Bake Butterball turkey bacon on a foil-lined sheet at 375°F for 12–17 minutes, turning once halfway, until browned and crisp. For safety, turkey products should reach 165°F; drain on paper towels before serving.
How To Cook Butterball Turkey Bacon In The Oven takes 12 to 16 minutes at 400°F on a foil-lined rimmed baking sheet. Arrange the strips in a single layer, with a little space between pieces, so they cook evenly instead of steaming.
Start checking at 12 minutes for chewy-crisp bacon; bake closer to 16 minutes for firmer, darker edges. Transfer the cooked turkey bacon to paper towels for 1 to 2 minutes before serving so surface grease can drain and the texture can set.
The Short Answer, With Numbers
Cook Butterball turkey bacon on a rimmed sheet pan at 400°F until browned and crisp at the edges, usually 12 to 17 minutes for regular slices.
Use a single layer. Do not overlap slices. For the most even result, place the bacon on parchment or foil, then bake on the center rack.
If you want softer strips, start checking at 10 minutes. For crisp strips, expect 15 to 18 minutes, depending on thickness and your oven.
Key Safety Number
| Food | Safe minimum internal temperature | Rest time |
|---|---|---|
| Chicken and turkey – whole, parts, ground, stuffed | 165°F (74°C) | None |
| Leftovers, reheated | 165°F (74°C) | None |
Because turkey bacon is a turkey product, the relevant USDA safety target is 165°F. There is no rest time required after it reaches that temperature.
For a standard 12-slice package, use one large rimmed half-sheet pan if the strips fit without touching. If they crowd, use two pans and rotate them halfway through baking.
Worked example: put 8 slices on a parchment-lined pan. Bake at 400°F for 8 minutes, rotate the pan, then bake 4 to 7 minutes more.
Total time for that example is 12 to 15 minutes. Pull the pan when the strips are browned, slightly firm, and curled at the edges.
For extra-crisp turkey bacon, set the strips on an oven-safe wire rack over the sheet pan. Bake at 400°F and start checking at 14 minutes.
The rack method usually needs 1 to 3 extra minutes because air circulates around the strips and moisture escapes more gradually.
For very thin slices, check at 9 minutes. Thin strips can go from browned to dry quickly, especially on dark metal pans.
For thick or cold-from-the-fridge slices, plan on 15 to 18 minutes. If the strips still look pale at 12 minutes, keep baking in 2-minute increments.
If reheating cooked turkey bacon later, heat it to 165°F. The reference number for reheated leftovers is also 165°F, with no rest time.
Best pan setup: rimmed sheet pan, parchment or foil, center oven rack, single layer, 400°F. Best doneness check: browned edges plus 165°F internal temperature.
Oven Temperature And Pan Setup
Set the oven to 400°F for Butterball turkey bacon. This is the best default temperature for even browning without drying the strips before the edges crisp.
At 400°F, plan on 12 to 16 minutes total cook time for most slices. Start checking at 10 minutes if your oven runs hot or the slices look thin.
Use 425°F only if you want firmer, darker strips. At that heat, check at 8 minutes and expect most batches to finish in 9 to 13 minutes.
Use 375°F if cooking a crowded sheet pan or if your oven browns aggressively. The tradeoff is time: expect about 15 to 19 minutes.
Best Pan Setup
Use a rimmed half-sheet pan, about 18 by 13 inches. The rim matters because turkey bacon releases moisture and a little fat as it cooks.
Line the pan with parchment paper for easiest release. Foil also works, but spray it lightly because turkey bacon can stick where sugars and proteins brown.
Arrange strips in a single layer with 1/4 inch of space between pieces. Do not overlap them; overlapped sections stay soft and can cook 3 to 5 minutes slower.
A standard 18-by-13-inch pan usually holds 10 to 12 strips. If your package has more, use two pans instead of stacking or weaving strips together.
For crisper bacon, place an oven-safe wire rack inside the sheet pan. The rack lets hot air reach both sides, but it may shorten the cook time by 1 to 2 minutes.
For softer strips, skip the rack and bake directly on parchment. The underside steams slightly against the pan, giving a flatter, more flexible strip.
Worked Examples
For 6 strips on parchment at 400°F, use the center rack and check at 11 minutes. Most batches finish around 12 to 14 minutes.
For 12 strips on one half-sheet pan at 400°F, rotate the pan at 8 minutes. Finish time is usually 14 to 16 minutes.
