Bacon Fat Roasted Turkey Recipe
I can’t be the only one who has a hard time throwing out bacon fat after cooking bacon, right?
While we’re not strict paleo anymore, old habits die hard and I still end up pouring my bacon fat into a mason jar and keeping it in the fridge.
It’s a flavourful option for roasting or pan frying veggies, cooking chicken breasts, making homemade croutons, or using to make roux for creamy soups!
Recently, turkeys were on sale at our grocery store so I couldn’t help myself and I added one to our cart, along with some fresh herbs.
I always put some butter underneath the skin while cooking turkey, so I thought why not use my copious amount of bacon fat to do the same trick?!
The results? An amazing smelling, crispy-and-golden skinned turkey with juicy meat and drippings begging to be made into homemade gravy.
While my roasting pan comes with a little tray to place my turkey on, I prefer to cut up some veggies and place it on the bottom. I usually use whatever we have on hand (I always use carrots, onions and celery to make my stuffing) but garlic, lemons and onions would be amazing for infusing the turkey and the drippings.
But my favourite thing about this bacon roasted turkey recipe? It requires NO BASTING!
I mean, you can baste it, but it’s definitely not required. By helping the skin get golden and crispy, it seals in the juices, preventing a dry turkey.
What to Serve Alongside Roasted Turkey:
Easy Baked Hassleback Potatoes Instant Pot Stuffing Brussel Sprouts Salad with Pomegranate Poppyseed Dressing Easy Homemade Potato Soup Roasted Tomato Soup Roasted Red Potatoes with Rosemary and Garlic Cranberry Orange Relish
Bacon Roasted Turkey Ingredients 2 carrots, cut in thirds 2 stalks celery, cut in thirds 2 onions, cut in quarters 1 turkey (mine was 8kg but this recipe can be used for most sizes) 1/2 cup bacon fat Small bunch sage Small bunch oregano (can add in rosemary, thyme, basil) 1 lemon Salt and pepper, to taste
Tip: swap out the sage and oregano for your preferred turkey seasonings – rosemary, thyme, marjoram, etc.
Kitchen Tools You May Find Helpful
Roasting dish Measuring cups and spoons Spoon Sharp kitchen knife Baster Cutting board
How to Roast a Turkey with Bacon Fat
Preheat oven to 350F
Place the cut vegetables in the bottom of your roasting pan.
Place the turkey over the vegetables, which will serve as a roasting rack.
Use a spoon to separate the turkey skin from the breast, as shown.
Rub several tablespoons of the bacon fat underneath the turkey skin, then rub the turkey with the remaining fat.
Sprinkle on salt and pepper, to personal preference, and rub in.
Scatter sage leaves all over the turkey.
Cut the lemon in half and place inside the turkey, along with your chosen assortment of herbs.
Cover and roast turkey in the oven for 2 hours, then remove the lid and continue roasting for 1 hour, or as indicated by the size of your turkey. Cook until an internal temperature of 165F is reached.
You can baste the turkey throughout the roasting process, but I find that unnecessary with this method of roasting.
Let the turkey rest for 10 minutes after removing from the oven before carving.
Pin this Bacon Roasted Turkey recipe for the holidays:
Grab your free printable for our super simple roasted turkey recipe:
Sage and Bacon Roasted Turkey Print Ingredients 2 carrots, cut in thirds 2 stalks celery, cut in thirds 2 onions, cut in quarters 1 turkey (mine was 8kg but this recipe can be used for most sizes) 1/2 cup bacon fat Small bunch sage Small bunch oregano (can add in rosemary, thyme, basil) 1 lemon Salt and pepper, to taste Instructions Preheat oven to 350F Place the cut vegetables in the bottom of your roasting pan. Place the turkey over the vegetables, which will serve as a roasting rack. Use a spoon to separate the turkey skin from the breast, as shown. Rub several tablespoons of the bacon fat underneath the turkey skin, then rub the turkey with the remaining fat. Sprinkle on salt and pepper, to personal preference, and rub in. Scatter sage leaves all over the turkey. Cut the lemon in half and place inside the turkey, along with your chosen assortment of herbs. Cover and roast turkey in the oven for 2 hours, then remove the lid and continue roasting for 1 hour, or as indicated by the size of your turkey. Cook until an internal temperature of 165F is reached. You can baste the turkey throughout the roasting process, but I find that unnecessary with this method of roasting. Let the turkey rest for 10 minutes after removing from the oven before carving. © Jennifer Tammy
This quick and easy bacon fat roasted turkey recipe lets you focus on what’s important this holiday season -and not be stuck in the kitchen, basting and babysitting the bird!
For delicious recipes to use up your turkey leftovers, check out our Crockpot Turkey Pumpkin Chili or our Crockpot Turkey Corn Chowder recipe.
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