Uncured Maple Turkey Bacon

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Nature's Promise Uncured Maple Turkey BaconTurkey Thighs, Water, Sea Salt, Vinegar, Natural Maple Flavoring (Water, Ethyl Alcohol, Sugar, Natural Flavor), Raw Sugar, Celery Powder,. To Preserve Quality.Nature's Promise . Free from: Artificial colors. Artificial flavors. Artificial preservatives├óÔé¼┬í. See back panel for ingredients used to preserve quality├óÔé¼┬í. Gluten free. Turkey raised with: No added hormones├óÔé¼ . No antibiotics**. 100% vegetarian fed diet**. Uncured maple turkey bacon. Naturally flavored. Turkey thighs chopped and formed. No nitrates or nitrites added*. Not preserved. Inspected for wholesomeness by U.S. department of agriculture. *Except for those naturally occurring in sea salt and celery powder. **Turkey never administered antibiotics or animal by-products. Vegetarian fed diet. ├óÔé¼ Federal regulations do not permit the use of hormones in poultry. Per 1 slice: 50 calories. 0.5g sat fat, 3% DV. 210mg sodium, 9% DV. 0g sugars. Directions Keep refrigerated below 40 degrees F at all times.Cooking instructions:Fry: cook in skillet over low heat. Turn frequently, allowing slices to brown evenly.Bake: place separated strips on rack in shallow pan. Bake about 15 minutes at 400 degrees F. No turning necessary.Microwave: place strips in shallow glass container or paper plate. Cover with paper towel. Cook on high power.2 strips: 1 /2 minutes, 4 strips: 2 1/2 minutes.Microwave times may vary. Warnings Safe handling instructions:This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.Keep refrigerator or frozen. Thaw in refrigerator or microwave.Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards) , utensils and hands after touching raw meat or poultry.Cook thoroughly.Keep hot foods hot. Refrigerate leftovers immediately or discard.

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