For 2 pans at once, use the upper-middle and lower-middle racks. Rotate pans top-to-bottom and front-to-back at 8 minutes.
Two-pan batches often need 2 to 4 extra minutes because the pans block airflow. Pull any faster-browning strips early and leave pale strips in longer.
Edge Cases
If the strips touch the pan edge, move them inward by about 1 inch. Metal edges run hotter and can make the ends hard before the centers brown.
If slices are very thin, lower the heat to 375°F or begin checking at 8 minutes at 400°F. Thin strips can jump from browned to brittle quickly.
If slices are unusually thick, keep 400°F but add 2 to 3 minutes. Flip once at the halfway point if the top is browning much faster than the bottom.
For food safety, turkey products should reach 165°F (74°C). Use an instant-read thermometer if you are unsure, especially with thick or crowded pieces.
Butterball Turkey Bacon Bake Time
Bake Butterball turkey bacon at 400°F for 12 to 16 minutes on a foil- or parchment-lined sheet pan, turning once at the 8-minute mark.
Start checking at 12 minutes for flexible slices. Bake 14 minutes for browned edges. Bake 15 to 16 minutes for crisp, darker strips.
Use an instant-read thermometer if the slices look pale or uneven. Turkey bacon should reach 165°F before serving.
Time By Texture At 400°F
| Texture | Total bake time | Flip time | What to look for |
|---|---|---|---|
| Soft and bendable | 12 minutes | 8 minutes | Light browning, still flexible |
| Medium-crisp | 14 minutes | 8 minutes | Browned edges, firmer center |
| Very crisp | 15 to 16 minutes | 8 minutes | Deep browning, dry surface |
For a standard 12-ounce package, bake in one layer. If the slices overlap, the covered spots steam instead of browning and may need 2 to 4 extra minutes.
A half sheet pan usually fits 10 to 12 slices without crowding. If you need the whole package and space is tight, use 2 pans and rotate them halfway through baking.
For 2 pans at once, plan on 15 to 18 minutes at 400°F. Switch the top and bottom pans when you flip the bacon so both trays brown evenly.
Worked Examples
Example 1: You want 6 slices for sandwiches. Bake at 400°F for 14 minutes, flipping at 8 minutes. Rest on paper towels for 1 minute before building the sandwiches.
Example 2: You want very crisp strips for crumbling. Bake 12 slices at 400°F for 16 minutes, flipping at 8 minutes. Let them stand 2 minutes; they firm up as steam escapes.
Example 3: You are baking from a cold oven. Add about 3 minutes. Set the pan in the oven, turn to 400°F, flip at 10 minutes, and start checking at 15 minutes total.
Example 4: You are using thick, closely packed slices. Bake 16 to 18 minutes at 400°F, flip once, and verify the center of the thickest slice reaches 165°F.
Oven Temperature Adjustments
| Oven setting | Approximate time | Best use |
|---|---|---|
| 375°F | 16 to 20 minutes | Less splatter, softer texture |
| 400°F | 12 to 16 minutes | Best balance of browning and control |
| 425°F | 10 to 13 minutes | Fast crisping; watch closely after 10 minutes |
Do not rely only on color. Some slices brown before the center is hot, while others stay pinkish even when cooked. Use 165°F as the doneness check when uncertain.
If the edges darken too fast, move the pan to the middle rack and lower the oven by 25°F. If the centers stay limp, add 2-minute increments until the texture is right.
For the most even strips, leave at least 1/4 inch between slices. Drain on paper towels right away; leaving turkey bacon on the hot pan can make the underside greasy.
Step By Step Oven Method
Use this method for Butterball turkey bacon when you want flat strips, even browning, and less splatter than stovetop cooking.
Oven Setup And Timing
- 1. Heat the oven to 400°F. Place one rack in the center position. Use 400°F for the best balance of crisp edges and a flexible center. For extra-brown strips, use 425°F and start checking 2 minutes earlier.
- 2. Line the pan. Use a rimmed half-sheet pan, about 18 by 13 inches. Line it with parchment paper or foil. For crispier bacon, set an oven-safe wire rack on the pan so air can reach both sides.
- 3. Arrange the strips in one layer. Lay Butterball turkey bacon strips flat with at least 1/4 inch between pieces. Do not overlap. A half-sheet pan usually fits 8 to 10 strips, depending on the package cut.
