I made bacon the other day. Lovely smoked black pepper covered bacon.
It just so happened that my lovely bacon produced quite a bit of fat.
I could not bear to throw it away, so I decided to keep it and try and think of something fattening to make in the future.
Like… my Thanksgiving turkey!
Starting about an hour before it was done cooking, I basted the turkey in the bacon grease. Generous amounts of the seasoned bacon fat drizzled down the breast and legs.
Even time I opened the oven door it was sensory overload… the site of that gorgeous golden bird mixed with the aroma of delicious bacon was almost more then I could resist!
When the turkey was done cooking, I simply prepared the gravy from the bird drippings.
Then I poured it over a nice sweet slab of white meat and took a bite.
And surely was transported to my happy place.
I think I may have even groaned aloud.
It was the best, and I mean the best gravy I have ever tasted in my life. That little bit of (and when I say little I mean at least a quarter cup) of bacon grease has seasoned that gravy within an inch of its life.
It was rich. It was decadent. It was good enough to drink. (not that I did that…)
Seriously… you MUST try this next time you cook a turkey. There is an occasion coming up quite soon right?
I cant even imagine how it would taste over creamy, fluffy white mashed potatoes. Its more then my little bacon grease loving brain can handle.