How to pork a turkey:

I got the turkey breast with the bones in, so there's a cavity for stuffing and skin still on the bird. The tenderloin is the long round piece of meat, about 2 x 4 size, and close to a foot long or less.

Prepare the stuffing - take about 6 slices of bread and toast them. Then rip as finely as you like. Melt half a stick of butter and pour over the toast, tossing well. Then make a cup of boullion or use your favorite stock, preferably bird, but ham stock works well too. Put a little in the stuffing and mix until moist. Note: This is only enough stuffing for Two people who don't mind the sharing. I could eat it all myself, but then I'd miss out on the meats.

Preheat oven to 325F.

Unwrap the bird and rinse well. Unwrap the loin and rinse well. See how well it crams into the big cavity. My bird had the ribcage cut which helped a lot. If the loin has a fat side, put that side facing out. Put this bird in a pan large enough for it all, pork side down. There is another cavity on the top, where the neck used to be. Stuff this with the stuffing. (If there was room around the pork, stuff there too, but I didn't have any room). Pour the rest of the stock in the pan. If you are a vegetable eater, add carrots and onions and maybe potatoes or cauliflour around the bird, but only if you like them mushy. Now get out the bacon. Place strip after strip on the breast, slightly overlapping each piece until you can't see skin. Have more bacon left? Put it on top. Go the other direction for a little if you want. But the important thing is to make sure all ends of the bacon do not hang over the lip of the dish, so the grease falls into the pan.

Cover lightly with tin foil and bake about two hours. Then you can take off the tin foil and check every half hour or so to see if the internal temperature of the bird is 165 yet. Once it's there, roll the bird over and stick a thermometer in the pork and check that temperature too - it also ought to be 165 or better. I ended up rolling the bird for the last half hour anyway, so more of the boob could cook in the juice. Half way through the cooking time, pieces of the bacon will be obviously done. Feel free to eat them. This is your price for cooking. Nom, nom!

Once the meat is all 165, take it out of the oven and let it rest for 15 minutes. This lets you take all the potatoes out and mash them up if you want. Or prepare any other side dishes. Carve and enjoy!  ¶ 2:53 PM