- 4. Bake the first side. Bake at 400°F for 8 minutes on parchment, or 7 minutes on a rack. The strips should darken at the edges but still look slightly soft in the center.
- 5. Flip for even browning. Use tongs to turn each strip. Rotate the pan 180 degrees before returning it to the oven. This fixes hot spots, especially if the back row browns faster than the front row.
- 6. Finish baking. Bake 4 to 7 minutes more at 400°F. Total time is usually 12 to 15 minutes on parchment, or 11 to 14 minutes on a rack. Thicker-looking strips may need 1 to 2 extra minutes.
- 7. Drain and serve. Move the bacon to a paper towel-lined plate for 1 minute. It firms as it cools. If you want it very crisp, leave it on the pan for 2 minutes after baking, then transfer.
Worked Examples
For 6 strips on parchment: bake 8 minutes, flip, then bake 5 minutes more. Total: 13 minutes at 400°F.
For 10 strips on a wire rack: bake 7 minutes, flip, then bake 5 minutes more. Total: 12 minutes at 400°F.
For extra crisp turkey bacon: bake on a rack at 425°F for 6 minutes, flip, then bake 4 to 6 minutes more. Start checking at 10 minutes total.
Doneness Cues
Butterball turkey bacon is done when the strips are browned in spots, the edges are firm, and the center no longer looks wet or rubbery.
If using a food thermometer, turkey should reach 165°F. Insert the probe sideways into the thickest strip section, avoiding the pan or rack.
Edge Cases
If the bacon curls hard, press each strip flat with tongs right after flipping. A wire rack also reduces curling because the strips are not sitting in moisture.
If the ends brown but the centers stay pale, lower the oven to 375°F for the next batch and add 2 to 3 minutes. This gives the center more time before the edges overcook.
If baking two pans, place racks in the upper-middle and lower-middle positions. Rotate pans top to bottom and front to back at the flip. Add 2 to 4 minutes to the total time.
How To Tell It Is Done
Butterball turkey bacon is done when the strips reach 165°F (74°C) in the thickest part and look evenly browned with firm edges. Use temperature first; color and crispness only confirm texture.
Use A Thermometer For The Final Check
Slide an instant-read thermometer sideways into the center of the thickest strip. Keep the probe tip inside the meat, not touching the pan, foil, or rack.
For thin strips, stack 2 strips together only for measuring if the probe cannot sit fully inside one strip. The center of the stack should read 165°F (74°C).
Check at least 2 strips: one near the center of the baking sheet and one near the edge. Oven hot spots can make the edge strips finish 1 to 3 minutes before the middle strips.
If one strip reads 165°F and another reads 158°F, the batch is not all done. Return the pan to the oven and recheck the cooler strip after 1 to 2 minutes.
Visual Signs That Match Doneness
Done turkey bacon should be darker than when raw, with browned ridges and less visible surface moisture. The strips should look set, not soft, pale, or wet in the center.
The edges should lift slightly from the pan and feel firm when nudged with tongs. A strip may still bend; turkey bacon does not always become brittle like pork bacon.
For chewy turkey bacon, pull it when it reaches 165°F and the edges are firm. For crisp turkey bacon, continue baking until the edges are more deeply browned, while avoiding burned spots.
A good oven target is this: if most strips are browned but the centers still look pink and glossy, they need more time. If the edges are blackening, reduce the oven heat or move the pan down.
Worked Timing Examples
At 400°F, thin Butterball turkey bacon often reaches doneness in about 10 to 14 minutes. Start checking at 10 minutes, because strip thickness and pan color change the timing.
Example: after 10 minutes, the edge strips read 166°F but center strips read 154°F. Remove only the done edge strips, return the pan, and check the center strips again at 12 minutes.
Example: after 13 minutes, all tested strips read 165°F or higher, but the texture is floppy. They are safely done; bake 1 to 3 minutes longer if you want crisper edges.
Example: after 15 minutes, the strip tips are very dark but the centers read below 165°F. The oven may be too hot, the strips may overlap, or the pan may be crowded.
Edge Cases That Cause Uneven Doneness
Overlapping strips cook unevenly. Any covered section can stay pale and underdone. Arrange strips in a single layer with small gaps between them.
A wire rack can make the strips cook more evenly because hot air reaches both sides. On foil or parchment, the bottom may brown faster where fat collects.
Very cold strips taken straight from the package can lag behind by a minute or two. Do not rely on a fixed time; verify the thickest or palest strip.
