Spreadable butter .. can I use this on the turkey (live overseas and its the only sort I can find)

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Any sort of speadable butter they've got a whole fridge full but normal block butter .. nope. Normally do the smear a load of butter under the skin thing.. does spreadable make any difference.. what do they do to make it spreadable.. am wondering if its more water so I get a flacid flabby turkey (and no one likes that)

And additional just thought..
No goosefat for the potatoes (butcher helpfully pointed to beef dripping.. will it make them errr beefy?) only other option is lard ? Or olive oil (I am tending towards olive oil but I love goosefat on taters)

This is my first Christmas without MIL (she was a whizz in the kitchen I was the drunken sous chef)

Help !
(please!)

AFAIK - most 'proper branded' spreadable butter (not spread, light stuff or marg) has only got oil added so it doesn't harden as much. (double check the ingredients) Therefore yes it should be fine to put under the skin.

You can roast the potatoes in olive oil - they will be fine. I do mine with Bran oil which is obviously similar.

Don't panic! It'll be fine

yes tis fine
and one with added water woulkd be fine too

don't use olive oil for spuds, it can't take the heat. Sunflower, rapeseed or groundnut fine, and actually the lard'd be ok too.

From MrsBadger's list, lard will actually be the best as it gives potatoes a good mouth feel.

Words, beef dripping is what McDonald's originally combined with its veg oil so that their potatoes will have a good mouth feel.

Lard is clarified beef dripping I believe.

Crikey you lot are good.
Thanks

Am off to the shop !

How I do my turkey:

I cook it upside down for about 2/3 of the stated time. then with help and risk of making a gigantic mess and usually enlisting dh to be on standby, I insert two wooden spoons into the cavity (half filled with stuffing) and flip the giant hot thing over and cook it for the rest of the time, turning the heat up for the last 20 mins or so to make sure the skin crisps up.

It saves basting the blardy thing as for most of the cooking time its juices are running down toward the breast rather than out of it.

it means a slightly flattened crown but I am not taking any pictures for a food magazine either.

no no, lard comes from pigs

just wikied beef dripping. it says that their is beef and more rarely pork dripping and that lard is different.

and under lard it says that it (like the drippings) is preferred in baked goods over cooking oil because of mouth feel and flavour.

Lard is sold in the (forbidden to Muslims) pork section at my local supermarket (mind you they also had a Peppa Pig money bank on the pork shelf as well )

Well I went to the shop armed with my newly aquired lard/dripping knowledge and...

they had a whole pymamid of goosefat jars they'd shipped in specially and normal butter was next to the icecream (ie frozen)

Who'd of thunk it ?

But thanks anyway it saved me a sleepless night (I have been dreaming about cooking for a week now)
Merry Christmas !