Food toppings and seasonings made from turkey meat, including turkey "bacon" bits and methods for their manufacture are provided. While turkey has long been an attractive alternative to red meat in nearly every food sector, there is presently no suitable alternative to the traditional pork-based bacon bits or the imitation bacon bits made from vegetable protein. Consumption of any type of red meat, including pork-based products such as genuine bacon bits, raises significant health concerns given the connection between red meat consumption and an increased risk of developing cardiovascular disease, cancer, and other significant threats to one's health. While imitation bacon bits generally do not raise such concerns due to their much lower saturated fat content, such bits often fail to match genuine bacon bits for taste, texture and appearance. The turkey bits of the present invention and the processes for making same provide a healthier replacement for pork-based bacon bits, without in any way sacrificing taste, texture or appearance.