Which turkey bacon is best

Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. I will say there were no pan juices, just fat in the skillet.

Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy! Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust.

Used my 12" Lodge Cast Iron skillet which can withstand degree temps to respond to those who wondered if it would work and it turned out great.

A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous! John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits.

First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

Reviews you can trust. See why. It's one of those "just not quite as good" substitutes for pork lovers. But for those who prefer something a little lower in fat and calories, it can provide a similar flavor profile, and, stufed into a BLT, works in much the same way. Plus, turkey bacon offers an alternative for those who avoid pork due to dietary or religious restrictions. Most of the products we tested come from turkey thighs - some cured, some uncured - that have been smoked, chopped and reformed into strips.

We pan-fried them according to package directions. I was not optimistic, but I grabbed some and headed home. 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. The edges crisped up, the pinkish meat turning a pleasingly bacon-like brown.

Whereas the lack of fat initially worried me, I was thrilled to find no coating of grease across my kitchen, and no bacon smell seeping into everything I own, as it would with pork. And the turkey bacon itself? I like bacon, but I find the saltiness more satisfying coming from a round slice of Canadian bacon, and the crispness more appealing on a crackling slice of broiled pork belly.

Bacon is good enough at everything it does — adequate and capable, but never amazing. The fanciest bacon — that super thick-sliced, perfectly smoky-sweet stuff — is fantastic, yes, but rarer and harder to find than bacon fanatics would have us believe. It takes a very generous glug of olive oil to transform the unpromising strips into an ideal breakfast.

Admittedly, turkey bacon is not quite as straightforward a product as its pork cousin. A mixture of light and dark turkey meat is ground and pressed into a bacon-like form.