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.

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

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

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

In go the onions.

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

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

A little extra seasoning security is never a bad thing.

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

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

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

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

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

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

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

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

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

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

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

The only things you'll need are herbs, salt, and white wine -- don't forget to pour a glass for yourself.  

First things first: make your rub. Pile all your ingredients into a food processor, and try to make them look this pretty.

Watch in awe as the processor works its magic.

After a quick blitz, your mixture will look like fine, herb-flecked sand.

The salt and herb mixture anxiously awaits its time to shine.

Time for a massage!

This salt rub is equal opportunity: it goes on the inside of the cavity too.

After a long brining vacation in the fridge, this bird is ready to roast.

A little water helps the juices along, but it's not alone -- it'll marry with some wine about halfway through cooking.

And voila! Take a vote around your Thanksgiving table -- this one just might become a new tradition.