In a large cast iron casserole or Dutch oven heat the oil over medium-high heat. Add the bacon pieces and sauté several minutes until lightly browned. Transfer the bacon to a side dish, leaving two tablespoons of drippings in the casserole.
Heat the drippings in the casserole over medium-high heat. Season the turkey pieces with salt and pepper and place them into the casserole. Brown them nicely, about two minutes per side.
Remove the turkey from the pan. Add the onion and cook over medium heat, until the onion is very soft and slightly caramelized, for about five minutes. Add the garlic, and cook for another minute. Stir in the ketchup, honey, beer and bay leaf. Place the turkey pieces back into the casserole, coat with the sauce, and bring to simmer.
Cover the casserole with a lid and put it in the oven. Cook until the meat is very tender and begins to fall of the bones, for about 2 to 2 1/2 hours.
Adjust the seasoning if needed. Serve warm with the sauce spooned on top.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.