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Heat a large frying pan over a medium heat. If your pan isn’t non-stick, add 5ml olive oil.
Arrange the turkey rashers in a single layer without overcrowding the pan (cook in batches if necessary).
Cook for 3–5 minutes on the first side, until the edges curl and turn golden brown.
Turn each rasher using tongs and cook for another 2–4 minutes, until deeply golden and crispy.
Transfer the cooked rashers to a plate lined with kitchen paper to drain off any excess fat.
Serve immediately, or once cooled, store in an airtight container in the fridge for up to 3–4 days. Reheat gently before serving.