Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.
Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.