We won't go into our feelings about the culinary lie that is "turkey bacon"--we'll let this pic tell that tale for us. We will, however, share with you our love for bacon turkey. You hopefully already know how fabulous a turkey club is, with its marriage of moist bird slices and salty pig strips. Cook the two together, though, and the union becomes a holy one.
The process is insanely simple: use your fingers to loosen the skin over the breast, so that there's a nice gap. This is where you slide strips of delicious smoked bacon. We prefer Nueske's for the purpose--the intense smokiness and sweetness of the applewood permeates the turkey and makes the bird itself take on a smoked flavor. Anyway, so you slide the strips so that there's a single layer across the turkey's whole top area, and cook like you usually would. If you need help figuring that out, I highly recommend the hugely helpful and informative Butterball site--our favorite feature is the turkey-time calculator; you just type the poundage in, and it tells you the time.
We can't tell you how delicious the gravy from a bacon turkey is. It's not a secret or anything--we just don't want to drool on the keyboard and short out the BDJ Labs laptop.