“I don’t eat turkey bacon because I think it’s ‘healthier’ or more ‘natural.’ I eat it because, as I now know, I like it more.”
I do a lot of my grocery shopping at the bodega on my corner, and my diet is shaped more by the produce — the trusty broccoli, a plastic tray of grapes, an occasional pre-sliced mango — I find on its shelves than I should probably admit on this food site. But it is through this kind of grab-and-go subsistence that I fell in love with turkey bacon.
In the pan, the turkey bacon was about as promising as it was on the shelf. Without any fat, it sort of steamed as it cooked through, letting off way too much water as I flipped it back and forth. I doubted that these pink strips of turkey would light up my brain the way a really good slice of bacon does, or would even be crisp enough to hold their form as I dragged them through pools of egg yolk.
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