Bacon Bird with Turkey Neck Gravy

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Bacon and sage for the outside of the bird, Granny Smith apple, onion, and marjoram for inside, wine for under it, and brandy, milk, butter, and flour for the gravy.

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For this part, it's best to get a helping hand.

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A flash of turkey joy as Kristen finds the neck! This is a key part of the delcious gravy you'll be making.

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Apples get safely tucked away in the cavity -- they're unseen, but they do a whole lot of flavoring work!

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In go the onions.

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It's not a Thanksgiving bird without some herbs. They're next.

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Ready and waiting -- or is it? The best part is yet to come.

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A little extra seasoning security is never a bad thing.

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Here's the climax: bacon will lend it's moistening abilities to your turkey, and your turkey will take them. All of them.

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Your kitchen will smell heavenly as the bacon slowly, steadily crisps.

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The neck meat is gravy-bound. So is the finished bacon, if you're into that sort of thing.

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Ready, set, roux: melt a generous amount of butter and whisk in the flour until smooth and just golden.

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Fresh sage complements the leaves both on and in the turkey.

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Just half a cup of milk gives this gravy an extra-creamy texture.

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Use turkey stock if you've planned ahead, but chicken is just fine, too.

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This is Thanksgiving, so we're going all out -- a nip of brandy for its  sweetness!

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Finally, the drippings from the bacon bird bring everything together -- all that whisking is about to pay off.

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Just a quick stir to add in the chopped turkey neck...

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Whether you love white or dark meat, don't forget to pass the gravy.