Air Fryer Turkey Bacon
This air fryer turkey bacon recipe delivers perfectly crispy strips every time in under 10 minutes, with zero oil and minimal cleanup. The circulating hot air ensures even crispiness without the grease splatter or rubbery texture often produced by stovetop cooking.
Equipment
- Air fryer - Basket-style or oven-style; 5.8 qt or larger recommended for cooking a full package
- Kitchen tongs - For flipping strips safely without tearing them
- Meat thermometer - Optional, for checking doneness
- Paper towels - For blotting excess moisture from strips before cooking
- Plate or wire rack - For resting the cooked bacon after cooking
- Parchment air fryer liners - Optional, makes cleanup even easier
Ingredients
- 12 strips turkey bacon - about 12 oz or 340g, preferably Jennie-O or Butterball for best crispiness
- 1/2 teaspoon black pepper - optional, for extra flavor
- 1/2 teaspoon garlic powder - optional
- cooking spray - optional, only if your air fryer basket tends to stick
Instructions
- Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes.
- Pat each strip of turkey bacon dry with paper towels. Season with black pepper and garlic powder if desired.
- Arrange strips in a single layer in the air fryer basket, avoiding overlaps. Lightly spray the basket if needed.
- Cook at 380°F for 4 minutes without opening the basket.
- Carefully flip each strip using tongs, being gentle to avoid tearing.
- Cook for an additional 3 to 5 minutes until the bacon reaches your desired crispiness.
- Remove strips with tongs and place on a paper towel-lined plate. Let rest for 1 to 2 minutes before serving.
Notes
- Preheat is essential: Starting with a hot basket ensures crisping begins immediately rather than steaming.
- Pat dry thoroughly: Surface moisture creates steam that prevents proper crisping. Blot each strip with paper towels before cooking.
- Avoid overcrowding: Cook in a single layer with minimal overlap. Stacked strips steam rather than crisp.
- Watch the thickness: Thin-cut bacon cooks faster and can burn after the flip; thick-cut brands need the full 5 minutes per side.
- Let it rest: Even 60 to 90 seconds of resting time allows strips to firm up and reach their full crunch potential.
- Storage: Store cooled strips in an airtight container with a paper towel for up to 4 days in the refrigerator.
- Freezing: Freeze cooled strips in a single layer then transfer to a freezer-safe bag for up to 1 month.
- Reheating: Reheat in the air fryer at 350°F for 2 to 3 minutes for best crispiness, or microwave on paper towels in 20-second increments.
- Brand matters: Jennie-O and Butterball have better fat-to-meat ratios that crisp up more effectively in the air fryer.
- No oil needed: Turkey bacon renders its own fat during cooking; adding oil can make the strips greasy rather than crispy.