Why is Turkey Bacon Red? The Science and Benefits Behind Its Color

Turkey bacon has become a popular lower-calorie and lower-fat alternative to traditional pork bacon. When cooking up a batch of turkey bacon, you may notice that it turns bright pink or red when cooked. This is quite different from the tan or brownish color of raw turkey bacon. So why does turkey bacon turn red when cooked?

The red color of cooked turkey bacon is primarily due to added nitrates and nitrites. These compounds are what give both turkey bacon and pork bacon their characteristic pink hue. While nitrates and nitrites allow for that appetizing red color, they also provide some health benefits beyond just aesthetics. Let’s take a closer look at why turkey bacon turns red and whether it’s a healthy choice.

The Role of Nitrates and Nitrites in Curing Turkey Bacon

Traditional pork bacon gets its signature pink color from curing, which involves treating the meat with salt, nitrates, nitrites, and sometimes sugar and spices. This curing process preserves the meat and gives it flavor. The same curing process is used to make turkey bacon

Nitrates (NO3-) and nitrites (NO2-) are curing agents that not only affect the color and flavor of cured meats like bacon they also prevent the growth of harmful bacteria that can cause botulism. Without these preservatives bacon would simply be brown and bland raw turkey.

When meat is cured with sodium nitrate or nitrite, these compounds slowly break down into nitric oxide over time. The nitric oxide then reacts with the meat pigment myoglobin to produce a stable bright pink color, even when the meat is cooked. The same reaction occurs when turkey bacon is cooked, leading to the familiar pink color.

• Added sodium nitrate and/or sodium nitrite during processing
• Conversion of nitrates/nitrites to nitric oxide over time
• The nitric oxide reacting with myoglobin pigments in the meat when cooked

This explains why uncured or nitrate/nitrite-free turkey bacon remains brown after cooking – no nitrates/nitrites means no reaction to form the red pigment.

Why Add Nitrates and Nitrites to Cured Meats Like Turkey Bacon?

While nitrates and nitrites allow for the desirable pink smoked ham color and distinct bacon flavor, they also serve an important safety purpose.

Nitrates and nitrites prevent the growth of harmful botulism-causing bacteria like Clostridium botulinum. These compounds inhibit bacteria growth by blocking essential enzyme reactions needed for the bacteria’s metabolism.

Clostridium botulinum spores are commonly found in soil and can contaminate meats. Without nitrites, these spores could germinate into toxin-producing bacteria in the low oxygen environment of cured meats. Nitrites help ensure cured meats like turkey bacon are safe to eat.

In addition, nitrites provide antioxidant properties that prevent rancidity and off-flavors during meat curing. The nitrites convert to nitric oxide, which stabilizes the fats in meats against oxidation. This protects the quality and flavor of cured turkey bacon.

• Safely preserved by inhibiting bacteria like C. botulinum
• Protected from rancidity and off-flavors during processing
• Colored pink from reactions between nitric oxide and myoglobin

Are Nitrates and Nitrites in Turkey Bacon Harmful?

There has been some concern that consuming nitrates and nitrites from processed meats may have health risks. Nitrites can react with amino acids in the body to form compounds called nitrosamines, some of which are carcinogenic.

However, modern meat curing methods have drastically reduced nitrosamine formation. The USDA limits the amount of nitrates/nitrites added to meats to prevent nitrosamine exposure.

Studies on the health effects of nitrites in cured meats have been inconsistent. While some link nitrite intake to cancers and diabetes, others have found no conclusive harms. The World Cancer Research Fund concludes that avoiding processed meats likely only slightly lowers cancer risk.

When consuming cured turkey bacon in moderation as part of an overall healthy diet, nitrates and nitrites are unlikely to pose significant health risks. The preservative benefits of these compounds likely outweigh potential downsides for most people.

If you’re concerned about nitrite exposure from turkey bacon, you can find products cured with celery juice/powder. Celery natually contains nitrates that convert to nitrites during curing. So “no nitrates added” turkey bacon can still form nitrites and turn pink when cooked.

