Peanut oil is safe to reuse after frying a turkey. Deep fried turkeys cook in less than one hour. It is recommended to discard cooking oils six hours after heating for safety.
Oil should be filtered through cheese cloth before storage and stored in the original container in a cool dark place for up to six months. It is not safe to reuse oil that has separated or smells rancid. Turkeys fry at 350 degrees Fahrenheit, a temperature high enough to kill any bacteria in the oil. Once the oil reaches the six-hour mark for total heating time, it should be disposed of at a vegetable oil collection point. Cooks should not pour used oil down the sink as it causes plumbing problems.