Abstract: The present invention relates to a method for making turkey bacon, and more particularly, a method for making precooked, pre-crisped, turkey bacon. In a preferred embodiment method of making ready-to-eat, fried turkey bacon, sliced turkey bacon is obtained. The turkey bacon is fried in oil, and the fried turkey bacon is crisp and has rippled edges. A flavoring solution is then applied to the fried turkey bacon. The fried and flavored turkey bacon has a flavor, an appearance, and a texture similar to pork bacon.