You’d think that turkey bacon could just be the skin of the turkey, which is arguably the most desired part at every Thanksgiving dinner. But that is not the case. Pork bacon is made from the belly fat of pigs. Traditionally, turkeys don’t have belly fat—though I’ve seen some pretty thick turkeys—so turkey bacon is made from chopped up and processed white and dark turkey meat.
There are some differences between pork bacon and turkey bacon outside of the obvious fact that they’re made from different animals. First, turkey bacon has slightly less fat than pork bacon. Two slices of turkey bacon have about 3g of fat, whereas two slices of pork bacon can range from 4-5g of fat. This creates a difference in texture as well; when cooked, turkey bacon doesn’t shrink because it is releasing very little fat, whereas pork bacon will curl and get crispy when it’s cooked. Turkey bacon is less caloric than pork bacon, but it also tends to have more carbohydrates and sodium.
Turkey bacon is often marketed as a healthier option to pork bacon, but that isn’t always the case, as evidenced from above. Sure, you’re getting slightly less fat, but the higher sodium and carb contents aren’t doing you any favors. Just something to keep in mind when deciding between the two.
One true benefit of turkey bacon is as a stand-in for people with pork allergies or pork-restrictive diets. Turkey bacon is both halal and kosher.
Turkey bacon has become an increasingly popular alternative to traditional pork bacon over the past few decades. With its lower fat and calorie content, turkey bacon is often perceived as a healthier choice. But how exactly is this popular breakfast food made? The production process of turkey bacon is quite different from that of pork bacon. Read on to learn the step-by-step details of how turkey bacon goes from raw meat to packaged slices.
Ground Turkey is the Main Ingredient
The first step in making turkey bacon is sourcing the main ingredient – ground turkey. While cuts of meat from the pork belly are used for regular bacon turkey bacon is made from chopped, minced or ground turkey meat. This allows the turkey to be formed into slices later in the process.
Turkey bacon contains a blend of both white and dark meat, typically using a combination of breast meat, thigh meat, and even turkey skin Certain brands may use 100% thigh meat or breast meat However, most commercial turkey bacon contains a mix of light and dark meat. The blend of these two types of turkey meat is done to mimic the marbled look of pork bacon.
Seasoning and Curing Process
Once the ground turkey is sourced it goes through a seasoning and curing process. The curing process is essential to giving the turkey bacon its classic bacon flavor. First the ground turkey is combined with an assortment of seasonings such as garlic powder, brown sugar, smoked paprika, black pepper, and more.
Then, it is cured in a salty, sugary solution. Typical curing agents include a mixture of salt, sugar, sodium nitrate, and other preservatives. The salt and nitrates penetrate the meat to enhance flavor and color while also extending shelf life. Some brands may use a liquid smoke flavoring at this stage as well.
The curing time can range from 3 days to a week depending on the manufacturer. This allows time for the turkey to soak up the flavors and salts from the curing mixture.
Forming into Slices
Once cured and seasoned, the ground turkey mixture is ready to be formed into slices. It is pressed into loaf-like rectangles, typically around 1/4 inch thick. The rectangles are sliced into long, thin strips to achieve the classic bacon shape.
Manufacturers aim to make the marbling and streaking of the slices resemble pork bacon. That’s why blending light and dark turkey meat is key. The sliced turkey bacon strips are then chilled and cooled to firm up before packaging.
Cooking Methods Vary
There are a few different cooking methods used by turkey bacon manufacturers. Many mass-produced brands use a method of simultaneous smoking and cooking. The bacon slices are smoked at low temperatures between 150°F to 180°F.
Smaller artisanal producers may cold smoke the bacon first to infuse flavor, then cook it in ovens or fry it later. Grilling is another option to prepare turkey bacon, giving it charred and smoky notes.
No matter the cooking process, proper monitoring of temperature and doneness is essential. Overcooking can cause turkey bacon to become dry and chewy. Taking it off the heat while still pliable is key for the best texture.
Packaging and Selling
Once cooked, cooled, and sliced, the turkey bacon is packaged up for consumers. Pre-cooked turkey bacon slices are most commonly packed in plastic pouches that are sealed and stamped with a use-by date. Vacuum sealing is also used to prolong freshness.
For food service and restaurants, turkey bacon may be sold in larger bulk quantities. The pre-cooked bacon slices are kept refrigerated until opening, then can be quickly heated or browned before serving.
Major turkey bacon brands like Jennie-O, Butterball, and Oscar Mayer sell their products nationwide at all major grocery chains. Smaller premium brands offer specialty turkey bacon through online stores or farmers markets. Prices range from $3 to $8 for an average 12-16 ounce package.
