Smoking point for my mixture of oil when Frying the Thanksgiving Turkey?

Answered on August 19, 2014
Created November 20, 2011 at 2:16 PM

I originally wanted to fry my Thanksgiving Turkey in all bacon fat but my Butcher recommended against it because of the overwhelming smoking flavor the Turkey woul get. So I've decided to do a blend of bacon fat, lard, and duck fat. I want to make sure the Turkey comes out great and also want to be able to strain it and use it again since it's such a quality blend.

What is the smoking point for these oils and what do you think the best temperature would be to best cook the bird and maintain the quality of the oil?

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2 Answers



on November 20, 2011
at 03:09 PM

I think you will still have smoking issues although the lard could be your best bet.

We went to a pig 'roast' in Mexico where the pig pieces were actually simmered in its own lard and it was quite tasty, especially the crunchy skin bits.

Let us know how it works please.


on November 20, 2011
at 09:02 PM

You are looking to deep-fry, or pan fry? Not sure how you could pan fry a whole turkey...

I have deep-fried turkeys for most of the past 5-6 Thanksgivings, and it is great, but you need a lot of oil. The best oil I could find in large quantities that didn't cost a fortune was peanut oil, not the best paleo option, but I couldn't afford 3 gallons of lard...

In my opinion, rendered bacon fat has some smoky flavor but not a lot, it is close to lard in my opinion.

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