Turkey Bacon Recipe

Prep

Remove turkey bacon from refrigerator and let sit at room temperature for 5 minutes while you gather equipment (large nonstick or cast-iron skillet, tongs, plate, paper towels). Pat each strip lightly with a paper towel if there is visible moisture.

Heat the pan

Place a large skillet over medium heat. Add 1 tbs olive oil and let it warm for about 30 seconds until shimmering but not smoking. If you want extra richness, add 1 tsp unsalted butter and let it melt and foam briefly.

Cook bacon

Arrange turkey bacon strips in a single layer in the skillet without overlapping. Cook for 2.5–3 minutes on the first side, undisturbed, until the edges start to brown. Flip each strip with tongs and cook another 2–3 minutes on the second side. For crisper bacon, reduce heat to medium-low and continue cooking 1–2 more minutes per side, flipping often to prevent burning. Total cooking time will be 6–10 minutes depending on thickness and desired crispness.

Season

During the last minute of cooking, sprinkle 1 tsp black pepper evenly over the strips and, if using, 1 tsp smoked paprika. Toss gently with tongs so seasoning adheres.

Drain

Transfer cooked bacon to a plate lined with paper towels to absorb excess oil. Let rest 1 minute so it crisps further.

If desired, sprinkle chopped fresh parsley over the bacon and serve with maple syrup or hot sauce on the side. Use additional paper towels to blot any extra grease before plating.

Store leftovers cooled to room temperature in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low for 1–2 minutes per side or in a 350°F (175°C) oven on a wire rack for 5–7 minutes to restore crispness.