Nutrition Facts Vary by Brand
There can be considerable variation in calories, fat, sodium, and other nutrients between different brands of turkey bacon. Lower fat options utilize leaner cuts of breast meat, while fattier thigh meat versions provide more flavor. Curing agents, smoke flavorings, and other additives also affect the nutrition profile.
In general, turkey bacon is lower in total fat and calories compared to pork bacon. However, it also contains less protein. Most turkey bacon is still high in sodium, around 300-500 mg per serving. Checking labels to compare nutrition facts is advised, especially for those monitoring certain dietary restrictions. Moderation is key when enjoying any kind of bacon.
A Healthier Bacon Alternative
For those looking to limit pork products or consume less red meat and saturated fat, turkey bacon can provide a satisfying alternative to regular bacon. The rich, smoky, salty flavors remain fairly comparable between pork and turkey versions. Just be mindful that turkey bacon is still a highly processed food and should be consumed in moderation as part of an balanced diet, despite its marginally healthier nutrition profile compared to pork bacon.
When scanning grocery aisles, try to choose turkey bacon brands with minimal ingredients, lower sodium, and no added nitrates or nitrites. Cooking your turkey bacon thoroughly while avoiding charring or burning will also minimize any potentially harmful compounds formed. So go ahead and give turkey bacon a try for breakfast, on sandwiches, in salads, or anywhere you crave that sweet and savory bacon flavor!
How is turkey bacon made?
Producers finely chop turkey meat, then season it with spices, oil, sometimes sugar, and preservatives. They form the meat into a block and thinly slice it into bacon-shaped strips. Many commercial turkey bacon brands will create a white bar in this meat block to slightly resemble the fat coloring in pork bacon. This bar is usually the white meat of the turkey.
How Turkey Bacon Is Made
FAQ
What is turkey bacon made of?
- Turkey meat is chopped or ground
- Seasonings and preservatives are added
- The mixture is pressed into bacon-like strips
- The strips are cured and smoked
Is turkey bacon actually healthy?
- Turkey bacon has slightly fewer calories and fat than pork bacon.
- Turkey bacon and pork bacon have similar amounts of protein.
- Both are considered high in sodium and saturated fat.
How do they turn turkey into bacon?
Once the meat is ground up, it’s seasoned and, similar to pork bacon, cured in a salt solution. The curing process is what technically makes it bacon; this typically involves a mixture of salt, sugar, and preservatives like sodium nitrate.
How do they process turkey bacon?
We take a whole turkey breast, making sure all bones and excess fat is removed. We rub all sides of the meat with curing salt (the same ingredients that we use to make our premium dry cured back bacon). Then we pack the breast and place it in the fridge to allow the meat to cure, which can take up to one week.
How is turkey bacon made?
Healthline explains that turkey bacon is generally made using a mix of chopped up light and dark turkey meat, as well as the skin. Verywell Fit adds that turkey bacon can also be made using only dark meat. The different parts are combined with seasonings, oil, and preservatives, and then shaped into a mass that is later sliced (via Healthline).
What’s the difference between Turkey bacon & turkey bacon?
Traditional bacon is made from the fatty area of the pork belly, but the same can’t be said about turkey bacon. Healthline explains that turkey bacon is generally made using a mix of chopped up light and dark turkey meat, as well as the skin. Verywell Fit adds that turkey bacon can also be made using only dark meat.
Does turkey bacon have thigh meat?
Here’s everything you need to know. While some turkey bacon brands will claim 100% thigh meat or breast meat in their bacon, most of the packages that you buy at the grocery store are made by mincing meat from various parts of the turkey, and many brands will use a mix of light and dark meat to mimic the marbled, streaky look of classic bacon.
How do you make ground turkey bacon taste better?
Mix in a little bit of skinless thigh meat or turkey fat when forming to boost the fat content. This helps the bacon slices hold together better during cooking. To get the distinctive bacon flavor, the ground turkey needs to be cured before cooking. You can buy a pre-made turkey bacon cure online or at some specialty stores.
Does turkey bacon have sugar?
Additionally, most bacon — whether made from turkey or pork — contains added sugar unless it’s labeled as “no sugar added.” Turkey and pork bacon products also contain preservatives — especially nitrates or nitrites — which slow spoilage, enhance the pink color of the meat and contribute to taste ( 4 ). What meat is used for turkey bacon?
Where does turkey bacon come from?
Bacon, by definition, is fatty meat that typically comes from the belly or sides of the pig which is salt-cured and cut into those fryable strips we know so well. So naturally, you might assume that turkey bacon derives from a similar cut of meat along the sides of the bird. But as logical as that conclusion is, it’s incorrect.