Bacon / Turkey Bacon Recipe

Preparation

Remove both the pork bacon and turkey bacon from refrigeration and let sit on the counter for 5–10 minutes to reduce chill. Line a rimmed baking sheet with aluminum foil for easier cleanup. If you prefer crispier bacon, place a wire rack on the sheet; otherwise cook directly on the foil.

Preheat oven

Preheat the oven to 400°F (205°C). Cooking bacon in the oven yields evenly cooked, flat slices for both pork and turkey bacon.

Arrange bacon

Place the pork bacon slices in a single layer on one half of the prepared sheet (or on the rack). Place turkey bacon slices in a single layer on the other half, keeping them separate so cooking times can be managed individually. If using oil for frying alternative, skip this step and follow the stovetop directions below.

Season and optional glaze

Lightly grind black pepper over both types of bacon (about 1 tsp divided across all slices). For candied pork bacon, sprinkle brown sugar evenly over the pork bacon slices (about 1 tbsp across 8 slices). For a glazed turkey bacon, brush the turkey bacon lightly with maple syrup (about 1 tbsp total).

Bake

Place the sheet on the middle rack. Bake pork bacon 15–20 minutes for medium–crisp or 20–25 minutes for very crisp, checking at 12 minutes onward. Bake turkey bacon 10–14 minutes, checking at 8 minutes; turkey bacon is thinner and cooks faster. If both reach desired doneness at different times, remove the done type and continue cooking the other until it reaches your preferred crispness.

Stovetop alternative

If you prefer stovetop: heat a large skillet over medium heat and add 1 tsp vegetable oil only if the pan is nonstick and turkey bacon tends to stick (pork bacon has enough fat). For turkey bacon, cook 3–4 minutes per side; for pork bacon, cook 4–6 minutes per side, adjusting heat so it renders fat and crisps without burning. Flip with tongs to cook evenly. For candied bacon, sprinkle brown sugar during the last 1–2 minutes so it melts and caramelizes; for glazed turkey bacon brush maple syrup in the final minute.

Drain and rest

When bacon reaches desired doneness, transfer slices to a paper-towel-lined plate to drain excess fat and allow them to crisp as they cool for 1–2 minutes. If you baked on a rack, transfer carefully to absorbent paper.

Serving suggestions

Serve pork and turkey bacon warm as part of breakfast plates, sandwiches, salads, or chopped into recipes. Store leftover cooked bacon in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or oven at 350°F (175°C) for 5–8 minutes.