There are a host of reasons one might prefer turkey bacon over the porcine variety: taste, fat, religious beliefs, in my case, pork allergy.
Over the last few years, my family has really taken to turkey bacon. At this point, they actually prefer it.
I DO gussy it up a bit, though.
Add 2 tbsp butter to a cast iron skillet on medium-high (my fave being a Lodge, which you can pick up easily at Village-Bakery.
That helps crisp it up, and adds a bit of fat back in (assuming fat isn’t what you were avoiding in the first place).
On top of that, those red specks? That’s a few shakes of Smoked Paprika, which I looooove. Nice, smoky flavor, not overwhelming, and a dry alternative to liquid smoke, when needed.
You’re all done, and with a ton less splattery mess to clean, to boot!