The BEST Gravy

The secret to the BEST gravy? It’s bacon!! And could not be easier!

So this week I made a turkey.  I love to be able to make a turkey for a week’s worth of meals… it smells so good and tastes so good and feels like such an accomplishment when I pull it from the oven all golden brown and glistening and sizzling.

I normally just throw stuff in the oven and hope for the best, and this was no exception.  Except after about 3 hours I pulled out my yummy turkey and realized the outside was looking a bit… dry.


So I took a leap of faith and grabbed a pastry brush and went to town.

I figured if the combination was horrible and vile and completely unacceptable I would never tell a soul and all would be well with the world.

About an hour later I took my golden turkey from the oven and let him rest on the counter.

It tasted good.  I served the kids and started the gravy, using the drippings from the humble bird.

Ten minutes later I had an acceptable looking gravy.

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…)


The Best Gravy



  • 1/2 c (up to 1 cup) of bacon grease


  • 1/4 c turkey drippings
  • 1/4 c all-purpose flour
  • 2 c liquid (juices from roasted turkey, broth, water)
  • salt and pepper to taste



  1. Prepare turkey as you normally would, only baste it with the bacon grease.


  1. Pour drippings from roasting pan into bowl leaving brown particles in pan. Return 1/4 cup drippings to roasting pan.
  2. Stir in flour.
  3. Cook over medium heat, stirring constantly until mixture is smooth and bubbly.
  4. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  5. Salt and pepper to taste.

This entire recipe is basically how you BASTE the turkey. It’s done with bacon grease. That’s it! You can prepare your gravy from the pan drippings any way you want, but the key factor is how you basted that bird.

Seriously… I implore you… you MUST try this next time you cook a turkey. There is an occasion coming up quite soon right? 😉

I can’t even imagine how it would taste over creamy, fluffy white mashed potatoes.  It’s more than my little bacon grease loving brain can handle.

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Sarah Robbins

Okay, friend, you heard how I am hosting my first Thanksgiving next week. . . I am making the turkey and I am SO scared! Please, please, please I will love you forever if you post how to make turkey and gravy. I am praying it would go better than my dismal rainbow cake, but I PROMISE to read the directions all the way through by at least Monday! And I am a pretty good cook (by my husband’s accounting)- way better to start with than my baking skills.
PS How do you get so much bacon grease?


Great idea!! I LOVE making turkey. I cook mine all night long on as low as the over will go and wake up and it smells sooo good, our whole apartment smells of turkey! I can’t wait to prepare my turkey Wednesday night!!! Actually I love everything about preparing Thanksgiving dinner. I have decided that when we do move back to the states, we will not be going to the extended family every year, maybe every other or every 2 years because of how much I enjoy preparing this meal for our family! I may try the bacon suggestion for Christmas (hopefully by then the nausea will be gone and I can handle the smell of bacon being cooked in here again!)


Well, I surely would try that…if….uhm…I had an oven.


Yummm, bacon grease! I am no good at cooking large roasts or chunks of meat, whatever they are called. Hehe


Oh, how I heart bacon! This sounds so fabulous….and not to be gross and disgusting, but this made me think of a conversation between my husband and another “gentleman”. This other man (who could be Larry the Cable Guy, that’s how he acts) pointed out that bacon is so fabulous, if it was wrapped in a turd, he would totally eat it.
I would never eat turds, but I do love my bacon, and I will totally have to try this next time! Thanks for the tips!

Pineapple Princess

I am hosting T-Day this year. I will DEFINITELY try this. Oh, the goodness! Your pics make it look all the yummier! 🙂
Did you get your moolah from me yet?


I never cook bacon from “scratch”. I buy the stuff you stick in the microwave for 10 seconds because that’s how I roll.
Your gravy…oh sweet mercy I could eat that up with a spoon all by itself.
The end.


YUM! We make a version of biscuts and gravy with round steak instead of sausage. We use bacon grease for cooking the steak and gravy… SO yummy! answer to an earlier comment: We cook our bacon on a george forman grill and save all the drippings from the tray. (it makes the bacon crispier.) We store it in a canning jar in the frige to use later. We have tried the cook your “bird in a bag” and it makes a good turkey too without having to baste it. The skin in crisp and the meat is juicy. Doesn’t make it any easier to clean up though! The best part of turkey dinner is the leftovers!!!

Amanda Rettke

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I just have to ask… how come you dont think you could do it? 🙂

Holly Neaton

I read this the other day and thought yummy, but didn’t comment. But last night I was dreaming about bacon-infused turkey, so I am definetly doing this for Thanksgiving.
Also, I just read your 100 things…we have a lot in common. Thinking I should do my own list.
God bless – Holly


I think I just had an urge to lick my screen…
Bacon and gravy, two of my favorite food groups!


It’s been a tradition in my family for at least 4 generations to use thick smoked bacon for stuffing, wrapping & greasing the turkey plus make turkey gravy. Smoked bacon adds so much flavor! Have you tried smoked bacon dipped in chocolate yet? It’s awesome! We heart bacon!

Miss Overballe

I have never made a whole turkey, but I frequently make turkey breasts, if I can get them. The best way to make those is to season the meat, cover it with bacon and stick it in the oven. The drippings make great gravy!