Frying a turkey

Any refined vegetable oil with a high smoke point will do the job: corn, safflower, cottonseed, soybean, a "frying blend" mixture. I prefer not to fry in canola oil (it develops a slightly fishy aroma that I find off-putting) but that would also work.

Seriously, though, I doubt your peanut-disliking mother-in-law would even know you fried in peanut oil unless you told her. Refined peanut oil doesn't taste much like peanuts--or anything, really.