Bacon Gravy

filed under: Food + Drink on November 22, 2011

This gravy is quite simple to do in that it is made the same way you make traditional turkey gravy. One extra step is added when making the turkey that sets this amazing gravy recipe apart!

I will show you in detail how to make a Bacon Turkey here, and just in case you like gravy over Skins-On Mashed Potatoes, I’ve got that recipe for you too!

What is Bacon Turkey Gravy?

Simply put it is preparing a turkey with a bacon lattice over top and then roasting the turkey as you normally would. (Full recipe here) What happens while that turkey is roasting is a magical thing. Not only do all the beautiful turkey juices find their way to the bottom of the pan, but the bacon juices do too! The combination of bacon fat + turkey fat is one of the most amazing things that has ever happened to gravy. One friend tried this recipe at a Friendsgiving and proclaimed that it was the only way she would ever make turkey again!

Turkey covered in Bacon preparing for bacon turkey gravy

How to Make Bacon Turkey Gravy

Once you have made the turkey with the bacon lattice on top, preparing the actual gravy is quite easy. You will use the juices from the pan in the same way you would prepare traditional gravy.

The ingredients are:

  • Turkey Drippings
  • Butter
  • Flour
  • Salt & Pepper


Pouring Bacon Turkey Gravy

To Make the Gravy

While the turkey is resting, remove the juices from the bottom of the pan and set aside.

In a saucepan over medium heat, add the butter and melt.

To the butter add the flour and whisk well, creating a roux, or paste.

Gradually pour the bacon turkey drippings into the roux and whisk vigorously. Add in the salt and pepper, whisk again, and then simmer over medium-low to medium heat until the gravy is thickened.

Spoonful of Bacon Turkey Gravy

Quick Method for Bacon Turkey Gravy

➡️ One way to get this amazing flavor is to use bacon fat to baste the turkey!

We often save bacon fat after baking (I bake my bacon on a sheet pan lined with foil and when it is done remove the bacon and pour the drippings into a mason jar. Seal and store until ready to use!) so this is an easy option for us. If you want to baste your turkey with bacon fat you can prepare 1-2 pounds of bacon beforehand and just save the fat. Store until you are ready to make the turkey, then baste with the bacon fat every 30 minutes until the turkey is done. Easy!

Bacon Turkey Gravy Poured on Turkey

How to Thicken Gravy Without Flour (Gluten-Free Gravy)

Just in case you want to make a gluten-free gravy, here is an option. Cornstarch! When using cornstarch just remember this simple ratio: 1 tablespoon of cornstarch per 1 cup of liquid. We had approximately 2 cups of liquid from the bacon turkey so I used 2 tablespoons of cornstarch. Whisk it with the butter just as you normally would and voila, you have the perfect gluten-free bacon gravy!

This bacon turkey gravy goes amazing on turkey, mashed potatoes, and vegetables… I even like to dip my Easy Dinner Rolls into it. If you make this bacon gravy, folks will be begging you for the recipe! 


How to Store Gravy

Transfer the gravy into a freezer-safe container. Seal the container tightly, but make sure there is enough space for the gravy to expand. Label the container with the date and place it in the freezer. You can also place in the refrigerator for 3-4 days. Gravy can be stored in the freezer for up to four months.
To thaw, move the gravy into the refrigerator overnight. Serve the gravy as a sauce, a dip, or however the recipe calls for it.

Bacon Gravy
Prep Time
5 mins
Cook Time
5 mins

Saving the drippings from a bacon covered turkey is a fantastic way to make gravy! You can always baste the turkey with bacon fat for a quicker option! 🙂

Course: Side Dish
Cuisine: American
Keyword: Bacon Gravy, Gravy, The Best Gravy, Turkey Bacon Gravy
Servings: 12
Author: -- Amanda Rettke
  • 2 cups bacon and turkey drippings, fat strained out (add turkey stock if more is needed)
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Melt butter in a medium saucepan over medium heat.

  2. Whisk in flour to create a paste, cook 1 additional minute.
  3. Gradually pour in bacon turkey drippings.

  4. Whisk in salt and pepper.

  5. Simmer over medium heat until gravy is thickened. Serve hot.

Recipe Notes

See above for the "QUICK" method.

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  • Regan says:

    I may have to do that the next time my bacon-hating hubby is out of town. I bet you could do that with roast chicken too! Oh man!

    • Amanda says:

      Your hubby hates bacon??? I think I just shed a tear. 😉

  • Christine M says:

    Ohh man that sounds good! I’m not making a turkey this year but I think I’ll try it for chicken

  • Christina says:

    Oh mama! That sounds so delicious! I know my husband would just be in heaven if I did that!!
    Happy Thanksgiving to you and your beautiful family!


  • AdriBarr says:

    My mom always did that, and ours was always the finest gravy on the block. There isn’t too much that isn’t improved with a bit of bacon fat! Brava!

  • expandsm says:

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    • expandsm says:

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  • Bethany says:

    Yum, yum, yum! We keep a mason jar of bacon grease in the fridge. It’s so much easier to fry bacon if you have some grease to start it in.

  • Collette says:

    HAHAHAHA!! Love that bacon!! It makes EVERYTHING better! What a fantastic idea!

  • karen says:

    My mother-in-law always covered the turkey in bacon and then removed the bacon when it was cooked to allow the bird to get golden. The drippings from the turkey contained bacon grease and were used to make up the gravy – sherry was added to the gravy and to the cook. LOL delicious and everyone wanted a piece of the turkey basted bacon too – yum!!!

  • Amy @ Samurai Pro says:

    I’ve combined chicken and bacon before but would love to try turkey and chicken. Sounds like a great combo.

  • Pam says:

    I like to fry walleye in bacon fat. yummy.

  • Samantha says:

    Seriously? That look so amazing ! I have been craving bacon for so long and think I could get away with this with the family. Thanks for the post. Your entire blog is just beautiful.

  • S L M says:

    If this recipe serves 12, that is only about 2 1/2 tablespoons per person. Unless on a rigid, strict diet most people expect a more generous helping. Personally, I would adjust servings, but many novice cooks who believe that a recipe is “etched into concrete”, could be embarrassed.

  • Robert Gatesh says:

    Since gravy is often put over potatoes, I would use potato starch to thicken if flour (gluten) is a problem. It is not as gummy as corn starch.

  • Beth says:

    I have wrapped bacon around round steak pieces held with tooth picks. Brown then bake in oven. Makes delicious gravy. I have never done it with turkey though. Sounds yummy!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.