For kosher thanksgiving roasted turkey, is oil a good substitute for butter for brushing the turkey

I always make a tofu turkey by blending tofu with herbs and flavorings and then draining over night in a colander dressed with a kitchen towel. The next day I shape the tofu info a turkey shape with stuffing inside, wrap it in a soaked yuba sheat and bake it in the oven, brushing with butter and marinade occasionally.

This "turkey" will not have the texture of turkey meat but it will be carvable.

The skin will have a texture similar to turkey skin.

The flavor of this "turkey" (I use a lot of sage, light miso and poultry seasoning) is very traditional and goes well together with above mentioned gravies and stuffings.

When brushed with enough marinade and butter it will be moist if a little crumbly.

I spent about 10 € on the tofu (6 blocks of 450 g each), 2.50 € on the skin and 5 € on the herbs. If you have buy seasoning, miso, etc, it will cost more.

From a 'culinary' perspective, you can use turkey bacon anywhere you might otherwise choose to use real bacon. It is fine with eggs or on a BLT. You can crisp it, crumble it and put it in a salad or an omelet. I have even wrapped a filet with turkey bacon. While my personal opinion is that the result was not "as good as" the real McCoy it also was not "BAD".

The only 'real' answer to this question is for you to answer the question "Do I LIKE turkey bacon?" If you like it, does it really matter if it is a 'good stand-in'? Conversely, if you don't like it, would it matter if the whole of "Seasoned Advice" rang out in a single voice, "Yes"?