Cut turkey into quarters, removing the breasts from the cage and the legs and thighbones from the leg quarters. Render bacon three-quarters of the way crisp on low heat. Leave some fat in pan (reserve some for the mustard greens). Raise heat and slowly sauté vegetables with bacon and fat until they are tender. Season with garlic, thyme, salt, and pepper. Fold back the tenderloin on breasts and make a small incision in thick part to form shallow pocket. Smear a quarter of stuffing in each opening. Fold tenderloin back to close. Divide remaining stuffing between thighs, filling cavity left by bone. Wrap meat with caul fat. Grill over indirect heat for about 45 minutes. Allow meat to rest for five minutes before slicing.