If the bacon curls, check the raised center, not just the browned ends. Curled ends can look crisp while the middle is still under 165°F.
When reheating cooked turkey bacon or leftovers, heat to 165°F (74°C). The same thermometer placement rule applies: measure the center, not the pan or crisp edge.
Tips For Crispier Turkey Bacon
For crisp Butterball turkey bacon, use a hot oven, space the strips well, and remove moisture fast. The best target is 400°F on a rimmed sheet pan for about 12 to 16 minutes.
Use a Rack When You Want Maximum Crisp
Set a wire rack inside a rimmed baking sheet. The rack lets hot air hit both sides and keeps the bacon from sitting in rendered moisture.
For 8 slices, use a half-sheet pan, about 18 by 13 inches. Leave at least 1/2 inch between strips. Crowding traps steam and softens the edges.
If you only have a small pan, cook in 2 batches. Eight overlapped slices will turn leathery; 4 spaced slices will brown cleaner and snap better.
Choose the Right Oven Setting
Use 400°F for the best balance of browning and flexibility. At 375°F, expect softer bacon and add 2 to 4 minutes. At 425°F, watch closely after 9 minutes.
Convection helps. If using convection, set the oven to 375°F and start checking at 10 minutes. Moving air dries the surface faster than a standard oven.
For very crisp strips, bake until the edges are deep brown and the center looks dry, not shiny. Butterball turkey bacon crisps more as it cools for 2 to 3 minutes.
Blot, Flip, And Finish Strategically
Blot the raw strips with paper towels before baking. Removing surface moisture can cut 1 to 2 minutes from the crisping time.
Flip once at the halfway point. For a 14-minute bake, flip at minute 7. This gives both faces contact with dry heat and prevents one rubbery side.
If the strips look cooked but still bend too much, move the pan to the upper third of the oven for the last 2 minutes. Do not walk away at this stage.
Foil Versus Parchment Versus Rack
| Setup | Texture | Best Use |
|---|---|---|
| Wire rack | Crispest, driest edges | BLTs, crumbles, meal prep |
| Parchment | Even, moderate crisp | Easy cleanup, less sticking |
| Foil | More browning on contact side | Fast cleanup, firmer bottoms |
For a sandwich, aim for 13 to 15 minutes at 400°F on a rack. For crumbling over salads, go 15 to 17 minutes, but pull any dark pieces early.
Worked example: 6 thin slices on parchment at 400°F usually need 12 minutes. Flip at 6 minutes, check at 10, then add 1-minute increments until the centers look dry.
Worked example: 10 slices on 2 racks at 400°F may need 15 to 16 minutes. Rotate the pans top to bottom at minute 8 so both trays brown evenly.
If the bacon comes out chewy, it was likely crowded, underbaked, or placed on a wet pan. Next batch: use a rack, add 2 minutes, and space the slices wider.
If the edges burn before the middle firms, the oven is too hot or the slices are too close to the upper element. Drop to 375°F and bake 2 to 3 minutes longer.
Use a food thermometer if you need to verify doneness. Turkey products should reach 165°F, with no rest time required.
Frequently Asked Questions
What temperature should I use to cook Butterball turkey bacon in the oven?
Use a 400°F oven for Butterball turkey bacon. Line a rimmed sheet pan with parchment or foil, place strips in one layer, and bake until browned and firm. For food safety, turkey products should reach 165°F internal temperature.
How long does Butterball turkey bacon take in the oven?
At 400°F, Butterball turkey bacon usually takes about 12 to 16 minutes, depending on thickness and how crisp you want it. Start checking at 10 minutes. Flip once halfway through for more even browning.
Do I need to flip Butterball turkey bacon while baking?
Yes, flip the strips once, around the 6 to 8 minute mark if baking at 400°F. Flipping helps both sides brown evenly and prevents one side from drying out while the other stays soft.
How do I make Butterball turkey bacon crispy in the oven?
Bake it at 400°F on a wire rack set over a rimmed sheet pan. Space the strips so they do not overlap. Cook about 14 to 18 minutes, watching closely near the end because turkey bacon can go from crisp to dry fast.
Can I cook a whole package of Butterball turkey bacon at once?
Yes, if the strips fit in a single layer. Use 2 sheet pans if needed, and rotate the pans halfway through baking. Crowding traps steam, so the bacon cooks softer and may need several extra minutes.
