I've got a TON of bacon fat that I have been saving up for 6 months to use to fry my turkey for thanksgiving. I have a two questions:
1) since the bacon I used was already seasoned, should I still season the bird? If so, with what and how much?
2) if for some reason I fall short of what I need for oil, can I use the tallow I have in the freezer or should I just by more bacon fat from the butcher?
asked byhemanvt (5773)
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on October 29, 2011
at 06:21 PM
I don't have a great answer for you, but this video is something you might want to take note of. It looks like bacon oil can potentially be problematic for turkey frying.