Turkey bacon
Turkey bacon is a bacon-style processed meat made from turkey, usually chopped or ground, then cured or seasoned to resemble pork bacon.
Turkey meat: Meat from domestic turkeys, sold as whole cuts or used in processed foods. It supplies the poultry protein that forms turkey bacon.
Pork bacon: Salt-cured pork, commonly cut from the belly and often smoked. It is the product turkey bacon is designed to resemble.
Pork: Meat from domestic pigs, eaten fresh or processed into products such as bacon and ham. Turkey bacon substitutes poultry for the pork used in conventional bacon.
Nutrition facts label: A standardized panel listing a packaged food’s serving size and nutrient amounts. It allows comparison of sodium, fat, and calories among brands.
Curing (food preservation): Food preservation using salt, and sometimes nitrite, sugar, smoke, or other ingredients. Curing seasons and preserves many turkey bacon products.
Breakfast: The first meal of the day, often including cooked meats and eggs. Turkey bacon is commonly served as a breakfast meat.
Plant-based meat: Foods made from plants and designed to resemble meat in taste, texture, or use. It is another bacon-style alternative, but contains no turkey meat.
Dietary sodium: Sodium consumed in food, largely as sodium chloride, that contributes to total intake. Curing can make sodium a substantial part of a serving.
Sodium nitrite: A salt used in some cured meats to inhibit microbes and develop characteristic color and flavor. Some formulations use it to create cured-meat qualities.
Sandwich: A dish consisting of fillings placed between or inside pieces of bread. Cooked strips can be used as a bacon-style sandwich filling.