Someone is a skilled bacon weaver. In the dailymeal version, I think I would have removed the skin and replaced it with the bacon. I'm not partial to flabby skin on my turkey.
I am confused about the contamination problem. If you're cooking it, why does it matter if the bacon and turkey have come into contact? If it all comes up to temp, it should be fine. These are just my thoughts, please enlighten me.
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