Perfect Timing: How Long To Cook Turkey Bacon In Oven

Want nutritious yet crispy turkey bacon? Precise oven timing is essential. This cooking guide will tell you all the important details to watch for.

What is the cooking time for turkey bacon in the oven?

I would choose an oven temperature of 190°C. Place the bacon flat on a baking sheet lined with baking paper. In about 15 minutes, you can get a state where the edges are slightly curled. Flipping it halfway through can make the heating more even.

Here are several tips worth noting:

Put the baking rack in the middle layer first, so that the heating from above and below is more balanced.

Leave some space between the bacon slices. Overlapped parts tend to become soft.

Use kitchen paper to blot off the excess oil from the freshly baked bacon, and the taste will be more refreshing.

For regular slices, 15 minutes is enough. If it is a thick-cut version, you can add 3 - 5 minutes. When the bacon turns an even amber color and caramelized spots appear on the edges, that is the optimal state.

What type of baking sheet is best for turkey bacon?

The best type is a rimmed metal baking sheet. Aluminum or stainless-steel materials conduct heat quickly, allowing the bacon to color evenly and achieving a better effect of slightly curled edges. The rim design can hold back the rendered fat, making cleanup easier.

If you have a non-stick baking sheet at home, you can also consider using it. But remember not to exceed a temperature of 400°F (200°C) to avoid damaging the coating.

I usually line the pan with a layer of aluminum foil and then apply a thin layer of vegetable oil. This way, the bacon is less likely to tear when flipped. After baking, you can simply lift the aluminum foil and throw it away, saving the step of washing the pan.

Avoid using glass or ceramic baking sheets. They heat up slowly, and the bacon tends to come out soft and floppy. I've found that using a metal baking sheet can approximately shorten the cooking time by 2 - 3 minutes, and a nice crispy texture can form on the bottom.

Remember to use tongs to transfer the freshly baked bacon onto kitchen paper. Let it air for about half a minute to make it crispier.

Should I use parchment paper when cooking turkey bacon?

Using parchment paper when cooking turkey bacon is indeed more convenient, but it's not necessary. Its advantage is that it has a great non-stick effect, especially suitable for turkey bacon with less fat.

I usually lay parchment paper on the baking sheet first and then lightly spray a layer of oil on it. This can not only prevent sticking but also help form a uniform crispy layer at the bottom of the bacon.

It should be noted that you need to choose parchment paper that can withstand high temperatures (it is recommended to select paper marked with a heat resistance of over 428°F / 220°C). If you prefer the bacon to be crispier, you can place it directly on a metal baking sheet without using paper, but remember to turn it over with tongs after baking for 5 minutes.

Bacon cooked with paper has more even edges, which is suitable as a sandwich filling; while bacon cooked without paper has a more obvious charred aroma.

How do you cook bacon in the oven without splattering it?

Choose a baking sheet with high sides. Line the sheet with aluminum foil and fold up the four sides to form a barrier, then place the bacon on it. Bake at 190°C for 15 minutes without flipping it in the middle. This way, the fat will be trapped in the concave part of the aluminum foil.

Try this anti-splatter technique:

Lay the bacon flat on a metal grill rack and place a baking sheet lined with aluminum foil underneath to catch the dripping fat. Allowing the fat to drip directly down enables the bacon to be evenly heated while suspended, reducing fat splatters. Use 180°C for the first 5 minutes to let the fat melt gradually, then adjust the temperature to 200°C for more consistent browning.

Actually, thick-cut bacon splatters less than thin slices. Before baking, prick a few holes in each slice of bacon with a toothpick to release the internal steam.

After baking, don't take the bacon out immediately. Turn off the oven and wait for 2 minutes before opening the oven door. This way, the sudden temperature change won't cause fat droplets to splash. You can pour the remaining fat into a heat-resistant container while it's still hot. Once it cools down, it will solidify, making it easier to clean up.

Can turkey bacon be a little pink?

It's usually safe for turkey bacon to have a bit of pink color after being cooked. This is because the seasonings or curing ingredients added during production may keep the meat a pale pink.

However, you must ensure that the internal temperature reaches above 74°C. You can use a food thermometer to check by inserting it into the thickest part of the bacon.

If you made the turkey bacon at home without adding nitrites and it has a pink color, you need to be cautious. In this case, it's best to extend the baking time until the bacon turns a uniform light brown color and the texture becomes firm rather than soft and mushy.

For commercially sold products, if the packaging bears the words "fully cooked", a slight pink color is normal.

Pay attention to a detail: The surface color of turkey bacon changes faster than its actual doneness. Sometimes, the outer layer may already be charred while the middle is still pink. As long as the temperature meets the requirement, there's no need to worry. But if the bacon feels wet, soft, sticky to the touch, or has a translucent, jelly-like texture, it means it's not cooked enough and needs to be put back in the oven for a few more minutes.

Should I thaw frozen turkey bacon before baking?

You must thaw the frozen turkey bacon before baking. If you bake it directly from frozen, it's likely that the outer layer will become crispy while the middle remains undercooked. Thawing allows for more even heating. If you're short on time, you can soak the bacon still in its packaging in cold water for half an hour to speed up the thawing process. Change the water twice during this time.

After thawing, remember to pat the bacon dry with kitchen paper. Otherwise, it may splatter oil while baking. Bacon baked directly from the frozen state will have a harder texture, unlike the soft and elastic texture of thawed bacon.

If you're using the bacon as a sandwich filling, baking it after fully thawing will yield better results.

How many slices of turkey bacon can I cook at once?

For a standard baking sheet with sides (about 33 x 23 cm), it is recommended to place 6 - 8 slices. When laying them flat, leave at least 1 cm of space between each slice. I've used two efficient ways of arranging them: either arrange them in parallel rows leaving room for flipping, or arrange them diagonally in a staggered pattern. Arranging them diagonally can fit 2 - 3 more slices without them sticking together.

Here are some capacity reference suggestions:

Small baking sheet (25 x 18 cm): 4 - 5 slices.

Large household baking sheet: Up to 12 slices.

Air fryer basket: 3 - 4 slices (need to bake in layers).