Is there a way of combining the use of peanut oil with the traditional way of making a turkey in the oven?

Question

I have looked around the Internet finding a receipe with peanut oil, but without success. I don't want to fry the turkey but I heard by using peanut oil it makes the turkey much juicier. I would be very thankful if you could give me a tip.

Answer 1

I'm going to try this. A co-worker who is a great cook told me this-rub the turkey with peanut oil inside and out and take a brown bag and oil it just a bit on the inside. Then, place the turkey inside, staple shut and take your fingers and sprinkle a little water on the top of the bag so that way you won't have a steamed turkey. This will let some of the steam out of the bag. Hope this helps! Happy Tday!

Answer 2

Yes you can! Here is a great way to add that great smoky peanut flavor to your oven roasted turkey:

Prep your turkey as usual. Normaly you would coat your turkey in a thin layer of softened butter. In this method you will do the same however the butter is combined with peanut oil to make an emultion. Using one cup of softened butter blend in 1/2 cup of peanut oil using a hand blender or a mixer on low. Put the emultion in the fridge just until set (keep your turkey in the fridge uncovered while the emultion is setting up). Remove the turkey from the fridge - salt the cavity of the bird and then using a sparse amount of peanut oil brush the inside of the cavity. Next, using your hand coat the bird with the emultion - make sure to coat every nook and cranny. Next sprinkle the bird generously with thyme, tarragon, pepper, salt, and parsely flakes. It may look dark but that is fine. Next prepare your stuffing as normal but add 1 cup of unsalted dry roasted peanuts to the mixture at the very end. Stuff the bird, truss it, and then place it in roasting pan. Arrange around the bird, chopped red onions, celery, carrots, garlic or shallot cloves, a 1/2 cup red wine, 1 cup of chicken broth, and a cup of dry roasted unsalted peanuts. Cook the bird 15 minutes per pound at 325 degrees F. Basting with a solution of chicken broth every 20 minutes. Let stand 15 minutes before carving. For good measure throw in a handful of peanuts to your gravy.

Hope this Helps and Happy Thanksgiving!

Answer 3

Rub the bird down with the peanut oil before you put the seasonings on and bake as usual.

Answer 4

You could rub the skin with peanut oil before putting it in the oven. Then baste it with the juices during the cooking process.

Answer 5

how to smoke a turkey