I do not use butter with meat. For the turkey recipes, can I substitute olive oil.
3 Comments
creamteaNovember 2, 2019
Yes, you certainly can use olive oil in place of butter listed in some recipes (I also do not mix milk products at a meal with meat). I find that turkey has a good deal of natural fat on the surface of the skin already, so I don't add additional. I salt the bird 2-3 days ahead (per the wonderful Russ Parsons/Judy Bird method described on this site https://food52.com/recipes...).
I find that mixing a blend of aromatics (a special variety of sweet pink onion, diced, and some minced garlic) with olive oil and a squeeze of lemon, stuffed under the skin, makes for a delicious and juicy bird with a crispy skin. The juices from the onions under the skin baste and flavor the meat as they cook down. For a crispy skin, I don't baste.
I find that mixing a blend of aromatics (a special variety of sweet pink onion, diced, and some minced garlic) with olive oil and a squeeze of lemon, stuffed under the skin, makes for a delicious and juicy bird with a crispy skin. The juices from the onions under the skin baste and flavor the meat as they cook down. For a crispy skin, I don't baste.
NancyNovember 2, 2019
Keep in mind butter sold in USA is roughly 80% fat and 20% water (percentages vary, some little bit is milk solids).
So to convert a recipe to another fat that's 100% fat, use only 4/5 the original amount.
And have some broth or water on hand for basting as needed (to replace the 20% that was water).
So to convert a recipe to another fat that's 100% fat, use only 4/5 the original amount.
And have some broth or water on hand for basting as needed (to replace the 20% that was water).
HalfPintNovember 2, 2019
You can use just about any other fat. It will not have the same flavor, but it should still taste good and provide moisture.
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