Page 237 - Turkey Book from Meathead

The best idea is to throw out the oil after each use. But if you want to use it a second time, allow the oil to cool completely then strain it with a fine mesh strainer to remove large chunks of skin and seasoning. Then run it through several layers of cheese cloth or coee filters. It takes a while. It must be stored in a refrigerator to delay oxidation and rancidity. Don't store the oil in an aluminum pot. Salt in the oil from the first cook can corrode the metal and spoil the oil. Use a very clean glass or plastic container or a stainless steel pot. It can be kept for 2 to 3 months in the fridge. It may get cloudy in the fridge, this is normal.
When it is spent, do not pour it down the drain. It can easily clog your plumbing or the sewers. You can pour cool oil into a jug, seal it tight, put that in a plastic bag, and toss it in the trash. Some cities have designated places to take cooking oil for recycling where it can be made into biodiesel, soap, cosmetics, pet food, and glue. Google "cooking oil donation [your town]". Or ask a local restaurant what they do with used fry oil. They might even take it o your hands if you are a regular customer. Many restos have oil drums out back that are picked up by recyclers. The best way to discard it is to mix it with cat litter or sand and then it can go into a trash bag.
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