Bacon !
Asian pear “fries;” organic green and red seedless grape kebabs; mini whole wheat cheddar roll (fresh from a local bakery); half a clementine orange; organic nitrate/antibiotic-free turkey bacon
We are a family of bacon lovers. Whether it’s “regular” pork bacon, turkey bacon, or even duck bacon (wow, what a treat, especially when making gourmet BLT’s with tarragon and avocado!) — we don’t discriminate as long as it’s good quality meat free of nitrates, antibiotics and other junk.
Today’s post features crispy bacon from humanely raised turkeys. That’s right — turkey bacon can indeed by crispy and mouthwatering delicious when cooked correctly.
Here’s what we do:
- preheat oven to 350 degrees
- line cookie sheet with tin foil
- place bacon on sheet, being careful not to allow the slices to touch each other
- bake for roughly 30 minutes, depending on the brand, thickness, etc. I recommend setting the timer for 20 minutes and then keeping an eye on it until it reaches the desired crispiness.
If you want to work a little harder, a skillet works just as well, but you’ll have to keep a better eye on it and turn it at some point. I think there is more room for error this way if you’re giving turkey bacon a go for the first time.
So there you have it. Floppy turkey bacon be gone! For the record, I like my bacon a bit crispier than what is photographed in the above bento, but I cooked it according to how the kids like it, so… I left mine on the cookie sheet longer. :0)
