump online a few years ago and it has saved many cuss words from being spoken. Transferring oil with a pump is not only faster, but can be done without spilling a drop. One warning: Let the oil cool first. I literally melted my first pump. Eastman Outdoors Battery Powered Cooking Oil Pump Outdoor cooking-oil pump makes it easy to transfer oil from pot to storage container to save and reuse cooking oil. Filter captures food residue and leaves remaining oil free from impurities More Information

BBQ Lighter or Matches You’ll want long matches or lighter when lighting any type of outdoor cooker. You can find expensive, refillable stainless steel torch type BBQ lighters, but honestly a disposable style lighter is less expensive, less hassle and works just as well. Lighter - BiC Surestart Aim-n-Flame Disposable Multipurpose lighter. Perfect for lighting grills. Comes with handy retractable hook for storage. More Information

Fire Extinguisher A fire extinguisher should be handy when operating any outdoor cooker in the event that a mishap occurs. Find one that is specially suited for oil or grease fires. Never use water on an oil fire as it could cause the hot oil to explode and spread the fire even further. Shield Fire Protection Kitchen Guard The innovative Shield Fire Protection Kitchen Guard Wet Chemical Fire Suppressant quickly and safely extinguishes cooking oil and grease fires. The instant-action spray ensures that oil does not splash, immediately stifles the spread of flames, and prevents fires from reigniting. More Information

Bayou Classic 30 quart Turkey Fryer Set

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