The Benefits and Nutrition Profile of Turkey Bacon

While less nutritious than whole turkey, turkey bacon can provide some benefits when consumed in moderation. Here are some of the main health-promoting aspects of turkey bacon:

Fewer Calories Than Pork Bacon

A 28g serving of turkey bacon provides around 30 calories, versus 43 calories in pork bacon. The lower fat content of turkey bacon contributes to its fewer calories compared to regular bacon. Replacing pork breakfast meats with turkey versions can help reduce daily calorie intake.

High in Protein

A serving of turkey bacon supplies about 3g of protein. Relative to its calorie content, turkey bacon is high in filling protein that provides satiety. The protein in turkey bacon comes complete with all the essential amino acids your body needs. Getting protein from diverse whole food sources like turkey can ensure adequate intake of amino acids.

Source of Immune-Boosting Zinc
Turkey bacon is one of the richest food sources of zinc, with 28g containing around 1mg of this essential mineral. Zinc supports a healthy immune system and helps heal wounds. Moderate amounts of turkey bacon can help you meet the recommended zinc intake of 8-11mg per day.

Provides Some Iron
Turkey contains heme iron, the most bioavailable form of iron that our bodies efficiently absorb and utilize. The iron in a serving of turkey bacon provides around 3% of the recommended daily amount of this mineral that aids blood and muscle health.

Lower in Saturated Fat Than Pork
Turkey meat is naturally lower in saturated fat compared to red meats like pork. Turkey bacon contains around 20-30% less saturated fat than pork bacon. Limiting saturated fats can potentially help lower LDL (bad) cholesterol levels.

How to Cook Turkey Bacon Perfectly

Cooking turkey bacon so that it gets nicely crispy without burning can take some finesse. Here are some tips for cooking up the perfect batch of turkey bacon:

• Start with Cold Bacon – Cooking from a cold start helps render out fat slowly for evenly cooked and crispy bacon. Let your turkey bacon strips come to room temperature before cooking.

• Use a Skillet or Griddle – Cook turkey bacon in a heavy skillet or on a griddle for optimum heat distribution and control. The wide flat surface creates crispy bacon without curling.

• Cook Over Medium-Low Heat – Turkey bacon cooks faster than pork and can quickly go from done to burnt. Keep the heat at medium-low so the fat renders slowly before the meat overcooks.

• Fry For 4-6 Minutes Per Side – Depending on thickness, fry turkey bacon about 4-6 minutes per side until nicely browned and crisped. Adjust heat as needed to prevent scorching.

• Drain on Paper Towels – Draining on paper towels wicks away excess grease for crisper bacon that’s not soaked in its own fat.

• Bake at 400 ̊F for 15-18 Minutes – Baking turkey bacon in the oven gives consistently crispy results. Spread bacon on a sheet pan and bake at 400 ̊F, flipping halfway through.

• Microwave 2-3 Minutes – Microwaving turkey bacon between paper towels keeps it from getting soggy. Cook for 2-3 minutes based on amount. Let stand 1 minute before eating.

Is Turkey Bacon Ultimately Healthy or Unhealthy?

Turkey bacon sits somewhere in the middle on the healthy meat spectrum. While not as nutritious and whole as eating actual turkey, it provides more benefits than highly processed pork bacon or sausage.

In reasonable amounts, turkey bacon can be part of a healthy diet for most people. But regular intake of any processed meat may potentially impact disease risk, so moderation is key.

Those looking to limit processed meats may want to enjoy turkey bacon only occasionally rather than daily. Use it as a side dish instead of a centerpiece of meals.

And as with any food, pay attention to preparation methods. Frying turkey bacon in tons of oil or serving it with calorie-dense foods negates the benefits over pork.

Overall, turkey bacon is lower in calories and fat than pork bacon, while providing protein, zinc, iron, and other nutrients. Its pink color comes from nitrates/nitrites that aid preservation and prevent bacterial growth during curing. In moderation, turkey bacon can be reasonably healthy alternative to regular bacon.